Red Velvet Crinkle Cookies are from a simple recipe that come out perfectly every time. They’re soft in the middle and crispy on the outside.
Red Velvet Crinkle cookies are fantastic for Valentines Day, Christmas and any time in between. They’re lightly chocolate and perfectly moist in the middle. The outside is a perfect marriage of crispiness and feathery light confectioners sugar.
Ever wondered where red velvet baking came from?
I mean, really. Who first came up with the idea for a red cake? We researched a bit and came to the conclusion that no one knows for sure.
Wikipedia states that it is well known from New York City’s famous Waldorf-Astoria Hotel, but is widely considered to be a southern recipe.
The southern roots are commonly traced to the Adams Extract Company (from Texas) who were one of the first to sell food coloring and used tear-off recipe cards with the cake recipe in their marketing.
No matter who’s idea it first was we’re glad they had the vision. Red velvet recipes have now expanded to include cookies, cupcakes and even pancakes!
Speaking of Southern recipes, have you read Southern Food: Then & Now? It’s all about the history of our favorite cuisine.
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Tips for making the best red velvet crinkle cookies
- For soft, chewy centers we found that 10-12 minutes at 350 degrees is perfect. If you prefer a crispier cookie you can leave them in an additional 1-2 minutes.
- The ideal firmness for rolling the dough into balls is reached after about 45 minutes to an hour in the fridge.
- If using liquid food coloring leave out the buttermilk. For the richest color though we recommend gel food coloring.
- The powdered sugar adheres to the dough best if it is first rolled in granulated sugar.
For a special treat serve your cookies with a cup of White Chocolate Mocha. It’s an easy Starbucks copycat.
This recipe made the suggested list for the Backyard BBQ Menu Ideas. You’ll want to visit for lots of other recipes as well as tips, tricks and planning help for your cookout.
Red Velvet Crinkle Cookies
- 1¾ cups all purpose flour
- ¼ cup cocoa
- 1½ teaspoons baking powder
- ¼ teaspoon salt
- 1 cup granulated sugar
- ½ cup butter, softened
- 2 eggs
- ½ teaspoon red gel food coloring or 4-5 teaspoons liquid red food coloring
- 1 teaspoon vanilla extract
- ¾ cup granulated sugar for rolling
- ¾ cup confectioners sugar for rolling
- 1 Tablespoon buttermilk or whole milk (if using gel coloring)
- Cream butter and sugar. Add eggs and beat until blended. Stir in vanilla, food coloring and buttermilk or milk (only add buttermilk if using gel food coloring).
- Combine dry ingredients and add to butter mixture.
- Chill dough 45 minutes to 1 hour or until firm enough to roll into balls.
- Roll into balls using a Tablespoon measuring spoon to get consistent amounts.
- Roll each ball in granulated sugar and then in confectioners sugar.
- Place about 2 inches apart on parchment paper lined baking sheet.
- Bake at 350 degrees for 10-11 minutes for a soft and chewy cookie or 13-14 minutes for a crispy cookie.
- Remove to wire rack to cool. Store in air tight container.