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
Ingredients
- 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)
Instructions
- 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.
Notes
More southern dessert recipes:
Charleston Chewies 
Pecan Pie Cheesecake Bites 
Peanut Butter Pie 
Strawberry Shortcake Mini’s 
Mini Carrot Cake Cupcakes 
Apple Pecan Cheesecake 
Apple Cranberry Crisp 
Skillet Hot Fudge Pudding Cake 
Coconut Cookies with Chocolate Chips, Brown Butter & Sea Salt
Shelley says
Thank you for the great tips on baking time. Just a couple minutes can make all the difference! (I prefer my cookies to be soft in the middle and crispy on the outside … yum!)
Pam says
Then you will love these after just 12 minutes! Thanks, Shelley.
Beth Sachs says
Wow I love the look of these crinkle cookies, such a great colour contrast!
Pam says
Thanks so much, Beth!
Claudia Lamascolo says
I am just salivating over these gorgeous cookies and I just love red velvet, I am going to surprise my husband for Valentines Day its right around the corner! Thanks for posting these
Pam says
We hope you both enjoy them. Thanks, Claudia!
Kate says
Oh wow, I’ve seen lots of these cookies but have never known how to make them – and now I do! Thanks for the great recipe – definitely trying these with the kids in the school holidays.1
Pam says
Hope you enjoy! Thanks, Kate.
Toni says
These are so good!! I love the perfect crispy outside! A great treat for Valentine’s Day!!
Pam says
Thanks so much, Toni!
Dominique Alexander says
These are delicious! Fun to make with my kids. Mine didn’t turn out very red with the 1/2 tsp of gel food coloring so will just have to try again soon with more 🙂
Pam says
Thanks Dominique! I have to wonder if you were actually using liquid food coloring and not gel. With the gel the color is very concentrated and you should definitely get a rich red color. I just made a batch myself and mine are a deep red just like the photos you see.
tessa says
hi, ive made crinkles but only with canola oil before. can i sub canola oil for butter here? or what will the difference be?
Pam says
Sorry, Tessa, but we have not tested that and couldn’t predict what the outcome would be. We typically always make our cookies with butter and have never used oil.