Soft & Chewy Red Velvet Crinkle Cookies (The Best Recipe!)
These Red Velvet Crinkle Cookies are the ultimate showstopper for holiday cookie trays or Valentine’s Day. They feature a rich, fudgy cocoa center with a striking “snow-covered” crackle finish.
Ingredients
3/4 cup butter, softened
1/4 cup granulated sugar + extra for rolling
3/4 cup brown sugar
1 egg
3 tsp vanilla extract
2 cups all purpose flour
1/4 cup dutch processed cocoa powder
1 tsp baking soda
1/2 tsp salt
red gel food coloring, as needed
1/2 cup powdered sugar + 1 tbsp cornstarch, mixed
Instructions
1. Preheat oven to 375° F. Line a cookie sheet with parchment paper or a silicone mat.
2. Cream together the softened butter, 1/4 cup granulated sugar, and brown sugar until light and fluffy.
3. Add the egg and vanilla. Mix until light in color and creamy.
4. Add in the dry ingredients (flour, cocoa, baking soda, and salt). Mix until completely combined. The dough will be soft.
5. Mix in the red food coloring until you’ve achieved a vibrant red color.
6. Scoop the cookie dough out into 1 1/2 tbsp portions (#40 scoop).
7. Roll each ball first in granulated sugar, then generously in the powdered sugar/cornstarch mixture.
8. Arrange on the prepared cookie sheet.
9. Bake at 375° F for 7-10 minutes, until the cookies flatten and begin to crackle.
10. Allow the cookies to cool on the pan for 5 minutes before transferring to a wire cooling rack.
Notes
Use Dutch-processed cocoa for the best deep flavor and color.
The cornstarch in the powdered sugar helps prevent the sugar from melting into the dough during baking.
Gel food coloring is highly recommended over liquid for a brighter red without altering dough consistency.