Red Velvet Crinkle Cookies

Up close of a stack of red velvet cookies with some in the background.

These from scratch Red Velvet Crinkle Cookies are the gorgeous cookies with rich red coloring that shows through snowy white cracks. Their color makes them the perfect cookie for any occasion, but they are especially beautiful for Christmas or Valentine's.

Prep Time25

Cook Time44

Refrigeration Time2

Total Time3 9

Course: Dessert and Pastries

Cuisine: American

Servings:

Calories: 139kcal

Author: Tristin - Home Cooked Harvest

Ingredients

3 cups all-purpose flour
1/3 cup unsweetened natural cocoa powder
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 1/2 sticks unsalted butter 3/4 cup, softened
1 cup light brown sugar
1/2 cup granulated sugar
1 large whole egg room temperature
1 large egg yolk room temperature
2 teaspoons vanilla extract
2 tablespoons buttermilk
1/2 teaspoon red gel food coloring
1/2 teaspoon white vinegar

For the Sugar Coating

1/4 cup granulated sugar
1/2 cup powdered sugar

Instructions

In a medium mixing bowl whisk together the all purpose flour, cocoa powder, baking powder, baking soda and salt. Set aside.
In a stand mixer fitted with a paddle attachment, or with a hand mixer, over medium speed beat together the softened butter, granulated sugar, and brown sugar for about 5 minutes until well creamed scraping the bowl.
Next, beat in the whole egg and egg yolk. Then add in the vanilla and food coloring. Mix until combined, scraping the sides. Once combined, mix in the buttermilk and vinegar.
Slowly add the dry ingredients into the wet ingredients over low speed, just until combined.
Cover the bowl of dough with plastic wrap and chill in the refrigerator for at least 1-2 hours. If you leave the dough in the fridge longer or overnight, let it warm up no longer than 30 minutes. It's going to be hard to scoop, but needs to be cold to get good cracks.
Preheat the oven to 350°F. Line baking sheets with parchment paper. Fill one bowl with granulated sugar and one for powdered sugar for rolling.
Scoop the stiff, chilled dough into 2 tablespoon sized portions and roll into balls. Once all balls are made, roll each one in the granulated sugar and then two coats of powdered sugar. Stir the powdered sugar if it becomes compact. Place 2 ½ inches apart on the baking sheets.
Bake one sheet at a time for 11-13 minutes. Let them cool on baking sheet for 5 minutes before moving to a cooling rack.. Makes 32 cookies.

Notes

A double dip in powdered sugar: You want to make sure the dough balls are really coated well in powdered sugar that is why we roll them twice. Otherwise, the powdered sugar may melt in the oven.
Chill the dough: Chilling the dough is imperative! It ensures that the cookies don't turn into puddles quickly when they are in the oven. You want them expanding slowly so you get that cool crackling effect.
Work quickly: You want that dough cold. So, if at any point the dough starts to get warm or is coming up to room temperature, just pop it back in the fridge to cool it off again.
The cookies will last 5 days in an airtight container.

* Please note that all nutrition information are just estimates. Values will vary among brands, so we encourage you to calculate these on your own for most accurate results.

Nutrition