Homemade Red Velvet Crinkle Cookies

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Soft, chewy red velvet crinkle cookies with a light cocoa flavor and beautiful powdered sugar coating. Easy to make for holidays, parties, or everyday baking.

Prep Time20

Cook Time10

Rest/Chill Time1

Total Time1 30

Course: Dessert, Snack

Cuisine: American

Diet: Vegetarian

Keyword: cookie, red velvet

Servings: cookies

Calories: 151kcal

Author: Kim Lange

Cost: $6

Ingredients

½ cup unsalted butter softened
1 cup light brown sugar
1 large egg
1 large egg yolk
½ cup buttermilk or milk of choice
2 tablespoons red food coloring
1 teaspoon vanilla extract
¼ cup unsweetened cocoa powder
½ teaspoon baking soda
¼ teaspoon salt
2 ¼ cups all-purpose flour
1 tablespoon white vinegar
1 ½ cups powdered sugar

Instructions

Whisk cocoa powder, baking soda, salt, and flour in a medium bowl. Set aside.
In another bowl, stir buttermilk with red food coloring and vanilla extract. Set aside.
Cream softened butter and brown sugar in a large mixing bowl until smooth, scraping down the sides as needed.
Add the egg and egg yolk, then mix until combined.
Alternate adding dry and wet ingredients into the butter mixture, mixing just until no dry flour remains.
Mix in the vinegar.
Cover the dough and refrigerate for about 1 hour.
Preheat oven to 350°F (177°C) and line baking sheets with parchment paper.
Use a medium cookie scoop to drop dough directly into powdered sugar.
Coat completely in powdered sugar and place on baking sheet about 2 inches apart.
Bake for 9–11 minutes.
Let cookies rest on the baking sheet for 5 minutes before transferring to a cooling rack.

Notes

Chill time helps control spreading, so don’t skip it.
Drop dough directly into powdered sugar instead of rolling first, this helps keep the crinkle pattern.
Baking time is short to keep the centers soft. Cookies will continue to set while resting on the baking sheet.
For a brighter red color, use gel food coloring instead of liquid.
If using salted butter, reduce or omit the added salt.

Nutrition