These red velvet crinkle cookies have soft, delicious centers and chewy edges. The hint of chocolate flavor will forever be a favorite of mine. This post is sponsored by ALDI . Thank you for supporting the sponsors that keep A Cozy Kitchen cozy.
I like to think of red velvet as the epitome of Southern grace and flavor. Some may want to dispute this fact with me and that is fine. I will forever be a fan of red velvet!
This post is sponsored by ALDI, one of my favorite places to visit when I’m looking for affordable, high-quality baking ingredients and supplies for the holidays. If you do head there (which you should), do not skip on their holiday sweets, chocolates and candies. Their different Advent calendars are a personal favorite of mine!
Crinkle Cookies
I am a big fan of the crinkle cookie varietal. They’re usually thick, fudge-y and delicious. And I’ve made thick ones and thinner ones. I love lemon flavored crinkle cookies, chocolate, gingerbread and berry. But I wanted to something holiday-inspired so I immediately decided to lean on an old-favorite: red velvet.
Red velvet is not exactly chocolate. Some people think that. But it’s more subtle chocolate. It’s a delicate chocolate flavor that I really enjoy. If you’re not the biggest chocolate fan but like it, these are for you!
How to Make Red Velvet Crinkle Cookies
- Whisk together the dry ingredients: all-purpose flour, baking cocoa powder, baking soda and kosher salt.
- Beat together the sugar and avocado oil. I like to use avocado oil but you could use any neutral oil, if you like.
- Crack in the room temperature eggs, one by one. And mix it up.
- Add in the vanilla and food coloring gel and give it another mix.
- Pour in the dry ingredients, all in one batch, and mix until combined. The cookie dough will be very soft—that’s ok! Cover the bowl with plastic wrap and transfer to the fridge to chill for 1 hour.
- Scoop out the dough, using a medium cookie scoop, and roll it in the powdered sugar. You really want it caked on there. Don’t shake off any excess—even though it may seem intuitive.
- Transfer the cookie dough balls to a baking sheet, spacing it around 5 inches apart. These cookies spread so make sure they have enough room. Place them in the oven to bake for about 10 minutes and allow them to cool completely on the baking sheet.
- Repeat with the remaining cookie dough!
Tips and Tricks
- These cookies are ridiculously easy to make! But I do think two critical steps in order to have great success with these cookies is making sure to chill the dough for 1 full hour. And the second step is to make sure the powdered sugar is caked on the cookie dough balls.
If you make these Red Velvet Crinkle Cookies, let me know on Instagram!
Looking for more seasonal cookie recipes? Here are some favorites:
- Iced Oatmeal Cookies
- Gingerbread Crinkle Cookies
- Salted Caramel Linzer Cookies
- Miso Chocolate Chip Cookies
- Espresso Chocolate Chip Cookies
Red Velvet Crinkle Cookies
Ingredients
- 1 1/3 cups Baker’s Corner All Purpose Flour
- 3 tablespoons Baker’s Corner Baking Cocoa Powder
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon kosher salt
- 3/4 cup white granulated sugar
- 1/2 cup Simple Nature Organic 100% Pure Avocado Oil
- 2 large eggs
- 1 teaspoon Stonemill Pure Vanilla Extract
- 1 drop red food coloring gel
- 1/2 cup powdered sugar
Instructions
To Make the Cookie Dough:
- To the medium bowl, add the all-purpose flour, cocoa powder, baking powder, baking soda and salt. Whisk together until combined.
- To the bowl of a stand-up mixer (or you could use a large bowl with an electric- hand mixer), add the sugar and oil. Beat until light and sort of fluffy, about 1 minute. With the machine running on low speed, add one egg at a time. And then add the vanilla extract, red food coloring gel. Mix until combined.
- Add the flour mixture and mix just until no flour speckles appear and the dough is cohesive, about 30 seconds to a minute. Cover the bowl with plastic wrap and transfer to the fridge to chill for 1 hour.
To Bake the Cookies:
- Preheat the oven to 350F. Sift the powdered sugar into a small to medium bowl. This will smooth out any pesky lumps that are in the powdered sugar.
- Using a medium cookie scoop, scoop out balls of dough, rolling them in between your palms until balls form. Roll them in the sifted powdered sugar.
- The powdered sugar should be on there pretty thick. I think it’s our instinct to brush off the excess powdered sugar but leave it on! Transfer the dough ball to the lined baking sheet. Repeat with the remaining dough, spacing the cookies about 4 inches apart. They don’t spread very much so you can fit about 8 per baking sheet.
- Transfer the first baking sheet to the oven to bake for about 10 to 12 minutes, until they appear crackily and puffed up. Remove from the oven and allow them to cool on the baking sheets for at least 5 minutes before transferring them to a cooling rack. You’ll notice that they’ll fall a bit as they cool—this is good! Serve with milk or coffee.
Notes
- These cookies are ridiculously easy to make! But I do think two critical steps in order to have great success with these cookies is making sure to chill the dough for 1 full hour. And the second step is to make sure the powdered sugar is caked on the cookie dough balls.
Very dry and not much taste. Threw out after test batch not worth effort.
I ALWAYS make my crinkle cookie dough a day ahead and refrigerate. I keep putting the dough back in the fridge between batches. This alleviates the stickiness of the dough. Even though I do this, I coat my palms with powdered sugar before I start rolling.
Delicious taste! Mine ended up still turning out brown/cocoa-colored so I think maybe I was using a different type of food coloring and the ratios aren’t the same?
After trying, and failing, to roll the dough balls in my hand, I used the cookie baller scoop and just dropped them directly in the powdered sugar and rolled from there and it was way easier and they turned into perfect cookie balls easily (and my hands were much cleaner, haha). Hope this helps others!
they were easy, up until making them into balls… glad I am not the only one !
So yummy! But I had a difficult time forming the ball 🙁 it was very sticky! Not sure what I messed up but at least they were tasty 🙂
Making a ball was pretty difficult because the dough was soggy , but the result was satisfying