If you’re looking for the perfect holiday cookie for your cookie swap or holiday party – look no further! These RED VELVET CRINKLE COOKIES are the perfect pop of festive colour, easy to make and soo soo delicious!
Chocolate crinkle cookies are definitely high up on my list of favourite holiday cookies. The snow capped mounds of cocoa are just so pretty and completely irresistible. When the inspiration struck to make a red velvet version, I knew they’d be a hit.
If you haven’t scrolled down to the recipe yet, you’ll soon notice that these Red Velvet Crinkle Cookies are made from scratch! While I too like a good time-saving cheat now and then, it really doesn’t take all that long to pull these ingredients together. And besides, it’s always a tad more satisfying to say they’re homemade, than homemade…with a little help from a boxed mix.
I’m also happy to share that you do not need to add five pots of red food gel to the mixture. This recipe only needs one and a half teaspoons. Thanks to the help of some cocoa powder and vinegar, you can achieve a deep rich red colour. Somehow with such a small amount of red food gel, I still manage to find it EVERYWHERE in my kitchen…and on my clothes. Thank goodness for my red apron to hide the evidence!
The trick to getting a great “crackle” is rolling the cookie dough balls twice in the icing sugar. I’d roll enough balls in the icing sugar for one cookie sheet, then go back and roll each one again. I found that gave enough time for the first coat to absorb a bit before going back and applying another layer to get the beautiful contrast you see here.
Need a cookie for that special someone on your list?
- For the coffee lover? Hazelnut Espresso Fingers Dipped in Chocolate
- For the candy cane connoisseur? Chocolate Blossoms
- For the sweet & salty fan? Salted Dulce de Leche Sandwich Cookies
enjoy | liz | xo
- 2-3/4 cups all-purpose flour
- 1/4 cup cocoa powder
- 1/2 tsp salt
- 1/2 tsp baking soda
- 2 tsp baking powder
- 8 ounces unsalted butter, room temperature
- 1/2 cup sugar
- 3/4 cup light brown sugar
- 2 large eggs
- 2 tbsp milk
- 1-1/2 tsp white vinegar
- 1 tsp vanilla extract
- 1-1/2 tsp red food gel (I used "Christmas Red")
- 1 cup of mini semi-sweet chocolate chips
- 1-1/2 cups powdered sugar
- In a medium bowl, whisk the flour cocoa powder, salt, baking soda and baking powder.
- Using a stand mixer, cream together butter and sugars until light and fluffy. Add eggs and mix until combined.
- In a small bowl, combine the milk, vinegar, vanilla and food coloring. Slowly pour into butter mixture.
- Add in the dry mix until just combined, scraping down the bowl as needed. Add in chocolate chips and mix until incorporated.
- Wrap dough in plastic wrap and chill for a minimum of 2 hours to overnight.
- Preheat oven to 325F and line cookie sheets with parchment paper.
- Scoop powdered sugar in a shallow bowl or plate so you can roll the cookie dough.
- Using a 1 tbsp scoop, roll dough into balls. Roll the dough in powdered sugar once, then transfer to a holding plate. Roll the dough in the powdered sugar a second time and place on prepared baking sheets.
- Bake one sheet at a time for 12-13 minutes until cookies are puffed and set on top.
- For chewy cookies, stick to as shorter baking time (closer to 12 minutes) so they are a little underdone and chewy in the middle.
- Store cookies in an airtight container at room temperature.
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