These Red Velvet Crinkle Cookies are a delicious twist on the classic Chocolate Crinkle! They’re soft-baked and exquisitely fudgy in the center, loaded with melty chocolate chips, and dressed in a dazzling coat of powdered sugar!
With all the scrumptious holiday cookies that exist in this world, it’s tough to pick a favorite. However, I will say that I try to bake up at least a few of the classics during December. This usually includes sugar cookies, snickerdoodles, gingerbread cookies, and no-bakes.
Another cookie classic that I can’t get enough of is the Chocolate Crinkle cookie. My aunt has been baking these up for decades, and they’re truly the best of both worlds–a chewy brownie and a soft snowball cookie. They’re extra fudgy in the center and generously coated in powdered sugar. There’s really no need for improvement. HOWEVER, what if we wanted to change things up a little?
Just like the traditional Chocolate Crinkle, these Red Velvet Crinkle Cookies are bound to become a staple for your holiday baking! They contain the same heavenly texture of a Chocolate Crinkle, but they have the harmonious flavor blend of chocolate and vanilla. These cookies also have that signature ruby red hue, making them the belle of the ball.
Tips for Baking The Perfect Crinkle Cookies
Use Gel Food Coloring – Gel food coloring is usually found in the baking section of craft stores. It’s much more pigmented than the standard liquid food coloring that you find in the grocery store, which means you don’t have to add nearly as much. I like to use Wilton’s or Sunny Side Up gel colors. For this recipe, all you’ll need is 1 teaspoon. Keep in mind that if you use liquid food coloring, you’ll have to add more.
Use Natural Unsweetened Cocoa Powder – Although I’m usually a fan of Dutch-processed cocoa powder, in the case of red velvet, natural unsweetened cocoa powder is the way to go. It’s lighter in color and more acidic than Dutch-processed, which aids in developing that vibrant red hue.
Add a Little White Vinegar – Along with using gel colors, a tiny splash of white distilled vinegar helps to boost the red color in these cookies. Distilled white vinegar is an acid that reacts with the cocoa powder, resulting in that iconically bright red velvet hue. The vinegar also reacts with the baking soda, giving them better lift so they rise and create that signature crackle look. You can also use apple cider vinegar or lemon juice. Don’t worry, you won’t taste it at all!
Use Mini Chocolate Chips – Mini chocolate chips disperse throughout the dough much better than regular size chocolate chips. It’s almost like you get more chocolate in each bite even though the chips are a lot smaller. If you can’t find the mini chips, regular semi-sweet chocolate chips will work too. Just add 1/4 cup more to equal a full cup of chocolate chips.
Chill the Dough – Not only will this prevent the cookies from spreading too much as they bake, but the dough is rather sticky right after it’s mixed, so chilling it will make rolling A LOT less messy. I recommend a minimum of 2 hours in the refrigerator, but oftentimes I’ll chill it overnight.
Roll in Granulated Sugar, THEN Powdered Sugar – Friends, this tip is a total game changer! I just discovered it from a reddit post, and I can’t believe how amazingly well it works! Rolling the dough balls in granulated sugar first prevents the cookies from absorbing all of the powdered sugar. It also helps the powdered sugar adhere to the dough better and results in those nice crackly snow-capped tops.
Don’t Over-Bake – As I say with all of my cookie recipes, the key to soft, doughy, or fudgy cookies is to remove them from the oven BEFORE they’re fully-baked. That’s because they will continue baking from the residual heat as they cool. These cookies should look nicely puffed and set around the edges.
Not only are these Red Velvet Crinkle Cookies bound to be a hit for any holiday gathering, they’re also perfect for Valentine’s Day which will be here before you know it! So if you’re all “cookied-out” for the holidays, keep this cookie on the roster for Valentine’s Day.
Red Velvet Crinkle Cookies
Ingredients
Cookie Dough:
- 2 cups all-purpose flour
- ¼ cup cocoa powder
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- ½ teaspoon salt
- ¾ cup brown sugar
- ¼ cup granulated sugar
- ½ cup unsalted butter, room temperature
- 1 teaspoon red gel food coloring*
- 2 large eggs
- 1 Tablespoon milk
- 1 teaspoon vanilla
- ½ teaspoon white vinegar
- ¾ cup mini semi-sweet chocolate chips
For Rolling:
- ½ cup granulated sugar
- ½ cup powdered sugar
Instructions
- In a large bowl, whisk the flour, cocoa powder, baking powder, baking soda, and salt together until combined; set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and both sugars together on high speed until lightened and fluffy. Add the food coloring, and beat until fully incorporated. Beat in the eggs, one at a time.
- Add the flour mixture, beating on low until mixture forms a dough. Scrape down the sides of the bowl and add the milk, vanilla, and vinegar. Beat until just combined. Stir in the chocolate chips. Cover dough with plastic wrap and refrigerate for at least 2 hours, or up to 5 days.
- Preheat the oven to 350ºF and line a baking sheet with parchment paper.
- Place the granulated sugar in one bowl and the powdered sugar in another bowl.
- Using your hands or a small cookie scoop, form dough into 1-inch balls. Roll each ball in the granulated sugar, then powdered sugar, making sure to completely coat the whole ball. Place on the lined baking sheet, at least 2 inches apart. Bake for 8-10 minutes, or until cookies are puffed up in the center and edges are set. Cookies will firm up as they cool. Allow cookies to cool on the baking sheet for at least 5 minutes before transferring to a cooling rack to cool completely.