Red Velvet Crinkles Cookies

Red Velvet Crinkle Cookies are very soft and tender.  These  ruby colored cookies have a slightly tangy, light cocoa flavor.  Baked with a canopy of white powdery sugar.  Melting in your mouth with every single bite!

Red Velvet Crinkle Cookies by SimplyGloria.com #RedVelvet #Cookies

Before I begin telling you about these (very decadent) cookies… I want to announce the big winner of my Wish List Giveaway!  The winner is Kristin J.!  She has won a bunch of my favorite things including, The Peanut Butter Comfort cookbook written by the most fabulous Averie… which also blogs and shares fascinating recipes over at Averie Cooks.

Thank you to all that has entered the giveaway!

 I will be doing another fun giveaway coming up very soon!  So, be sure to stay tuned…

Now, back to these Red Velvet Crinkle Cookies!

Red Velvet Crinkle Cookies @SimplyGloria.com #Cookies #RedVelvet

Creating (and eating!) anything with a red velvet texture is my favorite!  Not only is the taste amazing…but it has a lot to do with the texture, too.  Agree?

The base of a classic red velvet recipe, is buttermilk.  It makes it a bit more unique.  Gives it moisture and a nice tangy buttery taste.

The ruby redness in a red velvet recipe is of course from the red food coloring.  But, also with some unsweetened cocoa powder.  

The baking cocoa gives it a dark red color and a hint of chocolate flavor.

Red Velvet Crinkle Cookies @ SimplyGloria.com #RedVelvet #Cookies

There are a few techniques to do with some of the ingredients before you just whip it all together.

First things first, make sure you get all of your ingredients out that is listed in the recipe below.

In a medium size liquid measuring cup, pour in the buttermilk to the half a cup mark.  Add one, 1-ounce bottle (2 tablespoons) of (liquid, not gel) red food coloring and vanilla extract into the buttermilk and stir.  Set aside.

Put all of the dry ingredients in a medium bowl– unsweetened cocoa powder, baking soda, salt, and all purpose flour, set aside.

Now, you’re ready to start making these velvety cookies!

Red Velvet Crinkle Cookies by SimplyGloria.com Super soft #cookies!

Whip the softened butter and packed light brown sugar in a medium mixing bowl until creamy.  Tip:  Pack the brown sugar in your measuring cup tightly.  Scrape off the excess over the top of the measuring cup.  This is the way to properly measure brown sugar, pack it in the cup!

When the butter and brown sugar is creamed, add the large egg along with one egg yolk.  This gives it a little chewy texture with the light fluffiness of the cookie.  Cream until all combined.

Now, is the fun part… turning your cookie batter into a deep, dark red!  

While the creamy brown sugar with the eggs are mixing on low, alternate the dry and wet ingredients.  Stopping a few times to scrape down the sides and around the bottom.  But remember, to not over mix.  Just mix until all combined and you no longer see any “flour” specs.

Now, hand stir in 1 tablespoon white vinegar.  

Vinegar, you ask?

You simply can not taste the vinegar in this at all.  (I promise!)

Vinegar is an acid.  It reacts with the baking soda and starts the chemical reaction needed to produce carbon dioxide in the batter to give it a lift when baking in the oven.

Allow the batter to rest in the refrigerator for about an hour, covered.  By doing this, it allows the gluten to relax for a more tender cookie.  Remember, it’s all about a tender and moist cookie!

Preheat your oven to 350 degrees.  Place a Silpat or parchment paper on your baking sheets, too.  (Using either of these are listed in my Top Ten Secret Cookie Baking Tips.)

Have a medium sized bowl with about one and a half cups of confectioners sugar (aka– powdered sugar).

Red Velvet Crinkle Cookies by SimplyGloria.com

Using a medium sized cookie scoop, scoop the ruby red batter and just drop it into the powdered sugar.  No need to even roll the batter in between your palms.  (If you can tell by the picture, the batter is still very wet.)  

Toss and cover each scoop of batter with the powdered sugar.  Place each covered ball of batter onto your (covered) baking sheet about 2 inches apart from each other.

Red Velvet Crinkle Cookies by SimplyGloria.com Mounds of cookie dough covered in powdered sugar!

Bake for 9 to 11 minutes.  But no more than that.  Let them rest on the hot baking sheet when you take them out of the oven to slowly finish baking for about 5 more minutes before putting them on a cooling rack.

These red velvets are perfect to bring to a cookie exchange this season!  I’ve actually made 8 dozen of these one year to share at the cookie party.  They are always a huge hit!

Red Velvet Crinkle Cookies by SimplyGloria.com #Cookies #RedVelvet

Enjoy, my friends!

Red Velvet Crinkle Cookies
ed Velvet Crinkle Cookies are very soft and tender. These ruby colored cookies have a slightly tangy, light cocoa flavor. Baked with a canopy of white powdery sugar. Melting in your mouth with every single bite! Makes about 24-30 small to medium cookies.
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Ingredients
  1. 1/2 cup unsalted butter, softened
  2. 1 cup light brown sugar
  3. 1 large egg, plus 1 egg yolk
  4. 1/2 cup buttermilk
  5. 1 1-ounce bottle (2 tablespoons) liquid red food coloring
  6. 1 teaspoon vanilla extract
  7. 1/4 cup unsweetened cocoa powder
  8. 1/2 teaspoon baking soda
  9. 1/4 teaspoon salt
  10. 2 and 1/4 cups all purpose flour
  11. 1 and 1/2 cups confectioners sugar (powdered sugar)
  12. 1 tablespoon of white vinegar
Instructions
  1. In a large mixing bowl, cream together the softened butter and brown sugar and scrap down the sides.
  2. Add the large egg and the egg yolk. Cream until all combined.
  3. In a medium size liquid measuring cup, pour in the buttermilk to the half a cup mark. Add the red food coloring and vanilla extract into the buttermilk and stir. Set aside.
  4. Put all of the dry ingredients in a medium bowl– baking cocoa, baking soda, salt, and all purpose flour, set aside.
  5. While the creamy brown sugar with the eggs are mixing on low, alternate the dry and wet ingredients. Stopping a few times to scrape down the sides and around the bottom. (Remember, to not over mix. Just mix until all combined and you no longer see any “flour” specs.)
  6. When all combined, hand stir in 1 tablespoon white vinegar.
  7. Allow the batter to rest in the refrigerator for about an hour, covered.
  8. Preheat your oven to 350 degrees. Place a Silpat or parchment paper on your baking sheets, too.
  9. Using a medium sized cookie scoop, scoop the ruby red batter and just drop it into the powdered sugar. No need to even roll the batter in between your palms.
  10. Toss and cover each scoop of batter with the powdered sugar. Place each covered ball of batter onto your (covered) baking sheet about 2 inches apart from each other.
  11. Bake for 9 to 11 minutes. But no more than that. Let them rest on the hot baking sheet when you take them out of the oven to slowly finish baking for about 5 more minutes before putting them on a cooling rack.
  12. Enjoy!
Simply Gloria http://simplygloria.com/

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 These Red Velvet Crinkles Cookies were shared to party with {Craft Dictator} & {The Best Blog Recipes} & {Design Dining Diapers} & {Love Bakes Good Cakes} & {Whipperberry} & {A Little Claireification} & {Six Sisters Stuff} & {Weary Chef} & {I Should Be Mopping The Floor} & {Pint Sized Baker}

 

*******Red Velvet Crinkles Cookies were featured on Editorial by Tori Spelling!*******

 

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Comments

  1. says

    These are so pretty! Gloria, your pictures are awesome! One of my fav’s so far!

    My sister loves red velvet anything; I am gonna have to make these for her. I just made chocolate crinkle cookies for the bake sale I just did, they’re always a hit! I am thinking next bake sale for these beauties!
    tahnycooks recently posted…Cheesy Buffalo Style Soft PretzelsMy Profile

  2. says

    Beautiful cookies Gloria! I love how pretty and festive they look! The crinkles are perfect leaving just enough for us to see the incredible red hiding underneath. Pinning and wish I could grab a few right through the screen:)

    • says

      That’s how I feel when I come over to see your deliciousness every single time. Wishing I could take it straight from the screen! Thanks, Kelly! Hope you’re feeling well! (=

    • says

      Not only 8 dozen… but they all had to be 3 inches in diameter. I know, I’m a little picky (maybe controlling!). Thanks, Elizabeth! (We need to go share a huge bowl of gelato!)

  3. says

    Hi Gloria! Just yesterday I had a red velvet crinkle cookie at Panera. I was just saying to my bro-in-law that I need to figure out a way to make them. Well, your’s look even better than the panera cookies. Will need to try soon. Thanks also for hosting Show Stopper Saturday! Have a wonderful weekend! ~Erin
    Erin {Delightful E Made} recently posted…Cherry Almond Breakfast BreadMy Profile

  4. says

    Gloria, those cookies are GORGEOUS!! I tried to make a red velvet cake once many years ago,and it was a complete failure. I haven’t tried to make anything red velvet since. These cookies and your instructions are just what I need to give it another try. Thank you so much!! 😉
    Lisa @ Cooking with Curls recently posted…Best of the Weekend {33}My Profile

  5. fauxreal says

    I really enjoyed this recipe and how you explained exactly why you included each ingredient and its role in the baking process. I learned a few new things, thanks!

  6. Beberly says

    Hi Gloria,
    Im your new fan here.
    Just in time that I need a recipe in making this red velvet crinkles.
    looks so yummy! I will try this and will post and share the outcome. 🙂

    Thank you and God bless.
    Beb

    • says

      Beberly, I’m looking forward to hearing what you think of these fabulous cookies! Tori Spelling made them and is in love with them… I hope you are, too! 🙂

  7. says

    Oh my goodness! Impressive article dude! Thank you, However I am having difficulties
    with your RSS. I don’t understand why I cannot
    join it. Is there anybody else havng identical RSS problems?
    Anyone who knows the answer can you kindly respond? Thanx!!
    .223 ammo for sale recently posted….223 ammo for saleMy Profile

  8. says

    I try this recipe but why mine didnt crack like yours the shape of mine was like a circle only and it didnt crack at all? 🙂

    • says

      Shane, I wonder if they were cooked long enough. Usually when cookies reach close to the highest time on baking, they start to crack. Because the hot air has been going all the way through the cookie dough. Every oven is different… therefor temperatures are different. Maybe cook a bit longer… but check them every single minute. That is the only thing I can think of… is longer cook time. Also, elevation has a lot to do with baking cookies. I’m at 7,000 ft. But, when I baked at a lower elevation, 4,000 ft., these turned out the same. I hope you give these another try. And, thank you so much for coming over to let me know about this. I really appreciate it. 🙂

  9. Susan says

    Hi Gloria: Like Erin, my best friend and I had red velvet cookies at Panera last fall and have been looking for a recipe since then. Your recipe beats it hands down. I did add 3/4 of a bag of white ghiradelli (Sp?) chocolate chips (must be Ghiradelli. Other than that I follow the recipe religiously. I have found that using the stand mixer makes them lighter and fluffier. I also found that if you roll the balls ahead waiting for one batch to come out of the oven, you have to roll them again in the powdered sugar because it absorbs, and those cookies are always better than the first batch. Go figure, more sugar. I have to say I have not made cookies in about 5 years and now I cannot stop making these. I made 300 + cookies for the office and no one appreciated anything but the red velvets. They all want more. I work for a large corporation and someone I’ve never seen before from the other building pointed at me walking down the hall and said, “You’re the red velvet cookie lady” and gave me a thumbs up. Since I am a subcontractor with them, I wonder if this will get me hired full time? Hahaha. Thanks for sharing the recipe. If you come across other great tried and true cookie recipes like this, I would love it if you shared it on your website. I am now an avid follower. Thanks again and have a wonderful Christmas.

    Susan

    • says

      Susan, you are just the sweetest!! I love that you made so many of these cookies… you totally deserve to be titled the RV Lady! I love making these cookies. (In fact, I just made up a batch for our 2 UPS drivers to snack on.) I also love coming up with new cookie recipes. But before they get put on here, I have to make, bake, and taste every single batch. And, these RV cookies are my favorite by far. I’m so happy you like them, too…. and every one at the office! 😉
      Wishing you a very merry Christmas! Big hugs!

      • Gena says

        hi! the first time i’ve ever tried this recipe, i didn’t even get the chance to taste the cookies because of my friends/family. they absolutely loved this! i’m gonna bake this again soon, but may i ask, is it okay if i replaced white sugar instead of brown sugar? 🙂 unfortunately i don’t brown sugar on my hand and i’m wondering what changes might happen if i replaced it with the white one. thanks gloria! you are simply and undeniably a great baker 🙂

        • says

          Good morning, Gena! I have to say that I haven’t substituted the brown sugar for the granulated sugar. Although, it should be okay. The reason I put brown sugar in it for the extra moistness it gives. But since it’s already got the buttermilk in it (which also gives it the deep moistness), all should be good! I’m so thrilled your family loves these cookies! Have a merry Christmas!

  10. Anne says

    hi gloria! i love this recipe, well my family and friends love this too. just a question, until when is the batter edible? how many hours/days/weeks will it be able to ‘survive’ if refrigerated? thanks so much!

    • says

      Anne, I’ve had the dough in the refrigerator for up to 4 days. Then it was a cinch to pull it out to make a small batch of fresh cookies whenever. But most times, I just bake right after the dough is mixed. Just make sure you store the dough in a closed container. Otherwise, it will dry out. 🙂 Hope that answered your question.

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