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!
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!
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.
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!
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).
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.
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!
Enjoy, my friends!
- 1/2 cup unsalted butter, softened
- 1 cup light brown sugar
- 1 large egg, plus 1 egg yolk
- 1/2 cup buttermilk
- 1 1-ounce bottle (2 tablespoons) liquid red food coloring
- 1 teaspoon vanilla extract
- 1/4 cup unsweetened cocoa powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 2 and 1/4 cups all purpose flour
- 1 and 1/2 cups confectioners sugar (powdered sugar)
- 1 tablespoon of white vinegar
- In a large mixing bowl, cream together the softened butter and brown sugar and scrap down the sides.
- Add the large egg and the egg yolk. Cream until all combined.
- 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.
- Put all of the dry ingredients in a medium bowl– baking cocoa, baking soda, salt, and all purpose flour, set aside.
- 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.)
- When all combined, hand stir in 1 tablespoon white vinegar.
- Allow the batter to rest in the refrigerator for about an hour, covered.
- Preheat your oven to 350 degrees. Place a Silpat or parchment paper on your baking sheets, too.
- 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.
- 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.
- 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.
- Enjoy!
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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!*******
Gloria! These homemade red velvet crinkles look incredible. I’ve only ever made them with cake mix, but I’m trying my hand at a homemade recipe too! I want to reach right through the screen. One would go very well with my coffee this morning 🙂
sally @ sallys baking addiction recently posted…Mom’s Seasoned Pretzels.
Sally, you know what’s funny? Every time I add vinegar to any red velvet recipe… I think of you! (=
Gloria, these cookies look absolutely gorgeous! My daughter has to be one of the biggest red velvet fans and she would flip for these! Thanks so much, my friend, for sharing your recipe and I’m glad you made these! Pinning and sharing! Have a happy day!
Cindy Eikenberg recently posted…Sugar Cookie Hot Vanilla with Candied Marshmallows
Cindy, then your daughter would definitely love these! Thank you!
Beautiful cookies, Gloria! I’m a sucker for the color red, and these red velvet cookies have plenty of that gorgeous red color I love. Pinning!
marcie recently posted…Kabocha Squash-Yukon Gold Mash
I am too, Marcie! Just the sound of any dessert with the name red velvet…I’m all over it! Thank you!
These cookies are beautiful, Gloria!
Norma @ Allspice and Nutmeg.com recently posted…Lamb Dumplings in Garlic Yogurt Sauce – Shish Barak
You are so kind, Norma! (=
Oh wow, I’m obsessed with these cookies! Simply gorgeous! 🙂
Tina @ Tina’s Chic Corner recently posted…Eggnog Frappuccino
Thank you, Tina. You are always so sweet!
These cookies look beautiful Gloria! So festive! I love the flavor of red velvet with the buttermilk tang – yum!
Lindsay @ Life, Love and Sugar recently posted…Gingerbread Caramel Gooey Bars
Thank you, Lindsay! I swear, if I’m running low on buttermilk, I panic! (Love baking/cooking with it.)
These cookies are gorgeous Gloria! I love how holiday-y it looks. 🙂 Pinned, of course. Have wonderful week my dear friend.
Anne ~ Uni Homemaker recently posted…Turkey Stuffed Cabbage Soup
Thank you so much, Anne. Have a relaxing weekend coming up!
I love the texture and flavor of red velvet too! And these cookies are so perfect for the holidays.
Ashley | Spoonful of Flavor recently posted…Grilled Chicken Salad with Blue Cheese, Candied Pecans and Pomegranate Vinaigrette
You’ll love these for sure then, Ashley! (=
These are such delicious looking cookies!
I just love the texture
Pinned
Winnie recently posted…עוגת טורט עם ג’לי ותותים
To me, the texture was all key. Thank you, Winnie! (=
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 Pretzels
You just made my whole day, Tahny! I am a sucker for any kind of “crinkle” cookie…they are just so fun!
LOVE!!! Did you know I have a Red Velvet obsession… and a Pound Cake obsession and a Cinnamon Roll obsession… hmmm, maybe I have a problem… any who! I do have a Red Velvet Pinterest Board and you’ve been pinned, Sister!!
Paula recently posted…Arby’s KING’S HAWAIIAN Roast Beef Sandwich
I am right there with you and all of these kind of obsessions! (And, thank you for the ZAP of energy!!)
Perfection! Those crinkles are so beautiful, with the deep red peeking through the cracks. Like a work of art!
Allie | Baking a Moment recently posted…Chocolate Peppermint Meringue Christmas Trees
Allie, you are just so kind! (=
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:)
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! (=
These look so pretty, I can’t wait to make them and I’m glad to see I’m not the only one on a red velvet kick 🙂
Diane {Created by Diane} recently posted…Red Velvet Snowflake Cookie
I noticed that day you had up your red velvet snowflakes out too. Great minds think alike! (=
8 dozen?! Shoot girl you are not messing around. I love crinkle cookies so cute!!
Elizabeth @ Confessions of a Baking Queen recently posted…Pecan Laceys
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!)
These are just beautiful! I want to take a giant bite of out one!
Julianne @ Beyond Frosting recently posted…Maple Sugar Cookie
Thank you, Julianne. You always make my day!
I had planned to make red velvet crinkles today, then I saw these! These are such a beautiful red color, I wish I could just dive into yours instead!
tanya recently posted…Buckeye Brownie Cookies
That is too funny we both had the red velvet crinkle on the brain!
Ok, totally would have never thought of adding vinegar to this! These look delicious as always Gloria! Love your pictures! 🙂
Krista @ Joyful Healthy Eats recently posted…Mini Pancetta Goat Cheese Frittatas
I know, the vinegar throws every one off. (hehe) Thanks, my friend!
Well, the good thing is the pictures don’t! Gorgeous everytime… want to take a bit out of the screen! 🙂
Krista @ Joyful Healthy Eats recently posted…Show Stopper Saturday #18 and Eggnog Features
Love these! Would you please link these up to Friday Favorites at http://imnotatrophywife.com
I love that they have some color in the cookie!!! just printed and pinned the recipe! laura
laura@imnotatrophywife.com recently posted…Friday Favorites #42 Party and Features ~ I’m Not a Trophy Wife
Oh, awesome! I’d love to know what you think of them when you make them, Laura! Thank you!
red velvet crinkles is a genius idea…these cookies look beyond scrumptious,thanks for the inspiration 🙂
Kumar’s Kitchen recently posted…Savory Brunch : Crepe Rolls With Minty Scrambled Ricotta & A Quick Relish 🙂
Thanks, guys!
Oh yes, I will be making these! I make the “brown” version, although the recipe is a little different. These are so pretty and festive, and I bet they taste great!
Amy at Ms. Toody Goo Shoes recently posted…I’m Dreaming of S’mores Brownies
Oh, yes…I love the “brown” version, too! Thanks, Amy!
Your cookies would be perfect for the entertaining season, we would really enjoy them. Thanks for hosting and have a great weekend!
Miz Helen
Miz Helen recently posted…Whats For Dinner Next Week 12-15-13
Thank you, Miz Helen! (=
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 Bread
That is soooo nice of you to say… you just made my day, Erin! I’m the same way when I go somewhere and find something yummy. (=
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}
Oh Lisa, don’t give up on the red velvet action! I’m even making more of that stuff this weekend!
Hi! I found your blog over at the Show Stopper Saturday link up! I’m a new follower of yours on facebook. These red velvet cookies look soooo good! Red velvet cake is my absolute favorite, I’ll have to give them a try! I’d love it if you dropped by my blog sometime!
Ashlyn @ http://belleofthekitchern.com
Ashlyn recently posted…Skinny Chicken Pot Pie
Thank you so much, Ashlyn! (Love your name, by the way.) Gotta love a great velvet anything! (=
These cookies are so beautiful!! I love red velvet anything, especially around Christmastime! These would be perfect to give out to friends and neighbors. Thanks for linking this up to Saturday Night Fever – pinning now!
Jen @ Yummy Healthy Easy recently posted…15 Easy & Delicious Soup Recipes
Thanks, Jen! Just the sound of a sweet treat that is Red Velvet is just….ahh, right?!
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!
Thank you so much! You just made my day! (=
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
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! 🙂
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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? 🙂
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. 🙂
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
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!
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 🙂
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!
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!
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.
Hola! I’ve been following your blog for a while now and finally got the courage
to go ahead and give you a shout out from Atascocita Tx!
Just wanted to mention keep up the good work!
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