These red velvet crinkle cookies deliver bakery results with a streamlined method. A cocoa-forward dough, balanced by buttermilk and a touch of vinegar, bakes into soft interiors and crisp, snowy crinkles. The formula is optimized for color saturation (gel food coloring) and structure (a blend of baking powder and soda) to ensure even cracking without dryness. Chill time is brief, scoopability is clean, and the bake is quick ideal for high-yield cookie boxes, Valentine’s platters, and winter gatherings. Expect consistent spread, defined fissures, and a tender crumb. The recipe scales well, freezes cleanly, and requires only basic tools. If you value reliability and presentation, this is the red velvet crinkle to keep.
Time Breakdown
- Prep: 15 min (+ 30–60 min chill)
- Cook: 10–11 min/batch
- Total: ~1 hr 10 min
- Yield: ~24 cookies
Ingredients List
- 220 g (1¾ cups) all-purpose flour
- 18 g (3 tbsp) unsweetened cocoa powder
- 1½ tsp baking powder; ½ tsp baking soda
- ½ tsp fine sea salt
- 120 ml (½ cup) neutral oil (or 113 g/½ cup melted unsalted butter, cooled)
- 200 g (1 cup) granulated sugar
- 50 g (¼ cup) light brown sugar
- 2 large eggs
- 2 tsp vanilla extract
- 2–3 tsp red gel food coloring (or 1–2 tbsp liquid)
- 30 ml (2 tbsp) buttermilk
- 1 tsp white vinegar
- Coating: 65 g (⅓ cup) granulated sugar + 90 g (¾ cup) powdered sugar
Kitchen Tools You’ll Need
This recipe doesn’t require fancy gadgets, just a few reliable kitchen basics to keep everything simple and stress-free.
- Bowls, whisk, spatula
- Measuring tools
- Cookie scoop (30 g)
- Parchment-lined baking sheets
- Cooling rack
Step-by-Step Instructions
- Combine flour, cocoa, leaveners, and salt.
- Whisk oil, sugars, eggs, vanilla, color, buttermilk, and vinegar until smooth.
- Fold dry into wet; do not overmix.
- Chill 30–60 minutes.
- Heat oven to 350°F (175°C); line sheets.
- Scoop, roll in granulated sugar, then powdered sugar.
- Bake 10–11 minutes until crinkled; centers should remain soft.
- Cool 5 minutes on sheet; transfer to rack.
Pro Tips
- Definition: Roll heavily in powdered sugar to prevent it melting into the surface.
- Color: Start with 2 tsp gel; add more only if needed.
- Scale: Double batch; bake one sheet at a time for best crinkles.
- Freeze: Freeze scooped dough balls; bake from frozen +1–2 minutes.
Nutrition
| Serving Size | Calories | Protein | Carbs | Fat | Fiber | Sugar |
|---|---|---|---|---|---|---|
| 1 cookie | 120 | 2 g | 18 g | 5 g | 0.5 g | 12 g |