Valentine’s Day is approaching, which made me think of these delicious cookies. I made them last year; not for Valentine’s Day, but remembering them now they seem like a perfect treat for the day of love.
I have loved crinkle cookies ever since I was a little kid and remember on the special occasions at the mall when my mom would stop at the cookie stand and get us some fresh cookies, the crinkle cookie was always my choice.
Red Velvet is a flavor that I’ve come to love in my adult life. It’s not an overly sweet chocolate flavor but rather is a deep, rich chocolate flavor that makes all red velvet confections the ultimate chocolate lover’s dessert.
So these cookies, with their combination of red velvet and crinkle cookie qualities, is naturally one of my all-time favorites. As a bonus, they’re easy to make and their color combination makes them perfect for Christmas or Valentine’s Day (though the taste makes them perfect for whenever!).
Red Velvet Crinkle Cookies
- 2+1/4 cups all-purpose flour
- 1/3 cup unsweetened cocoa powder
- 1+1/2 tsp. baking powder
- 1/4 tsp. salt
- 1 stick (1/2 cup) unsalted butter (softened to room temperature)
- 2 oz plain cream cheese (softened to room temperature)
- 1+1/2 cups granulated sugar
- 2 whole, large eggs
- 2 tsp. red food coloring
- 1 tsp. pure vanilla extract
- ~1/2 cup powdered/confectioners sugar
- Mix the flour, cocoa powder, baking powder and salt in a medium-sized mixing bowl. Set aside.
- In the large mixing bowl using an electric stand mixer or electric hand mixer, blend the butter and cream cheese until completely blended and smooth.
- Add the sugar and cream with the butter and cream cheese until thoroughly blended (~1-2 minutes).
- Add in the eggs, food coloring and vanilla extract and mix until thoroughly incorporated, stopping to scrape down the sides, if necessary.
- Add the dry ingredient mixture into the butter/cream cheese/sugar etc. mix slowly, mixing on low (stir) speed until fully incorporated (try not to overmix).
- Cover the dough and refrigerate for at 4 hours (they won't bake up right if the dough isn't refrigerated long enough and also the dough is unworkable until it is thoroughly chilled).
- When you're ready to bake the cookies, preheat the oven to 350 degrees F and place the powdered sugar in a wide, shallow bowl or dish.
- Scoop dough out using a large cookie scoop, roll into balls, roll in the powdered sugar until completely covered and then place on parchment-lined baking sheets (space dough balls about 1+1/2 inches apart). *Note: If you have baking sheets that have a flat edge with no lip, these will work best for when you have to slide off the parchment paper w/cookies on it.*
- Bake in preheated oven for ~9-10 minutes. *Note: cooking times will vary depending on oven. They should have puffed up a bit and still be soft to the touch but not look doughy inside.*
- When done, remove from the oven and carefully remove the parchment paper with cookies on it from the baking sheet to a wire cooling rack.
- Allow cookies to cool completely, then store in an air-tight container in the refrigerator (remove desired amount of cookies from refrigerator about 15 minutes prior to serving).
Adapted from here