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5 from 1 vote

Red Velvet Crinkle Cookies

Soft and chewy inside, slight crisp on the outside and full of rich red velvet flavor throughout, these delicious cookies are a perfect dessert for any occasion.
Prep Time15 mins
Total Time15 mins
Servings: 2 dozen cookies

Ingredients

  • 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

Instructions

  • 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).

Notes

**NOTE: This recipe is NOT Low FODMAP and is NOT approved for IBS and/or GERD/Acid Reflux/Heartburn**
Adapted from here