Red Velvet Crinkle Cookies

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Bake these pretty holiday treats with the chewy, fudgy texture, rich cocoa flavor, vibrant color and festive powdered-sugar finish. An easy bake great for gifting or sharing on your own holiday cookie platter!

Prep Time20

Cook Time12

Chilling1

Total Time1 32

Course: Dessert

Cuisine: American

Keyword: Christmas, cookies, holiday

Servings:

Calories: 117kcal

Author: Tricia

Ingredients

2 cups all-purpose flour (252g)
¼ cup natural unsweetened cocoa powder (26g)
1 teaspoon baking powder
¼ teaspoon baking soda
½ teaspoon salt
2 ounces cream cheese (57g) room temperature
½ cup unsalted butter (113g or 4oz) room temperature
1 ⅓ cups granulated sugar (300g)
1 large egg
1 egg yolk
1 teaspoon vanilla extract
1 tablespoon liquid red food color (1/2 oz)

For rolling:

⅓ cup granulated sugar (74g)
¾ cup powdered sugar (90g)

Instructions

In a medium bowl whisk together the flour, cocoa, baking powder, baking soda and salt until blended; Set aside.
In a large mixing bowl combine the cream cheese and butter. Beat until creamy. Add the sugar and blend again until lightened and fluffy. Add the egg, egg yolk, vanilla and food color. Mix on low until blended. Scrape down the sides and bottom of the bowl. With the mixer on low, add the flour mixture in three additions blending just until the flour disappears. Scrape down the sides and bottom of the bowl and blend again.
Refrigerate the dough for a minimum of 1 hour or overnight.
Preheat oven to 350℉. Line a baking sheet with parchment paper and set aside.
Pour 1/3 cup granulated sugar into a shallow bowl for coating the dough balls. In another shallow bowl add the powdered sugar; set aside.
Portion out 1 and 1/2 tablespoons of cookie dough (25 to 26 grams each). Roll the dough into a ball, roll the ball in granulated sugar and then in powdered sugar. Place the dough balls 2-inches apart on the prepared baking sheet. Bake the cookies for 10-12 minutes. The edges should be just set. Don’t over-bake. Transfer the cookies to a wire rack to cool. Store in an airtight container.

Notes

Always cool the cookie sheet before baking the next batch. Or, use multiple sheets of parchment paper and a rimless baking sheet that you can easily slide the parchment on and off.
I like to roll all the dough balls at the same time and place them on a small pan until needed in the next step.
You can store the dough balls in the refrigerator to bake later or freeze before they're baked.
Baked Red Velvet Crinkle Cookies freeze beautifully! Seal well in an airtight container and freeze for up to 3 months. Set the cookies out at room temperature to thaw

Nutritional information is calculated using an ingredient database and should be considered as an estimate. When multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.

Nutrition