Red velvet crinkle cookies

Red velvet crinkle cookies on a piece of baking paper, duster with icing sugar

Sarah Kieffer rarely tries to make her holiday cookies in red and green colors, but every once in a while she submit to tradition. These cookies are actually a shade of burgundy (how Sarah likes her red velvet to be), but you can add extra red food coloring if you want them to be more vibrant!

Makes approximately 20 cookies


1½ cups all-purpose flour
1 tsp baking powder
1/8 tsp baking soda
¾ cup plus 3 tbsp granulated sugar
½ cup light brown sugar
2 large eggs plus 2 large egg yolks, at room temperature
1 tsp canola oil
1 tbsp Red Velvet Bakery Emulsion or red food colouring
1 tsp pure vanilla extract
½ tsp salt
4 tbsp unsalted butter
3 oz semisweet or bittersweet chocolate
¼ cup cocoa powder
½ cup confectioners’ sugar


To make the cookies
Adjust an oven rack to the middle position and preheat the oven to 180°C. Line three sheet pans with parchment paper.
In a small bowl, whisk together the flour, baking powder, and baking soda.
In a large bowl, whisk together ¾ cup of the granulated sugar, the brown sugar, eggs, egg yolks, canola oil, red food colouring, vanilla, and salt.
Place the butter and chocolate in a small, heavy-bottom saucepan over low heat and melt together, stirring frequently to prevent the chocolate from scorching. Continue cooking until the mixture is smooth. Off the heat, add the cocoa powder to the chocolate and whisk until completely com­bined, about 45 seconds (the mixture will be thick).
Add the warm chocolate–butter mixture to the egg mixture and whisk together until combined. Add the flour mixture and use a rubber spatula to mix gently until combined. Cover the dough and chill the mixture for between 6 hours and to overnight.
In a small bowl, combine the confectioners’ sugar and the remaining 3 tbsp of granulated sugar. Scoop the dough into 1½ tbsp portions (see note) and roll the dough in the sugar mixture. Place eight cookies on each sheet pan and bake one pan at a time, rotating halfway through baking. Bake until the edges are set and the cookies are puffed but still soft in the center, 12 to 14 minutes.
Move the sheet pans to a wire rack and let the cookies cool to room temperature. Cookies can be stored in an airtight container at room temperature for up to 3 days.

The dough is very sticky, so using a cookie scoop works best here; Sarah likes to drop the dough balls into the powdered sugar and then gently roll them. Once they are covered, they are easy to pick up. If you don’t have a cookie scoop, you can refrigerate the dough for 15 minutes or so to help it scoop more easily.

Click here to upload your own recipe


Your email address will not be published. Required fields are marked *

By using this form you agree with the storage and handling of your data by this website.