Save to Pinterest A delightful combination of classic red velvet flavor and chewy chocolate crinkle cookies, perfect for holidays or any special treat.
I still remember my first batch of these cookies: they were the star of my holiday cookie swap and vanished in minutes. The vibrant red hue always grabs attention at family gatherings.
Ingredients
- All-purpose flour: 1 2/3 cups (210 g)
- Unsweetened cocoa powder: 1/4 cup (20 g)
- Baking powder: 1 1/2 teaspoons
- Baking soda: 1/4 teaspoon
- Salt: 1/4 teaspoon
- Unsalted butter: 1/2 cup (115 g), softened
- Granulated sugar: 1 cup (200 g) plus 1/4 cup (30 g) for rolling
- Eggs: 2 large, room temperature
- Vanilla extract: 1 teaspoon
- White vinegar: 1 teaspoon
- Red food coloring: 1 tablespoon (liquid or gel)
- Powdered sugar: 1/2 cup (60 g) for rolling
Instructions
- Mix dry ingredients:
- In a medium bowl, whisk together flour, cocoa powder, baking powder, baking soda, and salt. Set aside.
- Cream butter & sugar:
- In a large bowl, cream the softened butter and granulated sugar until light and fluffy.
- Add eggs & flavors:
- Beat in eggs one at a time, mixing well after each addition. Add vanilla extract, vinegar, and red food coloring. Mix until fully combined.
- Add dry to wet:
- Gradually add dry ingredients to wet mixture, mixing until just combined.
- Chill dough:
- Cover dough and refrigerate for at least 30 minutes, or until firm enough to handle.
- Preheat oven:
- Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper.
- Roll dough balls:
- Scoop tablespoon-sized portions of chilled dough and roll into balls.
- Coat cookies:
- Roll each ball first in granulated sugar, then generously in powdered sugar to coat.
- Bake:
- Place coated dough balls 2 inches apart on prepared baking sheets. Bake for 11-13 minutes, or until cookies are puffed and surface is cracked, but centers are still soft.
- Cool:
- Cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Save to Pinterest My kids love helping with the sugar rolling step, and the excitement as they see the cookies crackle in the oven makes baking them a cherished tradition.
Required Tools
Mixing bowls, electric mixer or whisk, measuring cups and spoons, parchment paper, baking sheets, wire cooling rack
Allergen Information
Contains wheat (gluten), eggs, milk (butter). May contain traces of nuts if processed in facilities handling nuts. Always check labels if you have allergies.
Nutritional Information (per cookie)
Calories: 110, Total Fat: 4 g, Carbohydrates: 17 g, Protein: 1 g
Save to Pinterest Bake these cookies ahead for festive occasions or enjoy them warm from the oven for a truly memorable treat.
Common Recipe Questions
- → What gives the cracks on the cookies?
Rolling the dough balls in granulated and powdered sugar before baking causes the surface to crack as they expand, creating the signature crinkle effect.
- → How does chilling affect the dough?
Chilling firms the dough, making it easier to handle and helps develop the texture for a chewy yet tender bite.
- → Can I enhance the chocolate flavor?
Yes, folding in chocolate chips before chilling boosts the chocolate intensity and adds delightful pockets of melted chocolate.
- → What role does vinegar play?
Vinegar reacts with the leavening agents to produce a tender crumb and helps maintain the vivid red hue.
- → How should these be stored?
Keep them in an airtight container at room temperature to maintain freshness for up to five days.