Our soft, thick, and puffy red velvet crinkle cookies are perfect for Christmas! Red velvet cake lovers will fall in love with this easy recipe. These cookies feature a rich cocoa flavor, white chocolate chips, and confectioners’ sugar crinkles.
These are simply the best Christmas cookies ever. I enjoy crinkle cookies any time of year, but there’s just something about eating red velvet crinkle cookies around Christmas that make them even more special. From the deep cocoa flavors to the powdered sugar topping, these pillowy cookies are a family favorite.
Can you believe it’s almost December? I was at the store today and saw a sign that said 28 more days until Christmas! I always get really excited this time of year. Not just because the holiday season means spending more time with family, but also because I am able to enjoy making the most delicious Christmas cookies and desserts. My children are the best little helpers ever. Although sometimes it gets a little overwhelming, nothing gives me more joy than to see the smiles on their faces as we cook together in the kitchen.
To make these cookies, you simply combine your dry ingredients (flour, cocoa, baking powder, baking soda, salt) with your wet ingredients (creamed butter and sugar, eggs, milk, vanilla extract, lemon juice) plus three to five teaspoons of red food coloring (I use 3). Then you gently fold in the white chocolate chips before chilling the dough. If you’re short on time, you can put the cookie dough in the freezer for 30 minutes. Otherwise, let it sit in the fridge for two hours. Then, you form the dough into individual balls, and roll them in powdered sugar. They remind me of powdered donut holes when I do this!
Bake the cookies in the oven for 13 to 14 minutes, allow them to cool for a few minutes, and then you can enjoy all the goodness! I’m a bit extra, so after baking I like to add more powdered sugar but this step is totally optional. I surely hope you enjoy these cookies as much as we do!
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Red Velvet Crinkle Cookies
Our soft, thick, and puffy red velvet crinkle cookies are perfect for Christmas! Red velvet cake lovers will fall in love with this easy recipe. These cookies feature a rich cocoa flavor, white chocolate chips, and confectioners' sugar crinkles.
- 3 cups all-purpose flour, spooned and leveled
- 1/4 cup unsweetened cocoa powder
- 2 tsp baking powder
- 1/4 tsp baking soda
- 3/4 tsp salt
- 3/4 cup unsalted butter, room temperature
- 1 1/3 cups granulated sugar
- 3 large eggs, room temperature
- 1 tablespoon milk
- 1 1/2 tsp vanilla extract
- 2 teaspoons lemon juice
- 3 teaspoons red food coloring
- 1 cup white chocolate chips
- 1 cup powdered sugar
- In a large bowl using a hand-held mixer or stand mixer with paddle attachment, cream the softened butter for about 1 minute on medium speed. Once it’s smooth, add the sugar on medium speed until fluffy and light in color. Mix in 1 egg at a time on medium speed until well combined. Mix in milk, vanilla extract, lemon juice, and red food coloring. Scrape down the sides as needed; set aside.
- In a medium size bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt. With the mixer running on low speed, slowly add the dry ingredients to the wet ingredients in 3 batches. The dough is quite thick and you may have to stir the rest by hand. Stir in white chocolate chips. Cover bowl with plastic wrap and chill in the fridge for 2 hours or in the freezer for 30 minutes, until the dough is firm enough to shape into balls.
- Preheat oven to 350 degrees. Take 1.5 - 2 Tablespoons of dough and roll into a ball. Roll the dough balls into the powdered sugar. Bake cookies for 13-14 minutes. The cookies will be very puffy and soft. When they are still very warm, lightly press down on them with the back of a spoon or fork to help flatten them out, if desired. Allow cookies to cool on the baking sheet for 10 minutes and transfer to a wire rack to cool completely. Cookies remain soft & fresh for 7 days in an airtight container at room temperature.
You can prepare the cookie dough and chill in the fridge for up to 3 days. You can also freeze the baked cookies for up to 3 months. Thaw overnight in the refrigerator before serving.