Red Velvet Crinkle Cookies Recipe

Red Velvet Crinkle Cookies Recipe
Red Velvet Crinkle Cookies Recipe photo by Taste of Home
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Red Velvet Crinkle Cookies Recipe

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This recipe is special to me because it is totally original, my very own! The cookies are firm but not crunchy on the outside, and they're tender inside. The powdered sugar makes them melt in your mouth. —Jane Rundell, Alanson, Michigan
MAKES:
42 servings
TOTAL TIME:
Prep: 30 min. + chilling Bake: 15 min./batch + cooling
MAKES:
42 servings
TOTAL TIME:
Prep: 30 min. + chilling Bake: 15 min./batch + cooling

Ingredients

  • 1 cup butter, softened
  • 2-1/2 cups sugar
  • 4 large eggs
  • 2 teaspoons white vinegar
  • 2 teaspoons red paste food coloring
  • 1 teaspoon vanilla extract
  • 4 cups all-purpose flour
  • 1/2 cup baking cocoa
  • 3 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 cup white baking chips
  • Confectioners' sugar

Directions

In a large bowl, cream butter and sugar until light and fluffy. Beat in eggs, one at a time. Beat in vinegar, food coloring and vanilla. In another bowl, whisk flour, cocoa, baking powder and salt; gradually beat into creamed mixture. Stir in chips. Refrigerate, covered, 1 hour or until firm.
Preheat oven to 350°. Shape dough into 1-1/2-in. balls; roll in confectioners' sugar. Place 2 in. apart on parchment paper-lined baking sheets. Bake 12-15 minutes or until tops are cracked and edges are set. Cool on pans 5 minutes. Remove to wire racks to cool. Yield: 3-1/2 dozen.
Originally published as Red Velvet Crinkle Cookies in Taste of Home Christmas Annual Annual 2017, p166

  • 1 cup butter, softened
  • 2-1/2 cups sugar
  • 4 large eggs
  • 2 teaspoons white vinegar
  • 2 teaspoons red paste food coloring
  • 1 teaspoon vanilla extract
  • 4 cups all-purpose flour
  • 1/2 cup baking cocoa
  • 3 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 cup white baking chips
  • Confectioners' sugar
  1. In a large bowl, cream butter and sugar until light and fluffy. Beat in eggs, one at a time. Beat in vinegar, food coloring and vanilla. In another bowl, whisk flour, cocoa, baking powder and salt; gradually beat into creamed mixture. Stir in chips. Refrigerate, covered, 1 hour or until firm.
  2. Preheat oven to 350°. Shape dough into 1-1/2-in. balls; roll in confectioners' sugar. Place 2 in. apart on parchment paper-lined baking sheets. Bake 12-15 minutes or until tops are cracked and edges are set. Cool on pans 5 minutes. Remove to wire racks to cool. Yield: 3-1/2 dozen.
Originally published as Red Velvet Crinkle Cookies in Taste of Home Christmas Annual Annual 2017, p166

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