Thick and chewy crinkle cookies spiked with the deep flavor of red velvet. They’re the perfect touch of red for any festive holiday!
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About Red Velvet Crinkle Cookies
When it comes to decadent holiday treats, nothing hits the mark quite like red velvet, and these red velvet crinkle cookies are no exception.
I found this recipe in Holiday Cookies by Elisabet der Nederlanden, and what attracted me to it was the use of cocoa powder (fairly common) but also melted chocolate (ultra decadent). I have another recipe for Chocolate Crinkle Cookies that bakes a very think, round cookie, but that wasn’t the case with these. The melted chocolate adds density to the batter, so these red velvet cookies bake a tad flatter than their chocolate brethren and have a slightly chewy consistency.
It was a delicious changeup from what I normally expect with a classic crinkle cookie.
And another great part about these cookies?
They have the “true” taste of red velvet, and it’s done using a special emulsion.
but wait, what is red velvet?
Now, I know many people may tell you that red velvet either doesn’t have a taste or that it tastes like chocolate cake. And, honestly, they’re not “wrong.” Red velvet originally started out as a chocolate cake with vinegar and buttermilk, and through a chemical reaction, the cake would turn a red brick color once baked. Fast forward a few decades and we typically see red velvet recipes that are essentially chocolate cake with a healthy dose of red food coloring.
And while there’s nothing wrong with those recipes, it does mean there’s usually a crucial piece that’s missing: the taste combination of buttermilk, vinegar, and cocoa. True red velvet will taste like chocolate, but a “muted” version with a more delicate taste.
There are still plenty of recipes that use classic red velvet ingredients, but like all things in life, there’s a time and place for everything. If you’re going for a certain consistency or texture, using buttermilk or vinegar just might not work.
And that, my friends, is why this red velvet emulsion is the savior that all your red velvet recipes need.
It adds the missing flavor combination that comes from baking vinegar, buttermilk, and cocoa together, giving you the real red velvet experience.
Plus, it also serves as the red food coloring, making it easy to substitute in any red velvet recipe.
So red velvet fans, rejoice! It’s true that red velvet does indeed have a flavor (you can tell your friends it’s “light” chocolate). And you can get that flavor without having to craft or adjust a recipe by using a red velvet emulsion.
Notes & tips for these red velvet cookies
- This particular recipe calls for chilling (or freezing) the cookie dough before baking. I know it can be frustrating to put your baking on hold, but when it comes to cookies, chilling the dough is totally worth the impact it as on your baking. If you’re curious about the purpose (and benefits!) of doing this, check out this article: Chilling Cookie Dough: Does it Make a Difference?
- If you’re doing a lot of holiday baking, I highly recommend having some silicone baking mats or silicone baking mats on hand. Baking cookies takes enough time without having to cut or measure parchment paper.
- Plus, some quality baking sheets are a must for a cookie baking extravaganza!
- For this recipe, I highly recommend using a stand mixer or a hand mixer. This recipe would be difficult to make by hand with a whisk.
- If you follow this recipe as it’s written, it says to remove the dough from the mixing bowl and wrap it in plastic wrap. I’ve found this to be the best for chilling dough, and if you’re baking a lot of cookies, it also helps you save valuable space in your refrigerator. However, if you really don’t want to deal with the plastic wrap, you can just cover your mixing bowl and chill it that way.
Other lovely red velvet recipes
More fun cookie recipes
Red Velvet Crinkle Cookies
- 4 oz semi-sweet chocolate, roughly chopped
- 1 1/2 cup all-purpose flour
- 2 tsp baking powder
- 1/2 cup unsweetened cocoa powder
- 1/2 tsp salt
- 1/2 cup unsalted butter, softened
- 1 1/2 cup light brown sugar, packed
- 1 tsp vanilla extract
- 2 large egg
- 1 tbsp red velvet emulsion, (or just red food coloring)
- 1/2 cup powdered sugar
- In a medium bowl, melt chocolate per package instructions, then set aside to cool.
- In a medium bowl, sift together flour, baking powder, cocoa powder, and salt. Set aside.
- Reduce speed to low and add vanilla, both eggs, and red velvet emulsion, mixing thoroughly until incorporated, about 1-2 minutes.
- Keeping speed on low, quickly add dry ingredients to mixer, scooping in about 1/3 to 1/2 cup at a time. Stop mixing once dough looks smooth and uniform. Be careful not to overmix.
- Keeping speed on low, pour in cooled melted chocolate. Continue to mix until just combined.
- Remove dough from bowl and place on a piece of plastic wrap. Firmly wrap dough and chill for at least 1 hour.
- Unwrap dough and use your fingers to pinch off 1-2 tablespoons, then roll dough into a ball. Drop ball in powdered sugar and toss to coat completely. Place sugar coated cookie ball on the prepared baking sheet. Repeat this step until all the cookie dough batter is used, spacing cookies 2 inches apart.
- Bake cookies for 14 minutes or until tops of cookies are lined with cracks (as pictured).
- Let cookies cool on the baking sheet for 5 minutes before transferring to a wire cooling rack to cool completely.
- Store cookies in a sealed container at room temperature for up to 4 days.
I do my best to provide nutrition information, but please keep in mind that I'm not a certified nutritionist. Any nutritional information discussed or disclosed in this post should only be seen as my best amateur estimates of the correct values.