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red velvet crinkle cookies on a marble board

Red Velvet Crinkle Cookies

These Red Velvet Crinkle Cookies are a decadent must-have cookie to add to your baking list! Soft, chewy and totally irresistible!
Course Dessert
Cuisine American
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 7 large cookies


  • 1 cup All-Purpose Flour
  • 3/4 cup Cake flour
  • 1/4 cup cocoa powder, unsweetened
  • 1 tsp. corn starch
  • 1 tsp. buttermilk powder (optional)*
  • 1/2 tsp. baking soda
  • 1/2 tsp. baking powder
  • 1/2 tsp. salt
  • 1/2 cup cold, cubed, unsalted butter (8 Tbsp.)*
  • 1/2 cup brown sugar, packed (light or brown)
  • 1/4 cup granulated white sugar
  • 1 large egg
  • 1 large egg yolk
  • 2 tsp. red food coloring
  • 1 tsp. vanilla extract
  • 1 tsp. vinegar (distilled white vinegar or apple cider vinegar)
  • 2 cups chocolate chips (~ 12 oz. bag)
  • 1/2 cup confectioners' sugar/powdered sugar (for rolling)


  • Preheat the oven to 400°F. In a large bowl, whisk together the all-purpose flour, cake flour, cocoa powder, cornstarch, baking soda, baking powder and salt. Set aside.
  • Place the cold, cubed butter, white sugar and brown sugar into the bowl of a stand mixer and secure the paddle attachment. Cream until light and fluffy, 3-4 minutes.
  • Then add in the egg, egg yolk, red food coloring, vinegar and vanilla extract. (I like to turn the mixture off so the red food coloring doesn't splatter everywhere). Blend until mixed.
  • Gradually add in the dry ingredients followed by the chocolate chips until incorporated.
  • Measure out ~7 large cookies. (If sticky, use a little flour on hands to roll). Roll each cookie dough ball generously in the confectioners’ sugar. Place the cookies on an un-greased cookie sheet and gently press cookies down just a little to flatten them.
  • Bake the cookies for 10-12 minutes. Let cookies rest on the cookie sheet for 15 minutes and then using a spatula transfer them to a cooling rack. Enjoy!



Buttermilk powder: This is an optional ingredient in these cookies but I did test this recipe with it. If you can get your hands on it, try it out! If not, no biggie. Buttermilk is what gives red velvet it's tangy taste. 
  • I have tested my cookies with softened butter and it works fine too.
  • If you do want to use softened butter, don't let it sit out on the counter longer than 1 hour. To check if it's softened and at room temperature, when you press it, your finger will make an indent. Your finger won’t sink down into the butter.