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Red Velvet Crinkle Cookies

lightly adapted from Cooking Classy
Course Dessert
Cuisine American
Makes 3 dozen


  • 3 cups minus 2 tbsp. flour
  • 6 tbsp. unsweetened cocoa powder
  • 2 tsp. baking powder
  • ¼ tsp. baking soda
  • ¾ tsp. salt
  • ¾ cup unsalted butter, room temperature
  • 1⅓ cups sugar plus extra ⅓ cup
  • 3 large eggs
  • 1 tbsp. milk or buttermilk
  • tsp. pure vanilla extract
  • 2 tsp. white vinegar
  • 3–5 tsp. red food coloring
  • ½–¾ cup confectioner’s sugar


  • In a medium bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt until uniform. Set aside.
  • In a mixer bowl, beat the butter and 1⅓ cups sugar until well combined. Add the eggs, one at a time, scraping the sides of the bowl between each addition.
  • Stir in the milk, vanilla, vinegar, and food coloring.
  • Add the flour mixture to the bowl in two batches, stirring until just combined. Cover the bowl with plastic wrap and chill in the refrigerator for 2 hours.
  • When ready to bake, heat the oven to 350°. Line two baking sheets with parchment or silicon mats.
  • Scoop the dough out in heaping tablespoons. With lightly oiled or buttered hands, roll the dough into balls.
  • Roll the balls first in the extra granulated sugar and then in the confectioner’s sugar, covering completely. Set the balls 2ʺ apart on the prepared cookie sheets.
  • Bake 13–14 minutes, until puffed and barely set. Cool completely on a wire rack.