Red velvet crinkles make for a beautiful sweet cookie that is paired perfectly with cream cheese filling. Red velvet is not just for cake anymore. And it is not just for ordinary cookies using a boxed red velvet cake mix.
This red velvet crinkles recipe is a pretty cookie that is both chewy and crisp. It is a fusion of several wonderful desserts perfected into one handheld delight. It is a sweet marriage of a red velvet cake that meets chocolate crinkle cookies. And we all know that cookie sandwiches make every cookie better, so I went ahead and did it. After all red velvet has to have cream cheese frosting, stating the obvious.
Finding the ideal red velvet cookie from scratch proved to be hard. I tried more than I would like to mention before I came up with this foolproof method. It has been taste-tested by many kids, neighbors, and Ian (who knows a good dessert when he has one.) You will not be disappointed when you make these.
Red Velvet Crinkle Cookies are Great for Holidays
The tangy cream cheese frosting against the subtle chocolate of the cocoa in the cookies is why red velvet is so popular. These crinkles cookie sandwiches are crispy on the edges, chewy in the center, and filled with creamy frosting. And yes, they are 100 % Super Dreamy!
Make them for the following holidays and do a simple adjustment to make them more festive:
- Valentines Day - just as is or add a drop of red food coloring also to the frosting to make it pink
- 4th of July - Add plenty of frosting so it comes outside the edges of the cookies. Then roll them in blue sprinkles for red, white, and blue cookies.
- Christmas - can add green food coloring to the frosting. Or add green sprinkles along the frosting cookie edges. (like 4th of July)
- GREAT AS GIFTS, FOR POTLUCKS, AND EVERY HOLIDAY!
If you are making these for Christmas, complete your cookie platter with my gorgeous recipe for Christmas Cream Cheese Chocolate Cookie Bars
Red Velvet Cookies from Scratch
I did not want to make cookies using a boxed Red Velvet cake mix. I am sure they are tasty and they work, but I was determined to make these from scratch and to get the cookies red. My first few tries seemed to have A LOT of red food coloring but kept coming out maroon. So after several tries, this is the recipe that works and it is red (it may not look like a red crayon but it is red).
Since this recipe is from scratch and without a store-bough boxed cake mix, these red velvet cookies have a few ingredients. You will need some pantry staples like most cookies but also some additinoal items that make this the best red velvet crinkle cookie ever.
And for the sweet cream cheese frosting you will need these ingredients.
- cream cheese
- salted butter
- vanilla extract
How to Make Red Velvet with Cream Cheese Frosting
These cookies are beautiful and delicious. They do take a bit of time to make but worth every step. They are like whoopie pies if you have ever made them. Begin by making the red velvet crinkles. Then as the cookies cool you make the sweet cream cheese frosting. The final step is putting them together into one perfect chocolatey red velvet bite.
Make the Cookie Dough
In a large clear glass mixing bowl, add the granulated sugar, butter, cream, cider vinegar, food coloring, vanilla, and eggs.
How to Color Red Velvet Batter
On medium speed with a hand mixer, mix the wet ingredients until smooth. The color will be super bright, almost orange. Remember in elementary school the color blending - well red food coloring and yellow yolks will become a bit orange. This is how mine turned out.
For an alternative instead of using commercial food coloring or food dyes, check out options recommended in this article - 5 Alternatives to Red Food Dye.
Combine the Dry Ingeredients
Sift together the flour, cocoa powder, baking powder, salt, and baking soda in a medium bowl. The cocoa powder will "brown" the batter once it is added. In the next step, I will talk a bit more about how to make sure it will be more red than brown once baked.
Fold the flour mixture into the red wet mixture with a rubber spatula until smooth.
Adjust with the Red Food Coloring
The batter will change color almost immediately as the cocoa powder absorbs the wet ingredients. It will not look super red and you may freak out. You can add more red food coloring at this step. Before you do, to get a better idea of how red or brown it truly is, wipe some of the batters along the sides of the glass bowl. You will see the red hues still coming through. Note the reddish tint to the batter on the right side of my bowl in the image below.
If there is no red at all, add more red food color - about 2-3 drops at a time. Mix again and check for redness again. If you are not using a glass bowl, use a small drinking glass and spread some along the edge.
Chill the Batter
Cover the bowl with plastic wrap and refrigerate until chilled, about 45 minutes. It will be very sticky and wet even after setting in the refrigerator. As you spoon out each tray to bake, put the bowl back in the refrigerator to keep chilled.
Scoop & Shape the Red Velvet Crinkle Cookies
375° oven preheated. Get ready to start scooping, rolling, and coating the dough before baking.
Put some confectioners' sugar in a shallow bowl. Scoop the chilled dough with a ½ tablespoon measuring spoon and drop it into the confectioners' sugar and roll to completely coat. Your hands will be sticky, keep them coated with sugar as well.
Roll the Crinkle Cookies in Powdered Sugar
Place each round dough ball on the prepared baking sheets about 3 inches apart. Press down lightly with the palm of your hand to flatten - so they are about a ⅓ inch thick.
How Long to Bake Red Velvet Crinkles
This is how many fit on a baking sheet and how far apart they should be. They will spread to about 2 ½ inches in diameter once done.
Bake until the cookies look set and do not jiggle, 9-10 minutes. Let cool on the baking sheet for about 5 minutes; they should appear slightly soft in the center still. Let cool another 10 minutes on a wire rack.
How to Make Homemade Cream Cheese Frosting
In a medium-sized mixing bowl, add the frosting ingredients. Using a hand mixer on low-medium speed, cream the confectioners' sugar, butter, cream cheese, and vanilla until no lumps remain and the filling is smooth.
Assembling Red Velvet Sandwich Cookies
When the cookies are cool, spread a tablespoon of cream cheese filling on the bottom (flat sides) of half of the cookies. Top each with one of the remaining cookies, bottom (flat side) facing in.
One for the baker! Sometimes the cookies do not last long enough to cool and frost. That is ok if no one sees you eat one, it doesn't count, right? These are the most sinful red velvet cookies ever.
How to Store Red Velvet Cookies
If you are not eating the cookies right away, I advise you to store the cookies and the frosting separately. It is best to not assemble the cookies until you are ready to eat them that same day. So it is best to only assemble those that you will eat the same day.
Once the cookies are cooled, store them in an air-tight container on your counter or in your pantry. Store the cream cheese frosting in a container in the refrigerator. The cookies and frosting can be stored for up to 3 days and still be fresh.
Freezeing Red Velvet Cookies
You can freeze either the dough or the baked cookies. Both store well when frozen properly. Wrap any dough tightly with plastic wrap and then place in a Ziploc bag and seal. The dough will last for up to 3 months. For baked red velvet cookies, stack them in an air-tight container. Place them in a freezer and store for up to 30 days. Thaw dough or cookies in the refrigerator.
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RED VELVET CRINKLE COOKIE SANDWICHES
- 1.5 C all-purpose flour
- ¼ C unsweetened cocoa powder
- 1 teaspoon baking powder
- ¼ teaspoon salt
- ¼ teaspoon baking soda
- 1 ¼ C granulated sugar
- 4 TB salted butter melted
- 2 teaspoon heavy cream
- 1 teaspoon apple cider vinegar
- 1 TB + 2 tsp red food coloring
- 1 teaspoon vanilla extract
- 2 eggs
- confectioner's sugar for coating
Cream Cheese Filling
- 1 C confectioner's sugar
- 8 oz cream cheese softened
- 2 TB salted butter softened
- 1 teaspoon vanilla extract
- In a large clear glass mixing bowl, add the granulated sugar, butter, cream, cider vinegar, food coloring, vanilla, and eggs. Mix on medium speed until combined and smooth.
- Sift together the flour, cocoa powder, baking powder, salt and baking soda in a medium bowl.
- Fold the flour mixture into the sugar mixture with a rubber spatula until smooth.
- Check to ensure the batter is red enough (see above where I describe how to check). If not red enough, add more food coloring and stir.
- Cover the bowl with plastic wrap and refrigerate until chilled, about 45 minutes. It will be soft and sticky. As you roll and bake each batch in the oven. Return the bowl to the refrigerator to keep chilled, that will help make it easier to work with.
- Preheat oven to 375°.
- Put some confectioners’ sugar in a shallow bowl. Scoop the chilled dough with a ½ tablespoon measuring spoon and drop into the confectioners’ sugar and roll to completely coat. Your hands will be sticky, keep them coated with sugar as well.
- Place each round dough ball on the prepared baking sheets about 3 inches apart. Press down lightly with the palm of your hand to flatten – so they are about a ⅓ inch thick. They will spread to about 2 ½ inches in diameter once done.
- Bake until the cookies look set and do not jiggle, 9-10 minutes. Let cool on the baking sheet for about 5 minutes. They should appear slightly soft in the center still. Let cool another 10 minutes on a wire rack.
- For the filling: Using a hand mixer, cream the confectioners’ sugar, cream cheese, and vanilla until no lumps remain and the filling is smooth.
- When the cookies are cool, spread 1-2 tablespoons of cream cheese filling on the bottom (flat sides) of half of the cookies. Top each with one of the remaining cookies, bottom (flat side) facing in.