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. 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.
This red velvet crinkles recipe is the 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.
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!
Red Velvet Crinkle Cookies are Great for Holidays
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
How to Make 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).
In a large clear glass mixing bowl, add the granulated sugar, butter, cream, cider vinegar, food coloring, vanilla, and eggs.
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.
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.
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.
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.
375° oven preheated. Ger 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 1/2 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 1/3 inch thick.
This is how many fit on a baking sheet and how far apart they should be. They will spread to about 2 1/2 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.
Frosting & Assembling Red Velvet Crinkle Sandwich Cookies
For the filling: Using a hand mixer, cream the confectioners’ sugar, butter, cream cheese, and vanilla until no lumps remain and the filling is smooth.
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?
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RED VELVET CRINKLE COOKIE SANDWICHES
- 1.5 C all-purpose flour
- 1/4 C unsweetened cocoa powder
- 1 tsp baking powder
- 1/4 tsp salt
- 1/4 tsp baking soda
- 1 1/4 C granulated sugar
- 4 TB salted butter melted
- 2 tsp heavy cream
- 1 tsp apple cider vinegar
- 1 TB + 2 tsp red food coloring
- 1 tsp 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 tsp 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 1/2 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 1/3 inch thick. They will spread to about 2 1/2 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.