If you’re looking for an easy cookie to add to your holiday baking list, these red velvet chocolate crinkle cookies are such a pretty one to make. They have a soft, chewy center, a light crispness around the edges, and that beautiful powdered sugar coating that cracks as they bake.
I wanted to make red velvet crinkle cookies, but when I went to the store, I couldn’t find red velvet cake mix. I decided to use a classic white cake mix instead and add beet powder to give the cookies their red color. It worked beautifully and made for a simple shortcut when you want homemade cookies without starting completely from scratch.
One thing I learned while making these is that chilling the dough is important. It makes the dough much easier to handle and helps the cookies keep their shape while baking. You’ll also want to roll the dough into balls without flattening them. The cookies will spread on their own as they bake, creating those pretty crinkles on top.
I used these adorable window boxes, red and white butcher twine, and cellophane bags with gold ties to package the cookies. Just stick them in the freezer until you need them! If you need packaging, I’ve listed everything here.
Before baking, each cookie gets rolled in granulated sugar and then powdered sugar. The powdered sugar gives them that classic crinkle cookie look as the tops crack open in the oven.
These are simple to put together, look lovely on a holiday cookie tray, and are a fun little addition to your Christmas baking.
A Few Tips for Making Red Velvet Crinkle Cookies
Chill the dough. Don’t skip this step. Chilling makes the dough easier to roll and helps the cookies hold their shape.
Roll generously in powdered sugar. Make sure each cookie is well coated so you get that pretty white finish after baking.
Don’t flatten the cookies. Roll the dough into balls and place them directly on your baking sheet. There’s no need to press them down with a fork.
Don’t overbake. The cookies should still be soft in the center when you take them out of the oven. They’ll continue to set as they cool.
Red Velvet Crinkle Cookies
A healthier take on Red Velvet Crinkle Cookies!
Ingredients
- 1 box of *Organic Yellow or White Cake Mix (or you can use Red Velvet Cake Mix)
- 2 eggs
- 1/3 cup avocado or olive oil
- 1 tablespoon of *beet root powder for color
- 1/2 cup granulated sugar for rolling
- 1/2 cup powdered sugar for rolling
Instructions
- In a large mixing bowl, combine cake mix, eggs, oil, and beet powder.
- Mix until a soft cookie dough forms. If the dough seems too crumbly, add another teaspoon of oil.
- Cover and refrigerate for about 30 minutes.
- Preheat oven to 350 degrees F. and line a baking sheet with parchment paper.
- Scoop dough and roll into approximately 1-inch balls. You'll be making 20-22 cookies.
- Roll each cookie ball in the granulated sugar and then generously in the powdered sugar.
- Place on cookie sheet leaving room between cookies. Don't flatten or press the cookies.
- Bake 9-11 minutes. The edges should be set while the centers remain soft.
- Allow cookies to cool on the baking sheet for 5 minutes before transferring to a cooling rack.
