Red Velvet Crinkle Cookies

I know it's not something new. You can even get the boxed mix from your favorite grocery stores. But not me. I chose to make them from scratch- like I always do. And I added a little twist. I filled some of the balls with pinches of cream cheese in my attempt to keep the red velvet cupcake with cream cheese frosting tradition. The plain ones are okay but I'm a sucker for anything with cream cheese so I prefer adding that little surprise in the middle.

Red Velvet Crinkle Cookies

Ingredients:
1 2/3 cups all-purpose flour
1/3 cup unsweetened cocoa powder
1 tsp baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
1 stick unsalted butter, room temperature
1 cup sugar
2 eggs
2 tbsp buttermilk
1 tsp vanilla extract
1 tbsp red food coloring

Directions:
Preheat an oven to 375°F.
Line 2 baking sheets with parchment paper
Put the confectioners' sugar into a bowl and set aside.
Sift together all-purpose flour, baking powder, baking soda, cocoa powder and salt, set aside
Cream together the butter and sugar until light and fluffy, about 3 minutes. Add the eggs 1 at a time. Then beat in the buttermilk, vanilla and red food coloring.
Turn off the mixer and add the flour mixture. Beat on low speed just until blended.
Cover the mixing bowl with plastic and refrigerate for an hour or until firm
Using clean hands, form dough into one inch balls and roll in confectioner's sugar
Arrange in baking sheet an inch or two apart from each other
Bake until cookies are puffed and cracked on tops- about 12-14 minutes- cookies will be soft but leave them in the baking sheet for two minutes before transferring to cooling racks
Serve with cold milk
Enjoy!

For crinkles with cream cheese filling:
Slightly flatten a dough ball and push a pinch of cream cheese to the center before forming it into a ball again.  Roll in confectioner's sugar before baking.

Comments

  1. Wow! This looks SO good! I'm definitely going to give this a try next weekend! :)

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  2. Finally! Ive been looking for a recipe thats made from scratch. I keep on landing on recipe's with the cake mix. I'll try these out. thanks! :)

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  3. I'm happy to be able to share my recipes. This is late but I hope your cookies turned out great!

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  4. Thank you for recipe just made chocolate crinkle cookies definitely trying this weekend.

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  5. My pleasure! Have fun baking :-)

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  6. This sounds like an amazing recipe! :) I'm gonna try it tomorrow! But approximately, how many cookies does this make?

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  7. Thank you! For this you can make 12-18 cookies depending on the size. I had to make them bigger to have room for the cream cheese filling but if you want the cookies plain, then you yield more cookies or just double the recipe.

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  8. Going to try this, but I am newish, and I wonder if cream cheese can go bad while cooking, or sitting at room temp in the cookie? Keith

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  9. No it won't. Make sure you use pinches of chilled cream cheese and if you noticed, the dough is refrigerated for an hour before they are formed into balls and then straight into the oven. The cookie itself will be soft while still warm and the filling for sure-so you have to let them cool them completely before consumption.

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  10. Thanks for this recipe. I did not want to besmirch my reputation as a "from scratch" baker and use one of the many recipes online that use a red velvet cake mix. I plan to add white chocolate chips to mine. Merry Christmas!

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  11. Made these today! We added white chocolate chips and they are amazing! I believe the dough would have been too gooey to add the cream cheese, though, the white chocolate chips worked great! I think next time I will make the dough a day early to try to avoid the gooey factor, let it chill overnight. These cookies are really yummy!! Thanks for the recipe!

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  12. You are very welcome and I'm glad you liked it. You bet, chilling the dough before making the balls helps. Just make sure the cream cheese is well chilled and firm before using and you'll be fine.

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  13. Hi Faye,

    made these recipe so many times and i super like it, the only thing is it hardens the 2nd day. though, i store it an airtight container the 2nd day when i take a bite it falls cuz it hardens a little bit, (feels guilty throwing it so i have to eat it).

    is there anything i can do to avoid the crinkles getting hard after 2 days? hope you can help me. (i bake it 375 for 12 mins.)

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  14. I'm sorry to hear that. I can only suggest that you make sure not to over mix and over bake your cookies; do not make shortcut when softening your butter by microwaving it - do it the natural way; add just a pinch of salt or just skip it totally and lastly, put a slice of white bread in the air tight container where you store your cookies. You can also nuke your cookies for 15 seconds before eating to soften them again.I hope these helps.

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  15. I made these tonight, LOVED THEM!!!!! Thanks for the recipe!

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  16. So happy that you loved the recipe. You are very welcome :-)

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  17. Hi Faye - do you treat the cream cheese in any way, i.e. roll it in sugar or something? Or is the cookie sweet enough that just having the plain cream cheese in the center is okay? And do you form the dough around the cream cheese, or just press it into the bottom? Thanks!

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    1. Hello! You are correct, the cookie is sweet enough so no need to add sugar to the cream cheese. First, form a ball from the dough then gently press it in the middle to make room for the cream cheese then fold the sides over and form it into a ball again. Make sure your cream cheese is firm because it makes it easier to fill the balls.

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    2. Thanks Faye! Can't wait to try this. I have my guinea pigs, I mean - taste testers - all set and ready to go!

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    3. My pleasure! Your GP's are going to be pleased ... for sure... lol....

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  18. Is the cocoa powder you use unsweetened? I just have to make sure. Sorry, I'm just a beginner at this. :)

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    1. Yes it is! I also updated my recipe- I guess I was a bit remiss not to indicate that from the get go. Good luck and happy baking. Please share with us how it turns out :-)

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  19. Thank you for a recipe without using a cake mix. I am not a fan of those cookies because I really have no clue what is in them. I'm making these this weekend. Can hardly wait.

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    1. You're so welcome! I share the same sentiment and making things from scratch is more fulfilling, don't you think? I hope you can share with us your red velvet crinkle cookies experience :-)

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  20. Hi Faye, this recipe looks really promising! I'd love to try to do them soon. Thanks a lot! ��

    Chel

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    1. You're welcome! I hope you can try the recipe soon.

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  21. Is there a substitute for buttermilk? thanks :)

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    1. No problem! You can just use plain milk or plain yogurt if you don't have buttermilk since you only need two tablespoons. As buttermilk substitute, take out a tablespoon from a cup of milk and replace it with a tablespoon of distilled white vinegar or fresh lemon juice; let it stand for five minutes then you can use it any way you want to.

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  22. hi! thanks for sharing this! i tried your recipe and my friends absolutely loved it. i just have some questions and i was hoping you can share your thoughts:
    1. if i don't add the red food coloring, can it pass off as the usual chocolate crinkles?
    2. if i add melted chocolate to the batter, do you think it will make it fudgy?

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    1. You are very welcome- and in response to your questions:
      1. I have posted my chocolate crinkle recipe here although in a different title http://foodie19.blogspot.com/2011/01/baking-my-way-out-of-doldrum-i-hope.html
      2. I am not sure because I haven't tried it. But if you noticed, I only use two tbsp buttermilk and the result is the consistency that I need and to add more liquid, maybe we should find a way to balance it out so the texture of the cookies is not sacrificed.

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    2. Hi Faye! Just wanted to share with you that I experimented a little and tried adding about 100 grams of melted semi-sweet chocolates and they turned out slightly fudgier. I have yet to find a way to make the batter less gooey. I already tried chilling it overnight but it still becomes soft after a few minutes of getting it out of the fridge. :(

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    3. Hello! Thank you for sharing your experiment :-) I think I have the solution to make the batter less gooey. I remember making sables (butter cookies) in the past with egg yolks only because the whites have more water content in it. So I would suggest that you use the yolks only and that's taking away a little more liquid from the batter as egg whites are 90% water (which makes it healthier actually).

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    4. And if that still doesn't work- I guess we just have to concede that some things can be done with the best results using specific ingredients. But I do hope this works for you.

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    5. wow... i was about to ask if maybe we can reduce the number of eggs used. but your idea about using only the yolks makes more sense. will try doing it and i'll update you on the results. thanks again for sharing your recipe. ^_^

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    6. No problem! Happy baking and keep me posted!

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  23. Hi! Me and my friends tried your recipe but apparently, we failed. I think because of the oven. Anyway, i have a question. What would you suggest that i add to make the crinkles have that 'melts in your mouth' feel? Cause i have tried buying red velvet crinkles online, theirs was really melting in your mouth but i like your recipe much better cause the cream cheese is inside the ones that they are selling are more of a sandwich-y like crinkles :) can you help me please? Thanks!

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    1. Aw, I'm sorry to hear that! I'm glad though that you're still curious about how to make it a certain way which means you are not giving up. Anyway, you can try using a mixture of all-purpose flour and corn flour- use 1/2 cup of corn flour or cornstarch with 1 1/2 cup all purpose flour and that should give your cookies that melt-in-your-mouth aspect. Make sure to whisk the two well before adding the rest of your ingredients. I hope that helps and thanks for the compliment. Let me know how it turns out.

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    2. Will do. :) thank you so much faye!! :)

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    3. You're welcome and btw, I'm about to post my "melt in your mouth version" from my little test kitchen.

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  24. Hi, can I bake this using oven toaster? Thank you!!

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    1. Sure! But you have to consider these in using your toaster oven for baking:
      First, is your toaster oven the heavy duty type? You know the one that is capable to do the task. Then, make your cookies small and bake your cookies in batches, maybe 4 at a time so you can be sure they're cooked through. The smaller they are, the quicker they bake and preheat it first before putting in your cookie dough, Don't stray away while baking so you can keep an eye on your cookies.

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    2. It has a sign for baking cupcakes also. So it is considered okay? And do I still need the temp in 375 F or i just preheat it? Thank you so much!! Before I tried other recipe with chocolate kisses but its melting and started to burn so i needed to take it out while they are not done cooking.

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    3. Yes, you should wait at least until it's lit up or the bars have turned red. I would suggest to do 350 and just make your cookies a little smaller to make sure they're cooked through. Good luck!

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    4. hi, why is it that after i bake, the powdered sugar became red also? the white faded and turned into red.. thanks

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    5. Hello! First, make sure to refrigerate the cookie dough before rolling and the balls are well-coated with sifted powdered sugar before placing in the baking sheet. Also do not touch the balls with damp hands.

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  25. Hi Faye -
    I am so looking forward to trying this recipe for Thanksgiving - but I am wondering what would happen if I did NOT use the cocoa in the recipe?? My boyfriend can't have chocolate due to migranes - and he loves red velvet so I thought I would try these?? Jami

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    1. Hello Jami :-) That is really sad! But guess what, I have migraines every now and then yet I still eat chocolates but in moderation. Without the chocolate then you won't have the red velvet taste in your cookies- just the red color. How about baking some for him without the cocoa powder and then some for you with the complete ingredients so you'll taste the real deal?. .

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  26. I made these today..right texture, divine taste...they are heavenly! soft and chewy and not too sweet perfect for coffee or tea or whatever! i am a sucker for red velvets and this recipe is perfect for keeps!!! <3 i soooo love it!

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    1. Yay! And I love it more when I hear red velvet success stories- I mean, from my recipe :-) Congrats!

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    2. Hi faye , how much is the stick of butter? Thanks

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  27. what do you mean by 1 stick butter? is it the half cup of butter? :)
    i tried making this and it turned out to be good :)
    but the thing is it's not that chewy :(
    how could i make it a chewy one :(
    but my friends told that it is good :)
    just really wanted to know how to make it more chewy :)

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    1. Yes, half a cup is equal to a stick of butter. My cookies are not totally chewy- they're still crispy outside (the edges) and then chewy on the middle. I make mine bigger to achieve that and that applies to any other cookies. I hope that helps :-)

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    2. And do not over bake them. Remove from the pan and on to the cooling racks as soon as you take them out of the oven.

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  28. I used this recipe for I guess a hundred times, and it was always perfect. Therefore, I only use 1 egg instead of 2 and I don't chill or refrigerate it. It's still perfect though. I just wondered how to make it more "red" than mine which is slightly like "mahogany" or "reddish-brown" in color. I used a McCormick red food color and I also tried a food color from a local bake shop near us. Still can't achieve my desired red color. I know it's because of the cocoa powder but I'm still hoping that I could find solution for this. :(

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    1. Or you can just use the yolks because egg whites are mostly water which makes the dough soft. For the nice red color, I get my vegetable food coloring from Smart & Final (it's what they call their corporate brand First Street) a few drops go a long long way and it's even cheaper than McCormick.

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    2. I tried going back to the local bake shop yesterday but they only had McCormick and the one I told you that I also tried. Anyway, I'm using your recipe for my Baking Class today, I hope it goes perfect as it always does. Thank you for sharing your wonderful recipe Ms. Faye! :)

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    3. You're very welcome! And I'm sure your cookies turned out perfect. I just wish there's a Smart and Final store in your location so you can get that particular brand.

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  29. Can you change the dye color?

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    1. Do you mean the vegetable food color? Definitely! But you have to change some ingredients- like if you use a light color, then use white chocolate instead of cocoa powder. I once made green velvet cake for St. Patrick's and I still used cocoa powder but for pink velvet, definitely white!

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  30. im making it right now. Ill share later the result. so xcited :)

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    1. I hope your cookies turned out great!

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  31. is it ok to preheat the oven at a higher temperature (396 degrees)? what if i preheat the oven at 356 degrees? these are the available heat settings of our oven. will any of these affect the outcome? i will be grateful for any feedback

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    1. I would do it at 356 degrees because 396 will be too hot.

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  32. do you know it this recipe will ship well?

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    1. I have been shipping cookies to my friends but not these ones. Still, it shouldn't be any different from the ones I do so just take these into consideration if you are planning to: Pack cookies in a sturdy tin or airtight container. Place a sheet of bubble wrap on the bottom of the container then make sure to line each layer of cookies with parchment paper leaving more to cover the top. Then cover with another sheet of bubble wrap before sealing your container.

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  33. Hi! Thank you for sharing your recipe to us! :)

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    1. You're welcome! I hope you had fun baking~

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  34. I've tried your recipe and my kids love them... But i had a hard time forming the balls because its so gooey. Its just now that i've read here in the comments that i can use only the yolks. I have a question, can i use brown sugar instead of the white one? Will the taste differ? And can i lessen the sugar? Thanks!

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    1. Sure you can use brown sugar but it will make the dough more moist. You may also decrease the sugar if you so prefer- maybe two tablespoons and yeah, use only the yolks because egg whites are mostly water and adds moisture to the dough. You may want to try my Melt-in-your mouth Red Velvet Crinkle cookies too. And thanks for trying my recipe :-)

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    2. Thanks! Yes i will definitely try your melt-in-your mouth red velvet crinkles thanks again

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    3. You're very welcome! Let me know how it turns out :-)

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    4. Hi! Tried ur melt in ur mouth red velvet crinkles. It was a success! Love them! Thanks for sharing ur recipe...

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  35. what will i do if the dough is super sticky and the powderes sugar gets melting.. itry the 1 1/2 of apf and 1/2 of cornstarch :o

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  36. Put the dough back into the fridge just to firm it up again before rolling into the powdered sugar. The dough does get too sticky when held too much and with warm hands.I hope it helps :-)

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  37. Just wondering if I can add 1 tsp cornstarch to the recipe to keep them soft, I do that with my chocolate chip cookie recipe. Will McCormick red food color work in this recipe and is it okay to substitute margarine, oil, or shortening instead of butter? Thank you :) Lily

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  38. Actually, the cornstarch gives that melt-in-your-mouth effect to the cookies, Please refer to my Melt-in-your-mouth Red Velvet Crinkle recipe.McCormick does work but from what I heard, you need a lot to achieve the color you need. Try it though and I wouldn't use oil because we are trying to minimize the liquid ingredient. I prefer using unsalted butter in baking rather than shortening or margarine because the butter makes the cookies more delectable. There is no taste that you can get from either margarine or shortening although they keep the cookies from spreading out but that can be avoided by chilling your cookie dough before baking and achieve that deliciousness we all aim for.

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