Red Velvet Crinkle Cookies

Have you ever seen a more festive cookie? Kids and adults alike will love the classic red velvet taste and brilliant color. Make them on Christmas Eve and leave them out for Santa!

These red velvet cookies are extremely easy to make and will turn out so beautifully! The crinkle top really elevates them and makes them look fancier than they are! They’re so simple, too; just mix the dry ingredients, then add the wet ingredients, chill, roll in powdered sugar, and then pop them in the oven. You’ll get bright red, perfectly cracked, snow-dusted cookies!

Try out these red velvet cookies before the season is over, they’re guaranteed to be Santa’s favorite!


Servings: 30 cookies

Prep Time: 25 minutes

Cook Time: 15 minutes

Chill Time: 1 hour

Total Time: 1 hour 40 minutes



  • 3 cups Lehi Mills Peacock flour
  • 1/4 cup unsweetened cocoa powder
  • 2 tsp baking powder
  • 1/4 tsp baking soda
  • 3/4 tsp salt
  • 3/4 cup unsalted butter, softened
  • 1 1/3 cups granulated sugar
  • 3 large eggs
  • 1 Tbsp milk or buttermilk
  • 1 1/2 tsp vanilla extract
  • Juice of ½ small lemon
  • .25 fl oz red food coloring (equal to one small vial)
  • 1/2 cup white chocolate chips
  • 1 cup powdered sugar


In a medium mixing bowl whisk together flour, cocoa powder, baking powder, baking soda and salt. Set aside. In the bowl of an electric stand mixer fitted with the paddle attachment, whip butter and sugar until pale and fluffy.

Mix in eggs 1 at a time, blending until combined after each addition. Mix in milk, vanilla extract, lemon juice, and red food coloring.

Slowly add in dry ingredients and mix slowly until just combined. Fold in white chocolate chips. Cover bowl with plastic wrap and chill 1 hour or until firm enough to shape into balls.

Preheat oven to 350°F (180°C). Pour powdered sugar into a bowl or a bag. Remove dough from refrigerator, and shape into 30 medium-sized balls (about 2 1/2 Tbsp each).

Roll cookie dough balls into powdered sugar and evenly coat. Place on greased or lined cookie sheet and bake for 13 – 14 minutes. Let rest on cookie sheet several minutes then transfer to a wire rack to cool completely. Store in an airtight container.

Recipe adapted from Cooking Classy.

– Lindsay S.



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