Red Velvet Crinkle Cookies with White Chocolate
These red velvet crinkle cookies feature a vibrant red dough with a snowy powdered sugar coating and pockets of creamy white chocolate, delivering a tender, fudgy texture with a crisp crinkle top. Perfect for holidays, gifts, or any sweet occasion.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 1 hour 27 minutes
- Yield: 24 cookies 1x
- Category: Dessert
- Cuisine: American
Ingredients
- 2 ½ cups (310g) all-purpose flour, sifted
- 2 tablespoons (15g) unsweetened cocoa powder
- 1 teaspoon baking powder
- ½ teaspoon salt
- ½ cup (115g) unsalted butter, softened
- 1 ½ cups (300g) granulated sugar
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
- 2 tablespoons gel red food coloring
- 1 cup (175g) white chocolate chips
- Powdered sugar (for rolling)
Instructions
- Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone mats.
- Sift together the all-purpose flour, cocoa powder, baking powder, and salt into a large bowl. Set aside.
- In a separate bowl, cream the softened unsalted butter and granulated sugar using an electric mixer until light and fluffy, about 3-4 minutes on medium speed.
- Beat in the eggs one at a time, then add the vanilla extract and mix until smooth.
- Add the gel red food coloring and blend until the dough is uniformly red.
- Gradually fold the sifted dry ingredients into the wet mixture in thirds, folding gently after each addition until combined. Do not overmix.
- Fold in the white chocolate chips evenly throughout the dough.
- Cover the dough with plastic wrap and refrigerate for at least 1 hour to firm up.
- Place powdered sugar in a shallow bowl. Using a cookie scoop (about 1.5 tablespoons), scoop dough balls and roll each generously in powdered sugar until fully coated.
- Arrange the coated dough balls about 2 inches apart on the prepared baking sheets.
- Bake for 10-12 minutes until cookies are set but still soft in the center and the tops crackle with a shiny appearance under the sugar coating.
- Let the cookies rest on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.
Notes
Do not skip chilling the dough to prevent spreading and to achieve distinct crinkles. Use gel food coloring to avoid thinning the dough. Cream butter and sugar thoroughly for a tender crumb. Roll dough balls generously in powdered sugar for the signature crackled look. Watch oven temperature carefully to avoid overbaking or burning. If cookies spread too much, chill dough longer. Use smaller white chocolate chips to prevent melting out.
Nutrition
- Serving Size: 1 cookie
- Calories: 140
- Sugar: 12
- Fat: 7
- Carbohydrates: 19
- Protein: 1.5
Keywords: red velvet cookies, crinkle cookies, white chocolate cookies, holiday cookies, easy cookie recipe, festive treats