\n<\/p>\n
This website may contain affiliate links and advertising so that we can provide recipes to you. Read my disclosure policy<\/a>.<\/p>\n<\/div>\n<\/div>\n<\/p>\nThese red velvet crinkle cookies bring all the charm of classic red velvet cake in a festive, crackly cookie<\/strong>. With a soft center, crisp edges, and a snowy sugar coating, they\u2019re as delicious as they are eye-catching. <\/p>\n<\/figure>\n\nWhat Makes These Santa\u2019s Favorites<\/h2>\n\nSweet Snowy Magic:<\/strong>\u00a0Rolling these in granulated sugar before the powdered sugar gives you the snowiest crinkle cookies ever!<\/li>\nCake Meets Cookie:<\/strong>\u00a0All the rich cocoa flavor of red velvet cake<\/a>, but in a soft cookie with chewy edges and a melt-in-your-mouth center.<\/li>\nHoliday Showstoppers:<\/strong>\u00a0Their bold red color and crackly tops make them the star of any cookie tray.<\/li>\n<\/ul>\n<\/div>\n<\/p>\n\n\nRed Velvet Crinkle Cookies Ingredients<\/h3>\n<\/figure>\n\nRed Food Coloring:<\/strong>\u00a0Gel or paste food coloring gives the brightest, most vibrant red without adding too much liquid.<\/li>\nCocoa Powder:<\/strong>\u00a0Use unsweetened, high-quality cocoa for rich chocolate flavor.<\/li>\n<\/ul>\n<\/div>\n<\/div>\n<\/div>\n <\/p>\nHow to Make Red Velvet Crinkle Cookies<\/h2>\nIf you love classic chocolate crinkle cookies<\/a> or festive gingerbread crinkle cookies<\/a>, you\u2019re going to adore these red velvet crinkles cookies as well. They\u2019re just as soft, chewy, and full of flavor, but with that bold, holiday red color.<\/p>\n\nWhisk Dry Ingredients:<\/strong> Add the flour, cocoa powder, baking powder<\/a>, cornstarch, and salt to a medium bowl and whisk until combined.<\/li>\nCombine Butter and Sugar:<\/strong> Add the butter, sugar, and brown sugar to a large bowl. Beat with a hand mixer or stand mixer fitted with the paddle attachment for 2-3 minutes, until fluffy.<\/li>\nFinish Mixing Wet Ingredients:<\/strong> Add the eggs, vanilla<\/a>, and red food coloring, and beat until combined.<\/li>\nCombine Wet and Dry Ingredients:<\/strong> Add the flour mixture to the sugar mixture and mix on low speed until combined. Cover and chill in the fridge for at least 1 hour.<\/li>\nRoll in Granulated Sugar:<\/strong> Once the dough has chilled, preheat the oven to 350\u00baF and line 2 baking sheets with parchment paper. Scoop the dough into 3 tablespoon portions using a medium cookie scoop. Roll the dough into uniform balls with your hands. Roll the balls in granulated sugar until fully coated.<\/li>\nRoll and Bake:<\/strong> Then, roll them in the powdered sugar until fully coated. Place the cookies on the prepared baking sheets, leaving 2 inches between them. Bake for 11-13 minutes, or until the tops crack and the edges have set. The centers will still look slightly wet, but the cookies will continue to bake as they cool. Let the red velvet crinkle cookies cool on the baking sheet for at least 3 minutes. Then, transfer to a wire rack<\/a> to finish cooling.<\/li>\n<\/ol>\n\n<\/figure>\n<\/figure>\n<\/figure>\n<\/figure>\n<\/figure>\n<\/figure>\n<\/figure>\n\nAlyssa\u2019s Pro Tip<\/h2>\nOne Step At a Time:<\/strong> It\u2019s a good idea to form all the dough into balls before rolling in sugar. This way, your hands aren\u2019t covered in powdered sugar while shaping the next dough ball.<\/p>\n<\/div>\n\n\nPin this now to find it later<\/p>\nPin It<\/a><\/div>\n<\/div>\n\n\n\nCook Mode<\/span><\/label>Prevent your screen from going dark<\/span><\/p>\n\n\n\n\nAdd the 2 cups all-purpose flour<\/span>, \u2153 cup unsweetened cocoa powder<\/span>, 1 teaspoon baking powder<\/span>, 1 teaspoon cornstarch<\/span>, and \u00bd teaspoon salt<\/span> to a medium bowl and whisk until combined.<\/span><\/p>\n<\/li>\n\nAdd the \u00bd cup unsalted butter<\/span>, \u00be cup granulated sugar<\/span>, and \u00bd cup packed brown sugar<\/span> to a large bowl and beat with a hand mixer or stand mixer fitted with the paddle attachment for 2-3 minutes, until fluffy.<\/span><\/p>\n<\/li>\n\nAdd the 2 large eggs<\/span>, 2 teaspoons vanilla extract<\/span>, and 1 \u00bd teaspoons red food coloring<\/span>, and beat until combined.<\/span><\/p>\n<\/li>\n\nAdd the flour mixture to the sugar mixture and mix on low speed until combined. Cover and chill in the refrigerator for at least 1 hour.<\/span><\/p>\n<\/li>\n\nOnce the dough has chilled, preheat the oven to 350\u2109 and line 2 baking sheets with parchment paper.<\/span><\/p>\n<\/li>\n\nScoop the dough into 3-tablespoon portions using a medium cookie scoop and roll the dough into uniform balls with your hands.<\/span><\/p>\n<\/li>\n\nRoll the balls in the \u00bd cup granulated sugar,<\/span>then in the \u2154 cup powdered sugar, <\/span> until fully coated.<\/span><\/p>\n<\/li>\n\nPlace the cookies on the prepared baking sheets, leaving 2 inches between them. Bake for 11-13 minutes, or until the tops crack and the edges have set. The centers will still look slightly wet, but the cookies will continue to bake as they cool.<\/span><\/p>\n<\/li>\n\nLet the cookies cool on the baking sheet for at least 3 minutes before transferring to a cooling rack to finish cooling.<\/span><\/p>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\nStorage Instructions:<\/strong><\/span><\/p>\n\nRoom Temp:<\/strong> Store in an airtight container at room temperature for 3 to 4 days.<\/li>\nFreezer:<\/strong> Freeze in a sealed bag for up to 2 months; thaw at room temperature.<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\n\nCalories: <\/span>182<\/span>kcal<\/span><\/span>Carbohydrates: <\/span>32<\/span>g<\/span><\/span>Protein: <\/span>2<\/span>g<\/span><\/span>Fat: <\/span>5<\/span>g<\/span><\/span>Saturated Fat: <\/span>3<\/span>g<\/span><\/span>Polyunsaturated Fat: <\/span>0.3<\/span>g<\/span><\/span>Monounsaturated Fat: <\/span>1<\/span>g<\/span><\/span>Trans Fat: <\/span>0.2<\/span>g<\/span><\/span>Cholesterol: <\/span>29<\/span>mg<\/span><\/span>Sodium: <\/span>68<\/span>mg<\/span><\/span>Potassium: <\/span>71<\/span>mg<\/span><\/span>Fiber: <\/span>1<\/span>g<\/span><\/span>Sugar: <\/span>22<\/span>g<\/span><\/span>Vitamin A: <\/span>166<\/span>IU<\/span><\/span>Calcium: <\/span>21<\/span>mg<\/span><\/span>Iron: <\/span>1<\/span>mg<\/span><\/span><\/p>\n<\/div>\nNutrition information is automatically calculated, so should only be used as an approximation.<\/p>\n<\/p><\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/figure>\n\n\n\nMore Holiday Cookie Recipes<\/h2>\nThese red velvet crinkle cookies are fun to make and fun to eat. Want more festive treats? Try some of my other top holiday cookies. They are all sweet, soft, and full of joy!<\/p>\n<\/div>\n<\/header>\n<\/section>\n<\/div>\n
<\/p>\n
These red velvet crinkle cookies bring all the charm of classic red velvet cake in a festive, crackly cookie<\/strong>. With a soft center, crisp edges, and a snowy sugar coating, they\u2019re as delicious as they are eye-catching. <\/p>\n<\/figure>\n\nWhat Makes These Santa\u2019s Favorites<\/h2>\n\nSweet Snowy Magic:<\/strong>\u00a0Rolling these in granulated sugar before the powdered sugar gives you the snowiest crinkle cookies ever!<\/li>\nCake Meets Cookie:<\/strong>\u00a0All the rich cocoa flavor of red velvet cake<\/a>, but in a soft cookie with chewy edges and a melt-in-your-mouth center.<\/li>\nHoliday Showstoppers:<\/strong>\u00a0Their bold red color and crackly tops make them the star of any cookie tray.<\/li>\n<\/ul>\n<\/div>\n<\/p>\n\n\nRed Velvet Crinkle Cookies Ingredients<\/h3>\n<\/figure>\n\nRed Food Coloring:<\/strong>\u00a0Gel or paste food coloring gives the brightest, most vibrant red without adding too much liquid.<\/li>\nCocoa Powder:<\/strong>\u00a0Use unsweetened, high-quality cocoa for rich chocolate flavor.<\/li>\n<\/ul>\n<\/div>\n<\/div>\n<\/div>\n <\/p>\nHow to Make Red Velvet Crinkle Cookies<\/h2>\nIf you love classic chocolate crinkle cookies<\/a> or festive gingerbread crinkle cookies<\/a>, you\u2019re going to adore these red velvet crinkles cookies as well. They\u2019re just as soft, chewy, and full of flavor, but with that bold, holiday red color.<\/p>\n\nWhisk Dry Ingredients:<\/strong> Add the flour, cocoa powder, baking powder<\/a>, cornstarch, and salt to a medium bowl and whisk until combined.<\/li>\nCombine Butter and Sugar:<\/strong> Add the butter, sugar, and brown sugar to a large bowl. Beat with a hand mixer or stand mixer fitted with the paddle attachment for 2-3 minutes, until fluffy.<\/li>\nFinish Mixing Wet Ingredients:<\/strong> Add the eggs, vanilla<\/a>, and red food coloring, and beat until combined.<\/li>\nCombine Wet and Dry Ingredients:<\/strong> Add the flour mixture to the sugar mixture and mix on low speed until combined. Cover and chill in the fridge for at least 1 hour.<\/li>\nRoll in Granulated Sugar:<\/strong> Once the dough has chilled, preheat the oven to 350\u00baF and line 2 baking sheets with parchment paper. Scoop the dough into 3 tablespoon portions using a medium cookie scoop. Roll the dough into uniform balls with your hands. Roll the balls in granulated sugar until fully coated.<\/li>\nRoll and Bake:<\/strong> Then, roll them in the powdered sugar until fully coated. Place the cookies on the prepared baking sheets, leaving 2 inches between them. Bake for 11-13 minutes, or until the tops crack and the edges have set. The centers will still look slightly wet, but the cookies will continue to bake as they cool. Let the red velvet crinkle cookies cool on the baking sheet for at least 3 minutes. Then, transfer to a wire rack<\/a> to finish cooling.<\/li>\n<\/ol>\n\n<\/figure>\n<\/figure>\n<\/figure>\n<\/figure>\n<\/figure>\n<\/figure>\n<\/figure>\n\nAlyssa\u2019s Pro Tip<\/h2>\nOne Step At a Time:<\/strong> It\u2019s a good idea to form all the dough into balls before rolling in sugar. This way, your hands aren\u2019t covered in powdered sugar while shaping the next dough ball.<\/p>\n<\/div>\n\n\nPin this now to find it later<\/p>\nPin It<\/a><\/div>\n<\/div>\n\n\n\nCook Mode<\/span><\/label>Prevent your screen from going dark<\/span><\/p>\n\n\n\n\nAdd the 2 cups all-purpose flour<\/span>, \u2153 cup unsweetened cocoa powder<\/span>, 1 teaspoon baking powder<\/span>, 1 teaspoon cornstarch<\/span>, and \u00bd teaspoon salt<\/span> to a medium bowl and whisk until combined.<\/span><\/p>\n<\/li>\n\nAdd the \u00bd cup unsalted butter<\/span>, \u00be cup granulated sugar<\/span>, and \u00bd cup packed brown sugar<\/span> to a large bowl and beat with a hand mixer or stand mixer fitted with the paddle attachment for 2-3 minutes, until fluffy.<\/span><\/p>\n<\/li>\n\nAdd the 2 large eggs<\/span>, 2 teaspoons vanilla extract<\/span>, and 1 \u00bd teaspoons red food coloring<\/span>, and beat until combined.<\/span><\/p>\n<\/li>\n\nAdd the flour mixture to the sugar mixture and mix on low speed until combined. Cover and chill in the refrigerator for at least 1 hour.<\/span><\/p>\n<\/li>\n\nOnce the dough has chilled, preheat the oven to 350\u2109 and line 2 baking sheets with parchment paper.<\/span><\/p>\n<\/li>\n\nScoop the dough into 3-tablespoon portions using a medium cookie scoop and roll the dough into uniform balls with your hands.<\/span><\/p>\n<\/li>\n\nRoll the balls in the \u00bd cup granulated sugar,<\/span>then in the \u2154 cup powdered sugar, <\/span> until fully coated.<\/span><\/p>\n<\/li>\n\nPlace the cookies on the prepared baking sheets, leaving 2 inches between them. Bake for 11-13 minutes, or until the tops crack and the edges have set. The centers will still look slightly wet, but the cookies will continue to bake as they cool.<\/span><\/p>\n<\/li>\n\nLet the cookies cool on the baking sheet for at least 3 minutes before transferring to a cooling rack to finish cooling.<\/span><\/p>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\nStorage Instructions:<\/strong><\/span><\/p>\n\nRoom Temp:<\/strong> Store in an airtight container at room temperature for 3 to 4 days.<\/li>\nFreezer:<\/strong> Freeze in a sealed bag for up to 2 months; thaw at room temperature.<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\n\nCalories: <\/span>182<\/span>kcal<\/span><\/span>Carbohydrates: <\/span>32<\/span>g<\/span><\/span>Protein: <\/span>2<\/span>g<\/span><\/span>Fat: <\/span>5<\/span>g<\/span><\/span>Saturated Fat: <\/span>3<\/span>g<\/span><\/span>Polyunsaturated Fat: <\/span>0.3<\/span>g<\/span><\/span>Monounsaturated Fat: <\/span>1<\/span>g<\/span><\/span>Trans Fat: <\/span>0.2<\/span>g<\/span><\/span>Cholesterol: <\/span>29<\/span>mg<\/span><\/span>Sodium: <\/span>68<\/span>mg<\/span><\/span>Potassium: <\/span>71<\/span>mg<\/span><\/span>Fiber: <\/span>1<\/span>g<\/span><\/span>Sugar: <\/span>22<\/span>g<\/span><\/span>Vitamin A: <\/span>166<\/span>IU<\/span><\/span>Calcium: <\/span>21<\/span>mg<\/span><\/span>Iron: <\/span>1<\/span>mg<\/span><\/span><\/p>\n<\/div>\nNutrition information is automatically calculated, so should only be used as an approximation.<\/p>\n<\/p><\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/figure>\n\n\n\nMore Holiday Cookie Recipes<\/h2>\nThese red velvet crinkle cookies are fun to make and fun to eat. Want more festive treats? Try some of my other top holiday cookies. They are all sweet, soft, and full of joy!<\/p>\n<\/div>\n<\/header>\n<\/section>\n<\/div>\n
<\/div>\n
If you love classic chocolate crinkle cookies<\/a> or festive gingerbread crinkle cookies<\/a>, you\u2019re going to adore these red velvet crinkles cookies as well. They\u2019re just as soft, chewy, and full of flavor, but with that bold, holiday red color.<\/p>\n\nWhisk Dry Ingredients:<\/strong> Add the flour, cocoa powder, baking powder<\/a>, cornstarch, and salt to a medium bowl and whisk until combined.<\/li>\nCombine Butter and Sugar:<\/strong> Add the butter, sugar, and brown sugar to a large bowl. Beat with a hand mixer or stand mixer fitted with the paddle attachment for 2-3 minutes, until fluffy.<\/li>\nFinish Mixing Wet Ingredients:<\/strong> Add the eggs, vanilla<\/a>, and red food coloring, and beat until combined.<\/li>\nCombine Wet and Dry Ingredients:<\/strong> Add the flour mixture to the sugar mixture and mix on low speed until combined. Cover and chill in the fridge for at least 1 hour.<\/li>\nRoll in Granulated Sugar:<\/strong> Once the dough has chilled, preheat the oven to 350\u00baF and line 2 baking sheets with parchment paper. Scoop the dough into 3 tablespoon portions using a medium cookie scoop. Roll the dough into uniform balls with your hands. Roll the balls in granulated sugar until fully coated.<\/li>\nRoll and Bake:<\/strong> Then, roll them in the powdered sugar until fully coated. Place the cookies on the prepared baking sheets, leaving 2 inches between them. Bake for 11-13 minutes, or until the tops crack and the edges have set. The centers will still look slightly wet, but the cookies will continue to bake as they cool. Let the red velvet crinkle cookies cool on the baking sheet for at least 3 minutes. Then, transfer to a wire rack<\/a> to finish cooling.<\/li>\n<\/ol>\n\n<\/figure>\n<\/figure>\n<\/figure>\n<\/figure>\n<\/figure>\n<\/figure>\n<\/figure>\n\nAlyssa\u2019s Pro Tip<\/h2>\nOne Step At a Time:<\/strong> It\u2019s a good idea to form all the dough into balls before rolling in sugar. This way, your hands aren\u2019t covered in powdered sugar while shaping the next dough ball.<\/p>\n<\/div>\n\n\nPin this now to find it later<\/p>\nPin It<\/a><\/div>\n<\/div>\n\n\n\nCook Mode<\/span><\/label>Prevent your screen from going dark<\/span><\/p>\n\n\n\n\nAdd the 2 cups all-purpose flour<\/span>, \u2153 cup unsweetened cocoa powder<\/span>, 1 teaspoon baking powder<\/span>, 1 teaspoon cornstarch<\/span>, and \u00bd teaspoon salt<\/span> to a medium bowl and whisk until combined.<\/span><\/p>\n<\/li>\n\nAdd the \u00bd cup unsalted butter<\/span>, \u00be cup granulated sugar<\/span>, and \u00bd cup packed brown sugar<\/span> to a large bowl and beat with a hand mixer or stand mixer fitted with the paddle attachment for 2-3 minutes, until fluffy.<\/span><\/p>\n<\/li>\n\nAdd the 2 large eggs<\/span>, 2 teaspoons vanilla extract<\/span>, and 1 \u00bd teaspoons red food coloring<\/span>, and beat until combined.<\/span><\/p>\n<\/li>\n\nAdd the flour mixture to the sugar mixture and mix on low speed until combined. Cover and chill in the refrigerator for at least 1 hour.<\/span><\/p>\n<\/li>\n\nOnce the dough has chilled, preheat the oven to 350\u2109 and line 2 baking sheets with parchment paper.<\/span><\/p>\n<\/li>\n\nScoop the dough into 3-tablespoon portions using a medium cookie scoop and roll the dough into uniform balls with your hands.<\/span><\/p>\n<\/li>\n\nRoll the balls in the \u00bd cup granulated sugar,<\/span>then in the \u2154 cup powdered sugar, <\/span> until fully coated.<\/span><\/p>\n<\/li>\n\nPlace the cookies on the prepared baking sheets, leaving 2 inches between them. Bake for 11-13 minutes, or until the tops crack and the edges have set. The centers will still look slightly wet, but the cookies will continue to bake as they cool.<\/span><\/p>\n<\/li>\n\nLet the cookies cool on the baking sheet for at least 3 minutes before transferring to a cooling rack to finish cooling.<\/span><\/p>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\nStorage Instructions:<\/strong><\/span><\/p>\n\nRoom Temp:<\/strong> Store in an airtight container at room temperature for 3 to 4 days.<\/li>\nFreezer:<\/strong> Freeze in a sealed bag for up to 2 months; thaw at room temperature.<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\n\nCalories: <\/span>182<\/span>kcal<\/span><\/span>Carbohydrates: <\/span>32<\/span>g<\/span><\/span>Protein: <\/span>2<\/span>g<\/span><\/span>Fat: <\/span>5<\/span>g<\/span><\/span>Saturated Fat: <\/span>3<\/span>g<\/span><\/span>Polyunsaturated Fat: <\/span>0.3<\/span>g<\/span><\/span>Monounsaturated Fat: <\/span>1<\/span>g<\/span><\/span>Trans Fat: <\/span>0.2<\/span>g<\/span><\/span>Cholesterol: <\/span>29<\/span>mg<\/span><\/span>Sodium: <\/span>68<\/span>mg<\/span><\/span>Potassium: <\/span>71<\/span>mg<\/span><\/span>Fiber: <\/span>1<\/span>g<\/span><\/span>Sugar: <\/span>22<\/span>g<\/span><\/span>Vitamin A: <\/span>166<\/span>IU<\/span><\/span>Calcium: <\/span>21<\/span>mg<\/span><\/span>Iron: <\/span>1<\/span>mg<\/span><\/span><\/p>\n<\/div>\nNutrition information is automatically calculated, so should only be used as an approximation.<\/p>\n<\/p><\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/figure>\n\n\n\nMore Holiday Cookie Recipes<\/h2>\nThese red velvet crinkle cookies are fun to make and fun to eat. Want more festive treats? Try some of my other top holiday cookies. They are all sweet, soft, and full of joy!<\/p>\n<\/div>\n<\/header>\n<\/section>\n<\/div>\n
One Step At a Time:<\/strong> It\u2019s a good idea to form all the dough into balls before rolling in sugar. This way, your hands aren\u2019t covered in powdered sugar while shaping the next dough ball.<\/p>\n<\/div>\n\n\nPin this now to find it later<\/p>\nPin It<\/a><\/div>\n<\/div>\n\n\n\nCook Mode<\/span><\/label>Prevent your screen from going dark<\/span><\/p>\n\n\n\n\nAdd the 2 cups all-purpose flour<\/span>, \u2153 cup unsweetened cocoa powder<\/span>, 1 teaspoon baking powder<\/span>, 1 teaspoon cornstarch<\/span>, and \u00bd teaspoon salt<\/span> to a medium bowl and whisk until combined.<\/span><\/p>\n<\/li>\n\nAdd the \u00bd cup unsalted butter<\/span>, \u00be cup granulated sugar<\/span>, and \u00bd cup packed brown sugar<\/span> to a large bowl and beat with a hand mixer or stand mixer fitted with the paddle attachment for 2-3 minutes, until fluffy.<\/span><\/p>\n<\/li>\n\nAdd the 2 large eggs<\/span>, 2 teaspoons vanilla extract<\/span>, and 1 \u00bd teaspoons red food coloring<\/span>, and beat until combined.<\/span><\/p>\n<\/li>\n\nAdd the flour mixture to the sugar mixture and mix on low speed until combined. Cover and chill in the refrigerator for at least 1 hour.<\/span><\/p>\n<\/li>\n\nOnce the dough has chilled, preheat the oven to 350\u2109 and line 2 baking sheets with parchment paper.<\/span><\/p>\n<\/li>\n\nScoop the dough into 3-tablespoon portions using a medium cookie scoop and roll the dough into uniform balls with your hands.<\/span><\/p>\n<\/li>\n\nRoll the balls in the \u00bd cup granulated sugar,<\/span>then in the \u2154 cup powdered sugar, <\/span> until fully coated.<\/span><\/p>\n<\/li>\n\nPlace the cookies on the prepared baking sheets, leaving 2 inches between them. Bake for 11-13 minutes, or until the tops crack and the edges have set. The centers will still look slightly wet, but the cookies will continue to bake as they cool.<\/span><\/p>\n<\/li>\n\nLet the cookies cool on the baking sheet for at least 3 minutes before transferring to a cooling rack to finish cooling.<\/span><\/p>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\nStorage Instructions:<\/strong><\/span><\/p>\n\nRoom Temp:<\/strong> Store in an airtight container at room temperature for 3 to 4 days.<\/li>\nFreezer:<\/strong> Freeze in a sealed bag for up to 2 months; thaw at room temperature.<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\n\nCalories: <\/span>182<\/span>kcal<\/span><\/span>Carbohydrates: <\/span>32<\/span>g<\/span><\/span>Protein: <\/span>2<\/span>g<\/span><\/span>Fat: <\/span>5<\/span>g<\/span><\/span>Saturated Fat: <\/span>3<\/span>g<\/span><\/span>Polyunsaturated Fat: <\/span>0.3<\/span>g<\/span><\/span>Monounsaturated Fat: <\/span>1<\/span>g<\/span><\/span>Trans Fat: <\/span>0.2<\/span>g<\/span><\/span>Cholesterol: <\/span>29<\/span>mg<\/span><\/span>Sodium: <\/span>68<\/span>mg<\/span><\/span>Potassium: <\/span>71<\/span>mg<\/span><\/span>Fiber: <\/span>1<\/span>g<\/span><\/span>Sugar: <\/span>22<\/span>g<\/span><\/span>Vitamin A: <\/span>166<\/span>IU<\/span><\/span>Calcium: <\/span>21<\/span>mg<\/span><\/span>Iron: <\/span>1<\/span>mg<\/span><\/span><\/p>\n<\/div>\nNutrition information is automatically calculated, so should only be used as an approximation.<\/p>\n<\/p><\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/figure>\n\n\n\nMore Holiday Cookie Recipes<\/h2>\nThese red velvet crinkle cookies are fun to make and fun to eat. Want more festive treats? Try some of my other top holiday cookies. They are all sweet, soft, and full of joy!<\/p>\n<\/div>\n<\/header>\n<\/section>\n<\/div>\n
Pin this now to find it later<\/p>\n
Pin It<\/a><\/div>\n<\/div>\n\n\n\nCook Mode<\/span><\/label>Prevent your screen from going dark<\/span><\/p>\n\n\n\n\nAdd the 2 cups all-purpose flour<\/span>, \u2153 cup unsweetened cocoa powder<\/span>, 1 teaspoon baking powder<\/span>, 1 teaspoon cornstarch<\/span>, and \u00bd teaspoon salt<\/span> to a medium bowl and whisk until combined.<\/span><\/p>\n<\/li>\n\nAdd the \u00bd cup unsalted butter<\/span>, \u00be cup granulated sugar<\/span>, and \u00bd cup packed brown sugar<\/span> to a large bowl and beat with a hand mixer or stand mixer fitted with the paddle attachment for 2-3 minutes, until fluffy.<\/span><\/p>\n<\/li>\n\nAdd the 2 large eggs<\/span>, 2 teaspoons vanilla extract<\/span>, and 1 \u00bd teaspoons red food coloring<\/span>, and beat until combined.<\/span><\/p>\n<\/li>\n\nAdd the flour mixture to the sugar mixture and mix on low speed until combined. Cover and chill in the refrigerator for at least 1 hour.<\/span><\/p>\n<\/li>\n\nOnce the dough has chilled, preheat the oven to 350\u2109 and line 2 baking sheets with parchment paper.<\/span><\/p>\n<\/li>\n\nScoop the dough into 3-tablespoon portions using a medium cookie scoop and roll the dough into uniform balls with your hands.<\/span><\/p>\n<\/li>\n\nRoll the balls in the \u00bd cup granulated sugar,<\/span>then in the \u2154 cup powdered sugar, <\/span> until fully coated.<\/span><\/p>\n<\/li>\n\nPlace the cookies on the prepared baking sheets, leaving 2 inches between them. Bake for 11-13 minutes, or until the tops crack and the edges have set. The centers will still look slightly wet, but the cookies will continue to bake as they cool.<\/span><\/p>\n<\/li>\n\nLet the cookies cool on the baking sheet for at least 3 minutes before transferring to a cooling rack to finish cooling.<\/span><\/p>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\nStorage Instructions:<\/strong><\/span><\/p>\n\nRoom Temp:<\/strong> Store in an airtight container at room temperature for 3 to 4 days.<\/li>\nFreezer:<\/strong> Freeze in a sealed bag for up to 2 months; thaw at room temperature.<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\n\nCalories: <\/span>182<\/span>kcal<\/span><\/span>Carbohydrates: <\/span>32<\/span>g<\/span><\/span>Protein: <\/span>2<\/span>g<\/span><\/span>Fat: <\/span>5<\/span>g<\/span><\/span>Saturated Fat: <\/span>3<\/span>g<\/span><\/span>Polyunsaturated Fat: <\/span>0.3<\/span>g<\/span><\/span>Monounsaturated Fat: <\/span>1<\/span>g<\/span><\/span>Trans Fat: <\/span>0.2<\/span>g<\/span><\/span>Cholesterol: <\/span>29<\/span>mg<\/span><\/span>Sodium: <\/span>68<\/span>mg<\/span><\/span>Potassium: <\/span>71<\/span>mg<\/span><\/span>Fiber: <\/span>1<\/span>g<\/span><\/span>Sugar: <\/span>22<\/span>g<\/span><\/span>Vitamin A: <\/span>166<\/span>IU<\/span><\/span>Calcium: <\/span>21<\/span>mg<\/span><\/span>Iron: <\/span>1<\/span>mg<\/span><\/span><\/p>\n<\/div>\nNutrition information is automatically calculated, so should only be used as an approximation.<\/p>\n<\/p><\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/figure>\n\n\n\nMore Holiday Cookie Recipes<\/h2>\nThese red velvet crinkle cookies are fun to make and fun to eat. Want more festive treats? Try some of my other top holiday cookies. They are all sweet, soft, and full of joy!<\/p>\n<\/div>\n<\/header>\n<\/section>\n<\/div>\n
Cook Mode<\/span><\/label>Prevent your screen from going dark<\/span><\/p>\n\n\n\n\nAdd the 2 cups all-purpose flour<\/span>, \u2153 cup unsweetened cocoa powder<\/span>, 1 teaspoon baking powder<\/span>, 1 teaspoon cornstarch<\/span>, and \u00bd teaspoon salt<\/span> to a medium bowl and whisk until combined.<\/span><\/p>\n<\/li>\n\nAdd the \u00bd cup unsalted butter<\/span>, \u00be cup granulated sugar<\/span>, and \u00bd cup packed brown sugar<\/span> to a large bowl and beat with a hand mixer or stand mixer fitted with the paddle attachment for 2-3 minutes, until fluffy.<\/span><\/p>\n<\/li>\n\nAdd the 2 large eggs<\/span>, 2 teaspoons vanilla extract<\/span>, and 1 \u00bd teaspoons red food coloring<\/span>, and beat until combined.<\/span><\/p>\n<\/li>\n\nAdd the flour mixture to the sugar mixture and mix on low speed until combined. Cover and chill in the refrigerator for at least 1 hour.<\/span><\/p>\n<\/li>\n\nOnce the dough has chilled, preheat the oven to 350\u2109 and line 2 baking sheets with parchment paper.<\/span><\/p>\n<\/li>\n\nScoop the dough into 3-tablespoon portions using a medium cookie scoop and roll the dough into uniform balls with your hands.<\/span><\/p>\n<\/li>\n\nRoll the balls in the \u00bd cup granulated sugar,<\/span>then in the \u2154 cup powdered sugar, <\/span> until fully coated.<\/span><\/p>\n<\/li>\n\nPlace the cookies on the prepared baking sheets, leaving 2 inches between them. Bake for 11-13 minutes, or until the tops crack and the edges have set. The centers will still look slightly wet, but the cookies will continue to bake as they cool.<\/span><\/p>\n<\/li>\n\nLet the cookies cool on the baking sheet for at least 3 minutes before transferring to a cooling rack to finish cooling.<\/span><\/p>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\nStorage Instructions:<\/strong><\/span><\/p>\n\nRoom Temp:<\/strong> Store in an airtight container at room temperature for 3 to 4 days.<\/li>\nFreezer:<\/strong> Freeze in a sealed bag for up to 2 months; thaw at room temperature.<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\n\nCalories: <\/span>182<\/span>kcal<\/span><\/span>Carbohydrates: <\/span>32<\/span>g<\/span><\/span>Protein: <\/span>2<\/span>g<\/span><\/span>Fat: <\/span>5<\/span>g<\/span><\/span>Saturated Fat: <\/span>3<\/span>g<\/span><\/span>Polyunsaturated Fat: <\/span>0.3<\/span>g<\/span><\/span>Monounsaturated Fat: <\/span>1<\/span>g<\/span><\/span>Trans Fat: <\/span>0.2<\/span>g<\/span><\/span>Cholesterol: <\/span>29<\/span>mg<\/span><\/span>Sodium: <\/span>68<\/span>mg<\/span><\/span>Potassium: <\/span>71<\/span>mg<\/span><\/span>Fiber: <\/span>1<\/span>g<\/span><\/span>Sugar: <\/span>22<\/span>g<\/span><\/span>Vitamin A: <\/span>166<\/span>IU<\/span><\/span>Calcium: <\/span>21<\/span>mg<\/span><\/span>Iron: <\/span>1<\/span>mg<\/span><\/span><\/p>\n<\/div>\nNutrition information is automatically calculated, so should only be used as an approximation.<\/p>\n<\/p><\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/figure>\n\n\n\nMore Holiday Cookie Recipes<\/h2>\nThese red velvet crinkle cookies are fun to make and fun to eat. Want more festive treats? Try some of my other top holiday cookies. They are all sweet, soft, and full of joy!<\/p>\n<\/div>\n<\/header>\n<\/section>\n<\/div>\n
Add the 2 cups all-purpose flour<\/span>, \u2153 cup unsweetened cocoa powder<\/span>, 1 teaspoon baking powder<\/span>, 1 teaspoon cornstarch<\/span>, and \u00bd teaspoon salt<\/span> to a medium bowl and whisk until combined.<\/span><\/p>\n<\/li>\n\nAdd the \u00bd cup unsalted butter<\/span>, \u00be cup granulated sugar<\/span>, and \u00bd cup packed brown sugar<\/span> to a large bowl and beat with a hand mixer or stand mixer fitted with the paddle attachment for 2-3 minutes, until fluffy.<\/span><\/p>\n<\/li>\n\nAdd the 2 large eggs<\/span>, 2 teaspoons vanilla extract<\/span>, and 1 \u00bd teaspoons red food coloring<\/span>, and beat until combined.<\/span><\/p>\n<\/li>\n\nAdd the flour mixture to the sugar mixture and mix on low speed until combined. Cover and chill in the refrigerator for at least 1 hour.<\/span><\/p>\n<\/li>\n\nOnce the dough has chilled, preheat the oven to 350\u2109 and line 2 baking sheets with parchment paper.<\/span><\/p>\n<\/li>\n\nScoop the dough into 3-tablespoon portions using a medium cookie scoop and roll the dough into uniform balls with your hands.<\/span><\/p>\n<\/li>\n\nRoll the balls in the \u00bd cup granulated sugar,<\/span>then in the \u2154 cup powdered sugar, <\/span> until fully coated.<\/span><\/p>\n<\/li>\n\nPlace the cookies on the prepared baking sheets, leaving 2 inches between them. Bake for 11-13 minutes, or until the tops crack and the edges have set. The centers will still look slightly wet, but the cookies will continue to bake as they cool.<\/span><\/p>\n<\/li>\n\nLet the cookies cool on the baking sheet for at least 3 minutes before transferring to a cooling rack to finish cooling.<\/span><\/p>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\nStorage Instructions:<\/strong><\/span><\/p>\n\nRoom Temp:<\/strong> Store in an airtight container at room temperature for 3 to 4 days.<\/li>\nFreezer:<\/strong> Freeze in a sealed bag for up to 2 months; thaw at room temperature.<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\n\nCalories: <\/span>182<\/span>kcal<\/span><\/span>Carbohydrates: <\/span>32<\/span>g<\/span><\/span>Protein: <\/span>2<\/span>g<\/span><\/span>Fat: <\/span>5<\/span>g<\/span><\/span>Saturated Fat: <\/span>3<\/span>g<\/span><\/span>Polyunsaturated Fat: <\/span>0.3<\/span>g<\/span><\/span>Monounsaturated Fat: <\/span>1<\/span>g<\/span><\/span>Trans Fat: <\/span>0.2<\/span>g<\/span><\/span>Cholesterol: <\/span>29<\/span>mg<\/span><\/span>Sodium: <\/span>68<\/span>mg<\/span><\/span>Potassium: <\/span>71<\/span>mg<\/span><\/span>Fiber: <\/span>1<\/span>g<\/span><\/span>Sugar: <\/span>22<\/span>g<\/span><\/span>Vitamin A: <\/span>166<\/span>IU<\/span><\/span>Calcium: <\/span>21<\/span>mg<\/span><\/span>Iron: <\/span>1<\/span>mg<\/span><\/span><\/p>\n<\/div>\nNutrition information is automatically calculated, so should only be used as an approximation.<\/p>\n<\/p><\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/figure>\n\n\n\nMore Holiday Cookie Recipes<\/h2>\nThese red velvet crinkle cookies are fun to make and fun to eat. Want more festive treats? Try some of my other top holiday cookies. They are all sweet, soft, and full of joy!<\/p>\n<\/div>\n<\/header>\n<\/section>\n<\/div>\n
Add the \u00bd cup unsalted butter<\/span>, \u00be cup granulated sugar<\/span>, and \u00bd cup packed brown sugar<\/span> to a large bowl and beat with a hand mixer or stand mixer fitted with the paddle attachment for 2-3 minutes, until fluffy.<\/span><\/p>\n<\/li>\n\nAdd the 2 large eggs<\/span>, 2 teaspoons vanilla extract<\/span>, and 1 \u00bd teaspoons red food coloring<\/span>, and beat until combined.<\/span><\/p>\n<\/li>\n\nAdd the flour mixture to the sugar mixture and mix on low speed until combined. Cover and chill in the refrigerator for at least 1 hour.<\/span><\/p>\n<\/li>\n\nOnce the dough has chilled, preheat the oven to 350\u2109 and line 2 baking sheets with parchment paper.<\/span><\/p>\n<\/li>\n\nScoop the dough into 3-tablespoon portions using a medium cookie scoop and roll the dough into uniform balls with your hands.<\/span><\/p>\n<\/li>\n\nRoll the balls in the \u00bd cup granulated sugar,<\/span>then in the \u2154 cup powdered sugar, <\/span> until fully coated.<\/span><\/p>\n<\/li>\n\nPlace the cookies on the prepared baking sheets, leaving 2 inches between them. Bake for 11-13 minutes, or until the tops crack and the edges have set. The centers will still look slightly wet, but the cookies will continue to bake as they cool.<\/span><\/p>\n<\/li>\n\nLet the cookies cool on the baking sheet for at least 3 minutes before transferring to a cooling rack to finish cooling.<\/span><\/p>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\nStorage Instructions:<\/strong><\/span><\/p>\n\nRoom Temp:<\/strong> Store in an airtight container at room temperature for 3 to 4 days.<\/li>\nFreezer:<\/strong> Freeze in a sealed bag for up to 2 months; thaw at room temperature.<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\n\nCalories: <\/span>182<\/span>kcal<\/span><\/span>Carbohydrates: <\/span>32<\/span>g<\/span><\/span>Protein: <\/span>2<\/span>g<\/span><\/span>Fat: <\/span>5<\/span>g<\/span><\/span>Saturated Fat: <\/span>3<\/span>g<\/span><\/span>Polyunsaturated Fat: <\/span>0.3<\/span>g<\/span><\/span>Monounsaturated Fat: <\/span>1<\/span>g<\/span><\/span>Trans Fat: <\/span>0.2<\/span>g<\/span><\/span>Cholesterol: <\/span>29<\/span>mg<\/span><\/span>Sodium: <\/span>68<\/span>mg<\/span><\/span>Potassium: <\/span>71<\/span>mg<\/span><\/span>Fiber: <\/span>1<\/span>g<\/span><\/span>Sugar: <\/span>22<\/span>g<\/span><\/span>Vitamin A: <\/span>166<\/span>IU<\/span><\/span>Calcium: <\/span>21<\/span>mg<\/span><\/span>Iron: <\/span>1<\/span>mg<\/span><\/span><\/p>\n<\/div>\nNutrition information is automatically calculated, so should only be used as an approximation.<\/p>\n<\/p><\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/figure>\n\n\n\nMore Holiday Cookie Recipes<\/h2>\nThese red velvet crinkle cookies are fun to make and fun to eat. Want more festive treats? Try some of my other top holiday cookies. They are all sweet, soft, and full of joy!<\/p>\n<\/div>\n<\/header>\n<\/section>\n<\/div>\n
Add the 2 large eggs<\/span>, 2 teaspoons vanilla extract<\/span>, and 1 \u00bd teaspoons red food coloring<\/span>, and beat until combined.<\/span><\/p>\n<\/li>\n\nAdd the flour mixture to the sugar mixture and mix on low speed until combined. Cover and chill in the refrigerator for at least 1 hour.<\/span><\/p>\n<\/li>\n\nOnce the dough has chilled, preheat the oven to 350\u2109 and line 2 baking sheets with parchment paper.<\/span><\/p>\n<\/li>\n\nScoop the dough into 3-tablespoon portions using a medium cookie scoop and roll the dough into uniform balls with your hands.<\/span><\/p>\n<\/li>\n\nRoll the balls in the \u00bd cup granulated sugar,<\/span>then in the \u2154 cup powdered sugar, <\/span> until fully coated.<\/span><\/p>\n<\/li>\n\nPlace the cookies on the prepared baking sheets, leaving 2 inches between them. Bake for 11-13 minutes, or until the tops crack and the edges have set. The centers will still look slightly wet, but the cookies will continue to bake as they cool.<\/span><\/p>\n<\/li>\n\nLet the cookies cool on the baking sheet for at least 3 minutes before transferring to a cooling rack to finish cooling.<\/span><\/p>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\nStorage Instructions:<\/strong><\/span><\/p>\n\nRoom Temp:<\/strong> Store in an airtight container at room temperature for 3 to 4 days.<\/li>\nFreezer:<\/strong> Freeze in a sealed bag for up to 2 months; thaw at room temperature.<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\n\nCalories: <\/span>182<\/span>kcal<\/span><\/span>Carbohydrates: <\/span>32<\/span>g<\/span><\/span>Protein: <\/span>2<\/span>g<\/span><\/span>Fat: <\/span>5<\/span>g<\/span><\/span>Saturated Fat: <\/span>3<\/span>g<\/span><\/span>Polyunsaturated Fat: <\/span>0.3<\/span>g<\/span><\/span>Monounsaturated Fat: <\/span>1<\/span>g<\/span><\/span>Trans Fat: <\/span>0.2<\/span>g<\/span><\/span>Cholesterol: <\/span>29<\/span>mg<\/span><\/span>Sodium: <\/span>68<\/span>mg<\/span><\/span>Potassium: <\/span>71<\/span>mg<\/span><\/span>Fiber: <\/span>1<\/span>g<\/span><\/span>Sugar: <\/span>22<\/span>g<\/span><\/span>Vitamin A: <\/span>166<\/span>IU<\/span><\/span>Calcium: <\/span>21<\/span>mg<\/span><\/span>Iron: <\/span>1<\/span>mg<\/span><\/span><\/p>\n<\/div>\nNutrition information is automatically calculated, so should only be used as an approximation.<\/p>\n<\/p><\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/figure>\n\n\n\nMore Holiday Cookie Recipes<\/h2>\nThese red velvet crinkle cookies are fun to make and fun to eat. Want more festive treats? Try some of my other top holiday cookies. They are all sweet, soft, and full of joy!<\/p>\n<\/div>\n<\/header>\n<\/section>\n<\/div>\n
Add the flour mixture to the sugar mixture and mix on low speed until combined. Cover and chill in the refrigerator for at least 1 hour.<\/span><\/p>\n<\/li>\n\nOnce the dough has chilled, preheat the oven to 350\u2109 and line 2 baking sheets with parchment paper.<\/span><\/p>\n<\/li>\n\nScoop the dough into 3-tablespoon portions using a medium cookie scoop and roll the dough into uniform balls with your hands.<\/span><\/p>\n<\/li>\n\nRoll the balls in the \u00bd cup granulated sugar,<\/span>then in the \u2154 cup powdered sugar, <\/span> until fully coated.<\/span><\/p>\n<\/li>\n\nPlace the cookies on the prepared baking sheets, leaving 2 inches between them. Bake for 11-13 minutes, or until the tops crack and the edges have set. The centers will still look slightly wet, but the cookies will continue to bake as they cool.<\/span><\/p>\n<\/li>\n\nLet the cookies cool on the baking sheet for at least 3 minutes before transferring to a cooling rack to finish cooling.<\/span><\/p>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\nStorage Instructions:<\/strong><\/span><\/p>\n\nRoom Temp:<\/strong> Store in an airtight container at room temperature for 3 to 4 days.<\/li>\nFreezer:<\/strong> Freeze in a sealed bag for up to 2 months; thaw at room temperature.<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\n\nCalories: <\/span>182<\/span>kcal<\/span><\/span>Carbohydrates: <\/span>32<\/span>g<\/span><\/span>Protein: <\/span>2<\/span>g<\/span><\/span>Fat: <\/span>5<\/span>g<\/span><\/span>Saturated Fat: <\/span>3<\/span>g<\/span><\/span>Polyunsaturated Fat: <\/span>0.3<\/span>g<\/span><\/span>Monounsaturated Fat: <\/span>1<\/span>g<\/span><\/span>Trans Fat: <\/span>0.2<\/span>g<\/span><\/span>Cholesterol: <\/span>29<\/span>mg<\/span><\/span>Sodium: <\/span>68<\/span>mg<\/span><\/span>Potassium: <\/span>71<\/span>mg<\/span><\/span>Fiber: <\/span>1<\/span>g<\/span><\/span>Sugar: <\/span>22<\/span>g<\/span><\/span>Vitamin A: <\/span>166<\/span>IU<\/span><\/span>Calcium: <\/span>21<\/span>mg<\/span><\/span>Iron: <\/span>1<\/span>mg<\/span><\/span><\/p>\n<\/div>\nNutrition information is automatically calculated, so should only be used as an approximation.<\/p>\n<\/p><\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/figure>\n\n\n\nMore Holiday Cookie Recipes<\/h2>\nThese red velvet crinkle cookies are fun to make and fun to eat. Want more festive treats? Try some of my other top holiday cookies. They are all sweet, soft, and full of joy!<\/p>\n<\/div>\n<\/header>\n<\/section>\n<\/div>\n
Once the dough has chilled, preheat the oven to 350\u2109 and line 2 baking sheets with parchment paper.<\/span><\/p>\n<\/li>\n\nScoop the dough into 3-tablespoon portions using a medium cookie scoop and roll the dough into uniform balls with your hands.<\/span><\/p>\n<\/li>\n\nRoll the balls in the \u00bd cup granulated sugar,<\/span>then in the \u2154 cup powdered sugar, <\/span> until fully coated.<\/span><\/p>\n<\/li>\n\nPlace the cookies on the prepared baking sheets, leaving 2 inches between them. Bake for 11-13 minutes, or until the tops crack and the edges have set. The centers will still look slightly wet, but the cookies will continue to bake as they cool.<\/span><\/p>\n<\/li>\n\nLet the cookies cool on the baking sheet for at least 3 minutes before transferring to a cooling rack to finish cooling.<\/span><\/p>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\nStorage Instructions:<\/strong><\/span><\/p>\n\nRoom Temp:<\/strong> Store in an airtight container at room temperature for 3 to 4 days.<\/li>\nFreezer:<\/strong> Freeze in a sealed bag for up to 2 months; thaw at room temperature.<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\n\nCalories: <\/span>182<\/span>kcal<\/span><\/span>Carbohydrates: <\/span>32<\/span>g<\/span><\/span>Protein: <\/span>2<\/span>g<\/span><\/span>Fat: <\/span>5<\/span>g<\/span><\/span>Saturated Fat: <\/span>3<\/span>g<\/span><\/span>Polyunsaturated Fat: <\/span>0.3<\/span>g<\/span><\/span>Monounsaturated Fat: <\/span>1<\/span>g<\/span><\/span>Trans Fat: <\/span>0.2<\/span>g<\/span><\/span>Cholesterol: <\/span>29<\/span>mg<\/span><\/span>Sodium: <\/span>68<\/span>mg<\/span><\/span>Potassium: <\/span>71<\/span>mg<\/span><\/span>Fiber: <\/span>1<\/span>g<\/span><\/span>Sugar: <\/span>22<\/span>g<\/span><\/span>Vitamin A: <\/span>166<\/span>IU<\/span><\/span>Calcium: <\/span>21<\/span>mg<\/span><\/span>Iron: <\/span>1<\/span>mg<\/span><\/span><\/p>\n<\/div>\nNutrition information is automatically calculated, so should only be used as an approximation.<\/p>\n<\/p><\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/figure>\n\n\n\nMore Holiday Cookie Recipes<\/h2>\nThese red velvet crinkle cookies are fun to make and fun to eat. Want more festive treats? Try some of my other top holiday cookies. They are all sweet, soft, and full of joy!<\/p>\n<\/div>\n<\/header>\n<\/section>\n<\/div>\n
Scoop the dough into 3-tablespoon portions using a medium cookie scoop and roll the dough into uniform balls with your hands.<\/span><\/p>\n<\/li>\n\nRoll the balls in the \u00bd cup granulated sugar,<\/span>then in the \u2154 cup powdered sugar, <\/span> until fully coated.<\/span><\/p>\n<\/li>\n\nPlace the cookies on the prepared baking sheets, leaving 2 inches between them. Bake for 11-13 minutes, or until the tops crack and the edges have set. The centers will still look slightly wet, but the cookies will continue to bake as they cool.<\/span><\/p>\n<\/li>\n\nLet the cookies cool on the baking sheet for at least 3 minutes before transferring to a cooling rack to finish cooling.<\/span><\/p>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\nStorage Instructions:<\/strong><\/span><\/p>\n\nRoom Temp:<\/strong> Store in an airtight container at room temperature for 3 to 4 days.<\/li>\nFreezer:<\/strong> Freeze in a sealed bag for up to 2 months; thaw at room temperature.<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\n\nCalories: <\/span>182<\/span>kcal<\/span><\/span>Carbohydrates: <\/span>32<\/span>g<\/span><\/span>Protein: <\/span>2<\/span>g<\/span><\/span>Fat: <\/span>5<\/span>g<\/span><\/span>Saturated Fat: <\/span>3<\/span>g<\/span><\/span>Polyunsaturated Fat: <\/span>0.3<\/span>g<\/span><\/span>Monounsaturated Fat: <\/span>1<\/span>g<\/span><\/span>Trans Fat: <\/span>0.2<\/span>g<\/span><\/span>Cholesterol: <\/span>29<\/span>mg<\/span><\/span>Sodium: <\/span>68<\/span>mg<\/span><\/span>Potassium: <\/span>71<\/span>mg<\/span><\/span>Fiber: <\/span>1<\/span>g<\/span><\/span>Sugar: <\/span>22<\/span>g<\/span><\/span>Vitamin A: <\/span>166<\/span>IU<\/span><\/span>Calcium: <\/span>21<\/span>mg<\/span><\/span>Iron: <\/span>1<\/span>mg<\/span><\/span><\/p>\n<\/div>\nNutrition information is automatically calculated, so should only be used as an approximation.<\/p>\n<\/p><\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/figure>\n\n\n\nMore Holiday Cookie Recipes<\/h2>\nThese red velvet crinkle cookies are fun to make and fun to eat. Want more festive treats? Try some of my other top holiday cookies. They are all sweet, soft, and full of joy!<\/p>\n<\/div>\n<\/header>\n<\/section>\n<\/div>\n
Roll the balls in the \u00bd cup granulated sugar,<\/span>then in the \u2154 cup powdered sugar, <\/span> until fully coated.<\/span><\/p>\n<\/li>\n\nPlace the cookies on the prepared baking sheets, leaving 2 inches between them. Bake for 11-13 minutes, or until the tops crack and the edges have set. The centers will still look slightly wet, but the cookies will continue to bake as they cool.<\/span><\/p>\n<\/li>\n\nLet the cookies cool on the baking sheet for at least 3 minutes before transferring to a cooling rack to finish cooling.<\/span><\/p>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\nStorage Instructions:<\/strong><\/span><\/p>\n\nRoom Temp:<\/strong> Store in an airtight container at room temperature for 3 to 4 days.<\/li>\nFreezer:<\/strong> Freeze in a sealed bag for up to 2 months; thaw at room temperature.<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\n\nCalories: <\/span>182<\/span>kcal<\/span><\/span>Carbohydrates: <\/span>32<\/span>g<\/span><\/span>Protein: <\/span>2<\/span>g<\/span><\/span>Fat: <\/span>5<\/span>g<\/span><\/span>Saturated Fat: <\/span>3<\/span>g<\/span><\/span>Polyunsaturated Fat: <\/span>0.3<\/span>g<\/span><\/span>Monounsaturated Fat: <\/span>1<\/span>g<\/span><\/span>Trans Fat: <\/span>0.2<\/span>g<\/span><\/span>Cholesterol: <\/span>29<\/span>mg<\/span><\/span>Sodium: <\/span>68<\/span>mg<\/span><\/span>Potassium: <\/span>71<\/span>mg<\/span><\/span>Fiber: <\/span>1<\/span>g<\/span><\/span>Sugar: <\/span>22<\/span>g<\/span><\/span>Vitamin A: <\/span>166<\/span>IU<\/span><\/span>Calcium: <\/span>21<\/span>mg<\/span><\/span>Iron: <\/span>1<\/span>mg<\/span><\/span><\/p>\n<\/div>\nNutrition information is automatically calculated, so should only be used as an approximation.<\/p>\n<\/p><\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/figure>\n\n\n\nMore Holiday Cookie Recipes<\/h2>\nThese red velvet crinkle cookies are fun to make and fun to eat. Want more festive treats? Try some of my other top holiday cookies. They are all sweet, soft, and full of joy!<\/p>\n<\/div>\n<\/header>\n<\/section>\n<\/div>\n
Place the cookies on the prepared baking sheets, leaving 2 inches between them. Bake for 11-13 minutes, or until the tops crack and the edges have set. The centers will still look slightly wet, but the cookies will continue to bake as they cool.<\/span><\/p>\n<\/li>\n\nLet the cookies cool on the baking sheet for at least 3 minutes before transferring to a cooling rack to finish cooling.<\/span><\/p>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\nStorage Instructions:<\/strong><\/span><\/p>\n\nRoom Temp:<\/strong> Store in an airtight container at room temperature for 3 to 4 days.<\/li>\nFreezer:<\/strong> Freeze in a sealed bag for up to 2 months; thaw at room temperature.<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\n\nCalories: <\/span>182<\/span>kcal<\/span><\/span>Carbohydrates: <\/span>32<\/span>g<\/span><\/span>Protein: <\/span>2<\/span>g<\/span><\/span>Fat: <\/span>5<\/span>g<\/span><\/span>Saturated Fat: <\/span>3<\/span>g<\/span><\/span>Polyunsaturated Fat: <\/span>0.3<\/span>g<\/span><\/span>Monounsaturated Fat: <\/span>1<\/span>g<\/span><\/span>Trans Fat: <\/span>0.2<\/span>g<\/span><\/span>Cholesterol: <\/span>29<\/span>mg<\/span><\/span>Sodium: <\/span>68<\/span>mg<\/span><\/span>Potassium: <\/span>71<\/span>mg<\/span><\/span>Fiber: <\/span>1<\/span>g<\/span><\/span>Sugar: <\/span>22<\/span>g<\/span><\/span>Vitamin A: <\/span>166<\/span>IU<\/span><\/span>Calcium: <\/span>21<\/span>mg<\/span><\/span>Iron: <\/span>1<\/span>mg<\/span><\/span><\/p>\n<\/div>\nNutrition information is automatically calculated, so should only be used as an approximation.<\/p>\n<\/p><\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/figure>\n\n\n\nMore Holiday Cookie Recipes<\/h2>\nThese red velvet crinkle cookies are fun to make and fun to eat. Want more festive treats? Try some of my other top holiday cookies. They are all sweet, soft, and full of joy!<\/p>\n<\/div>\n<\/header>\n<\/section>\n<\/div>\n
Let the cookies cool on the baking sheet for at least 3 minutes before transferring to a cooling rack to finish cooling.<\/span><\/p>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\nStorage Instructions:<\/strong><\/span><\/p>\n\nRoom Temp:<\/strong> Store in an airtight container at room temperature for 3 to 4 days.<\/li>\nFreezer:<\/strong> Freeze in a sealed bag for up to 2 months; thaw at room temperature.<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\n\nCalories: <\/span>182<\/span>kcal<\/span><\/span>Carbohydrates: <\/span>32<\/span>g<\/span><\/span>Protein: <\/span>2<\/span>g<\/span><\/span>Fat: <\/span>5<\/span>g<\/span><\/span>Saturated Fat: <\/span>3<\/span>g<\/span><\/span>Polyunsaturated Fat: <\/span>0.3<\/span>g<\/span><\/span>Monounsaturated Fat: <\/span>1<\/span>g<\/span><\/span>Trans Fat: <\/span>0.2<\/span>g<\/span><\/span>Cholesterol: <\/span>29<\/span>mg<\/span><\/span>Sodium: <\/span>68<\/span>mg<\/span><\/span>Potassium: <\/span>71<\/span>mg<\/span><\/span>Fiber: <\/span>1<\/span>g<\/span><\/span>Sugar: <\/span>22<\/span>g<\/span><\/span>Vitamin A: <\/span>166<\/span>IU<\/span><\/span>Calcium: <\/span>21<\/span>mg<\/span><\/span>Iron: <\/span>1<\/span>mg<\/span><\/span><\/p>\n<\/div>\nNutrition information is automatically calculated, so should only be used as an approximation.<\/p>\n<\/p><\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/figure>\n\n\n\nMore Holiday Cookie Recipes<\/h2>\nThese red velvet crinkle cookies are fun to make and fun to eat. Want more festive treats? Try some of my other top holiday cookies. They are all sweet, soft, and full of joy!<\/p>\n<\/div>\n<\/header>\n<\/section>\n<\/div>\n
Calories: <\/span>182<\/span>kcal<\/span><\/span>Carbohydrates: <\/span>32<\/span>g<\/span><\/span>Protein: <\/span>2<\/span>g<\/span><\/span>Fat: <\/span>5<\/span>g<\/span><\/span>Saturated Fat: <\/span>3<\/span>g<\/span><\/span>Polyunsaturated Fat: <\/span>0.3<\/span>g<\/span><\/span>Monounsaturated Fat: <\/span>1<\/span>g<\/span><\/span>Trans Fat: <\/span>0.2<\/span>g<\/span><\/span>Cholesterol: <\/span>29<\/span>mg<\/span><\/span>Sodium: <\/span>68<\/span>mg<\/span><\/span>Potassium: <\/span>71<\/span>mg<\/span><\/span>Fiber: <\/span>1<\/span>g<\/span><\/span>Sugar: <\/span>22<\/span>g<\/span><\/span>Vitamin A: <\/span>166<\/span>IU<\/span><\/span>Calcium: <\/span>21<\/span>mg<\/span><\/span>Iron: <\/span>1<\/span>mg<\/span><\/span><\/p>\n<\/div>\nNutrition information is automatically calculated, so should only be used as an approximation.<\/p>\n<\/p><\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/figure>\n\n\n\nMore Holiday Cookie Recipes<\/h2>\nThese red velvet crinkle cookies are fun to make and fun to eat. Want more festive treats? Try some of my other top holiday cookies. They are all sweet, soft, and full of joy!<\/p>\n<\/div>\n<\/header>\n<\/section>\n<\/div>\n
Nutrition information is automatically calculated, so should only be used as an approximation.<\/p>\n<\/p><\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/figure>\n\n\n\nMore Holiday Cookie Recipes<\/h2>\nThese red velvet crinkle cookies are fun to make and fun to eat. Want more festive treats? Try some of my other top holiday cookies. They are all sweet, soft, and full of joy!<\/p>\n<\/div>\n<\/header>\n<\/section>\n<\/div>\n
These red velvet crinkle cookies are fun to make and fun to eat. Want more festive treats? Try some of my other top holiday cookies. They are all sweet, soft, and full of joy!<\/p>\n<\/div>\n<\/header>\n<\/section>\n
![\"\"](\"https:\/\/therecipecritic.com\/wp-content\/uploads\/2025\/01\/red-velvet-crinkle-cookies.jpg\"\/)
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