Red Velvet Crinkle Cookies are crinkle cookies with festive red coloring and rolled in sugar for added texture and sweetness. They are 100% based on my Red Velvet Peanut Butter Blossoms for another treat that looks as beautiful as it tastes!
Red Velvet Peanut Butter Crinkle Cookies
The name is misleading, my apologies. This is actually a PEANUT BUTTER Crinkle Cookie tinted red. It gives you the flavors of a red velvet cake with added peanut butter. They are rolled in confectioners’ sugar to give them even more sweetness. They are soft and chewy cookies with that cracked texture that they are known for.
Red Velvet Crinkle Cookies Recipe
Get out your stand mixer and the following ingredients to get these colorful cookies ready to share.
Ingredients (full recipe below)
- Creamy peanut butter
- Granulated sugar
- Red gel food coloring
- Unsweetened cocoa
- All-purpose flour
- Baking soda
- Confectioners’ sugar
Crinkle Cookie Dough
It’s all about the cracked top and chewy texture in these cookies. To get started, use a stand mixer to mix the butter, peanut butter, and sugar for about 2 minutes. On low, add the egg, milk, vanilla, and red food coloring. Mix for about 30 seconds to incorporate. Then, turn the mixer to medium-high and blend until smooth.
In a separate bowl, sift cocoa, flour, baking soda, and salt. Slowly add the flour mixture to the sugar mixture, mixing on low. After all the ingredients have been combined, it’s time to get the dough into balls, rolled in sugar, and baked!
How to Make Red Velvet Crinkle Cookies
Shape the dough into 1-inch balls and set each on a parchment paper-lined baking sheet. You may want to chill the dough before rolling it into the sugar. This makes each dough ball easier to handle. Roll each ball of dough into a plate or bowl of confectioners’ sugar and place on the lined baking sheet. Keep them about 2 inches apart.
Use your hand or the bottom of a glass to flatten each sugar-coated dough ball. Bake the cookies for 8-10 minutes. Let them cool to room temperature before serving.
Can I Freeze Red Velvet Crinkle Cookies?
Yes, you can freeze the dough or the cookies after they have been baked. To freeze the dough, prepare the recipe as directed then scoop into the balls. Coat in the confectioners’ sugar and then place on a cookie sheet and place in the freezer for 30 minutes. After 30 minutes place all of the dough balls into a freezer-safe plastic bag, label it, then store it in the freezer for up to 3 months. When ready to bake, thaw dough balls on a cookie sheet in a single layer for about an hour before baking.
To freeze the cookies after they have been baked, make sure the cookies are cooled, then place them in an airtight container in single layers. (I like to use wax paper between each layer.) I have stored them for a few months in the freezer and while they are still good, I prefer this cookie fresh or freezing them before baking.
Looking for More Cookie Recipes?
Soft Batch White Chocolate Chip Cranberry Cookies
- 1/2 cup (1 stick or 113g) butter, room temperature
- 3/4 cup creamy peanut butter
- 1 1/3 cups (267g) granulated sugar
- 1 large egg
- 2 tablespoons milk
- 2 teaspoons vanilla
- 1 teaspoon red food coloring (if using a liquid, may need a bit more to achieve the desired color)
- 3 tablespoons unsweetened cocoa
- 1 1/2 cups (187.5g) all-purpose flour
- 1 teaspoon baking soda
- 1 pinch salt
- 1 cup (125g) confectioners' sugar
Preheat oven to 375°F. Line a baking sheet with parchment paper.
In the bowl of a stand mixer, beat butter, peanut butter, and sugar for about 2 minutes on medium speed.
Turn the mixer to low and add in the egg, milk, vanilla, and red food coloring. Mix for about 30 seconds to incorporate, then turn mixer to medium-high and blend until light and fluffy.
In a separate bowl, sift cocoa, flour, baking soda, and salt.
With the mixer on low, add flour mixture to sugar mixture and beat until just combined.
Remove mixer bowl from stand. Shape dough into 1 inch balls. Set on the lined baking sheet.
Pour confectioners' sugar onto small plate or bowl.
Roll dough ball in confectioners' sugar and place on prepared cookie sheet about 2 inches apart. (If you want them extra chewy, chill for 10 minutes in the freezer before baking.)
Using your hand or the bottom of a kitchen glass, press the cookie dough down so that it is not rounded on top.
Bake for 8 to 10 minutes.
Allow cookies to cool to room temperature before serving.