Red velvet crinkle cookies

Red velvet crinkle cookies: A new favourite. Image: Marele van Zyl

Red velvet crinkle cookies: A tasty Valentine’s Day snack

Bake the perfect Valentine’s bite when you whip together these delicious red velvet crinkle cookies.

Red velvet crinkle cookies

Red velvet crinkle cookies: A new favourite. Image: Marele van Zyl

If you are a fan of red velvet, these red velvet crinkle cookies are for you. And this tasty snack recipe is coming to you just in time for Valentine’s Day. These red velvet crinkle cookies are deliciously soft and have the classic flavours and stunning colour of a red velvet cake but in individual cookie form.

These cookies are coated with a sweet dusting of powdered sugar. Once baked, they have pretty little crackles reminding one of crinkle paper, that is how the name of this tasty bite came about.

How do you prepare these tasty little red bites?

Preparing your own batch of red velvet crinkle cookies will only take about 15 minutes to whip the ingredients together and just under 15 minutes in the oven. However, you also need to set aside about two hours to allow the dough to chill before shaping the individual cookies. This will allow the dough to become firm enough to shape it into cookies.

Let us know in the comments of this recipe if you plan to prepare these delicious cookies.

Red velvet crinkle cookies recipe

5 from 1 vote
Recipe by Marele van Zyl Course: SnacksCuisine: GlobalDifficulty: Easy
Prep time


Cooking time


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  • 3 cups 3 all-purpose flour

  • ¼ cup ¼ unsweetened cocoa powder

  • 2 teaspoons 2 baking powder

  • ¼ teaspoon ¼ baking soda

  • ¾ teaspoon ¾ salt

  • ¾ cup ¾ unsalted butter, softened

  • 1⅓ cups 1⅓ granulated sugar

  • 3 large 3 eggs

  • 1 tablespoon 1 milk or buttermilk

  • 1⅓ teaspoons 1⅓ vanilla bean paste or vanilla

  • 2 teaspoons 2 lemon juice

  • 5 teaspoons 5 red food colouring

  • 1 cup 1 white chocolate chips

  • 1 cup 1 powdered sugar


  • In a mixing bowl whisk together flour, cocoa powder, baking powder, baking soda and salt for 30 seconds, set aside. In the bowl of an electric stand mixer fitted with the paddle attachment, whip butter and granulated sugar until pale and fluffy.
  • Mix in eggs 1 at a time, blending until combined after each addition. Mix in milk, vanilla bean paste, lemon juice and red food colouring.
  • With mixer set on low speed, slowly add in dry ingredients and mix just until combined. Stir in white chocolate chips. Cover bowl with plastic wrap and chill for 2 hours or until firm enough to shape into balls.
  • Preheat the oven to 180°C. Pour powdered sugar into a bowl. Remove dough from the refrigerator, scoop the dough out and with buttered hands, shape into medium balls (about 2½ tablespoons each).
  • Roll cookie dough balls into powdered sugar and evenly coat. Transfer to parchment paper-lined baking sheets and flatten slightly, then bake in preheated oven for 13 – 14 minutes.
  • Allow resting on cookie sheet for several minutes then transfer to a wire rack to cool completely. Store in an airtight container.
  • If you want them a little more chocolatey you can replace 2 – 3 tablespoons of the flour with 2 – 3 additional tablespoons of cocoa powder.


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