Red Velvet Crinkles

festive holiday cookies

I’m sitting here, it’s 7am, and I’m wrapped up in a blanket drinking my coffee, thinking that it’s not quite cold enough to be doing either, but old habits die hard. It’s December, so I should probably be freezing, but we’ve had a weird warm front hit New York, so all of the snow has melted and today’s it’s pouring rain and almost 60 degrees. Not very Christmas-y, is it? That’s alright. It’s still going to be a great week – I just know it. Work will be quiet, because it seems as though more than half of my office takes this week off, and Kramer and I don’t really have anything big going on. Now that he’s on winter break and not in classes or doing homework every night, it’s so nice to be able to have him home and see his face every day. Normally, when he’s in school, he’ll get home around 10pm, and we’ll maybe stay up for an hour if we have it in us before heading to bed. On the weekends, he would either be at work catching up on something he didn’t get to during the week, or at work doing homework or studying, because our little apartment doesn’t have a desk and isn’t super conducive to hunkering down and hitting the books. This semester seemed to be the toughest yet, meaning he was gone more often than not over the course of the semester, and I have to admit, it got kind of lonely! I never thought that just not having him home would make me miss him so much. We’ve been married for almost four years and have been together for over nine years in total, so I guess I’m just used to always having him around. When he was at the office, I’d find myself watching a movie or doing chores or whatever, going to laugh or tell a joke, and realizing that I was alone. That just goes to show how great my memory and/or attention span is. These past couple of weekends have been so nice that I’m already dreading when he has to start school again. I’ve really appreciated waking up and getting to spend all day with him, even if we’re just sitting on our couch on our respective laptops half watching some sitcom we’ve seen a hundred times before. I just like knowing that Kramer is there next to me – mostly because I need someone to constantly laugh at my hilarious jokes.

Red Velvet CrinklesHappy Holidays!
Is that too sentimental for you guys? I promise I don’t get that way often, I’ve just really missed him. He did get As in all of his classes this semester, though, so at least it wasn’t for nothing! Good job, Kramer. I hope that this break is relaxing and stress-free for him. I couldn’t wait to get out of school, so his going back (and at that, wanting to go back) is both amazing and terrifying for me. Despite the hard work, he seems to love it and always comes home excited about what they discussed in class, or is always rolling over in bed to tell me some little tidbit he just read in whatever text he’s been assigned. I guess it’s kind of cute in an oh-my-god-I-don’t-want-to-know-this-much-about-Robert-Moses kind of way (he’s studying real estate finance). Anyway, our weekend, as I said, was nice and relaxing. My parents stopped by for a quick visit, so we saw Anchorman 2, grabbed a couple of drinks, and of course, had dinner at Roberta’s. On Saturday, we slept in, watched re-runs and did absolutely nothing until grabbing dinner with our friends Matt and Amanda at Mominette in Bushwick. On Sunday, Kramer and I uncharacteristically got up and out of the house by 10am to have breakfast at Cafe Ghia, followed by more lounging around at home, some cooking, and finishing out the night watching the highly disturbing yet all around very good Killer Joe. I really needed an ice cream and a hug after that movie.

Red Velvet Crinkles

If you’ve still got a little bit of holiday baking yet to do, these red velvet crinkles are just the thing. You don’t have to bust out the piping bags or cookie cutters to make them, but they are still incredibly festive, brightly colored and absolutely delicious. Soft, chewy and super chocolatey, everyone who picks one up is probably going to say something like, “How did you make these?” or “Ohmygod, are these red velvet?” I don’t know what to say – red velvet is always a crowd pleaser, even though it’s just chocolate dyed red. Despite my grumbling, I’ve come around to red velvet in a holiday setting because it is appropriately pretty and I don’t have to do much work to make them that way, which is a win-win in my book. Best of all, these cookies will keep really well at room temperature in an airtight container for up to four days, a theory which I put to the test as I made an enormous batch to parcel up and hand out to friends and neighborhood businesses for the holidays. They were well received by everyone who tried them, and I will admit, despite my indifference over the red velvet phenomenon, I thought that they were pretty damn good, too.

Red Velvet CrinklesGet your dough together, then fold in the chocolate.

Red Velvet CrinklesRoll the dough in the powdered sugar.

Red Velvet CrinklesBake at 350 degrees F for 11-13 minutes.

Red Velvet CrinklesAllow to cool completely before storing.

Red Velvet CrinklesRed Velvet Crinkles

Red Velvet Crinkles
Prep time: 
Cook time: 
Total time: 
Serves: 35 cookies
Chewy red velvet chocolate cookies sprinkled with powdered sugar.
  • 3 cups all-purpose flour
  • ⅓ cup unsweetened cocoa powder
  • 2¼ teaspoons baking powder
  • ¼ teaspoon baking soda
  • ½ teaspoon kosher salt
  • 1⅓ cup granulated sugar
  • ¾ cup (1½ sticks) unsalted butter, room temperature, cubed
  • 3 eggs, room temperature
  • 1-2 tablespoons milk
  • 1½ teaspoons vanilla extract
  • 1 ounce red food coloring (generally this is about the size of 1 regular sized bottle)
  • ½ cup white chocolate chips
  • ½ cup milk chocolate chips
  • 2 cups powdered sugar
  1. Preheat your oven to 350 degrees F. Prepare your baking sheets by lining with parchment paper. Whisk together your flour, cocoa powder, baking powder, baking soda and salt. Set aside.
  2. Place your sugar and butter in a mixing bowl and beat until light and fluffy, no less than 3 minutes, scraping down the bowl as needed. Add in the eggs one at a time, adding the next only after the first has been fully combined. Add in the milk, the vanilla and the food coloring and beat until combined. Add in the flour and mix until just moistened. Fold in the chocolate (you can use just white, just milk, or a combination like I did - just use whatever you have handy).
  3. Place the powdered sugar in a bowl. Scoop 2-tablespoon sized mounds of dough out, roll them in the powdered sugar, and place 3-inches apart on your baking sheets. Bake for 11-13 minutes, until set but not browned. Allow to cool before moving to another surface. These cookies will keep well in an airtight container for up to 4 days.


27 Responses

  1. These are cute! I’m not into the red-velvet phenom so much either, but like you say, it really is a crowd-pleaser. These cookies were a holiday staple via my grandma in chocolate-espresso form — I’m going to have to try your version!

    My husband started working nights in September…. I can relate to your lonliness. There is a lot more tv/music on in the background these days, because even though there is the dog, the house can seem quite empty when he is away. It makes me treasure our two nights each week together. I hope you guys enjoy the break from the usual schedule, Merry Christmas!

  2. soho says:

    your cookies look sooooo yummy and awesome. gottta give them a try! so cute how you talk about kramer. oh could you give some background info on that cool patrick stewart pic you posted?? the one he signed for you. did you watch one of the plays he’s in with ian? love them sooo much. happy christmas to you!!

  3. Alicia says:

    This part of the second section is confusing – “Place your sugar in a mixing bowl and add in the sugar and butter” Does that just mean cream the sugar and butter? Or is there another sugar I am missing? These look great and I don’t want to mess them up!

    • Sydney says:

      Sorry about that, Alicia! I wrote this up pretty early in the morning – it’s fixed. Thanks for noticing and letting me know.

  4. ace says:

    so i made these last night and cut the recipe in half..but I think I either left them in too long :-( they aren’t cake like int he middle & it seem like the white chocolate burned out I don’t know.. baking isn’t my thing it seem lol

  5. Mary says:

    These sound amazing! What is Kramer studying? Merry Christmas!

  6. Your beautiful blog is making me want to bake again! (And revive my now very-expired blog once again.) Thanks for the beautiful posts and delicious recipes!

  7. canalcook says:

    These look great, though at this rate they’ll have to be New Year’s cookies.

  8. Gabrielle says:

    I am glad I’m not the only one not obsessed with red velvet. I’d rather have chocolate without the artificial dye, thanks! But these cookies are pretty; I’ll admit it ;).

  9. Christy says:

    I’ve been cooking forever and can’t believe I didn’t know that red velvet was chocolate died red. Mind. Blown. Can’t wait to try these. We make chocolate crinkles every year but these look way more festive!!

    P.S. Found you in the January issue of Fresh Style magazine. Lovely to meet you!

  10. KElly says:

    I’m wondering if beet juice coloring would do the same thing; for those allergic to food coloring, it should be perfect!

    • Christy says:

      Kelly… My daughter had CoolAid only once and had a reaction. I have kept her away from food dies as much as possible since then. Thx for sharing this tip…I’m gonna try it!

      • Kelly says:

        We have dear friends who’s daughter had to go to the emergency room at the TASTE of food coloring. Let me know how it works out!

    • Jeseabell says:

      Real red velvet has vinegar in it. It was called red velvet because the reaction of the vinegar with the cocoa powder turned it red. You have to use real coco though not the over processed stuff we see today.

  11. huntfortheverybest says:

    they look yummy! great color!

  12. Yead says:

    These look like so tasty and awesome.Nice new year cookies.Great job.

  13. Jeseabell says:

    I thought Red Velvet had to have buttermilk and vinegar in it, thats what made it different then regualar chocolate cake? Otherwise it is just chocolate cake dyed red? Anywho these look good I am going to give them a try even though the holidays are over.

  14. Not a fan says:

    I just tried this recipe, I’m a little disappointed. The flavour is lacking, bland at best. I have a feeling this is a recipe that favour style over substance :(

  15. sheila says:

    no need to put inside the fridge for about an hour before baking it?

  16. Kate says:

    I just made these and am a seasoned baker, but they didn’t turn out like the photo. They look amazing in the photo but mine came out very round and didn’t flatten and crinkle as nicely. 11 minutes was also a bit long as they were on the dry side. Perhaps my oven runs a little hot. Sadly, I would not make these again.

  17. Alice says:

    Delicious cookies! I’ve made them twice this week! Can’t wait to take them to Thanksgiving dinner! xo

  18. jehfe says:

    How many eggs?

  19. […] but I was wrong. Thanks to the So today I’m going to share with you the recipe that I referred to :) Prep time:  15 MINS Cook time:  30 MINS Total time:  45 MINS […]

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