These soft and gooey red velvet cream cheese crinkle cookies are truly the best I’ve ever tasted. Love the softness and bold flavors in every bite.
TRULY THE BEST CRINKLE COOKIES
Every year I try to bake some Christmas cookies. Not that I’m crazy about eating cookies. I won’t deny them, but I never really crave for cookies or sweets. I have heavy savory tooth if I haven’t said that enough already! But, Christmas simply is not complete without some sort of cookies and/or treats making, especially with two young children on board!
These cookies are so soft and gooey and not too sweet. Which I really like. The taste of cream cheese is bold enough and I can also taste that hint of cocoa in the background! It’s just so perfect! My kids kept asking for them.
USEFUL TIPS YOU NEED TO KNOW TO MAKE THE BEST RED VELVET CREAM CHEESE COOKIES FROM SCRATCH
1. Get the butter and cream cheese out 30-minutes before you plan to start working on this cookies
2. Use gel food coloring. You don’t need to add a lot of the color, but gel food color helps not to add additional liquid to the dough
3. Chill the dough for at least 2 hours. The dough is sticky in nature. Chilling it will make your life easier when you try to shape it. You can prepare it overnight too, about 8-12 hours prior to baking
4. Coat the cookies with plenty of powdered/confectioner’s sugar. Roll them right before you are ready to bake them. The cookies absorb the sugar fast. Try to work quickly and roll them at least twice otherwise, the powdered sugar won’t be very visible after baking
5. The cookies are soft and gooey when baked for 14 minutes (but you know your oven better!). If you like a crispier cookies, add another minute or two to the baking time
HOW TO STORE RED VELVET CRINKLE COOKIES
Store them in an air-tight container (make sure it’s really air-tight) at room temperature for 3-4 days. This will help to keep the cookies fresh longer. For longer storage, I would suggest placing them in the freezer bag and freeze them. They can be re-crisped in the oven at 425 F for 4-5 minutes.
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Recipe is adapted from Wicked Good Kitchen
Red Velvet Cream Cheese Crinkle Cookies (from scratch)
- 280 grams all-purpose flour
- 20 grams unsweetened cocoa powder
- 1 tsp baking powder
- 8- ounce /226-gram cream cheese softened
- 1 stick 1/2 cup butter unsalted, softened
- 150 grams granulated sugar
- 150 grams packed light brown sugar
- 1½ Tbsp pure vanilla extract
- 1½ tsp gel food coloring red color
- ¾ tsp salt
- 1 large egg +1 large yolk
- 120 grams confectioners’ sugar sifted, for rolling & dusting cookies
- Place the flour, cocoa powder, and baking powder in a mixing bowl and whisk to mix
- Place the softened cream cheese and butter in a stand mixer bowl and fix the paddle attachment to the mixer to cream them until smooth and creamy. Add in sugar and light brown sugar, vanilla extract, gel food coloring, and salt and mix until combine. I need to scrap the side of the mixing bowl halfway to make sure it gets everything. Add in eggs and continue to mix for another 2 minutes on medium speed
- Turn the speed to low and gradually add in the flour mixture and let it mix until combine. The dough is very sticky at this point. Cover with plastic wrap and refrigerate for at least 2 hours. I let it refrigerate overnight
- Preheat the oven to 325 F. Line the cookie sheet with parchment paper. Scoop about 1 Tbsp of the cookie dough out
- Roll it into a ball
- Roll it in confectioners' sugar
- Place it on the cookie sheet. Repeat with the rest and please make sure to be consistent with the size of the dough so they bake evenly
- Pop them into the oven. I bake them one tray at a time. Let it bake for 14 minutes (my oven took about 16 minutes). They appear to be still very soft when you pull them out from the oven, but they will toughen up a bit as they cool down. The inside is still so soft and gooey
You might also like these Christmas Cookies:
Amazingly Soft Purple Sweet Potato Crinkle Cookies
Christmas Maple Sugar Cookies
Christmas Marshmallow Pops
Christmas Cookies with Rose Water Icing