Soft and gooey red velvet crinkle cookies

Red Velvet Cream Cheese Crinkle Cookies (from scratch)

Course: Christmas Cookies
Cuisine: American
Prep Time: 10 minutes
Cook Time: 12 minutes
Chill the cookie dough: 2 hours
Total Time: 22 minutes
Servings: 26 -30 cookies
Calories: 179kcal
Author: Marvellina
These soft and gooey red velvet crinkle cookies are truly the best I’ve ever tasted. Love the softness and bold flavors in every bite
Print Recipe


  • 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
  • Tbsp pure vanilla extract
  • 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
    Soft and gooey red velvet crinkle cookies
  • Roll it into a ball
    Soft and gooey red velvet crinkle cookies
  • Roll it in confectioners' sugar
    Soft and gooey red velvet crinkle cookies
  • 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
    Soft and gooey red velvet crinkle cookies


The cookies can be kept in the refrigerator for 1 week (which I did) and still as good as new


Serving: 1cookie | Calories: 179kcal