I’ll be kicking off my “12 Days of Christmas Cookies” with these Red Velvet Crinkle Confections!

Among the myriad of festive treats, Red Velvet Crinkle Cookies stand out not just for their striking deep red hue but also for their unique texture and delightful flavor profile. With a delicate crackled crust dusted with a light sprinkling of confectioners’ sugar, these cookies exude a charming elegance that perfectly complements the joy of the season.  Their crunchy exterior gives way to a rich and chewy interior, making each bite an indulgent experience.

Often associated with Christmas traditions, these cookies have earned a spot on Santa’s nice list—whispers suggest they might even be one of his favorites!  Whether you’re baking for holiday gatherings or simply spreading some cheer, Red Velvet Crinkle Cookies are sure to bring warmth and joy to your celebrations.

Ingredients:

• 4 oz. (113 grams) bittersweet chocolate, chopped
• 4 tablespoons (60 grams) unsalted butter
• 1⅔ cups (210 grams) all-purpose flour
• ¼ cup (28 grams) cocoa powder
• 1 teaspoon baking powder
• ¼ teaspoon baking soda
• ½ teaspoon kosher salt
• 1¼ cups (280 grams) light brown sugar, packed
• 3 large eggs, room temperature
• 1½ tablespoons mild olive oil (any neutral oil would work)
• 1½ teaspoons pure vanilla extract
• 1 tablespoon red velvet bakery emulsion (or red food gel)
• ½ cup (60 grams) sifted confectioners’ sugar (for coating cookies)
• 3 tablespoons granulated sugar
• pinch of kosher salt

Instructions:

Place the butter and chocolate in a small heatproof bowl set over simmering water in a saucepan (make sure water is not touching the bowl).  Heat until melted, stirring often.  Continue heating until the mixture is smooth.  Remove from heat.

In a mediom bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt.  Set aside.

In a large bowl, whisk together the brown sugar, eggs, olive oil, vanilla, and red food gel until incorporated.

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Add the warm chocolate/butter mixture to the egg mixture and whisk together until combined.  Add the flour mixture and mix gently with a large spatula until combined.  Cover the dough and chill the mixture for at least 6 hours or up to overnight.

Adjust an oven rack to the middle position and preheat the oven to 350°F. Line sheet pans with parchment paper.

In a small bowl, combine the confectioners’ sugar and the remaining 3 tablespoons of granulated sugar. Scoop the dough into 1 tablespoon portions and roll the dough in the sugar mixture. Place eight cookies on each sheet pan and bake one pan at a time, rotating halfway through baking. Bake until the edges are set and the cookies are puffed but still soft in the center, 12 to 14 minutes.  Cool on sheet pans then move to wire rack and let the cookies cool completely.  Cookies can be stored in an airtight container at room temperature for up to 3 days.

I hope you make these delectable treats, and if you do, please tag me on Instagram @goodeatsbymimi.  I would love to hear from you and see your photos!