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Red velvet crinkle cookie recipie

By Alex Cole



Christmas Cookies

One of the things that I find most relaxing is baking. While I rarely make my own recipies, I search and test out the best made by others. I like to find chefs and bakers who are passionate about cooking and dedicate their time making interesting and delightful recipies for others.

For the festive season, I wanted to make some christmas treats (that only I would probably eat one after the other). I usually make gingerbread or iced christmas bisucits, but with the extra time we have, I thought I'd try something different and that's when I discovered crinkle cookies. When cooking, these gooey bakes create a unique pattern on top, but because they're covered in icing sugar a crackle effect appears. More importantly, they look like tiny snow scenes! Okay, this sounds complex but they're just as easy as any standard cookie recipie. They're also delicious, so I'd definitely recommend trying these Christmas treats.


So if you're also like baking but are bored of banana bread, here's a recipie I found from 'Handle The Heat', by Tessa Arias:



  • 2 cups (254 grams) all-purpose flour

  • 1/4 cup (22 grams) unsweetened cocoa powder

  • 1 teaspoon baking powder

  • 1/4 teaspoon baking soda

  • 1/4 teaspoon fine sea salt

  • 4 tablespoons (57 grams) unsalted butter

  • 1/2 cup (100 grams) light-brown sugar

  • 1/2 cup (100 grams) granulated sugar

  • 2 large eggs, at room temperature

  • 1 tablespoon milk

  • 1 teaspoon vanilla extract

  • 1 teaspoon red gel food coloring

  • 1/2 cup (63 grams) powdered sugar, for coating



  1. In a medium bowl, sift together the flour, cocoa, baking powder, baking soda, and salt.

  2. Heat the butter on the stovetop or in the microwave until melted. Add the brown sugar and white sugar to the hot butter and stir until combined. Allow to cool to just warm before stirring in the eggs, one at a time. Stir in the milk, vanilla, and food coloring. Slowly mix in the flour mixture. Cover in plastic and refrigerate until firm enough to scoop without sticking, about 30 minutes or up to 1 day.

  3. Preheat the oven to 350°F. Line two baking sheets with parchment paper.

  4. Using a spring-loaded scoop, divide the dough into 1 1/2-tablespoon sized balls and drop onto prepared baking sheets. Pour powdered sugar into a medium bowl and roll the dough balls in sugar two times, letting them sit in sugar between coatings.

  5. Place on prepared baking sheets, spacing 2 inches apart. Bake until cookies have spread and coating is cracked, 12 to 14 minutes. Cool for 5 minutes before removing to wire racks to cool completely. Cookies can be stored in an airtight container at room temperature for up to 3 days.

Don't forget to check out all the other great recipies on

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