Red Velvet Crinkle Cookies

Inspired by the classic layer cake, these vibrantly contrasting cookies have a hint of cream cheese in the dough for a soft and tender cookie.

Nutritional Information

*Some ingredients used in the analysis do not provide potassium information, so the potassium mg per serving may be undervalued

1/2 cup / 125 ml: Softened unsalted butter
1/4 cup / 50 ml: softened cream cheese (about 2 oz/60 g)
1 1/4 cup / 300 ml: granulated sugar (plus 1/2 cup/125 ml extra for rolling)
1/2 cup / 125 ml: Egg Creations Whole Eggs Original, well shaken
4 tsp / 20 ml: liquid red food colouring
1 tsp / 5 ml: vanilla extract
2 cup / 500 ml: all-purpose flour
1/4 cup / 50 ml: unsweetened cocoa powder, sifted
1 1/2 tsp / 7 ml: baking powder
1/2 tsp / 2 ml: salt
1 cup / 250 ml: icing sugar (approx.)

Beat butter and cream cheese until smooth; beat in sugar until fluffy. Add eggs, food colouring and vanilla, beating until well combined, scraping bowl as needed.
Blend flour with cocoa, baking powder and salt; add to mixer and beat on low until a thick dough forms. Chill for at least 2 hours.
Preheat oven to 350°F (180°C).
Place extra granulated sugar and icing sugar into individual shallow bowls. Roll rounded tablespoon portions of dough into balls. Roll first in granulated sugar to lightly coat followed by icing sugar until well coated. Place on parchment paper-lined baking sheets, spacing 2-inches (5 cm) apart. (Do not flatten, cookies will spread as they bake.)
Bake, in batches, for 10 to 12 minutes or until cookies are domed and crackled. Cool completely on baking sheets.

PRO TIP: The first coat of granulated sugar keeps the icing sugar layer from absorbing into the dough for a better crackle finish.
This is a sticky dough, so lightly dust your spoon and hands with additional icing sugar to help as you roll your balls.
For a bolder red colour, use gel food colouring. Be sure to add with eggs and vanilla as it can be more difficult to blend into thicker dough. Follow package directions for guidance on how much to use.
Store cookies in an airtight container at room temperature for up to 3 days or freeze for up to 1 month.
If you are not a fan of artificial colours, you can omit, the cookies will still taste just as delicious and have a lighter cocoa hue.

This recipe was made with:

Real whole eggs, a touch of sea salt, and nothing more.

Learn More

For extra creamy scrambled eggs, gently stir in 1 tbsp/15 ml cold, cubed butter halfway through cooking.