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Ultimate Soft & Chewy Red Velvet Crinkle Cookies with Cream Cheese Drizzle

A stack of vibrant red velvet cookies, dusted with powdered sugar and drizzled with white chocolate.
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Make soft, chewy red velvet cookies that capture the classic cake flavor. These vibrant cookies feature a rich cocoa base and are finished with a simple cream cheese drizzle for a perfect homemade treat.

Ingredients

Scale
  • 1 cup (2 sticks) unsalted butter, softened
  • 1 1/2 cups granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 teaspoon white vinegar
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 tablespoons unsweetened cocoa powder
  • 2 1/4 cups all-purpose flour
  • 1 to 2 teaspoons red gel food coloring (use gel for vibrant color)
  • 1/2 cup powdered sugar (for rolling)
  • 1/2 cup white chocolate chips (optional, for texture)
  • For the Drizzle: 4 ounces cream cheese, softened
  • 1 cup powdered sugar
  • 1 teaspoon vanilla extract
  • 1–2 tablespoons milk

Instructions

  1. In a large bowl, cream together the softened butter and 1 1/2 cups of granulated sugar until light and fluffy.
  2. Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract and white vinegar.
  3. In a separate bowl, whisk together the flour, baking soda, salt, and cocoa powder.
  4. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined.
  5. Add the red gel food coloring until you achieve a deep, vibrant red color. Mix in white chocolate chips now if you are using them.
  6. Cover the dough and chill for at least 1 hour. Chilling helps prevent spreading and improves texture.
  7. Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
  8. Place the 1/2 cup of powdered sugar for rolling into a shallow dish. Scoop rounded tablespoons of dough and roll them into balls. Roll each ball thoroughly in the powdered sugar until fully coated.
  9. Place the coated dough balls about 2 inches apart on the prepared baking sheets.
  10. Bake for 10 to 12 minutes. The edges should be set, but the centers should still look slightly soft for a chewy texture. Do not overbake.
  11. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
  12. Prepare the drizzle: Beat the softened cream cheese, 1 cup of powdered sugar, and 1 teaspoon of vanilla extract until smooth. Add milk one tablespoon at a time until you reach a thick, drizzly consistency.
  13. Once cookies are completely cool, drizzle the cream cheese mixture over the tops. Allow the drizzle to set before serving.

Notes

  • Use red gel food coloring instead of liquid drops for the most vibrant red velvet color without thinning the dough.
  • For bakery-style cookies, slightly underbake them; they will firm up as they cool, keeping the center soft and chewy.
  • If you want a crinkle effect, you can roll the chilled dough balls in granulated sugar first, then in powdered sugar before baking.

Nutrition

Find it online: https://delishcraze.com/red-velvet-cookies/