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Red Velvet Cream Cheese Crinkle Cookies

Red Velvet Cream Cheese Crinkle Cookies from

I have always had a fascination with crinkle cookies but I always thought they would be hard or crunchy. Doesn’t the crackle crinkle on top of these cookies evoke hardness or crispness? I’m a soft and chewy cookie fan, through and through. So when I was working on a cookie recipe for McCormick for the holidays, I thought I would try out their Red Velvet Crinkle Cookies and give them a spin. I added cream cheese because I’m obsessed with adding cream cheese to cookies because of these ones. The cream cheese doesn’t add a funny taste, you can’t even taste it since I added a little bit more sugar…they just keep the cookie super soft and moist a little longer.

Red Velvet Cream Cheese Crinkle Cookies from

I couldn’t help but take another bite. And another and another when these came out of the oven…until three cookies were gone. That’s the test right? If you can’t eat just one, they are worth making!

{amazing} Red Velvet Cream Cheese Crinkle Cookies from thelittlekitchen.netRed Velvet Cream Cheese Crinkle Cookies from

I usually have about four bottles of McCormick® Pure Vanilla Extract and currently have about three bottles of McCormick® Red Food Color in my spice cabinet. You never know when you a craving for red velvet comes along. If you know me, you know I’m obsessed with red velvet. The big thing about red velvet is the chocolate…yes the chocolate and the red luxurious color just gives you a feeling of celebration or just something more special…I think that’s why I love it so much.

Red Velvet Cream Cheese Crinkle Cookies from

Mix all of the dry ingredients and then set them aside.

Red Velvet Cream Cheese Crinkle Cookies from

Mix the cream cheese and butter together and then cream the sugar.

Red Velvet Cream Cheese Crinkle Cookies from

Look at that red color!

Red Velvet Cream Cheese Crinkle Cookies from

It becomes a deeper red because of the cocoa powder.

Red Velvet Cream Cheese Crinkle Cookies from

I make a huge mess but it’s worth it.

Red Velvet Cream Cheese Crinkle Cookies from

They look and feel like little pillows of goodness!

Red Velvet Cream Cheese Crinkle Cookies from

These literally only take a few minutes to put together and I even cheated and baked some cookies without chilling the dough and they tasted great. They spread a little more than the ones pictured here but still tasted fine.

These aren’t just for Christmas or the holidays, you can make these for Valentine’s Day, for someone’s birthday or just because. Watch out, I’m kinda obsessed with crinkle cookies now!

If you make any of recipes and decide to share them on instagram or twitter be sure to tag me @thelittlekitchn and use the hashtag #thelittlekitchenrecipes! I love seeing your posts and photos!

Red Velvet Cream Cheese Crinkle Cookies Recipe

Yield: 2 dozen cookies

Prep Time: 20 minutes

Cook Time: 10 minutes

Total Time: 4 hours 30 minutes


2 1/4 cups flour
1/3 cup cocoa powder
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup (1 stick) unsalted butter, softened
2 ounces cream cheese, softened
1 1/2 cups granulated sugar
2 large eggs
1 1/2 to 2 teaspoons McCormick® Red Food Color
1 teaspoon McCormick® Pure Vanilla Extract
1/2 cup powdered sugar


Place flour, cocoa powder, baking powder and salt into a medium-sized mixing bowl. Mix with a rubber spatula and set aside.

Mix butter and cream cheese in a large mixing bowl with an electric hand mixer. Add sugar to the bowl. Cream the butter, cream cheese and sugar together for about 1 to 2 minutes. Add eggs, red food color and vanilla extra and mix well. Add flour-cocoa mixture in two batches and mix with rubber spatula until incorporated. Refrigerate cookie dough for 4 hours.

Heat oven to 350°F. Using a 1 1/2 Tablespoon cookie scoop, portion out dough and roll into balls. Roll in powdered sugar until it's completely covered. Bake on a baking sheet covered with parchment paper for about 9 to 10 minutes. Pull parchment paper from baking sheet with cookies and place on wire cooling racks. Allow to cool completely before storing in an airtight container.

We love that you love to share our recipes with others. If you have a blog or website and want to repost the recipe, we just ask that you reword the instructions (easy peasy) and link back to give us credit and to use your own images at the same time. Please ask us permission before republishing our recipes and images. And here's a great article on how to properly attribute a recipe.

Red Velvet Cream Cheese Crinkle Cookies from

Disclosure: This post is sponsored by McCormick. Thank you for supporting the brands that I work with, it enables me to do what I love and more importantly, I get to hang out with you all! As always, opinions I share are always my own and I only work with brands I love.

28 Responses to “Red Velvet Cream Cheese Crinkle Cookies”

  1. 1
    Rachel @ Bakerita — December 24, 2013 @ 2:40 pm

    These look beyond good. Love the cream cheese red velvet combo, and I bet the texture is delicious!! Pinning :)


  2. 2
    Averie @ Averie Cooks — December 24, 2013 @ 2:41 pm

    They look perfect! Cannot go wrong with soft cookies, cream cheese, red velvet – so good, Julie! Pinned & Merry Xmas!


  3. 3
    Katrina @ Warm Vanilla Sugar — December 25, 2013 @ 8:20 am

    These are totally perfect for the holidays! Lovely!


  4. 4
    Katie — December 25, 2013 @ 11:39 am

    My grandma used to make these – though not red velvet. i always loved them! I hope you have a great Christmas, julie!


  5. 5
    Joy — December 25, 2013 @ 1:52 pm

    These look so delicious, red velvet is one of my all-time favorite in cookies, cakes, or doughnut flavors, and Merry Christmas!! I hope you are having a wonderful Christmas!


  6. 6
    Ice — December 26, 2013 @ 9:54 pm

    Wow! These cookies look great! I will certainly try those on my free time. I only got to try the basic Crinkle Cookies but because of this post I will definitely make these. Thanks for the recipe!


  7. 7
    Laura (Tutti Dolci) — December 27, 2013 @ 1:26 am

    I love crinkles, these are gorgeous!


  8. 8
    Prudy — December 27, 2013 @ 2:21 pm

    These cookies look fabulous. I may have to give them a try soon. Like tonight. Seriously. Tonight. :-)


  9. 9
    Logan — December 29, 2013 @ 6:13 am

    Great looking cookies! My mother makes this crinkle cookie for me and these cookies are very tasty and have a great flavor.


  10. 10
    Shikha @ Shikha la mode — January 2, 2014 @ 7:36 pm

    Haha I love that you have red coloring on hand at all time. My only problem is to figure out what to do with the rest of the colors that come in the food coloring box!


  11. 11
    Amanda Greenberg — January 3, 2014 @ 9:37 pm

    Thank you for another interesting post. Thank you for the recipe in details. I really want to try making these cookies.

    And also want to notice that the pictures of your Red velvet cream cheese criknle cookies are so appealing.


  12. 12
    northern cottage — January 21, 2014 @ 5:44 pm

    these babies are fantastic! I blogged about them here….

    happy happy day to you!!!


  13. 13
    Nadhira — January 28, 2014 @ 8:38 pm

    aaahhh.. this is tempting.. i want to make one… thanks for the recipe… hee


  14. 14
    Cindy Roy — February 9, 2014 @ 5:29 pm

    Hi Julie!
    I found this recipe on line and it linked back to you. I just took my cookies out of the oven and they are delicious. Thanks for the awesome recipe! I was wondering if I would be able to post this recipe on my blog


    • Julie Deily replied: February 9th, 2014 @ 5:47 pm

      HI Cindy, I would love to know where you found the link. Was it on pinterest? I don’t mind if you repost the recipe, I just ask that you use your own photos and reword the instructions in your own words. Thanks so much and hope you enjoy the cookies!


  15. 15
    Maria — March 18, 2014 @ 12:53 pm

    Is it unsweetened cocoa?


    • Julie Deily replied: March 19th, 2014 @ 5:22 pm

      Hi Maria, yes, I usually use unsweetened. :)


  16. 16
    Hanna Camps — May 10, 2014 @ 8:46 pm

    How much amount of cream will we put in the cream cheese frosting?


  17. 17
    April — August 8, 2014 @ 4:51 am

    Add sugar and cream??? There is no cream in the ingredients…only creamcheese. please clarify. Tnx!


    • Julie Deily replied: August 8th, 2014 @ 9:57 am

      Hi April, sorry for the confusion. There’s so cream, I should have said cream together. Usually when mixing butter and sugar together, the terminology is cream together. I’ll modify it so it’s more clear!


  18. 18
    Kathrine — November 20, 2014 @ 8:09 am

    Hello! I would like to know if I could replace the butter with vegetable oil?

    Thank you.


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  20. 19
    D.J. — December 19, 2014 @ 4:59 pm

    I looked at the original recipe and noticed that it called for 1 2/3 c of flour while yours calls for 2 1/4. Did you indeed increase the flour? Also, the original makes 4 dozen while yours only makes 2. (I’m going to a cookie exchange and I just want to know which recipe to use to yield the most results.


    • Julie Deily replied: December 19th, 2014 @ 6:19 pm

      Hi D.J.,

      Yes! If you notice, I increased the flour because I modified it and added cream cheese. And I made them using a measured cookie scoop so they make around 24 cookies. I have made these cookies a few times and they work really well and taste great. Good luck with your cookie swap!


  21. 20
    Ann — February 2, 2015 @ 12:47 pm

    Hi, did you use liquid or gel food color?


    • Julie Deily replied: February 2nd, 2015 @ 8:38 pm

      Hi Ann,

      I used McCormick® Red Food Color, it’s a liquid food color.


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