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.
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!
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.
Mix all of the dry ingredients and then set them aside.
Mix the cream cheese and butter together and then cream the sugar.
Look at that red color!
It becomes a deeper red because of the cocoa powder.
I make a huge mess but it's worth it.
They look and feel like little pillows of goodness!
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!
Recipe
Red Velvet Cream Cheese Crinkle Cookies Recipe
Ingredients
- 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
Instructions
- 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.
Notes
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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.
Alicia Hoffman says
Have you ever tried it with gel food color?
Alicia Hoffman says
I just made these last night for a cookie swap this weekend. I too was wondering how to store them until them. Fridge, Freezer, on the counter?
Also, mine didn’t spread much. Did i do something wrong?
Kristen says
Hi! I absolutely love these cookies and they’ve been a hit the past two holiday seasons!! I was wondering if you had any experience freezing them (either baked or unbaked in balls)?
Julie Deily says
Kristen, that’s so awesome!
You can totally freeze the dough balls unbaked and then when you’re ready to bake, roll them in powdered sugar and then bake! I have done this so many times with many cookie recipes… even these https://www.thelittlekitchen.net/nutella-cream-cheese-crinkle-cookies/
Check out my post on how to freeze cookie dough https://www.thelittlekitchen.net/how-to-freeze-cookie-dough/
Kat says
Hello! I would like to ask if should i increase the amount of cocoa powder if I will omit the red food coloring? Thanks! ????
Anthony says
Awesome, this looks sweet and make me love them like crazy. I will try to make this. Thank you so much for sharing.
Colleen says
Hi! Can I use Dutch processed cocoa for this recipe? Thanks!
Julie Deily says
Hi Colleen, I bet you can…I haven’t tried it yet though so I can’t speak to how the cookies will come out. If you do, please let me know!
Shelly S Douglas says
These look absolutely amazing! Preparing to scoop out my dough now & roll into balls. I was wondering if you have a trick to prevent the red from transferring to your hands. I am going to try slightly wetting my hands as I do when rolling meatballs and letting them rest while rolling out all of the dough, then dredging them in the Powdered Sugar. Thanks for your wonderful recipe, I am hoping there will be enough cookies to bake as I’m finding myself constantly pinching pieces of the dough!
Cynthia Orozco says
Hi! Is it chewy and moist?
Ann says
Hi, did you use liquid or gel food color?
Julie Deily says
Hi Ann,
I used McCormick® Red Food Color, it’s a liquid food color.
D.J. says
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 says
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!
Kathrine says
Hello! I would like to know if I could replace the butter with vegetable oil?
Thank you.
April says
Add sugar and cream??? There is no cream in the ingredients…only creamcheese. please clarify. Tnx!
Julie Deily says
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!
Hanna Camps says
How much amount of cream will we put in the cream cheese frosting?
Maria says
Is it unsweetened cocoa?
Julie Deily says
Hi Maria, yes, I usually use unsweetened. 🙂
Cindy Roy says
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 cindyroy.com
Cindy
Julie Deily says
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!
Nadhira says
aaahhh.. this is tempting.. i want to make one… thanks for the recipe… hee
northern cottage says
these babies are fantastic! I blogged about them here….
http://www.northerncottage.net/2014/01/red-velvet-crinkle-cookies.html
happy happy day to you!!!
Amanda Greenberg says
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.
Shikha @ Shikha la mode says
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!
Julie Deily says
How about these? https://www.thelittlekitchen.net/deviled-eggs-recipe/
🙂 🙂
Logan says
Great looking cookies! My mother makes this crinkle cookie for me and these cookies are very tasty and have a great flavor.
Prudy says
These cookies look fabulous. I may have to give them a try soon. Like tonight. Seriously. Tonight. 🙂
Laura (Tutti Dolci) says
I love crinkles, these are gorgeous!
Ice says
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!
Joy says
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!
Katie says
My grandma used to make these – though not red velvet. i always loved them! I hope you have a great Christmas, julie!
Katrina @ Warm Vanilla Sugar says
These are totally perfect for the holidays! Lovely!
Averie @ Averie Cooks says
They look perfect! Cannot go wrong with soft cookies, cream cheese, red velvet – so good, Julie! Pinned & Merry Xmas!
Rachel @ Bakerita says
These look beyond good. Love the cream cheese red velvet combo, and I bet the texture is delicious!! Pinning 🙂