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A delicious red cookie dough is rolled into powdered sugar to create these puffy, moist, Red Velvet Crinkle Cookies – the red and white lends itself well to holiday baking!

I have a confession.  This Red Velvet Crinkle Cookies recipe was published a very long time ago, way back when Lord Byron’s Kitchen was known as something else completely.  It was posted long before I knew anything about search engine optimization, long before I knew anything about photography lighting and set up, and certainly long before I knew what a recipe card plugin was!

The post was deleted when I started to take blogging a little more seriously, but I thought I would re-make it and post it once again, this time as a part of Lord Byron’s 24 Cookies of Christmas series.  Welcome, Dear Reader, to day 16!  Today, I’m going to revisit one of my favourite cookie recipes!  (I think I could say that about all of the cookies in this series!)

Yours truly loves red velvet.  It’s probably my second favourite cake on the planet.  And, it’s certainly my favourite cupcake to eat – especially when the icing is piled sky high!  Just in case you’re wondering, my absolute favourite cake flavour of all time is carrot cake.  I think that might make me seem old-fashioned, but it is what it is – I just love it!

Red Velvet Crinkle Cookies takes all of the flavours you often savour in a red velvet cake and apply them to a cookie format.  What is red velvet anyway?  Well, red velvet cake is thought to have originated in the Victorian era when they served velvet cakes as a fancy dessert.  The term velvet was a description used to let consumers know the dessert was a soft and velvety crumb cake.

During that same time, devil’s food cake was introduced, which is how some believe that red velvet cake came about. The difference between the two cakes is that devil’s food cake uses chocolate and red velvet cake uses cocoa.  Traditionally, red velvet cake is iced with a French-style butter roux icing, which is very light and fluffy, but also very time consuming to make.  Cream cheese frosting or buttercream are mostly used today.

Interestingly, here in Canada, the cake was a well-known dessert in the restaurants and bakeries of the Eaton’s department store chain in the 1940s and 1950s.  Promoted as an exclusive recipe, with employees who knew the recipe sworn to silence, many mistakenly believed the cake was the invention of the department store matriarch, Lady Eaton, although this was not the case.

Whoever invented it, we have to be thankful, because the love of red velvet has found itself spread throughout not only the food industry, but also in cosmetics and home accents and décor.  There are endless red velvet-flavored products, including protein powder, tea, lattes, Pop-Tarts, waffles, and alcoholic beverages. The scent is used for candles and air fresheners as well.

As a consumer, I think I see red velvet products surface mostly a week or so before Valentine’s Day, and then at Christmastime, they resurface again.  I’m sure that’s because of the deep red colour, because red is generally associated with those two particular times of the year.  That is why, I’m including them in my 24 Cookies of Christmas series.

I love the taste of red velvet, although it’s hard to explain the flavour, because there are so many variations of red velvet recipes.  I also love the colour, specifically how the deep red colour contrasts with the white from the confectioner’s sugar.  Don’t you agree?  Perfect for Christmas!

That concludes Day 16 of Lord Byron’s 24 Cookies of Christmas.  Are you still with me?  If you missed any of the previous cookies, you can find a link to each and every one of them below.  Just click on the name of the cookie to see that particular post and recipe.

The series continues tomorrow with another away recipe.  We’ve already been to Austria, Newfoundland, England, and Russia.  Where will tomorrow take us?  Here’s a hint; I’m visiting a part of my roots!

UPDATE: Since all of the 24 Cookies of Christmas have now been published, I’ve compiled the complete list for you right here!

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Red Velvet Crinkle Cookies

A delicious red cookie dough is rolled into powdered sugar to create these puffy, moist, Red Velvet Crinkle Cookies – the red and white lends itself well to holiday baking!
Course Dessert
Cuisine Christmas, North American
Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings 24 cookies
Calories 229kcal
Author Lord Byron’s Kitchen


  • 3 cups all purpose flour
  • 1/4 cup cocoa powder
  • 2 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 1/3 teaspoon salt
  • 3/4 cup butter, softened
  • 1 1/2 cups sugar
  • 3 large eggs
  • 2 tablespoons milk
  • 2 teaspoons vanilla extract
  • 1 cup chocolate chips
  • 1 cup confectioner’s sugar
  • 1 red food colouring (use enough to get a deep, dark, red colour)


  • Preheat oven to 350 degrees.  Prepare a baking sheet by lining it with a silicone baking mat or with parchment paper. 
  • Using a stand mixer, beat together the butter and sugar until the mixture turns a pale yellow colour and becomes light and fluffy.  
  • Add the eggs, milk, vanilla, and food colouring. Mix until very well incorporated.
  • In a separate mixing bowl, sift together the flour, cocoa powder, baking soda, baking powder, and salt. Add the sifted ingredients to the wet ingredients, and with the mixer on the lowest speed, allow the mixture to just combine. Do not over mix!
  • Remove the bowl from the mixer, scrape down the paddle, and with a wooden spoon or spatula, mix in the chocolate chips.
  • Place the confectioner’s sugar in a wide, shallow bowl. You’ll need room to roll the cookie dough around once you’ve formed them into balls.
  • Using a small cookie scoop, so that each ball is even in size, scoop up the cookie dough, roll into a uniform ball, and roll the ball into the confectioner’s sugar to completely coat.
  • Place the sugar coated ball on the cookie sheet and bake the cookie for 12 minutes. Remove from oven and transfer the cookie to a cooling rack to cool.


Calories: 229kcal | Carbohydrates: 34g | Protein: 3g | Fat: 9g | Saturated Fat: 5g | Cholesterol: 40mg | Sodium: 111mg | Potassium: 97mg | Sugar: 21g | Vitamin A: 215IU | Calcium: 39mg | Iron: 1mg

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This Post Has 3 Comments

    1. Hello, I hv a query... Is it not necessary to cool the cookie dough before baking it..?? Or is it alright to bake it directly after its made..? Looking forward to making this recipe coming Valentines..!

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