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The Sofî Edit

Red Velvet Crinkle Cookies

Fresh, creamy homemade butter made with just one ingredient in about 10 minutes. Rich, silky, and naturally delicious, this easy recipe transforms heavy cream into beautifully smooth butter while also creating fresh buttermilk as a bonus. Perfect for spreading on warm bread, baking, cooking, or making flavored compound butters, it's one of the simplest and most rewarding kitchen basics every home cook should know.

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Prep Time 10 minutes
Cook Time 12 minutes
Chill Time 30 minutes
Total Time 1 hour 2 minutes
Servings: 16 tablespoons
Course: Breakfast, chef basics, Dessert, Kitchen Basics
Cuisine: American, French, Mediterranean
Calories: 175
Ingredients Equipment Method Notes

Ingredients
  

  • * ¼ teaspoon salt
  • * ½ cup unsalted butter softened
  • * ¾ cup granulated sugar
  • * ½ cup packed brown sugar
  • * 1 teaspoon pure vanilla extract
  • * 1 tablespoon red food coloring
  • * 2 large eggs room temperature
  • * ½ cup confectioners' sugar for coating

Equipment

  • Stand Mixer or Hand Mixer
  • Large mixing bowl
  • Fine Mesh Strainer
  • Rubber spatula
  • Cheesecloth (optional)
  • Airtight Container

Method
 

Make the Cookie Dough
  1. Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper.
  2. In a medium bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt until evenly combined.
  3. In a large mixing bowl, beat the softened butter with the granulated sugar and brown sugar for about 2–3 minutes, until light and fluffy. Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract, red food coloring, and vinegar until the batter is smooth and evenly colored.
  4. Gradually add the dry ingredients, mixing on low speed just until a soft dough forms and no dry streaks remain.
    5. Tip: Sift the cocoa powder first if it contains lumps to ensure a smooth, evenly mixed dough.
Chill and Shape
  1. Cover the bowl and refrigerate the dough for 30 minutes.
  2. Using a 1½-tablespoon cookie scoop, portion the dough and roll each piece into a smooth ball. Coat each dough ball generously in confectioners' sugar until completely covered, then place them about 2 inches apart on the prepared baking sheets.
    3. Tip: A generous coating of powdered sugar creates the most dramatic crackled tops during baking.
Bake
  1. Bake for 10–12 minutes, or until the cookies have spread slightly and developed their signature crinkle pattern. The edges should be set while the centers still appear slightly soft.
  2. Leave the cookies on the baking sheet for 5 minutes, then carefully transfer them to a cooling rack.
    3. Tip: The cookies will continue to set as they cool, so avoid baking until the centers look completely firm.
Cool and Store
  1. Allow the cookies to cool completely before serving.
  2. Store them in an airtight container at room temperature for up to 5 days, or freeze them for up to 3 months.
    3. Tip: Place parchment paper between layers if stacking the cookies to help preserve the powdered sugar coating.

Notes

  • Coat each cookie generously with powdered sugar for the most dramatic crackled appearance.
  • Avoid overbaking; the centers should remain soft.
  • The cookies continue to set as they cool.
  • Room-temperature eggs help create a smoother dough and more even texture.