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Red Velvet Crinkle Cookies

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Servings 30 cookies


  • 2 oz white chocolate
  • 1-1/4 cups all-purpose flour
  • 2 Tbsp unsweetened cocoa powder
  • 1 tsp baking powder
  • ¼ tsp salt
  • 2 eggs
  • 3 Tbsp canola oil
  • 1-1/2 tsp red food colouring
  • ¾ cup granulated sugar
  • 1 cup confectioner’s sugar


  • Put white chocolate in a microwave-safe dish and microwave in 30-second intervals, stirring, until smooth.
  • In a medium bowl, whisk the flour, cocoa, baking powder and salt.
  • In a large bowl, whisk eggs, canola oil and food colouring. Add granulated sugar and melted white chocolate, whisking until smooth. Stir in flour mixture until well combined. Transfer dough to a piece of plastic wrap and refrigerate until firm, at least 2 hours.
  • Preheat oven to 300ºF. Line baking sheet with parchment paper. Put confectioner’s sugar in a small bowl.
  • Roll tablespoonfuls of dough into balls; toss into confectioner’s sugar and stir to coat. Slightly flatten the balls and then dip in the sugar again to coat well.
  • Arrange 2 inches apart on prepared cookie tray. Bake, until puffed and firm, about 16 to 18 minutes.