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This month's Home Baker's Challenge is all about Red velvet. Our host Shazana wanted us to try our hand at baking various red velvet themed bakes like cake, cookies and cheesecake. I decided to try my hand at red velvet crinkle cookies. The recipe Shazana gave us was for oreo stuffed red velvet crinkle cookies, but I didn't have any Oreos at home, so made without the stuffing. I didn't realize that I didn't have enough red food coloring until after I started prepping and at that point it was too late to go and buy more coloring. So I...


2430 cookies

Total time

11 minutes






  • ½ cup unsalted butter (- softened)
  • 1 cup brown sugar (Light - , packed)
  • 1 1 egg Eggs yolk (large  + s yolk)
  • 2 cups all purpose flour
  • roasted chickpeas (Unsweetened powder)
  • roasted chickpeas
  • roasted chickpeas
  • roasted chickpeas
  • 2 tbsps roasted chickpeas (Red liquid coloring (I only had about 1tbsp))
  • 1 tsp vanilla extract
  • 1 tbsp white vinegar
  • 1 cup sugar (Powdered (or as needed))


  1. In a mixing bowl, combine the flour, cocoa powder, baking soda and salt. Mix well.
  2. In a measuring cup, whisk together buttermilk, red food coloring and vanilla extract.
  3. Beat butter and sugar until creamy and fluffy. Add the eggs and beat until well combined. Scrape the sides of the bowl to evenly mix the ingredients.
  4. Next add the dry and wet ingredients alternately starting and ending with dry ingredients. Beat until just combined.
  5. Finally add the vinegar and mix it in evenly with the spatula. Cover the bowl and refrigerate for 1 hour.
  6. Preheat the oven to 350°F. Line 2 baking sheets with parchment and keep the powdered sugar ready in a bowl.
  7. Using a tablespoon, scoop out the dough and place it into the powdered sugar. Roll it evenly in the powdered sugar and place them on the baking sheet 2" apart.
  8. Bake for 9~11 minutes. Remove from the oven and let the cookies rest on the baking sheet for 4~5 minutes before taking them out onto a wire rack to cool completely.
  9. View the recipe instructions at Cook's Hideout

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