SHARED by: Diana Arizpe, Chef and Educator at Kitchen Little Cooking School

This Red Velvet Crinkle Cut cookie recipe is too good not to pass up! Cooking with kids in the kitchen is even more sweet with a recipe like this!


  • 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
  • Directions:


  1. Place flour, cocoa powder, baking powder and salt into a medium-sized mixing bowl. Mix with a rubber spatula and set aside.
  2. Mix butter and cream cheese in a large mixing bowl with an electric hand mixer.
  3. Add sugar to the bowl. Cream the butter, cream cheese and sugar together for about 1 to 2 minutes. Add eggs, red food coloring and vanilla extract and mix well.
  4. Add flour-cocoa mixture in two batches and mix with rubber spatula until incorporated. Refrigerate cookie dough for 4 hours.
  5. 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.

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