On the fourth day of Homemade Christmas, I made Red Velvet Crinkles for all of my friends and family.
One of the flavors of the south is Red Velvet and my daughter absolutely loves Red Velvet, anything. My daughter tried the cake at school and later declared it her favorite so I finally tried it. Since then I have made red velvet cakes, cupcakes, cookies, and waffles that I make for special days around here.
My red velvet cake loving daughter asked for a different red velvet cookie, one without chips so I went to work. After some trial and error, I came up with red velvet crinkles.
These red velvet crinkles are a combination of red velvet cake and chocolate crinkle cookie recipes. They have all the traditional flavors and ingredients of a red velvet cake but only a teaspoon of red food dye. The dye is in red velvet recipes is used to enhance the color and a little really does go a long way.
If you wanted to you could use natural food coloring or avoid the food dye altogether. The chemical reaction in red velvet creates a different reaction depending on the ingredients you choose that lend to a reddish color.
The science geek in me loves the science part of this recipe. While dutch process cocoa works in red velvet, natural cocoa is best in red velvet cakes, cookies, and other treats. It leads to a better color.
After playing scientist I ended up with a beautiful and delicious red velvet crinkle cookie that my daughter loves and keeps coming up with reasons that I need to make some more. She is a preteen red velvet crinkle cookie monster. 
These Red Velvet Crinkles are perfect for everything from cookie exchanges to setting out for Santa on Christmas Eve. Make a batch for your favorite cookie monster and watch how fast they disappear!
- ½ Cup Vegetable Oil
- ½ Cup Brown Sugar
- ½ Cup Sugar
- 2 Eggs
- 2 Teaspoons Vanilla Extract
- 1 Tablespoon Milk
- 1 Teaspoon Vinegar
- 1 Teaspoon Red Food Coloring
- 2 Cups Gluten Free All Purpose Flour
- 2 Teaspoons Baking Powder
- ½ Teaspoon Salt
- ½ Cup Confectioners Sugar
- In small bowl combine milk and vinegar, set aside and allow to sour.
- In a mixing bowl mix vegetable oil, brown sugar and sugar until fluffy. Add eggs, vanilla, soured milk, and red food coloring.
- Stir in flour, baking powder, and salt until well combined.
- Cover and refrigerate for 2-4 hours.
- Preheat oven to 350 degrees.
- With a cookie scoop, scoop cookie dough into small balls and roll in confectioner sugar.
- Bake for 10-12 minutes.
Don’t Forget to check out the rest of our 12 Days of Homemade Christmas!
Click HERE for the 2018 Homemade Christmas list