If you’re like me, when the holidays roll around—especially near Valentine’s Day—you want treats that look absolutely stunning but don’t demand you spend the whole day fiddling with icing bags. Well, ditch the fuss over intricate Valentines Sugar Cookies Decorated for a minute, because I have the perfect showstopper for you! These Red Velvet Crinkle Cookies with White Chocolate Chips are incredibly easy but deliver maximum impact. The deep red dough against that soft, sweet white chocolate? Gorgeous! I find the white chocolate chips add just enough sweetness without overpowering the red velvet base—it’s the perfect flavor contrast. Plus, they come together so quickly once the dough chills. If you love this look, you absolutely have to check out my recipe for Green Velvet White Chocolate Chip Cookies sometime too! Trust me, these are going to be your new favorite for any celebration. You’ll be so proud of how these turn out!
Why You Will Love These Red Velvet Crinkle Cookies with White Chocolate Chips
Honestly, these cookies win on looks alone! They are the perfect solution when you need impressive Valentines Day Baking Ideas without spending hours decorating. They look fancy, but they are secretly one of the easiest holiday cookies around.
- They bake up beautifully soft and chewy in the center.
- That signature crinkle top gives them amazing texture.
- The combination of deep red velvet with sweet white chocolate is addictive.
- You can see my tips for making similar cracked tops on my other Patriotic Crinkle Cookies recipe too!
Essential Equipment for Perfect Red Velvet Crinkle Cookies with White Chocolate Chips
You don’t need a million fancy tools for these beauties, which is another reason I love them for busy Valentines Day Baking! Getting set up right makes the mixing so much smoother. Make sure these few essentials are clean and ready before you start mixing the dough up.
- You absolutely need a couple of sturdy Mixing Bowls—one for your dry stuff and one big one for creaming.
- An Electric Mixer really helps get that butter and sugar fluffy without giving you an arm workout!
- Have a couple of clean Baking Sheets ready to go, lined with parchment if you like, for when they come out of the fridge.
Ingredients for Red Velvet Crinkle Cookies with White Chocolate Chips
Okay, gathering your ingredients is half the battle, especially when you want that perfect red hue! Don’t skip the notes on the butter or the egg—room temperature matters so much for that smooth, gorgeous dough we need. And speaking of salt, if you’re curious about what kind to use, I wrote a whole piece on Kosher Salt vs. Sea Salt that might help you decide!
For the Red Velvet Cookie Dough
- 2.25 cups all-purpose flour
- 2 tbsp unsweetened cocoa powder
- 1 tsp baking powder
- 0.25 tsp salt
- 0.75 cup unsalted butter, softened (Make sure it’s not melty!)
- 0.75 cup granulated sugar
- 1 large egg, room temperature (This helps it blend better, trust me!)
- 1 tsp vanilla extract
- Red food coloring (Use enough until you achieve that deep, beautiful red color you want in your Red Velvet Crinkle Cookies with White Chocolate Chips)
- 0.75 cup white chocolate chips
For Rolling
- 0.5 cup powdered sugar (This has to be super fine for that perfect white coat!)
Step-by-Step Instructions to Make Red Velvet Crinkle Cookies with White Chocolate Chips
Alright, let’s get baking! The process is so straightforward, which is why these are perfect for making lots of Valentines Day Treats. If you want extra help with oven temperatures and timing, check out my guide on expert baking tips. It really makes sure you nail those bake times!
Mixing the Dough Components
First things first, we need to combine our elements. Get a bowl and whisk together your flour, cocoa powder, baking powder, and salt. That ensures everything is evenly distributed so you don’t get a bitter bite later!
In your big mixing bowl, use your electric mixer, or just get vigorous with a wooden spoon if you’re feeling strong, to beat that softened butter and granulated sugar. You want it light and fluffy; this is where we build structure!
Beat in the room-temperature egg and the vanilla extract until it’s all combined. Now for the fun part: slowly add your red food coloring. Don’t be shy! Keep adding it drop by drop until you get that deep, gorgeous red velvet color. Then, gently mix in those dry ingredients little by little until you just have a soft dough.
Chilling and Shaping the Red Velvet Crinkle Cookies with White Chocolate Chips
Before folding anything in, cover that beautiful red dough and stick it in the fridge for a solid 30 minutes. This chilling time is non-negotiable; it keeps the cookies from spreading into flat red puddles!
Once chilled, gently fold in those white chocolate chips—try not to overmix them, we want distinct pools of white!
Preheat your oven now to 350°F (175°C) and get those baking sheets ready. Scoop out your dough into small balls—I usually aim for about one tablespoon each. Then, roll each ball *generously* in that powdered sugar. Make sure it’s totally coated; that thick layer is what creates the signature crinkle top when they bake!
Baking and Cooling
Place the sugar-coated balls on your prepared baking sheets, leaving a little space between them because they will puff up. They only need 11 to 13 minutes in the oven. You are looking for the tops to crack beautifully—that’s your cue!
When they are done, don’t touch them right away! Let them sit on the hot baking sheet for about 5 minutes. This lets them set up a little. Then, gently move them over to a wire rack to cool completely. If you move them too soon, the delicate red exterior can break apart. Patience pays off, especially when making these sweet Valentines Day Cookies Decorated!
Tips for Perfect Red Velvet Crinkle Cookies with White Chocolate Chips
Listen, these cookies are fussy about two things: color and shape. If you nail these two points, you’re practically a baking pro! My biggest secret, which I learned the hard way after making flat, pale cookies, is using room temperature ingredients. Seriously, take the egg out early and let that butter soften up!
When you cream the room temperature butter and sugar, you’re creating air pockets. If the ingredients are cold, they won’t whip up high and fluffy, and you’ll end up with a denser, flatter cookie that spreads too much in the oven. You want fluffy, not greasy!
Another thing that’s absolutely vital is the chilling time. That 30 minutes in the fridge isn’t just a suggestion in the recipe; it’s non-negotiable! If you skip it, or don’t chill long enough, the dough spreads instantly, and you lose that fantastic thick, crinkly mound texture. They just won’t look like the ones you see here if they are warm.
For the color, you need good gel food coloring, not the little drops you find in the baking aisle sometimes. Gel colors are super concentrated, so you use much less, which means you aren’t adding extra liquid to the dough that encourages spreading. A little goes a long way to get that vibrant red hue!
And hey, if you’re curious about what makes other popular cookies so chewy, I highly recommend reading my thoughts on why Crumbl cookies are so special—some of those texture secrets apply here too! Nail the chill time and the ingredient temps, and you’ll have perfect Red Velvet Crinkle Cookies with White Chocolate Chips every single time.
Storage and Keeping Your Red Velvet Crinkle Cookies with White Chocolate Chips Fresh
So you made a massive batch because, let’s be honest, why wouldn’t you? These Red Velvet Crinkle Cookies with White Chocolate Chips are fantastic on day one, but keeping them perfect for a few days is super important. The good news is they store really well at room temperature, which makes them perfect for making ahead for your Valentines Day Treats!
The key here is making sure they stay away from moisture. Humidity is the actual enemy of powdered sugar, so if it’s a rainy day, watch out! The white sugar coating will start to soak up that moisture and get sticky or even dissolve, turning your beautiful crinkle top into a slightly sad, sticky glaze. Yuck! We don’t want that for our beautiful cookies.
You want to store them in an airtight container—seriously, make sure that lid seals tight. I find that layering them between sheets of parchment paper helps prevent them from sticking together if they are packed closely. They hold up beautifully for about four to five days this way. If you’re trying to keep them longer than that, you can freeze them, which I wrote about when discussing preventing breads from drying out—the same principles apply!
If you do freeze them, wrap them tightly in plastic wrap first, then put them in a freezer-safe bag. When you thaw them, leave them sealed until they reach room temperature. If you unwrap them too soon in dry air, you might get condensation that ruins that nice powdered sugar coating we worked so hard to achieve!
If you ever notice they seem a little dull after a couple of days, you can always give them a super quick roll in extra powdered sugar right before serving. It freshens up the look instantly and makes them seem brand new again!
Serving Suggestions for Your Valentines Day Treats
Now that you have these stunning Red Velvet Crinkle Cookies with White Chocolate Chips, how should you serve them up for maximum impact? These cookies are already little pieces of art—perfectly embodying what you want from fun Valentines Day Baking!
They are rich, so they pair wonderfully with something simple. A cold glass of milk is always a classic, but for a grown-up touch, I love serving them alongside a warm mug of coffee, or maybe even some of those amazing Hot Chocolate Bombs I make when things get chilly. The slight bitterness of the coffee is just the balance you need for all that sweet red velvet and white chocolate. They look fabulous arranged on a simple white platter for a real pop of color!
Frequently Asked Questions About Red Velvet Crinkle Cookies with White Chocolate Chips
Got questions bubbling up about your Red Velvet Crinkle Cookies with White Chocolate Chips? That’s totally normal! When you’re diving into fun Valentines Day Baking projects, sometimes you need a quick tip to make sure everything turns out just right. Here are the things folks ask me most often when they are trying this recipe! I even wrote a whole piece about how the flavor profiles in different cookies compare, you can check out what I thought about all the flavors of Crumbl cookies if you want more ideas!
Can I make these without white chocolate chips for Valentines Day Cookies Decorated?
Oh sure, you certainly can skip them if you aren’t a big white chocolate fan! But I honestly think you’ll miss out on something special. The white chocolate pieces melt just a tiny bit while baking, creating these wonderfully soft, sweet pockets in the cookie. If you leave them out, the cookie is definitely still great—you just lose that lovely visual contrast and that extra creamy burst of sweetness that makes these stand out among other Valentines Day Treats.
How do I get the best crinkle effect on my cookies?
This is the most important question for any crinkle cookie, truly! If you want that incredible cracked look, the secret is twofold, and you have to do both parts perfectly. First, you must chill the dough for the full 30 minutes; it stops the cookie from spreading too thin before the outside has a chance to set.
Second, and this is critical, you have to roll those chilled dough balls *super* thickly in powdered sugar. Don’t skimp! When the cookie starts baking and spreads just a little bit, that thick sugar coating can’t stretch fast enough, so it cracks wide open, revealing the red velvet underneath. A thin coat won’t give you those deep fissures we love!
Are these similar to Valentines Sugar Cookies Decorated?
Not even close, and that’s a good thing if you’re tired of icing! Valentines Sugar Cookies Decorated are typically rolled out flat and decorated hard with royal icing after they cool. They are crisp and snappy, holding whatever design you put on them.
These Red Velvet Crinkle Cookies with White Chocolate Chips are the complete opposite! They are super thick, chewy, and fall-apart-soft inside, kind of like a brownie texture. The “decoration” is the natural crackle from the powdered sugar coating, not fussy icing!
Nutritional Estimate for Red Velvet Crinkle Cookies with White Chocolate Chips
I always like to give a quick peek at what you’re working with, especially since these are rich little treats! Remember, this is just an estimate based on the standard ingredients I use, and it can change a bunch depending on the exact brands of butter and sugar you use. If you are making a big batch for a party, it’s helpful to see the numbers, even if we aren’t counting too closely when it comes to fun Valentines Day Baking!
- Calories: 180
- Fat: 8g
- Saturated Fat: 5g
- Carbohydrates: 25g
- Sugar: 15g
- Protein: 2g
- Fiber: 1g
- Sodium: 75mg
- Cholesterol: 25mg
As you can see, these are definitely an indulgence, but totally worth every single bite when you’re making something special. If you’re trying to watch the fat content, maybe skip the big glass of milk!
Nutritional Estimate for Red Velvet Crinkle Cookies with White Chocolate Chips
I always like to give a quick peek at what you’re working with, especially since these are rich little treats! Remember, this is just an estimate based on the standard ingredients I use, and it can change a bunch depending on the exact brands of butter and sugar you use. If you are making a big batch for a party, it’s helpful to see the numbers, even if we aren’t counting too closely when it comes to fun Valentines Day Baking!
- Calories: 180
- Fat: 8g
- Saturated Fat: 5g
- Carbohydrates: 25g
- Sugar: 15g
- Protein: 2g
- Fiber: 1g
- Sodium: 75mg
- Cholesterol: 25mg
As you can see, these are definitely an indulgence, but totally worth every single bite when you’re making something special. If you’re trying to watch the fat content, maybe skip the big glass of milk!
Red Velvet Crinkle Cookies with White Chocolate Chips
Equipment
- Mixing Bowls
- Electric mixer
- Baking sheets
Ingredients
For the Red Velvet Cookie Dough
- 2.25 cups all-purpose flour
- 2 tbsp unsweetened cocoa powder
- 1 tsp baking powder
- 0.25 tsp salt
- 0.75 cup unsalted butter, softened
- 0.75 cup granulated sugar
- 1 large egg, room temperature
- 1 tsp vanilla extract
- Red food coloring Use enough for a deep red color
- 0.75 cup white chocolate chips
For Rolling
- 0.5 cup powdered sugar For coating
Instructions
- Whisk the flour, cocoa powder, baking powder, and salt together in one bowl.
- Beat the butter and granulated sugar in a large bowl until the mixture is light and fluffy.
- Add the egg and vanilla extract to the butter mixture and mix well.
- Add red food coloring gradually until you achieve a deep red color.
- Gradually mix the dry ingredients into the wet ingredients until a soft dough forms.
- Fold in the white chocolate chips evenly throughout the dough.
- Cover the dough and refrigerate it for 30 minutes.
- Preheat your oven to 350°F (175°C) and line your baking sheets.
- Roll the dough into balls and coat them generously in powdered sugar.
- Place the coated dough balls on the baking sheet and bake for 11 to 13 minutes, or until the tops crack.
- Cool the cookies on the baking sheet for 5 minutes before transferring them to a wire rack to finish cooling.