Red Velvet Crinkle Cookies


Tis the season for red velvet! I take that back, any season is the season for red velvet, but Christmas-time is especially the season for beautifully red baked goods. Every year I get excited as the holidays get closer to start making red velvet everything. Last year I made Red Velvet Pancakes and Peppermint Red Velvet Kiss Cookies. I’ve also posted my copycat version of Sprinkles Red Velvet Cupcakes and another red velvet recipe I posted are these Red Velvet White Chocolate Chip Cookies. So, are you starting to see I’m slightly obsessed with red velvet?  Not only is it a romantic food but it’s flavor is completely divine. I love it’s light undertone of rich cocoa that perfectly compliments those sweet hints of vanilla.

Red Velvet Crinkle Cookies | Cooking Classy

My husband brought me home some macarons from The Sweet Lobby (here in D.C.) and among the batch were several insanely delicious red velvet macarons with a cream cheese frosting. My husband must now me well, instead of bringing me home flowers he brought me home macarons. More often than not I’d rather have food (chocolate, cookies, cupcakes) over flowers (you can’t eat flowers and they die in a few days anyway). I loved those macarons so much that I made some the next day (which I’ll have to post those sometime in the future). I also had a red velvet cookie from Panera a few days ago so between the two it’s gotten me in the red velvet mood so I kept it going and made these soft, cake like crinkles today.

My oh my these things are trouble! I ate them for lunch with a cup of hot cocoa. That’s not something that happens often for me. I usually show more self control and save the desserts I’ve made for after dinner. Not today. Make these and you’ll see why. Enjoy!

Red Velvet Crinkle Cookies | Cooking Classy


Red Velvet Crinkle Cookies | Cooking Classy

Red Velvet Crinkle Cookies | Cooking Classy


Red Velvet Crinkle Cookies

4.42 from 12 votes

Yield: About 30 cookies

Prep Time: 25 minutes
Cook Time: 15 minutes
Total Time: 2 hours 40 minutes


  • 3 cups all-purpose flour
  • 1/4 cup unsweetened cocoa powder*
  • 2 tsp baking powder
  • 1/4 tsp baking soda
  • 3/4 tsp salt
  • 3/4 cup unsalted butter , softened
  • 1 1/3 cups granulated sugar
  • 3 large eggs
  • 1 Tbsp milk or buttermilk
  • 1 1/2 tsp vanilla bean paste or vanilla
  • 2 tsp lemon juice
  • 5 tsp red food coloring
  • 1 cup white chocolate chips
  • 1 cup powdered sugar


  1. In a mixing bowl whisk together flour, cocoa powder, baking powder, baking soda and salt for 30 seconds, set aside. In the bowl of an electric stand mixer fitted with the paddle attachment, whip butter and granulated sugar until pale and fluffy. Mix in eggs 1 at a time, blending until combined after each addition. Mix in milk, vanilla bean paste, lemon juice and red food coloring. With mixer set on low speed, slowly add in dry ingredients and mix just until combined. Stir in white chocolate chips. Cover bowl with plastic wrap and chill 2 hours or until firm enough to shape into balls.
  2. Preheat oven to 350 degrees. Pour powdered sugar into a bowl. Remove dough from refrigerator, scoop dough out and with buttered hands, shape into medium balls (about 2 1/2 Tbsp each). Roll cookie dough balls into powdered sugar and evenly coat. Transfer to Silpat or parchment paper lined baking sheets and flatten slightly, then bake in preheated oven 13 - 14 minutes. Allow to rest on cookie sheet several minutes then transfer to a wire rack to cool completely. Store in an airtight container.
  3. *If you want them a little more chocolatey you can replace 2 - 3 Tbsp of the flour with 2 - 3 additional Tbsp of cocoa powder.
  4. Recipe Source: Cooking Classy



  • Stacy | Wicked Good Kitchen: Beautiful, Jaclyn! Pinned and will pin some more this season! November 20, 2013 at 9:04pm Reply

  • Averie @ Averie Cooks: Girl. They are STUNNING! Pinned

    And I had a feeling when you commented on my red velvet cupcakes yesterday that you had a trick up your sleeve….I knew it :) Gosh I want these so badly. Perfect texture, color, and the crinkles! November 20, 2013 at 9:08pm Reply

    • Jaclyn: Haha yes, with all the red velvet around me and your inspiring post too how could I resist :). November 21, 2013 at 10:22am Reply

      • Doreen Pedroni: Jaclyn,

        I’ve made the Choclate Crinkles (yummy).
        However I’ve never made the Red Velvet Crinkles, my question is do I melt the white choclate or just add them in from package? Doreen December 22, 2017 at 7:00pm Reply

        • Jaclyn: Just add them from the package. I hope you love them! Happy Holidays! December 22, 2017 at 9:52pm Reply

          • Doreen Pedroni: I will take a pic of both Red Velvet & Chacolate Crinkles! I’m sure I will Love them! Thanks Doreen December 23, 2017 at 6:14pm

  • Laura (Tutti Dolci): Gorgeous cookies, love the red velvet! November 20, 2013 at 10:25pm Reply

    • Jaclyn: Thanks Laura! I love your blog! November 21, 2013 at 10:20am Reply

  • Sophie: Oh, wow! These cookies are absolutely STUNNING. I’m sure they taste pretty bomb too! :) November 20, 2013 at 11:17pm Reply

    • Jaclyn: Thanks Sophie! November 21, 2013 at 10:20am Reply

  • Chung-Ah | Damn Delicious: You have me so ready for the holidays with this! November 21, 2013 at 12:12am Reply

  • Katrina @ Warm Vanilla Sugar: These are so pretty!! I love a good red velvet cookie :) November 21, 2013 at 5:06am Reply

    • Jaclyn: Thanks Katrina! November 21, 2013 at 10:19am Reply

  • Jessica @ Portuguese Girl Cooks: These cookies are getting me in the Christmas spirit! I absolutely love red velvet, and these cookies look perfect! November 21, 2013 at 6:54am Reply

    • Jaclyn: Thanks Jessica! November 21, 2013 at 10:11am Reply

  • Laura @ Lauras Baking Talent: Love Red Velvet so love these cookies :) Thanks for sharing :-) November 21, 2013 at 10:20am Reply

  • sally @ sallys baking addiction: These red velvet cookies are beautiful Jaclyn! I’ve made red velvet cookies with cake mix before (I know, such a cheater!) and I’d love to try them from scratch. Gorgeous! November 21, 2013 at 12:11pm Reply

    • Jaclyn: Thanks Sally! November 21, 2013 at 12:48pm Reply

  • Abbie @ Needs Salt: What a brilliant idea! These cookies are just Beautiful. I love the combination of the red and white; so festive.
    Pinning! November 21, 2013 at 1:51pm Reply

    • Jaclyn: Thanks for pinning Abbie :)! November 21, 2013 at 3:30pm Reply

  • Monica: Perfect for Thanksgiving…I was asked to bring cookies and this will be a hit. November 21, 2013 at 6:31pm Reply

  • Jamie P: What’s the purpose of the lemon juice? I want to make these for my cookie exchange but i have a family member that’s allergic to citrus. Can I skip it? November 21, 2013 at 7:31pm Reply

    • Jaclyn: Yeah you’d be fine to leave it out, I just added it to add a little tang like buttermilk adds to red velvet cake. November 21, 2013 at 9:04pm Reply

  • ATasteOfMadness: I have never tried red velvet anything, but I definitely want to try soon. These look fantastic! November 21, 2013 at 8:09pm Reply

  • Rachel @ Bakerita: These are so gorgeous! I’m typically not a huge red velvet fan, but I need to try these! November 22, 2013 at 1:32am Reply

    • Jaclyn: Thanks Rachel! November 22, 2013 at 7:47am Reply

  • Kelly Stephens: You have absolutely gorgeous photography skills! I love all things red velvet and all things cookies. Can’t wait to try them! November 22, 2013 at 2:28pm Reply

    • Jaclyn: Thanks so much Kelly! November 24, 2013 at 2:13pm Reply

  • Samantha: What are the white chocolate chips for in this recipe? My family isn’t fond of white chocolate- could this be omitted? November 23, 2013 at 5:13am Reply

    • Jaclyn: Yes they could be omitted or replaced with milk or dark chocolate chips. If you do omit and not replace I would recommend uping the cocoa an additional 4 Tbsp (and reduce the flour by that same amount), I would then also increase the sugar to 1 1/2 cups. November 24, 2013 at 2:07pm Reply

  • Gabby: They look absolutely scrumptious! What if we do not have an electric mixer w/ stand? Would it be bad to use a regular one? November 23, 2013 at 7:20am Reply

    • Jaclyn: A hand mixer would work fine, but once it starts to get too thick for the mixer (as you’re adding the dry mixture and it starts to seem heavy) just start blending in the rest by hand. November 23, 2013 at 2:44pm Reply

  • Cecilia: The red and white pattern is so Christmas-y, I love it! Thanks for the recipe! November 23, 2013 at 7:24am Reply

  • Kathy: Thank you for this cookie! I would like to try one of your three red velvet cookie recipes and not sure how they differ in texture. Could you maybe let me know how this compares with your other two recipes? Thank so much! Love your blog. November 24, 2013 at 6:24pm Reply

    • Jaclyn: These are more soft and cake like the others are more chewy. They are very different but I love both :). I’m so happy to hear you love my blog Kathy, thanks for letting me know! November 28, 2013 at 8:14pm Reply

  • Toni: Can I leave the dough in the fridge overnight ? November 25, 2013 at 6:27pm Reply

    • Jaclyn: I think that would be just fine, you might want to let the cookie dough balls rest a room temp a bit just so they aren’t gooey in the centers/too dry on the edges. November 25, 2013 at 7:00pm Reply

  • Sweetsonian: Red Velvet Crinkles: […] Red Velvet Crinkles, derived from Cooking Classy […] November 26, 2013 at 1:31pm Reply

  • Lindsay: What kind of food colouring do you use? November 26, 2013 at 7:34pm Reply

    • Jaclyn: I used McCormick liquid drops. November 26, 2013 at 9:24pm Reply

  • Lori: Why did mine turn out brown?? I’m disappointed in how they look but they are absolutely delicious!! I added 5 drops per the recipe and only used 1/4 c cocoa…. November 27, 2013 at 6:14pm Reply

    • Jaclyn: Sorry that happened, the recipe lists 5 teaspoons not 5 drops :). It’s quit a bit but it gives a nice red color. November 28, 2013 at 7:59pm Reply

  • Christina: I was so excited to try this recipe! I followed it to a T and was so disappointed that they turned out terribly dry. :-/ It was a bit of a harder consistancy than I would of wanted as well, but I would just put them in the oven for a bit less time. But I can’t get over how dry they were. Any suggestions? November 28, 2013 at 8:04am Reply

    • Jaclyn: Sorry yours were dry! Next time I’d recommend adding a little less flour or a little more butter/milk and that should help. Be careful not to pack the flour when measuring too. Also baking for a little less time would probably help. November 28, 2013 at 9:10am Reply

  • Iona: I just made them and they come out quite flat and not very red. Also the main issue is that they have a cake consistency – not a cookie one. I’m not sure that these are your photos – ???? how did you get them to rise and not flatten in the over???? They are, however, delicious but definately not cookies…..more like a red velvet brownie…. November 28, 2013 at 9:26am Reply

    • Jaclyn: That’s why I mentioned in the post above, these are more cake-like cookies because I know some people don’t really like that so I wanted to make it known, you must have not read that part :). I didn’t have any problems with them going flat so I’m not sure what could have happened – did you chill your dough and is your baking soda/baking powder fairly new? Also, mine were pretty vibrantly red, I used McCormick liquid food coloring (that’s also one reason I took it easy on the cocoa, to keep the red color) so you may want to try that brand if you didn’t already. November 28, 2013 at 2:11pm Reply

  • Jasper: This looks delicious but what if we add a little cream cheese with it. I haven’t tried it though but it’s just a little suggestion. Would it be much yummier?:D November 28, 2013 at 10:02pm Reply

    • Jaclyn: I actually tried a couple without white chocolate chips and instead stuffed with little balls of cream cheese that I’d rolled in powdered sugar, they tasted amazing warm that way but once they cooled the cream cheese went back to a solid-like texture so next time I’d blend it with powdered sugar then shape into balls and freeze then stuff the cookies (so it would be more of a creamy cream cheese). Very good flavor though. December 2, 2013 at 8:20pm Reply

  • Lucy: I’ve just made these following the recipe to a t- and they are AMAZING!! Defo going to be making these a whole lot more! November 29, 2013 at 1:05am Reply

    • Jaclyn: I’m happy to hear you think they are amazing Lucy! Thanks for your comment! November 29, 2013 at 7:51pm Reply

  • Maria: This cookie looks gorgeous! Will definitely try this out. Thank you for this festive recipe! :) November 29, 2013 at 8:00am Reply

    • Jaclyn: You’re very welcome Maria, I hope you love them! December 2, 2013 at 8:21pm Reply

  • Lynette: Going to take these to a cookie exchange next week. Perfect!
    Thank you for sharing! November 30, 2013 at 10:36am Reply

    • Jaclyn: I hope you love them Lynette! Happy Holidays! November 30, 2013 at 10:40am Reply

  • Olivia: Can you use blue dye? I’m all out of red November 30, 2013 at 6:31pm Reply

    • Jaclyn: Probably, I haven’t tried but if you don’t mind blue cookies I don’t see why not. November 30, 2013 at 7:30pm Reply

  • Denise: Switching out the flour for Gluten Free Blend. December 1, 2013 at 6:12pm Reply

    • Jaclyn: I hope you love them Denise! December 1, 2013 at 7:18pm Reply

  • Lisa: I’m going to use this recipe for my center piece for my first annual Christmas cookie exchange party! December 1, 2013 at 7:07pm Reply

    • Jaclyn: I hope you love them Lisa! December 1, 2013 at 7:17pm Reply

  • Maria: This just look so gorgeous! Will definitely do this recipe for the holiday season. Thank you for this awesome recipe Jaclyn! Merry Christmas! :) December 2, 2013 at 12:27am Reply

    • Jaclyn: I hope you love them Maria! Merry Christmas to you! December 15, 2013 at 10:40am Reply

  • Karen: Thanks for the great recipe! I made these last night. I love the crisp exterior and cake interior. I used half white chocolate and half mint chocolate chips, so they are more of a candy cane red velvet cookie. I double the recipe in preparation for a cookie exchange and it yielded a lot of cookies. Maybe I made them smaller than you.

    Two questions though:

    First the icing sugar in your picture looks snowy white. When mine came out the icing sugar isn’t as vibrant. Any tips?

    Also do you think freezing the dough in balls will be okay as long as I bring them to fridge temperature before rolling and baking? December 2, 2013 at 6:47am Reply

    • Jaclyn: I’m so happy to hear you liked these cookies Karen! For the sugar if you want it to be more vibrant I’d use more powdered sugar and maybe even chill the dough a little longer so it doesn’t absorb into the cookies as much, then once you flatten them you can even brush a little more along the tops. And I think freezing the dough would be fine. Thanks for your comment :)! December 2, 2013 at 8:36am Reply

  • Beffy: I need some red velvet cookies that can withstand being mailed cross country. Are these sturdy enough or would I need to try the white chocolate chip ones? They both look divine. December 3, 2013 at 7:29pm Reply

    • Jaclyn: I would go with the chocolate chips ones, definitely not as delicate. December 7, 2013 at 10:34pm Reply

  • Sonia: Hi Jaclyn, can the dough and cookies be frozen? Thanks December 4, 2013 at 4:33am Reply

    • Jaclyn: I think that would be okay, I haven’t tried it so I can’t say for sure. December 7, 2013 at 10:31pm Reply

  • Paul Juliano: Can i just melt the choco chips? December 4, 2013 at 11:19pm Reply

    • Jaclyn: I wouldn’t recommend melting them. December 5, 2013 at 9:38pm Reply

  • Angela: I want to make red velvet cookies for Christmas. Should I go with these or the red velvet white chocolate chip cookies??! Both look so good. December 5, 2013 at 5:29pm Reply

    • Jaclyn: I like both, it just depends on whether you want a cake-like cookie or a chewy cookie. These are soft and cake-like the other are chewy. December 7, 2013 at 10:25pm Reply

  • Joanne: I just found your site and I love it. I just made these. They are in fridge. While I was making the dough, and mixed everything, I realized I had no red dye!!! As I read the reviews, I noticed someone asked about blue. So, I had blue. And after 4 tiny tubes, and I whole gel tube. They are blue. But before I bake them, to get the bright white coating, if I roll them,let sit and coat again, do you think that will work? Or what do you recommend? December 6, 2013 at 6:55am Reply

  • Joanne: Well I just made them. They turned out green. But I guess for Christmas it’s ok. But I wouldn’t do it again. But they taste amazing. Can’t wait til I have red coloring to make them right the next time. December 6, 2013 at 8:41am Reply

    • Jaclyn: Good to know :). I’m so glad you like them though! December 6, 2013 at 9:12am Reply

  • Sonia: Hi, can you freeze the cookies once baked? December 6, 2013 at 9:51am Reply

    • Jaclyn: I always prefer fresh cookies (never frozen) so you are probably just asking the wrong person but I suppose they’d be okay if they were in an airtight container. December 7, 2013 at 9:55pm Reply

  • Stacey: These look delicious! Is it okay if I use vanilla extract instead of the paste? December 7, 2013 at 7:52am Reply

    • Jaclyn: Yes of course. I hope you love them! December 7, 2013 at 9:50pm Reply

  • Sarah: I’m going to try this recipe tomorrow. I have red velvet baking emulsion by LorAnn and I’m wondering if you know how to substitute in this recipe? December 7, 2013 at 5:06pm Reply

    • Jaclyn: I don’t since I haven’t used it before, sorry I wish I did! December 7, 2013 at 6:57pm Reply

  • Sonia: Made a batch of these a couple of days ago and froze them for a bake exchange today and they are still delicious!! December 8, 2013 at 12:03am Reply

  • Nourished Life Gratitude List: Weeks Thirty-Six and Thirty-Seven | Thoroughly Nourished Life: […] I had a big baking night tonight! Two different batches of cookies (Red Velvet Crinkle Cookies and Double Chocolate m&m Cookies) and a chocolate cake (recipe coming soon) for a local café […] December 8, 2013 at 12:58am Reply

  • Andrea: Did you use buttermilk and lemon juice or plain milk and lemon juice when you made them? I see it says you can use both but I wanted to follow your recipe exactly the first time. December 8, 2013 at 7:36pm Reply

    • Jaclyn: I used plain milk and lemon juice. I hope you love them! December 8, 2013 at 9:10pm Reply

  • Erin: Hi! I just made these and while they taste amazing, they definitely do not look like your photos. As others mentioned, my sugar was also not as prevalent. Do you recommend rolling in sugar once, storing in the fridge and then rerolling to add more? Did you roll yours in sugar just once? Also did you leave your batter in the fridge initially for the two hrs or longer? I also read above that could be a way to avoid sugar absorption. Thanks for any insight you can provide. I’ll definitely be making these again. Super tasty! December 8, 2013 at 7:42pm Reply

    • Jaclyn: You could try either really pressing the powdered sugar on (roll the place on baking sheet, flatten and add more to top) or omitting the tbsp of milk since this add moisture which tends to absorb some of the powdered sugar (they might be lightly less moist though). December 15, 2013 at 10:59am Reply

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  • Tamara: How big we these cookies after they are baked? I am trying to plan out my cookie boxes for christmas and need to know how many batches I should make. December 10, 2013 at 6:59am Reply

    • Jaclyn: They are a few inches across, just average nothing like those bakery size cookies :) December 11, 2013 at 1:59pm Reply

  • ali: Thank you, thank you for this recipe! I made them this morning and only had enough red food coloring for 3.5 tsp… but they are amazing!! Slightly crispy on the outside and moist and chewy on the inside. Perfection. December 10, 2013 at 6:35pm Reply

    • Jaclyn: I’m so glad you liked them Ali! Thanks for your comment! December 11, 2013 at 6:50pm Reply

  • Libby: Ok I made a trial batch before my cookie exchange and they look amazing! But I messed up somewhere! I need your help :)

    They have little to no taste :( any suggestions? December 11, 2013 at 8:55pm Reply

    • Jaclyn: A little more vanilla or a little almond extract would help, also you can replace a few tbsps of the flour with cocoa – I just wouldn’t do more than a couple because it will alter the nice red color. You could even swap out the white chocolate chips with chocolate. I hope that helps! December 12, 2013 at 7:14am Reply

      • Libby: Thank you SO Much! I am going to do that! They seriously look amazing! You are the BEST! December 12, 2013 at 9:23am Reply

        • Jaclyn: You’re very welcome Libby! December 12, 2013 at 12:30pm Reply

  • Melanie: These look perfect. I’m going to start the dough and let my daughter help me roll and bake after school. She is going to bring them to her Girl Scout cookie exchange tomorrow. I hope they turn out as beautiful as the pictures! December 12, 2013 at 12:09pm Reply

    • Jaclyn: I hope everyone loves them Melanie! December 12, 2013 at 10:43pm Reply

  • Amanda: These look awesome!! I am going to a cookie exchange and want to try these…tell me, do they fall apart fairly easy since they are more of a cake form?? December 13, 2013 at 4:44pm Reply

    • Jaclyn: They don’t really fall apart easily but they are soft. December 14, 2013 at 12:08am Reply

  • Sara: Hi! These look wonderful, and I can’t wait to make them tomorrow. I know they will be a big hit. The only thing is, I only have 1% milk. Do you think that will work out alright in the recipe? If it will make a difference, I don’t mind picking up a higher fat content milk or buttermilk. But I would, of course, rather use what I have if I can. Thank you! December 13, 2013 at 7:26pm Reply

    • Jaclyn: That should work just fine. I hope you love them Sara! December 14, 2013 at 12:08am Reply

  • Katrina @ In Katrina’s Kitchen: I agree! Any season is the season for red velvet! Pretty cookies! December 14, 2013 at 6:54am Reply

  • Keri: Not only did they turn out beautiful they tasted DELICIOUS!!! December 15, 2013 at 12:48pm Reply

    • Jaclyn: I’m so glad you liked these Keri! Thanks for returning to leave a comment! December 15, 2013 at 12:55pm Reply

  • Kristen: These are terrific, thank you! The flavor was amazing, very red velvety — I used buttermilk and omitted the lemon.
    The only minor issue was that they made really big cookies and I needed more of them for a cookie exchange, so I just did smaller balls and it worked out perfectly. I’m looking forward to the exchange tomorrow — I think these are going to be a big hit! December 16, 2013 at 5:01am Reply

    • Jaclyn: Thanks so much for letting me know you like them Kristen :)! Happy Holidays!! December 16, 2013 at 10:51am Reply

  • Chaya: This recipe looks so good!!
    If I don’t want to use vanilla chips, what do I do? December 16, 2013 at 12:39pm Reply

    • Jaclyn: Use milk chocolate or dark chocolate chips. December 16, 2013 at 1:41pm Reply

      • Chaya: Sorry, i should have written the question differently. Do i need to use chocolate chips? or can i take them out of the recipe completely? if i do, do i need to change some measurements? December 24, 2013 at 9:08am Reply

        • Jaclyn: No you could just take them out completely and not change anything. Happy Holidays Chaya! December 24, 2013 at 2:25pm Reply

          • Chaya: Thanks! Happy Holidays!! December 25, 2013 at 7:21am

  • shamene@sayitwithcake: Hi Jaclyn! Your cookies look so beautiful!! I tried making them today but I didn’t add the white chocolate chips and they didn’t turn out. They didn’t crinkle and were kind of hard :( I followed every thing else, is it the white chocolate chips that make them crinkle? Also the powdered sugar kind of melted and oh well they look nothing like yours! What do you think I did wrong? December 16, 2013 at 1:23pm Reply

    • Jaclyn: They may have been baked a little too long or you may have packed the flour when measuring causing them to be dry (they definitely shouldn’t be hard, these are more soft and cake like). And no it’s not the white chocolate chips, to be honest I’m not exactly sure buy I think it has something to do with the portions of each ingredient and the way they expand and deflate in the oven. For the powdered sugar I’d just dust them with more after they’ve been flattened slightly on the cookie sheet. Hope that helps!! December 22, 2013 at 6:22pm Reply

  • Cathy: These cookies are wonderful! They’re soft and oooooh so tasty!!! Thanks December 17, 2013 at 4:20am Reply

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  • Nicole: Very delicious and the color was very festive! The only comment I would make is go heavy on the powdered sugar or the sugar will melt into the cookie when baking. I made the adjustment after the first batch and they turned out just like the pictures!
    Great recipe! December 17, 2013 at 2:30pm Reply

    • Jaclyn: Thanks for the tip Nicole! I’m so glad they turned out great for you! Thanks for your comment! December 17, 2013 at 2:36pm Reply

  • Jeanine: These are AMAZING. So many of your recipes have made it onto my cookie platter this year. Thanks so much. I am so happy I stumbled across your site. ;-) December 18, 2013 at 2:07pm Reply

    • Jaclyn: I’m so happy you did too! Glad you think these are amazing :). Thanks so much for your comment Jeanine! December 18, 2013 at 6:21pm Reply

  • Eleanor: These cookies look amazing! I am obsessed with red velvet anything! I have a quick question though. Are these cookies very very sweet? I personally don’t mind but some people in my family don’t like things that are too sickeningly sugary. Definitely making these though they look fantastic!! December 18, 2013 at 7:07pm Reply

    • Jaclyn: They are pretty sweet but you could add more cocoa to help with that. They just won’t be quite as red if more cocoa is added. December 28, 2013 at 4:51pm Reply

  • Yolie Ferlita: I made these last night, what an amazing cookie..these will be one of my make often recipe! December 19, 2013 at 7:30am Reply

    • Jaclyn: I’m glad you liked these Yolie! Thanks for taking the time to leave a comment! Happy Holidays! December 22, 2013 at 6:16pm Reply

  • Lacy // Living on Love: Ha! Just made these without realizing I was out of red food coloring. So we made GREEN velvet cookies! They look like the Grinch! :) December 20, 2013 at 9:27am Reply

    • Jaclyn: I love that! Perfect for Christmas :)! December 20, 2013 at 2:48pm Reply

  • Noreen: What do you think about substituting a 1/4 cup of the butter with cream cheese? I would like them to have the traditional cream cheese flavor. I also thought about a little starlet of cream cheese as frosting after cooling. Any thoughts? December 21, 2013 at 8:40am Reply

    • Jaclyn: I’m not sure how much it would alter the texture/spread. I would rather recommend stuffing them with a sweetened cream cheese. Mix cream cheese and powdered sugar then dollop and freeze then stuff into dough balls. December 21, 2013 at 1:19pm Reply

      • Noreen: I used the 3/4 cup butter per recipe and added 1/4 cup cream cheese to batter. They turned out as pictured. The dough was tacky so I had to work quickly. Once they were in the powdered sugar it was fine. Taste great. Would add extra cocoa next time. December 23, 2013 at 6:25am Reply

        • Jaclyn: Thanks for letting me know they turned out that way, they sound delicious with a little cream cheese! Thanks for your comment Noreen! December 23, 2013 at 10:38am Reply

  • kathleenrabon: Hi, Just thought i would add that i always use a paste food coloring, mainly wilton food colorings. You can use about half as you would than with liquid colorings, and the colors are so vibrant! They come in dozens of colors, i purchase them at micheals, and even walmart. What I like best about the red is that they have a no taste red! just thought your readers would be interested to know, they came out so beautiful. Love your blog and recipes! December 21, 2013 at 7:09pm Reply

    • Jaclyn: I do love those too :). I’m so happy to hear you love my blog Kathleen! Thanks for your comment! December 22, 2013 at 6:04pm Reply

  • Captain awesome: Amazing December 22, 2013 at 4:19pm Reply

  • Rachel: I loved this idea so much I made them over the weekend, except that I made them gluten free and they are delicious! I am blogging the gluten free version tomorrow. Hope you can check it out! Thanks for this great recipe! I will keep making them, maybe again for valentine’s day! December 22, 2013 at 8:36pm Reply

    • Jaclyn: I’m so happy you were able to make them gluten free! I’d love to see your post! Glad you liked them! December 22, 2013 at 10:38pm Reply

  • Red Velvet Blossoms | Pale Yellow: […] Velvet Blossoms Adapted from Cooking Classy Yield – 44 2-tablespoon […] December 23, 2013 at 3:01am Reply

  • Rosa: Te quedaron preciosas, y tanto me gustaron que me las lleve………….
    no se si te puedo dejar aqui el enlace para que las veas…..
    Gracias por compartirlas, un saludo December 27, 2013 at 9:30am Reply

  • Susan: Is anyone else having problems with the Print option on the recipe? when I click on it, it just opens up a new window that is blank. December 28, 2013 at 4:33pm Reply

  • Creative adventures – Christmas decorations | artyjenniep: […] and swapped cookies. We each made 4 dozen of our chosen cookies. Brilliant. I decided to make Red velvet crinkle cookies because they seemed Christmassy and were very yummy! They have become the new family […] January 12, 2014 at 9:56pm Reply

  • fauxreal: Make sure to keep the dough cooled, it got very sticky and hard to handle the second it warmed up a bit. I’ve never made this kind of cookie before and was surprised by how thick the batter was, good to know for first timers!

    First batch came out perfectly and tasted great except we found the cookies werent as crinkled as yours were. We were going to leave them in longer but were afraid it would come out dry.

    Thanks for the recipe! January 19, 2014 at 2:22am Reply

  • Red Velvet Crinkle Cookies Make Valentine’s Day Sweeter: […] *Recipe Source: […] January 28, 2014 at 12:15pm Reply

  • Valerie: I made these red velvet cookies for a party tonight and they were a hit! People said this is a mix? And I said no way! Made from scratch! They were amazed at good they tasted. These cookies were also really fun to make. I added the extra 3 tbsp of cocoa powder to make ultra chocolatey. Yum! Thanks for the recipe! January 30, 2014 at 11:05pm Reply

    • Jaclyn: Thanks for letting me know they were enjoyed Valerie! So happy to hear that! February 4, 2014 at 9:57pm Reply

  • DIY: Valentine’s Day Treat For Your Tiniest Valentine | Tinyprints Blog: […] *Recipe Source: […] January 31, 2014 at 6:47am Reply

  • columbia93: Pretty cookies. Too bad but it seems as though you aren’t really wanting to share as any attempts to print this give me a “blank” web page. I even tried to copy to WP but it crashes it. I think I’ll stick with sites that are much more user-FRIENDLY. February 9, 2014 at 2:43pm Reply

    • Jaclyn: Sorry this is happening! I want you to be able to have a good experience with the site and will look into this. In the meantime try a different web browser and that might help. February 9, 2014 at 4:11pm Reply

    • Cassie: Wow…what a jerky comment! November 8, 2014 at 3:52pm Reply

      • Cassie: I mean columbia93, not the blogger. November 8, 2014 at 3:54pm Reply

  • Pim: I’m in love at first sight, this cookies are so cute, I made them for my workmates last Christmas, everyone said WOW, crisp and solf in the centre, I absolutely will make them again:-) February 9, 2014 at 9:31pm Reply

    • Pim: *soft February 9, 2014 at 9:31pm Reply

  • Valentines Day – Red Velvet Crinkle Cookies | The Fancy Lady: […] Day is fast approaching and to celebrate I made these amazing Red Velvet Crinkle Cookies by Cooking Classy.  I stumbled upon this recipe on Pinterest of course, and knew I had to give it a […] February 10, 2014 at 10:19am Reply

  • Jenn: Hi, could I omit the white chocolate chips and put a Hersey kiss in the middle? Will the cookies still rise okay and do all that crinkle magic without the chips? :) Thank you. February 12, 2014 at 9:40pm Reply

    • Jaclyn: It might work but you might have an odd dome shape in the middle with a kiss. You can make them without the chips though. February 18, 2014 at 10:50pm Reply

  • Red Velvet Crinkle Koekjes – I am Cooking with Love: […] Schema/Recipe SEO Data Markup by ZipList Recipe Plugin2.2 Bron: Cooking Classy […] February 14, 2014 at 1:32am Reply

  • Ever: Hello. I was going to try this recipe today, but i forgot baking powder on my list. I only have baking soda available in my kitchen. What difference it would make if i will just use baking soda and no baking powder? Thanks. PS. Im new at baking. :) Godbless! May 24, 2014 at 7:53am Reply

    • Jaclyn: You could try 1/2 tsp baking soda in its place for 3/4 tsp total (the general rule is 1/4 tsp baking soda is equal to 1 tsp baking powder) you’ll probably have a bit different results though as each leavening agent reacts a bit differently. May 25, 2014 at 9:17am Reply

  • Tina: Ho, i would sooo love to make these cookies. I love crinkles. But I do not have baking soda, can i increase the baking powder portion instead? And how much? Thanks! Looove the pictures. My baby says “woooww” everytime she sees them and she’s only 17 months. :) June 14, 2014 at 12:27am Reply

    • Jaclyn: You might be able to get away with it, the cookies just won’t spread as much. I’d try replacing it with 1 tsp baking powder since 1 tsp baking powder is about equal to 1/4 tsp baking soda (they each just react a little differently). And that is so cute about your 17 month old! Smart baby :). July 1, 2014 at 11:37pm Reply

  • sya: hye jaclyn would like to ask you. I used your recipe for make red velvet cookies, but why they soft inside? is that ok. this recipe how long can be last? I hope you can help me. thank you July 17, 2014 at 8:08am Reply

    • Jaclyn: Yes they are meant to be soft inside, they are a bit cake like. If you want a chewy red velvet cookie I have this recipe here: And I’d recommend eating these cookies within a day or two. July 17, 2014 at 7:55pm Reply

      • Jade chua: Hi! Mine turned out to be darker than a bright red? Is it because I used gel paste? Not liquid red food coloring? :) and why doesn’t mine crack like yours? August 16, 2014 at 12:33am Reply

        • Jaclyn: I’m not sure why yours didn’t crackle, maybe something measured off. But I would recommend the red drops and also you can reduce the cocoa powder and replace it with flour for even more red color. August 28, 2014 at 8:42pm Reply

  • Kathrine: Hello! Made this and they were very good. Thank you for the recipe.

    May I double or triple the recipe? I have to make 9 dozens. If I do so, should I reduce the baking powder and baking soda? October 28, 2014 at 2:39am Reply

    • Jaclyn: I’m so glad you liked them Kathrine! I think you’d be fine to double the recipe and I would leave everything as is just doubled. October 28, 2014 at 10:52am Reply

      • Kathrine: Thank you very much! November 3, 2014 at 11:19am Reply

  • Vanessa: Hi. I have no lemons available. Can I omit this? or any substitute? Thanks! November 18, 2014 at 4:30pm Reply

    • Jaclyn: I would probably still add in at least 1 tsp of another acidic ingredient like vinegar. November 18, 2014 at 10:23pm Reply

  • Helen: I made these cookies yesterday and they’re fantastic! They’re moist, delectable, and my friends loved them. Thanks for the recipe. December 11, 2014 at 11:29am Reply

  • Terrence: Question: When you say vanilla paste or “vanilla” do you mean vanilla extract or actual vanilla bean? December 12, 2014 at 3:42pm Reply

  • Dawn: I think you should adjust the amount of batter to form into balls. I used 2 1/2 tablespoons and ended up with platter size cookies. I think a more reasonable size is a 1 1/2 tablespoon cookie scoop. They taste wonderful. December 12, 2014 at 4:28pm Reply

  • Aggie: Have you made these without the white chocolate chips? December 16, 2014 at 10:11pm Reply

  • Alexia Johnson: That looks cool and REALLY YUMMY December 18, 2014 at 1:13pm Reply

  • Alexia Johnson: Well the red velvet crinkles December 18, 2014 at 1:15pm Reply

  • Emily: These were a big hit at the office cookie exchange and while I’ll certainly keep them a part of my repertoire, I too call BS on the color in your photos. Did you omit the cocoa powder entirely for the pix because I used over an ounce of pure red coloring and mine were still brick red/brown, which is fine, that’s what color red velvet typically is, but your bright red color is enviable and unrealistic. December 19, 2014 at 9:52am Reply

    • Jaclyn: No I didn’t omit anything, I used McCormick red food coloring and Hershey’s cocoa. December 21, 2014 at 7:34pm Reply

  • kaulsom: Just stuck the batter in the fridge, can’t wait to take it out roll them and stick them in the oven. It doesn’t look very red, but I hope I see a tint after I bake them. I shall be munching away at them at Christmas :) I think they are so festive even though I have never celebrated Christmas I love getting in the spirit and these cookies are definitely doing that. I shall be back to comment my success or failure :3 December 22, 2014 at 8:56am Reply

  • Darlene: Made them, followed directions to the “T”, but my were too flat, and had absolutely no crackling effect. I sifted some powdered sugar on them when they came out of the oven just so they looked better, but definitely not as nice. Also, I think there could have been more chips.
    Not sure what I did wrong…help! January 1, 2015 at 7:35pm Reply

  • Mimi: I loved these, they were delicious and had a beautiful red colour. I did omit the white chocolate chips but they came out beautiful. Although, after cooking them they seemed a bit too soft so I waited to see if they would harden but after a bit I put them back in the oven for about ten minutes and they did harden a bit but were still soft. Great recipie! :-) January 2, 2015 at 10:35pm Reply

  • Shruti Chhabra: I baked these recently and they came out absolute delicious. Everyone thought I had bought them from the market. It was my first time baking any cookies and I can’t believe they turned out so good. Thank u for this yummy recipe. January 9, 2015 at 12:01am Reply

  • juli: I have made it at home … ohh so delicious n beautiful cookies … how i can show my cookies here ? … i dont find how to attach picture here … anyway thank you for this recipe … January 12, 2015 at 8:03am Reply

  • Karin: Unfortunately this recipe didn’t quite work for me. My experience with them:

    I would call these cakies more than cookies. The amount of rising agent is quite a lot..and so you’ll end up with more of a soft cake like texture rather than ACTUALLY crunchy/chewy cookies.

    Also the amount of cocoa is quite high. Mine came out as a burgandy red and I used “americolor red red gel”. Not vibrant at all :( I would highly recommend anyone doing this to lower the cocoa powder by half and use UNSWEETENED NATURAL COCOA. not dutch process!

    Overall taste was fine good, but not what I was expecting to yield. February 1, 2015 at 6:20pm Reply

  • Cassie: These cookies turned out just delicious! Perfect red velvet color and taste and the white chocolate chips made them perfect! February 16, 2015 at 9:15pm Reply

  • Nelia: These are incredible!! I just made them for a bridal shower :)

    One question : do you use liquid or gel red food colouring?? Thanks for the recipe!! April 19, 2015 at 8:14pm Reply

    • Jaclyn: I used McCormick liquid. You’re welcome, thanks for the thanks :)! April 20, 2015 at 10:34am Reply

  • corie: How many mins preheat the oven before I bake the red velvet crinkles May 20, 2015 at 8:47pm Reply

    • Jaclyn: It usually takes about 15 minutes. May 22, 2015 at 9:04pm Reply

  • Shalu: For how many days these cookies can be stored. And do I need to store these in fridge or they will be fine outside. November 3, 2015 at 2:36pm Reply

  • Nathalia: Hi! I made these cookies yesterday: (let them chill in the refrigerator overnight & let them set a little in room temp before baking) and they turned out delicious! My family (and I!) loved them! One of my favorite cookies to date. And the recipe was easily to follow. I had a deep red color which I was satisfied with although next time I think I’ll add more food coloring :) November 7, 2015 at 7:57am Reply

  • Nicole: I’ve had my eyes on these for a few weeks and with an impeding snow storm, I finally have an excuse to stay in, bake them AND eat a few before packing a few up for Thanksgiving celebrations. Can’t wait to try! November 20, 2015 at 2:02pm Reply

  • Tina Fairfield: Could theses be put in the freezer for a later time ? would freezing them change the taste and consistency? December 10, 2015 at 10:48am Reply

  • Cynthia: Do you think these would be good with the icing from the red velvet Oreo cookie recipe instead of using powdered sugar and making them into sandwich cookies like the Oreos? I have made the red velvet Oreo cookie recipe and we loved them. My husband mentioned that it would be nice if the cookie was more cake like so they would be similar to whoopie pies. December 14, 2015 at 2:46pm Reply

  • Therese: I made these today and put them in the freezer for Christmas! I also plan to give some away in gift cookie trays. I need to bake another batch so I can keep them all to myself. They are so good and a great size, too. So pretty for the holidays. Thanks for a keeper of a recipe, Jaclyn! December 17, 2015 at 5:43pm Reply

    • Jessica: Just out of curiosity, how were they when you took them out of the freezer? February 3, 2016 at 10:46am Reply

      • Therese: They were great. I actually baked another batch a couple of weeks ago and froze them again. I take them out 1 or 2 at a time to go with a cup of coffee, just for me! February 3, 2016 at 1:14pm Reply

  • Linda: Hello
    I wanted to divide this recipe in two to make red and green cookies for Christmas but not sure how to do the measurements. there was a time when recipe sites had a button to change the serving size on recipes. My family is small so I don’t want to double the recipe. I sure would appreciate any help.
    thank you so much
    Linda December 23, 2015 at 4:43pm Reply

  • Meghan Grout: What are your thoughts on red velvet emulsion? February 3, 2016 at 11:54am Reply

    • Jaclyn: I don’t ever use it :). I haven’t even tried baking with it because I like red velvet just as it is with the bit of cocoa, vinegar and red color. February 4, 2016 at 6:08pm Reply

  • Erin: I can hardly believe that the pictures that you took were the same recipe that you have posted! I made these and they were delicious, but they were a sad brown color-and that was with the “Bright Red food dye” I used. A little bit disappointed as I was making them for Chinese friends for Chinese new year this year. Oh well, they look chocolatey. February 9, 2016 at 7:23am Reply

    • Ania: If your cookies turned out brown (chocolate) instead of red, it means your coco wasn’t a good grade and also, when baking red velvet anything – never add baking powder as unfortunately brings out the chocolate colour in the coco. Always use cake flour when baking anything red velvet, it’ll aid in bringing out the red colour in your recipe. February 9, 2017 at 10:25am Reply

  • Annette: Great recipe! Except the the powdered sugar didn’t really stay on my cookies so they didn’t really get that crackle look :( Any ideas why? February 11, 2016 at 11:00pm Reply

  • marsya: Can you help me ? I put sugar into the cookies and they are melted when i baked :( how to solve this? May 23, 2016 at 8:11am Reply

  • Anna: How many servings is this in total? Im trying to make this for a certain amount of people and I need 30 sevings so that is why I am asking you. June 7, 2016 at 7:10pm Reply

  • Shannon: Id love to try these for my Christmas cookie hampers but we cannot get baking soda in South Africa. What can I use in its place ? Tx. September 30, 2016 at 12:54am Reply

  • Serena: My cookies turned out ginormous eventhough I stuck to your measuring. The powdered sugar also completely dissapeared into the cookies so none of the nice red wite crackling…
    They taste good but would you have any tricks to avoid these mishaps next time? :)
    Thanks for sharing your recipes October 23, 2016 at 1:54pm Reply

  • Elaine: If I use buttermilk do I still need to use lemon juice-“or just add a little more buttermilk? December 1, 2016 at 7:53am Reply

  • margaret: I made an awful mistake n I’m mad at myself .I had to run out to the store to buy a lemon and when I came back I totally forgot to add the eggs n proceeded to add in my dry ingredients half way thru I put in the eggs will it mess everything up .I’m so mad . December 12, 2016 at 10:54am Reply

    • Jaclyn: The outcome will probably be a bit different because with baking the order in which things are added can make a difference. I’d still mix them up and bake them anyway – one time I only added 1 cube of butter and left the other softening in the microwave then realized as I was adding flour and my dough was dry lol. I still added it in and mixed up and they came ok – a little flatter but still good. December 12, 2016 at 1:42pm Reply

  • Patsy: Tasted good, but the white chocolate chips are a total waste, and ruined the look of the cookie. Disappointing. December 22, 2016 at 10:31am Reply

  • Anna Lisanti: These cookies are stunning and look delicious! Definitely considering to make these for Christmas. Quick question, since I need to bake them today, will keeping them in the fridge ruin the texture of the cookie?

    Thanks so much for sharing your recipe! Happy Holidays 😄 December 22, 2016 at 11:45am Reply

  • Katie: Hello! Just made your recipe and they turned out delicious! 5 tablespoons of red food coloring is a lot, and also in your instructions you should mention that the powdered sugar needs to be heavily applied. Otherwise it dissappers in the oven. December 22, 2016 at 3:03pm Reply

  • Ania: Delicious cookies! Turned out great! I however, did not use baking powder, added less sugar than the recipe and did not add white chocolate chips and the recipe still turned out great!

    Thank you! February 9, 2017 at 10:29am Reply

  • Inspirahogar: I love this cookies! Thanks for sharing! April 10, 2017 at 4:17am Reply

  • Mellany Tabangcora: I tried it but it got burn. I baked it for 15 min cause I thought its not yet cooked. I missed the part that its cake like inside😊. And also the dough is too soft so I decided to let the remaining dough stay in the ref a liitle more. Anyways, even if the bottom part got burn my son loves it and can’t wait for me to bake the remaining dough😁 Thanks for sharing this recipe and making me the best mom again 😁 best of luck always! October 22, 2017 at 4:37am Reply

  • Sharyn: Made these tonight and they turned out WONDERFUL! I used McCormick food coloring and they were just slightly darker than yours but still a vibrant red. I was very heavy handed when rolling them in the powdered sugar and they have a nice thick white sugar coating on them. The only thing I did differently is the 2.5 Tbsp produced way too large of a cookie for our taste, so I rolled 1.5 Tbsp balls and baked for 12 mins. My hubby ate 5 in just an hour. Will definitely make these again! November 12, 2017 at 7:57pm Reply

    • Jaclyn: So glad to hear it Sharyn! Thanks for taking the time to review! November 13, 2017 at 11:54am Reply

  • Karen: Would it be ok to make the batter the day before and leave it in the fridge overnight? I wouldn’t think it would but thought I would ask. I can’t wait to make these…I love red velvet anything and these look amazing! December 6, 2017 at 9:56am Reply

    • Karen: As in I don’t think it would hurt the batter December 6, 2017 at 9:57am Reply

  • Lisa: The cookies are beautiful and taste great. I thought they would be a terrific addition to my Christmas cookies. I was saddened to hear, after reading through all the comments, that they should be eaten within two days. I was ready to pack these up and send them to family all across the country. (I also agree with the people who suggested making smaller balls if you don’t want to end up with gigantic cookies!) December 11, 2017 at 9:28am Reply

    • Sharyn: Lisa, just dropping in to share that I’ve made these cookies twice this holiday season. In both cases, they still tasted just as delicious 1-2 weeks later. We didn’t freeze them and they’ve kept nicely. December 11, 2017 at 12:27pm Reply

      • Mel: Hi! Did the powdered sugar in your crinkles stayed white? Mine got red after several hours? December 11, 2017 at 12:41pm Reply

        • Sharyn: Hi Mel! Mine stayed white. But I was EXTREMELY heavy handed with the powdered sugar before baking; I used a very thick coat of powdered sugar and it created a nice bright white result. December 11, 2017 at 12:50pm Reply

  • Denise: Great recipe even with less red food coloring. December 12, 2017 at 5:25pm Reply

    • Jaclyn: Glad you liked this recipe Denise! December 12, 2017 at 11:18pm Reply

  • Kathy Henderson: I was so excited to make these cookies for my husband’s office. I used Special Dark Cocoa, which left my batter more brown than red, but I’ll see what happens when bake them. I used both buttermilk AND lemon juice…is that okay or do I need to start over? December 15, 2017 at 11:50am Reply

  • Alex: Tried this recipe tonight. Mine also came out very dry and actually didn’t crack at all. Tried baking two separate batches and tried the second one for less time. Definitely more of a cake and not the consistency I had hoped for. Any ideas why they didn’t crack? Totally bummed… good thing I made other options. December 17, 2017 at 5:15pm Reply

  • Tatjana: How long until they will go stale? I want to bake them today, but won’t give them to people until Sunday. Would they still be nice? December 20, 2017 at 3:40am Reply

  • Teri: I had trouble getting the defined crackle on my cookies with this recipe. I think because white chocolate doesn’t melt the way semi sweet or milk chocolate melts. I think the melted chocolate is what helps make the crackled look. Mine were more like cake texture. December 21, 2017 at 1:04pm Reply

  • Jamie Pate: Yes, I was the hit at the Cookie Exchange with your cookies!!! I did give you the credit, since you saved me. December 21, 2017 at 2:25pm Reply

    • Jaclyn: Yay! Congrats! December 21, 2017 at 3:44pm Reply

  • Vito: Cookie was no problem to make and has a great taste. Only problem I had was 2 1/2 tbls was too much and made the cookie very large about 2 1/2 – 3 inches in diameter. I then use 1 1/2 tbls and they were better. Is the recipe suppose to be 2 1/2 tbls? December 21, 2017 at 7:56pm Reply

  • Nancy Rouse: Enjoying these cookies for Christmas a 5th year in a row now! Family favorite, thanks for sharing! December 25, 2017 at 6:54pm Reply

    • Jaclyn: 5 years!? Wow, that makes me happy! :) January 2, 2018 at 4:34pm Reply

  • Polly: I made these cookies for my daughter-in-law whose favorite came is…Red Velvet. She absolutely loved them and asked me to make her some more! January 10, 2018 at 8:34pm Reply

    • Jaclyn: So glad to hear it Polly! January 11, 2018 at 12:02pm Reply

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