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Sweet Valentines Red Velvet Heart Crinkle Cookies

red velvet heart crinkle cookies - featured image
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These heart-shaped red velvet crinkle cookies are fudgy, festive, and surprisingly easy to make. With a deep red crumb peeking through a powdered sugar coating, they’re perfect for Valentine’s Day or any occasion.

Ingredients

Scale
  • 1 ¾ cups all-purpose flour (spooned and leveled)
  • ½ cup unsweetened cocoa powder (Dutch-process or natural)
  • 1 teaspoon baking soda
  • ½ teaspoon fine sea salt
  • ½ cup unsalted butter, softened
  • 1 cup granulated sugar
  • 1 large egg, room temperature
  • 2 teaspoons pure vanilla extract
  • 2 tablespoons buttermilk (or 2 tablespoons milk mixed with ½ teaspoon white vinegar, let sit for 5 minutes)
  • 1 tablespoon red gel food coloring
  • ½ cup powdered sugar (for coating)

Instructions

  1. Whisk the dry ingredients: In a medium bowl, whisk together flour, cocoa powder, baking soda, and salt. Set aside.
  2. Cream the butter and sugar: In a large bowl, beat softened butter and granulated sugar on medium speed until light and fluffy, about 3-4 minutes with a hand mixer or 2 minutes with a stand mixer. Scrape down sides halfway through.
  3. Add the egg and vanilla: Beat in the egg, then vanilla extract, until fully combined. The mixture may look slightly curdled—that’s normal.
  4. Add the buttermilk and food coloring: Pour in buttermilk and red gel food coloring. Beat on low speed until color is evenly distributed. Add more gel coloring if desired.
  5. Combine wet and dry: Gradually add flour mixture to wet ingredients, mixing on low speed until just combined. Do not overmix.
  6. Chill the dough: Wrap dough in plastic wrap and flatten into a 1-inch thick disc. Refrigerate for at least 30 minutes, or up to 3 days.
  7. Preheat and prep: About 15 minutes before baking, preheat oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone mats.
  8. Roll and cut: On a lightly floured surface, roll chilled dough to about ¼-inch thickness. Use a heart-shaped cutter (2.5 to 3 inches) to cut out shapes. Re-roll scraps once only.
  9. Coat in powdered sugar: Place powdered sugar in a small bowl. Gently press each heart-shaped cookie into the sugar, coating both sides. Shake off excess. Place cookies 2 inches apart on prepared baking sheets.
  10. Bake: Bake for 8-10 minutes, rotating the pan halfway through. Cookies are done when edges are set and tops look slightly cracked. Cool on baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Notes

Chill the dough for at least 30 minutes to prevent spreading. Use gel food coloring for vibrant red color. For best results, bake one sheet at a time and rotate halfway through. Cookies continue to set as they cool, so remove from oven when centers are still slightly soft. Store in an airtight container at room temperature for up to 5 days, or freeze for up to 3 months.

Nutrition

Keywords: red velvet cookies, heart-shaped cookies, Valentine's Day cookies, crinkle cookies, red velvet crinkle cookies, easy cookie recipe

Find it online: https://lolaspoon.com/sweet-valentines-red-velvet-heart-crinkle-cookies/