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12 Days of Christmas Treats: Red Velvet Crackle Cookies

By on December 10, 2014 in Game-Day Meal, Holiday Treats

Editor’s Note: Welcome to the 2014 edition of The 12 Days of Christmas Treats! Over 12 days we’ll bring you a new, scrumptious recipe for a holiday cookie, cake, or other sweet treat. Whether you leave them out for Santa or simply sample them all yourself is up to you, we just encourage you to try them all! Leave your comments below each recipe and upload a photo if you make your own batch at home. Season’s Eatings!

by Amy Johnson, Director of Communications & Administration, Rocket Sports Media


PHILADELPHIA, PA — Food trends come and go, but the popularity of red velvet sweets seems to be here to stay for a while.  So naturally, there’s a Christmas cookie featuring red velvet!  This recipe is a great twist on the traditional chocolate crinkle cookies.  Make an extra batch to share with friends!

Red Velvet Crackle Cookies
Recipe Courtesy:

Prep/Cook Time: 3 hr 15 min
Yield: about 24 cookies

2 oz white baking chocolate
1 3/4 cups all-purpose flour
2 tbsp unsweetened cocoa powder
1 tsp baking powder
1/4 tsp salt
2 large eggs
3 tbsp vegetable oil
1 1/2 tsp red food coloring
3/4 cup granulated sugar
1 cup confectioners’ sugar

1. Put the white chocolate in a microwave-safe bowl and microwave in 30-second intervals, stirring, until smooth.


2. Whisk the flour, cocoa powder, baking powder and salt in a medium bowl; set aside.


3. Whisk the eggs, vegetable oil and food coloring in a large bowl.


4. Whisk in the granulated sugar and melted white chocolate until smooth.


5. Stir the flour mixture into the egg mixture with a wooden spoon until combined. Transfer the dough to a piece of plastic wrap and pat into a rectangle; tightly wrap and refrigerate until firm, at least 2 hours or overnight.


6. Position racks in the upper and lower thirds of the oven and preheat to 300F. Line 2 baking sheets with parchment paper. Put the confectioners’ sugar in a bowl. Roll tablespoonfuls of dough into balls; toss the balls in the confectioners’ sugar to coat. Slightly flatten the balls, then dip again in the confectioners’ sugar.


7. Arrange the cookies 2 inches apart on the prepared baking sheets.


8. Bake, switching the pans halfway through, until the cookies are puffed and firm, 16 to 18 minutes. Let cool completely on the baking sheets.



Be sure to check back tomorrow for our next holiday recipe – Pumpkin Caramel Swirl Cookies! And if you missed any of our previous recipes in this series, take a moment to check them out below:

Day 1Chewy Oatmeal Cranberry Cookies
Day 2 Lemon-Ginger Wafers
Day 3Santa Hat Brownies
Day 4Walnut-Maple Sandies
Day 5 – English Pudding Petits Fours, Chocolate Raspberry Wreaths
Day 6 – Maple Butter Kiss Cocktail
Day 7Glazed Angel Food Cake
Day 8Warm and Fuzzy Cocoa
Day 9Pecan Pie Bars

Photo credits: Amy Johnson

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