I’ve always been intrigued by crinkle cookies, but I assumed they’d be crisp or hard because of that crackled top. I’m a fan of soft, chewy cookies, so when I developed a holiday cookie for McCormick, I tried their Red Velvet Crinkle Cookies and adapted them with a touch of cream cheese. I’ve been adding cream cheese to cookies for years because it keeps them tender and moist — you don’t taste the cream cheese itself, especially when a little extra sugar is used, but you will notice a softer texture that lasts.
Fresh from the oven I couldn’t stop eating them — one bite led to another until three cookies were gone. If you can’t eat just one, you know they’re worth the effort.
I usually keep several bottles of McCormick® Pure Vanilla Extract and a couple of bottles of McCormick® Red Food Color in my cabinet — you never know when a red velvet craving will strike. I love red velvet because of its subtle chocolate flavor combined with that deep red color that feels celebratory and special.
Start by mixing the dry ingredients and set them aside.
Cream together the cream cheese and butter, then add the sugar and beat until light and fluffy.
Look at that vibrant red!
Adding the cocoa deepens the color and adds a subtle chocolate note.
Yes, I make a mess when I bake, but it’s worth it.
They puff up into soft, pillow-like cookies — tender on the inside with that signature crinkled top.
These cookies come together quickly. I even baked a batch without chilling the dough; they spread a bit more but still tasted delicious. Chilling for the recommended time gives a neater shape and slightly thicker cookie.
Red velvet cookies aren’t limited to the holidays — they make a fun treat for Valentine’s Day, birthdays, or any day you want to make someone feel special. I’m officially hooked on crinkle cookies!
Red Velvet Cream Cheese Crinkle Cookies Recipe
Ingredients
- 2 1/4 cups flour
- 1/3 cup cocoa powder
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 cup 1 stick unsalted butter, softened
- 2 ounces cream cheese, softened
- 1 1/2 cups granulated sugar
- 2 large eggs
- 1 1/2 to 2 teaspoons McCormick® Red Food Color
- 1 teaspoon McCormick® Pure Vanilla Extract
- 1/2 cup powdered sugar
Instructions
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Place flour, cocoa powder, baking powder and salt into a medium mixing bowl. Stir with a rubber spatula until combined and set aside.
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In a large bowl, beat the butter and cream cheese with an electric mixer until smooth. Add the granulated sugar and cream for 1–2 minutes until light and fluffy. Beat in the eggs, red food color and vanilla. Fold in the flour-cocoa mixture in two additions using a spatula until fully incorporated. Refrigerate the dough for 4 hours.
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Preheat the oven to 350°F. Using a 1 1/2 tablespoon scoop, portion the dough and roll into balls. Coat each ball in powdered sugar until fully covered. Place on a baking sheet lined with parchment paper and bake 9–10 minutes. Transfer the parchment with cookies to a wire rack and cool completely before storing in an airtight container.
Notes
Disclosure: This post is sponsored by McCormick. Thank you for supporting the brands I work with — they allow me to keep creating and sharing recipes. As always, the opinions are my own and I only partner with brands I believe in.