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red velvet white chocolate crinkle cookies

Irresistible Red Velvet White Chocolate Crinkle Cookies

Delicious Irresistible Red Velvet White Chocolate Crinkle Cookies recipe with step-by-step instructions.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4
Calories: 3450
Ingredients Method

Ingredients
  

For the cookie dough:
  • 1/4 cup unsweetened cocoa powder (for deeper chocolate flavor)
  • 18.25 oz red velvet cake mix (Duncan Hines or your preferred brand)
  • 2 large eggs (room temperature)
  • 6 tbsp butter (softened to room temperature)
  • 1 tsp vanilla extract (pure vanilla preferred)
  • 1 cup white chocolate chips (or white chocolate chunks for chewier texture)
For the coating:
  • 3/4 cup powdered sugar (sifted to remove lumps)
  • 1 tsp cornstarch (prevents coating from sticking)

Method
 

  1. In a small bowl, whisk together the sifted powdered sugar and cornstarch with a fork until well combined and free of lumps. This coating mixture will be used later to create the signature crinkled appearance, so ensure it's smooth and lump-free. Set this bowl aside for now.
  2. In a large mixing bowl, combine the red velvet cake mix, softened butter, unsweetened cocoa powder, room temperature eggs, and vanilla extract. Mix until just combined—the dough will be thick and rich. The cocoa powder adds deeper chocolate notes that complement the red velvet flavor beautifully. Fold in the white chocolate chips gently, distributing them evenly throughout the dough.
  3. Cover the bowl with plastic wrap and refrigerate the dough for 30 minutes. This chilling time allows the flavors to meld and makes the dough easier to handle when rolling into balls. I find that chilled dough is less sticky and creates more defined crinkles when baked.
  4. While the dough chills, preheat your oven to 375°F and line your cookie sheets with parchment paper. This prep work ensures you're ready to bake as soon as the dough is ready, keeping the workflow smooth and efficient.
  5. Remove the chilled dough from the refrigerator. Using a 1-inch cookie scoop or measuring spoon, roll the dough into uniform balls and immediately roll each ball in the powdered sugar and cornstarch mixture from Step 1, coating all sides generously. The coating should be visible and generous—this creates the beautiful crinkled texture as the cookies bake. Space the coated dough balls 2 inches apart on the prepared cookie sheets, as they will spread slightly during baking.
  6. Bake for 9 to 11 minutes at 375°F—the cookies should look underbaked with crinkled white coating and slightly soft centers. Remove from the oven and let the cookies rest on the baking sheet for 2 to 3 minutes before transferring to a cooling rack. I always let them rest on the pan first because this allows the residual heat to firm them up just enough so they hold their shape when moved, preventing them from falling apart.