Galletas Red Velvet Craqueladas (Red Velvet Crinkle Cookies) are soft, chewy cookies with a deep red color, mild cocoa flavor, and a crackled powdered-sugar coating over a fudgy center.
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This Galletas Red Velvet Craqueladas recipe uses melted chocolate, cocoa powder, and red food coloring for deep flavor and rich color. A long chill ensures thick cookies with defined crinkles and a tender texture.
Ingredients You'll Need
Note: Full ingredients and amounts are listed in the recipe card below.
- All-purpose flour: Gives structure.
- Granulated sugar: Sweetens the dough and helps create crackled tops.
- Unsweetened cocoa powder: Adds a light chocolate flavor, or substitute Dutch-process cocoa for a deeper, richer chocolate taste.
- Eggs: Bind the dough and create a soft, chewy texture.
- Avocado oil: Keeps the cookies moist and fudgy.
- Red food coloring or red velvet emulsion: Creates the signature red color.
- Powdered sugar: Forms the classic crinkled coating on the outside.
How to Make Galletas Red Velvet
Note: Full instructions are provided in the recipe card below.
- In a small bowl, whisk together the flour, baking powder, and baking soda until well combined. Set aside.
- In a large bowl, whisk together granulated sugar, light brown sugar, eggs, egg yolks, oil, red food coloring, vanilla, and salt until smooth.
- Add the butter and chopped chocolate to a small heavy saucepan and melt over low heat, stirring often so the chocolate doesn't scorch. Once smooth, remove from the heat, add the cocoa powder, and whisk until fully blended; the mixture will be thick.
- Slowly whisk the warm chocolate mixture into the egg mixture until combined. Add the dry ingredients and gently fold with a spatula just until no dry spots remain. Cover the dough and refrigerate for at least 6 hours or up to overnight.
- When ready to bake, place a rack in the center of the oven and preheat to 350°F (180°C)-line three baking sheets with parchment paper.
- In a small bowl, mix the powdered sugar with the remaining 3 tablespoons of granulated sugar. Scoop the chilled dough into about 1½-tablespoon portions, roll each in the sugar mixture, and place 8 cookies on each baking sheet.
- Bake one sheet at a time, turning halfway through, until the edges are set and the cookies look puffed but still soft in the center, about 12-14 minutes. Transfer the baking sheet to a wire rack and let the cookies cool completely before serving.
- Store cooled cookies in an airtight container at room temperature for up to 3 days.
Hint: For the best red color, use a red bakery emulsion; if substituting, choose gel food coloring to keep the dough thick and the color vibrant.
Storage, Make Ahead, & Freezing
Storage: Store baked crinkle cookies in an airtight container at room temperature for up to 3 days.
Make Ahead: The dough can be refrigerated for up to 24 hours before baking.
Freezing: Freeze baked crinkle cookies or unbaked dough balls in an airtight container for up to 2 months.
Camila's Tips & Variations
- Cookies spread too much: Chill the dough for at least 6 hours or up to overnight to firm the fat and keep the cookies from spreading.
- Crinkle effect is weak: Roll the dough first in granulated sugar, then heavily in powdered sugar so the cracks stay bright after baking.
- Cookies come out dry: Remove them from the oven when the centers still look slightly soft; they set as they cool.
- Color looks dull or brownish: Use gel red food coloring instead of liquid to keep the dough vibrant red without thinning it.
- Chocolate flavor is too mild: Add 1-2 tablespoons of cocoa powder to deepen the classic red velvet taste.
- Want a twist: Mix in mini white chocolate chips or sandwich the cookies with cream cheese frosting for a red velvet sandwich cookie.
- Shape: To keep cookies evenly round, place a round biscuit cutter or glass slightly larger than the cookie over it while still hot, then gently swirl in a circular motion to shape before it sets.
Frequently Asked Questions
Why didn't my red velvet crinkle cookies crack?
The dough was too warm; chilling helps create the crackled surface.
How do I know when crinkle cookies are done?
They're ready when the edges are set, and the centers are still soft.
What happens if I skip chilling the dough?
The cookies may spread too much and lose the crinkle effect.
Why is my powdered sugar disappearing?
Not enough coating was used; roll the dough well before baking.
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Recipe
Galletas Red Velvet Craqueladas
Equipment
- Baking sheet pans
Ingredients
- 213 grams all-purpose flour
- 1 teaspoon baking powder
- ⅛ teaspoon baking soda
- 150 grams granulated sugar plus 3 tablespoons for coating
- 100 grams light brown sugar
- 2 large eggs, at room temperature
- 2 large egg yolks, at room temperature
- 1 tablespoon avocado oil or canola oil
- 1 tablespoon pure vanilla extract
- 1 tablespoon red food coloring
- ½ teaspoon kosher salt
- 57 grams unsalted butter
- 85 grams bittersweet or semisweet chocolate
- 25 grams unsweetened cocoa powder
- 60 grams confectioners' sugar
Instructions
- In a small bowl, whisk together the flour, baking powder, and baking soda until well combined. Set aside.
- In a large bowl, whisk together granulated sugar, light brown sugar, eggs, egg yolks, oil, red food coloring, vanilla, and salt until smooth.
- Add the butter and chopped chocolate to a small heavy saucepan and melt over low heat, stirring often so the chocolate doesn't scorch.
- Once smooth, remove from the heat, add the cocoa powder, and whisk until fully blended; the mixture will be thick.
- Slowly whisk the warm chocolate mixture into the egg mixture until combined. Add the dry ingredients and gently fold with a spatula just until no dry spots remain. Cover the dough and refrigerate for at least 6 hours or up to overnight.
- When ready to bake, place a rack in the center of the oven and preheat to 350°F (180°C)-line three baking sheets with parchment paper.
- In a small bowl, mix the powdered sugar with the remaining 3 tablespoons of granulated sugar. Scoop the chilled dough into about 1½-tablespoon portions, roll each in the sugar mixture, and place 8 cookies on each baking sheet.
- Bake one sheet at a time, turning halfway through, until the edges are set and the cookies look puffed but still soft in the center, about 12-14 minutes. Transfer the baking sheet to a wire rack and let the cookies cool completely before serving.
- Store cooled cookies in an airtight container at room temperature for up to 3 days.
Notes
Make Ahead: The dough can be refrigerated for up to 24 hours before baking.
Freezing: Freeze baked crinkle cookies or unbaked dough balls in an airtight container for up to 2 months.
Nutrition
Nutrition Disclaimer: The nutritional information provided is an estimate, calculated using standard data sources. Actual values may vary based on ingredient brands, preparation methods, and portion sizes. This information is for general reference only and should not be considered a substitute for professional dietary advice.
