Red Velvet Crinkle Cookies

Cream cheese in the dough keeps these cookies from being too sweet and the raspberry liqueur - which we found essential in tests - balanced the saltiness of the batter. This recipe makes a big batch; use all the suggested finishes for a red, white and green cookie collection.
  • Level: Easy
  • Total: 47 min
  • Prep: 35 min
  • Cook: 12 min
  • Yield: Makes: 90 2-inch cookies
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One 8-ounce package cream cheese, at room temperature

6 tablespoons unsalted butter, at room temperature

2 large eggs

2 tablespoons raspberry liqueur, such as Chambord

One 18.25-ounce package red velvet cake mix

Confectioners' sugar, sanding sugar, small white nonpareils or finely chopped pistachios, for decorating


  1. Heat oven to 375 degrees F.
  2. Beat the cream cheese and butter with an electric mixer on medium speed in a large bowl until fluffy, 2 to 3 minutes. Add the eggs, one at a time, beating well after each addition; mix in the raspberry liqueur.
  3. Sift the red velvet cake mix into the bowl and stir until completely blended and the mixture forms a dough. Cover and refrigerate at least 30 minutes.
  4. Line two baking sheets with parchment paper. Using your hands, roll 1 teaspoon of dough at a time into a ball, and then roll each ball in the desired decoration. Place the balls on the prepared baking sheet, about 3 inches apart. These will be baked in three batches, so it is best to keep the dough in the refrigerator while one batch is baking, and roll them right before they go into the oven.
  5. Bake until the cookies spread and the tops begin to crackle, 10 to 12 minutes. Cool the cookies on the baking sheet for 5 minutes, and then remove to a rack to cool completely.
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