Red Velvet Potato Crinkle Cookies with White Chocolate
Servings: 24
Vibrant, velvety, and dusted with a snowy coat of powdered sugar. Dehydrated potato flakes add an indulgent softness and tender crumb that set them apart. Each bite blends rich cocoa flavor with pockets of smooth white chocolate chips, creating the perfect balance of decadence and comfort. Whether plated for a holiday spread or paired with a glass of milk, these cookies deliver classic red velvet flavor with a modern, irresistibly plush twist.
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Ingredients
- 2 1/4 cups All-Purpose Flour
- 1/3 cup Potato Flakes (plain dehydrated, not the “buttery” boxed mix)
- 1/4 cup Unsweetened Cocoa Powder
- 1 tsp Baking Powder
- 1/2 tsp Baking Soda
- 1/2 tsp Salt
- 1/2 cup Unsalted Butter, softened
- 1 1/4 cups Granulated Sugar
- 2 Large Eggs
- 2 tsp Vanilla Extract
- 1 Tbsp Red Food Coloring gel preferred for intensity
- 1/2 cup Buttermilk the acidity makes the red “pop” and keeps crumb tender
- 1 cup White Chocolate Chips or Cream Cheese Baking Chips
- 1/2 cup Powdered Sugar for rolling
Instructions
- In a bowl whisk flour, potato flakes, cocoa, baking powder, baking soda, and salt.
- Using a stand mixer or hand mixer, beat butter and sugar until light and fluffy. Add eggs one at a time, then vanilla and red food coloring.
- Mix in dry ingredients in two additions, alternating with buttermilk. Dough will be thick, sticky, and vividly red. Fold in white chocolate chips.
- Cover and refrigerate for 2 hours (or overnight). This hydrates the potato flakes and firms the dough for rolling.
- Preheat oven to 350°F (175°C). Line trays with parchment. Place powdered sugar in a shallow bowl.
- Scoop tablespoons of dough, roll into balls, then generously coat in powdered sugar. The heavier the coat, the better the crackle contrast.
- Arrange on a baking sheet 2 inches apart. Bake 10–12 minutes until tops are crackled and edges set. Centers should look soft—they’ll firm up as they cool.
- Let sit 5 minutes before moving to a wire rack. Serve and enjoy!