December has always meant warm kitchens to me.
Not rushed mornings or big plans — but slow afternoons, gentle evenings, and the comfort of something baking in the oven. There’s a different calm in the air this month. You put on the oven, line a tray, and for a little while, everything feels simpler.
Baking in December isn’t about perfection. It’s about warmth, familiarity, and recipes that make the house smell like home.
I started my Bakemas series back in 2018, very simply — one recipe at a time, shared with love. Over the years, Bakemas has grown into a little December tradition on my channel and blog. Some of you have been watching it since the early days, some of you are new here — but the intention has always stayed the same: simple, reliable baking that feels doable at home.
Bakemas 2025 feels extra special because it’s not about doing something fancy or complicated. It’s about revisiting classics, adding a festive touch, and baking things that actually get eaten, gifted, and remembered.
So for Episode 1, I wanted to start with something that instantly feels like Christmas —
Red Velvet Crinkle Cookies.
If you’ve never tried them before, think of them as soft, chocolatey cookies with a brownie-like centre and a delicate, crackled sugar coating on top. They’re festive without being fussy, and perfect even if you’re baking cookies for the first time.
Let’s begin Bakemas 2025 the same way it started years ago — calmly, comfortably, and with a recipe you can trust.
Red Velvet Crinkle Cookies
Ingredients
- 114 grams unsalted butter, softened ((1/2 cup))
- 150 grams light brown sugar, packed ((3/4 cup))
- 100 grams granulated sugar ((1/2 cup))
- 2 eggs, room temperature
- 2 teaspoons vanilla extract
- 1/2 teaspoon professional red food coloring*
- 250 grams all-purpose flour ((2 cups))
- 29 grams cocoa powder ((1/3 cups))
- 1 & 1/2 teaspoons baking powder
- 1/2 teaspoon salt
For the Coating
- 100 grams granulated sugar ((1/2 cup))
- 60 grams powdered sugar ((1/2 cup))
Instructions
- Preheat oven to 350°F (175°C). Line baking tray with parchment paper.
- Cream butter, brown sugar, and granulated sugar until pale and fluffy.
- Add eggs one at a time, mixing well after each addition. Add vanilla and red food colour.
- In another bowl, sift flour, cocoa powder, baking powder, and salt.
- Add dry mixture to wet and mix just until combined.
- Shape dough into small balls.
- Roll each ball first in granulated sugar and then in powdered sugar.
- Place on tray and bake for 10 minutes or until cracked on top but soft in the center.
- Let cool and enjoy!
Video
Notes
Storage
These cookies stay fresh for 4–5 days in an airtight container.They also freeze beautifully for up to 3 months.
Serving Ideas
- Pack in gift boxes
- Serve with hot chocolate
- Leave out for Santa 🎅
-
Add them to your holiday cookie platter
Red velvet crinkle cookies straight out of the oven with their classic snowy cracks.`
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