If you're in the mood for a cookie that's a little mysterious, a little dramatic, and packs a visual punch, you're going to love this Brimstone Cookies Recipe. These cookies have that deeply rich red velvet base dusted in black cocoa powder - giving you a stunning look and a flavor that's both familiar and intriguingly bold. Perfect for cozy weekend baking or impressing friends at your next gathering.
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Why This Recipe Works
This Brimstone Cookies Recipe strikes a great balance between visually stunning and simple to make. The red velvet cake mix keeps the cookies moist and tender, while the black cocoa powder coating provides that dramatic, slightly bitter contrast that deepens the overall flavor.
- Consistent Texture: Using a cake mix base ensures soft, cakey cookies every time without extra fuss.
- Deep, Balanced Flavor: The interplay of sweet red velvet and rich black cocoa powder creates layers of flavor your taste buds will appreciate.
- Simple Ingredients: Minimal pantry staples make this recipe accessible for any home baker, even last minute.
- Fast Prep, Big Payoff: Just a few minutes to mix and roll, and you're baking beautiful cookies that wow with little effort.
Ingredient Game Plan
Here's the thing with the ingredients in this Brimstone Cookies Recipe: quality and simplicity matter. Because the star is really the combination of red velvet plus black cocoa, you want to pick the best versions you can find to really make these cookies pop.
- Red velvet cake mix: Choose a trusted brand with vivid color and authentic flavor-this sets the cookie's base tone.
- Eggs: Fresh large eggs help bind the dough while lending richness for that tender crumb.
- Vegetable oil: Neutral flavor ensures the cake mix shines without interference.
- Black cocoa powder: This is your secret weapon for the "brimstone" look-grab a high-quality Dutch-processed cocoa for bold color and taste.
Quick Note: Exact measurements are in the printable recipe card at the bottom.
How to Cook Brimstone Cookies Recipe
Step 1 - Prep & Season
Begin by preheating your oven to 350°F and lining baking sheets with parchment paper or silicone liners. This prep ensures easy clean-up and keeps your cookies from sticking. In a large bowl, mix together the entire box of red velvet cake mix, eggs, and vegetable oil. You'll notice the batter becomes soft but manageable-a key texture to roll into balls without sticking excessively to your hands. Avoid overmixing here; just combine until everything is evenly incorporated for tender cookies.
Step 2 - Build Flavor
Now comes the fun part: rolling the dough and coating with black cocoa powder. Scoop about 1½ tablespoons of dough and form balls, then gently toss each in the cocoa powder. You can cover them completely for that classic crinkly cookie look, or dip only partially for a more "brimstone" effect with bold black streaks against red. The cocoa adds just enough bitter edge to balance the sugary cake mix, making each bite complex and satisfying.
Step 3 - Finish for Best Texture
Arrange the coated dough balls at least 2 inches apart on your prepared baking sheets to let them spread properly. Bake for 10-12 minutes. You'll know they're perfect when the edges are set with a subtle golden hue while the centers remain soft to the touch-don't worry if they look slightly underbaked, they firm up as they cool. Let them cool on the pan for 5 minutes before transferring to a rack, which keeps their tender texture intact and prevents breakage.
Pro Moves I Swear By
From my kitchen to yours, these are the tweaks I rely on to get every batch of Brimstone Cookies Recipe just right-soft inside, with that eye-catching black-and-red contrast.
- Doneness Cue: The cookie edges should look set but still soft in the middle-you'll avoid drying them out this way.
- Temperature Trick: Let your ingredients come to room temp before mixing for smoother dough and even baking.
- Make-Ahead Move: Dough balls can chill covered in the fridge for up to 24 hours before baking, which enhances flavor.
- Skip This Pitfall: Don't skimp on spacing-cookies need room to spread without merging into one big pan cookie.
Serve It Up
Finishing Touches
I love sprinkling a tiny touch of flaky sea salt atop just-baked Brimstone Cookies-it cuts through the sweetness and highlights that rich cocoa flavor beautifully. Another easy upgrade? Dipping half the cookie in melted white chocolate for extra indulgence. These small touches elevate the cookies without stealing the spotlight.
Great Pairings
These cookies are intensely flavorful, so pairing them with simple sides works best. A glass of cold milk or a lightly brewed coffee balances the richness. If you want to get fancy, fresh berries add a bright freshness that cuts the cocoa's depth and adds textural contrast.
Easy Plating Wins
When serving, arrange your Brimstone Cookies on a slate or dark tray to emphasize their moody colors. For weeknights, a simple stack with a napkin works great. For a special occasion, sprinkle some edible gold dust or place a few sprigs of fresh rosemary nearby for a rustic yet elegant vibe.
Make-Ahead & Storage
Storing Leftovers
Keep your Brimstone Cookies in an airtight container at room temperature for up to 3 days to maintain softness. A lined container with parchment between layers helps prevent sticking, and you'll notice the edges gently firm while the centers stay tender.
Freezer Notes
These cookies freeze beautifully. Arrange them in a single layer on a baking sheet to freeze, then transfer to a freezer bag or airtight container for up to 2 months. Thaw at room temperature, and they'll be almost as good as fresh.
Reheating Brimstone Cookies Recipe Without Drying Out
To warm leftover cookies, I recommend the oven or air fryer to keep that soft texture intact-heat at 300°F for 4-5 minutes. If you're using a microwave, zap them in short 10-second bursts with a damp paper towel nearby to hold moisture and avoid drying out.
Frequently Asked Questions
While you can substitute regular cocoa, black cocoa powder gives Brimstone Cookies their distinctive dark appearance and deeper flavor. Using regular cocoa will produce lighter colored cookies with a milder taste.
Make sure you're measuring the dough portions consistently and spacing them at least 2 inches apart. Also, avoid overly warm dough-if the kitchen is hot, chilling the balls briefly helps maintain shape during baking.
This Brimstone Cookies Recipe uses red velvet cake mix, which generally contains gluten. To make a gluten-free version, you'd need a gluten-free red velvet mix or substitute the base with gluten-free ingredients.
Absolutely! Adding mini chocolate chips or chopped nuts can add texture and flavor depth. Just fold them in gently after combining the wet and dry ingredients.
Final Thoughts
PrintComplete Recipe
Brimstone Cookies Recipe
Brimstone Cookies are a fun and delicious twist on traditional red velvet cookies, coated in rich black cocoa powder to create a striking crinkle or brimstone effect. These soft, chocolaty treats are easy to make with a simple cake mix base and perfect for any occasion.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Total Time: 22 minutes
- Yield: 24 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Cookie Dough
- 15.25 ounce red velvet cake mix (1 box)
- 2 large eggs
- ⅓ cup vegetable oil
Coating
- ½ cup black cocoa powder
Instructions
- Preheat Oven: Preheat the oven to 350°F. Line baking sheets with parchment paper or silicone liners and set aside.
- Mix Ingredients: In a large bowl, beat together the red velvet cake mix, eggs, and vegetable oil until the dough is well combined.
- Form Dough Balls: Scoop 1 ½ tablespoons of dough and roll into balls using your hands.
- Coat Dough Balls: Roll each dough ball individually in the black cocoa powder. For a full crinkle cookie appearance, cover the dough ball completely. For the traditional brimstone look, coat only parts of the dough ball.
- Arrange on Baking Sheet: Place each cocoa-coated dough ball at least 2 inches apart on the prepared baking sheets to allow room for spreading.
- Bake Cookies: Bake for 12 minutes in the preheated oven until the edges are set but the centers remain soft.
- Cool Cookies: Allow the cookies to cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely.
Notes
- Use black cocoa powder for the best dark and intense coating effect; regular cocoa powder will not provide the same look.
- The cookies should be soft and slightly chewy; do not overbake to avoid dryness.
- For a gluten-free option, use a gluten-free red velvet cake mix.
- If you prefer a richer flavor, add 1 teaspoon of vanilla extract to the dough.
- Make sure to space the dough balls well to prevent them from merging during baking.
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