Let’s paint the town red or at least your cookie jar. I’m so excited to share with you the recipe for the most festive, fudgy, and utterly charming Red Velvet Crinkle Cookies. Imagine the rich, tender crumb of classic red velvet cake, but transformed into a chewy, crackly-topped cookie that’s dusted with a snowy blanket of powdered sugar.
They’re as beautiful as they are delicious, making them the star of any holiday cookie plate, Valentine’s treat, or just-because baking project. In this guide, I’ll walk you through my simple, foolproof method for creating these stunning cookies that are sure to impress. So, preheat your oven and let’s bake up some crimson-colored joy.
WHY MAKE THIS RED VELVET CRINKLE COOKIES RECIPE
A Show-Stopping Visual Treat
First and foremost, Red Velvet Crinkle Cookies are a feast for the eyes. The dramatic contrast between the deep red cookie and the bright white powdered sugar is simply irresistible. Moreover, the way the cookie cracks during baking to reveal that vibrant color underneath is pure baking magic. Consequently, they look professionally made with very little effort, making them perfect for gifting or party platters.
The Perfect Texture Fusion
These Red Velvet Crinkle Cookies masterfully balance texture. They boast a slightly crisp, sugary exterior that gives way to a wonderfully soft, brownie-like, and chewy center. The cocoa powder in the dough gives that signature red velvet “tang” and deep chocolate undertone without being overpowering. Therefore, you get a sophisticated flavor profile in every bite that’s far more interesting than a standard sugar cookie.
Surprisingly Simple to Master
Despite their elegant appearance, this Red Velvet Crinkle Cookies recipe is wonderfully straightforward. The dough comes together quickly, and the iconic crinkle effect happens naturally as the cookies expand in the oven. With just a few key ingredients and no fancy decorating skills required, they are an achievable bake for bakers of all levels, guaranteed to bring a smile.
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Best Red Velvet Crinkle Cookies
- Total Time: 1 hour 27 minutes
- Yield: 24 cookies 1x
- Diet: Vegetarian
Description
Soft and fudgy red velvet crinkle cookies with crisp powdered sugar edges and a rich cocoa flavor, perfect for holidays, parties, or anytime you want a show-stopping cookie.
Ingredients
- 280 g all-purpose flour
- 30 g unsweetened cocoa powder
- 1 tsp baking powder
- 1/4 tsp salt
- 115 g unsalted butter, softened
- 200 g granulated sugar
- 2 large eggs
- 1 tbsp red food coloring
- 1 tsp vanilla extract
- 120 g powdered sugar, for rolling
Instructions
- 1. In a bowl, whisk together the flour, cocoa powder, baking powder, and salt.
- 2. In a separate bowl, cream the butter and granulated sugar until light and fluffy.
- 3. Beat in the eggs one at a time, then mix in the red food coloring and vanilla extract.
- 4. Gradually add the dry ingredients and mix until a soft dough forms.
- 5. Cover and chill the dough for at least 1 hour.
- 6. Preheat the oven to 180°C (350°F) and line baking trays with parchment paper.
- 7. Scoop tablespoon-sized portions of dough and roll into balls.
- 8. Roll each ball generously in powdered sugar.
- 9. Place on the prepared trays, spacing well apart.
- 10. Bake for 10–12 minutes until the cookies have spread and cracked.
- 11. Allow to cool on the tray for 5 minutes before transferring to a wire rack.
Notes
- Chilling the dough is essential for the crinkle effect.
- Do not overbake cookies should be soft in the center.
- Store in an airtight container for up to 5 days.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 140
- Sugar: 12 g
- Sodium: 85 mg
- Fat: 6 g
- Saturated Fat: 3.5 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 25 mg
Keywords: red velvet crinkle cookies, crinkle cookies, red velvet cookies
HOW TO MAKE RED VELVET CRINKLE COOKIES
Ingredients for Red Velvet Crinkle Cookies
Gather these simple ingredients. Using gel food coloring is the secret to that vibrant, bake-proof red hue.
| Ingredient | Quantity | Notes & Substitutions |
|---|---|---|
| All-Purpose Flour | 1 ½ cups | Spooned and leveled for accuracy. |
| Unsweetened Cocoa Powder | ¼ cup | Natural or Dutch-processed both work. |
| Baking Powder | 1 ½ teaspoons | For the perfect rise and crackle. |
| Fine Sea Salt | ¼ teaspoon | Balances the sweetness. |
| Unsalted Butter | ½ cup (1 stick), softened | |
| Granulated Sugar | 1 cup | |
| Large Eggs | 2, at room temperature | |
| Pure Vanilla Extract | 1 teaspoon | |
| Red Gel Food Coloring | 1-2 teaspoons | Gel is recommended for bold color without thinning dough. |
| For Rolling: | ||
| Powdered Sugar | 1 cup | For that classic snowy coating. |
Directions: STEP BY STEP
Whisk the dry ingredients. In a medium bowl, whisk together the flour, cocoa powder, baking powder, and salt. This ensures even distribution of leavening and color.
Cream butter and sugar. In a large bowl using a hand or stand mixer, beat the softened butter and granulated sugar together on medium speed for 2-3 minutes, until light and fluffy.
Add wet ingredients. Beat in the eggs, one at a time, followed by the vanilla extract and red gel food coloring. Mix until the color is completely uniform and vibrant.
Combine dry and wet. Gradually add the dry flour mixture to the wet ingredients, mixing on low speed just until combined and no dry streaks remain. The dough will be soft and sticky.
Chill the dough. Cover the bowl and refrigerate the dough for at least 2 hours, or ideally overnight. This step is non-negotiable. Chilling firms up the dough so you can roll it, and it prevents the cookies from spreading too much.
Preheat and prepare. When ready to bake, preheat your oven to 350°F (175°C). Line two large baking sheets with parchment paper. Place the powdered sugar for rolling in a shallow bowl.
Shape and coat. Using a cookie scoop or tablespoon, scoop out portions of dough (about 1.5 tablespoons each). Roll them into balls with your hands. Roll each ball generously in the powdered sugar until completely coated, then place them 2 inches apart on the prepared baking sheets.
Bake to crackled perfection. Bake for 10-12 minutes. The cookies will have puffed up, cracked beautifully, and the edges will be set. The centers should still look soft.
Cool and serve. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. The powdered sugar will set as they cool.
NUTRITION AND HEALTH CONSIDERATIONS
A Festive Indulgence
Red Velvet Crinkle Cookies are a celebratory treat, rich in butter and sugar. Enjoy them mindfully as part of your holiday traditions or special occasions. One or two cookies with a glass of cold milk or cup of coffee is a perfectly satisfying serving.
Simple Ingredient Swaps
For a gluten-free version, use a reliable 1:1 gluten-free all-purpose flour blend. The dough may be slightly more fragile, so handle it with care. While the classic red color is iconic, you can omit the food coloring for a “velvet crinkle” cookie, the flavor will still be fantastic.
HOW TO SERVE RED VELVET CRINKLE COOKIES
The Ultimate Holiday Cookie Tray
These Red Velvet Crinkle Cookies are a non-negotiable addition to any festive cookie assortment. Pair them with classics like snickerdoodles, gingerbread, and shortbread for a stunning variety. Stack them on a tiered stand or arrange them in a festive tin for gifting.
Dress Them Up for Special Occasions
For Valentine’s Day, package a few in a clear cellophane bag tied with a red ribbon. For Christmas, sprinkle the powdered-sugar-coated dough balls with edible red glitter or coarse sugar before baking for extra sparkle. They also make a delightful edible gift for teachers, neighbors, or hostesses.
HOW TO STORE RED VELVET CRINKLE COOKIES
Keeping Them Fresh and Pretty
Store completely cooled cookies in a single layer in an airtight container at room temperature for up to 5 days. Place parchment paper between layers to protect the powdered sugar coating. They stay wonderfully soft.
Freezing Dough and Baked Cookies
You can freeze the unbaked, powdered sugar-coated dough balls on a tray before transferring to a freezer bag. Bake directly from frozen, adding 1-2 minutes to the bake time. Baked cookies also freeze well for up to 2 months; thaw at room temperature.
TIPS TO MAKE THE BEST RED VELVET CRINKLE COOKIES
Tips and Notes: Your Kitchen Companion
- Chill the Dough Thoroughly: This is the #1 tip for success. Cold dough ensures the cookies hold their shape, crack beautifully, and don’t spread into flat pancakes.
- Use Gel Food Coloring: Liquid food coloring will thin out your dough and result in a paler, pinkish cookie. Gel or paste coloring provides intense, vibrant red color without altering the dough’s consistency.
- Don’t Skimp on the Sugar Coating: Roll the dough balls heavily in powdered sugar for that classic, snowy look. The sugar coating also contributes to the beautiful crinkle effect as the cookie expands.
Variation Ideas
- Cream Cheese Kiss: Press a white chocolate Hershey’s Kiss or a small dollop of cream cheese frosting into the center of each cookie right after they come out of the oven.
- Peppermint Red Velvet: Add ½ teaspoon of peppermint extract to the dough and roll the dough balls in a mixture of powdered sugar and crushed candy canes.
- Chocolate Chip Red Velvet: Fold ½ cup of white chocolate chips into the dough for added texture and flavor contrast.
Notes
If your Red Velvet Crinkle Cookies aren’t cracking enough, your baking powder may be old. Test it by stirring ½ teaspoon into ¼ cup of hot water it should bubble vigorously. Also, ensure your dough is properly chilled. If the powdered sugar seems to be dissolving into the dough, your dough balls may be too warm; pop them in the fridge for 10 minutes before re-coating.
RED VELVET CRINKLE COOKIES FAQS
Can I make these cookies without food coloring?
Absolutely! They will be a rich, chocolatey brown and will taste just as delicious. You can call them “Chocolate Crinkle Cookies” instead. The iconic red color is for show, but the flavor comes from the cocoa and vanilla.
Why did my cookies turn out cakey and not chewy?
A cakey texture usually means the dough was over-mixed once the flour was added, or too much flour was used (be sure to spoon and level). Over-baking can also lead to a drier, cake-like texture. For fudgy centers, pull them out while the centers still look soft.
Can I use a cake mix to make Red Velvet Crinkle Cookies?
Yes, it’s a popular shortcut. Use one box of red velvet cake mix, 2 large eggs, and ½ cup of oil. Mix, chill, roll in powdered sugar, and bake at 350°F for 8-10 minutes. The texture will be slightly different but still tasty.
CONCLUSION
In the end, these Red Velvet Crinkle Cookies are more than just a cookie; they’re a bite-sized celebration. They embody the joy of baking with their stunning appearance, rich flavor, and wonderfully chewy texture. I hope this recipe brings a pop of color and a lot of happiness to your kitchen. They’re proof that the simplest techniques can yield the most spectacular results. Now, go chill that dough and get ready to bake a batch of pure, edible cheer.