Red Velvet Crinkle Cookies are soft, chewy treats with a beautiful deep red color and a dusting of powdered sugar that cracks perfectly as they bake. They taste like a blend of classic red velvet cake and a cozy cookie, with just a hint of cocoa and a tender crumb that melts in your mouth.
I love making these cookies around holidays or any time I want to impress friends with something that looks special but is super easy to whip up. The crinkle effect always makes me smile—it’s like a little surprise when you see the bright red peeking through the white powdered sugar. I find that chilling the dough for a bit before baking helps get those perfect cracks and keeps the cookies soft.
These cookies are great with a glass of milk or a cup of tea, and they’re always a hit at parties or cookie exchanges. I’ve even wrapped some up as gifts because who doesn’t love a little festive sweetness? Whenever I bake these, I’m reminded of cozy afternoons spent baking with family and the joy of sharing something homemade and delightful.
Key Ingredients & Substitutions
All-purpose flour: This gives the cookies their structure. You can swap it for gluten-free flour blends if needed, but make sure they’re meant for baking cookies for best results.
Cocoa powder: Just a small amount brings that subtle chocolate flavor essential for red velvet. Use unsweetened cocoa to avoid extra sweetness.
Butter: Softened butter helps create a tender, rich texture. If you want a dairy-free option, try plant-based butter or coconut oil, but note this can change the texture slightly.
Red food coloring: This is what gives the cookies their iconic vibrant red color. You can use natural alternatives like beet juice powder, but the color may be less intense.
Powdered sugar: Rolling the dough in powdered sugar before baking creates the beautiful crackled look. Don’t skip this step; it’s key to the cookie’s signature appearance.
How Do You Get Those Perfect Crinkles on Red Velvet Cookies?
The secret to the crackly tops lies in chilling the dough well, then rolling it generously in powdered sugar. Here’s how:
- Chill the dough for at least 2 hours so it firms up and is easier to handle.
- Roll dough balls evenly, then coat them thickly in powdered sugar. The sugar layer cracks as the cookie expands during baking.
- Bake at 350°F (175°C) until the edges set but the center stays soft—usually 10-12 minutes.
- Allow cookies to cool a bit on the baking sheet before moving. This also helps the cracks become more defined.
Following these steps helps the powdered sugar crack rather than melt away, giving you that eye-catching look and tender texture combo.
Equipment You’ll Need
- Mixing bowls – I use separate bowls for dry and wet ingredients to keep things organized and make mixing easier.
- Electric mixer or hand mixer – helps cream butter and sugar until light and fluffy for perfect cookie texture.
- Measuring cups and spoons – accurate measurements keep your cookies consistent every time.
- Baking sheets – wide, flat pans let cookies bake evenly and spread nicely.
- Parchment paper or silicone baking mats – prevent sticking and make cleanup simple.
- Cookie scoop or tablespoon – makes evenly sized cookie dough balls for uniform baking and prettier crinkles.
- Wire cooling rack – lets cookies cool evenly so they stay soft and don’t get soggy underneath.
Flavor Variations & Add-Ins
- Add white chocolate chips – their creaminess pairs wonderfully with the red velvet flavor and adds chewy pockets.
- Mix in chopped toasted pecans or walnuts – gives a nice crunch and nutty contrast to the soft cookies.
- Swap red food coloring for natural beet powder – creates a subtle earthy sweetness and natural color.
- Try a cream cheese glaze drizzle after baking – adds a tangy layer that echoes classic red velvet cake flavors.
How to Make Red Velvet Crinkle Cookies?
Ingredients You’ll Need:
- 1 ¾ cups all-purpose flour
- 2 tablespoons unsweetened cocoa powder
- 1 teaspoon baking powder
- ¼ teaspoon salt
- ½ cup unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg
- 1 tablespoon milk
- 1 teaspoon vanilla extract
- 1 tablespoon red food coloring
- ½ teaspoon white vinegar
- ½ teaspoon baking soda
- 1 cup powdered sugar (for rolling)
Time You’ll Need
This recipe takes about 15 minutes to prepare, plus 2 hours of chilling time for the dough. Baking the cookies takes another 10-12 minutes per batch. So, set aside about 2 hours and 30 minutes from start to finish to enjoy these beautiful treats.
Step-by-Step Instructions:
1. Mix Dry Ingredients:
In a medium bowl, whisk together the flour, cocoa powder, baking powder, and salt. This helps everything get evenly mixed and ready for the batter.
2. Cream Butter and Sugar:
In a large bowl, beat the softened butter and granulated sugar together until the mixture is light and fluffy. This makes your cookies nice and tender.
3. Add Wet Ingredients:
Stir in the egg, milk, vanilla extract, and red food coloring until everything is combined and has a rich red color.
4. Add Vinegar and Baking Soda:
In a small cup, mix the white vinegar and baking soda. Quickly add this to the wet ingredients and stir briefly to activate the leavening.
5. Combine Dry and Wet Ingredients:
Add the dry ingredients gradually to the wet mixture, stirring just until the dough comes together. It will be soft, so don’t overmix.
6. Chill the Dough:
Cover the dough with plastic wrap and refrigerate for at least 2 hours. This firms the dough, which helps create those perfect crinkles.
7. Prepare for Baking:
Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper for easy cleanup.
8. Shape and Sugar Coat:
Use a tablespoon to scoop the dough and roll it into balls. Then roll each ball generously in powdered sugar, coating them well.
9. Bake:
Place the sugared dough balls onto the baking sheets about 2 inches apart. Bake for 10-12 minutes, or until edges look set and tops crack to reveal the red velvet inside.
10. Cool and Enjoy:
Let the cookies cool on the baking sheets for about 5 minutes before transferring to a wire rack to cool completely. Enjoy your soft, beautiful red velvet crinkle cookies!
Can I Use Frozen Dough for Red Velvet Crinkle Cookies?
Yes! You can freeze the dough balls before rolling them in powdered sugar. Just thaw them in the fridge overnight before baking, then roll in powdered sugar and bake as usual.
How Should I Store Leftover Red Velvet Crinkle Cookies?
Store leftovers in an airtight container at room temperature for up to 4 days. You can also freeze baked cookies in a sealed container for up to 3 months. Thaw at room temperature before serving.
Can I Substitute the Red Food Coloring?
Absolutely, you can try natural alternatives like beet juice powder or natural red food coloring, but the vibrant red color may be less intense.
What If I Don’t Have Cocoa Powder?
You can omit the cocoa powder entirely for a milder red velvet flavor, but the cookies won’t have that classic subtle chocolate taste. For best results, try to include it.
