Red Velvet Crinkle Cookies are a fun and festive treat, bursting with that classic deep red color and a soft, fudgy texture. The powdered sugar coating gives them a lovely crinkled look, making them just as pretty as they are tasty. These cookies combine the rich flavor of cocoa with a hint of vanilla, making each bite a little piece of happiness.
I love making these cookies around the holidays or any time I want to bring a smile to someone’s face. They’re simple to mix up, and the crinkles popping through the snowy sugar layer never fail to impress. I usually chill the dough a bit first because it helps the cookies hold their shape better and makes them easier to handle.
These cookies are perfect with a glass of cold milk or a warm cup of coffee, and they’re great for sharing with friends and family. I always find that they disappear quickly, which just means I get to bake them again soon. If you’re looking for a cookie that’s both charming and delicious, these red velvet crinkle cookies are a sure winner in my book!
Key Ingredients & Substitutions
All-purpose flour: This gives the cookies structure. You can swap with a gluten-free blend if needed, but check for 1:1 replacement to keep the texture right.
Cocoa powder: Unsweetened cocoa adds that subtle chocolate flavor. Dutch-processed cocoa works well too and may give a richer taste.
Butter: Softened unsalted butter keeps the cookies tender. You can use salted butter but skip extra salt in the recipe.
Red food coloring: Gel works best for vibrant color without changing dough texture. If you prefer, natural beet juice can be a milder, natural alternative.
Vinegar: Helps activate the baking soda or powder and gives that classic tangy red velvet flavor. White vinegar is perfect here.
Powdered sugar: Coating the dough balls in powdered sugar is key to the crinkle effect and adds sweetness without graininess.
How Do You Get Those Beautiful Crinkles and Soft Cookies?
The secret is in both chilling and coating the dough well. Here’s what works for me:
- Chill the dough: At least 1 hour in the fridge keeps the dough firm, which helps the cookie hold shape and crack nicely while baking.
- Coat generously: Roll each dough ball thoroughly in powdered sugar until fully covered. This contrast highlights the cracks.
- Don’t overbake: Bake just until the cookies puff and crack—usually 10-12 minutes. This keeps the inside soft and tender.
- Cool on the baking sheet: Let them rest a few minutes after baking so they set up without breaking apart.
Following these tips will give you that classic look with soft, melt-in-your-mouth texture every time.
Equipment You’ll Need
- Mixing bowls – one for wet ingredients and one for dry keeps things organized and easy to combine.
- Electric mixer or hand whisk – makes creaming butter and sugar quick and smooth.
- Measuring cups and spoons – accurate measuring helps the cookies turn out perfect every time.
- Baking sheet – a flat, rimmed tray is great to bake cookies evenly without spills.
- Parchment paper or silicone mat – prevents sticking and makes cleanup much easier.
- Spoon or cookie scoop – helps portion dough evenly for uniform cookies.
- Wire cooling rack – lets cookies cool evenly without getting soggy on the bottom.
Flavor Variations & Add-Ins
- Swap cocoa powder with melted white chocolate for a twist on the classic red velvet flavor.
- Add white chocolate chips or chunks for extra creamy sweetness inside the cookie.
- Mix in chopped nuts like pecans or walnuts for a crunchy bite and nutty flavor.
- Try a dash of cinnamon or espresso powder in the dough to deepen the chocolate notes.
How to Make Red Velvet Crinkle Cookies
Ingredients You’ll Need:
Dry Ingredients:
- 1 ½ cups all-purpose flour
- 2 tablespoons unsweetened cocoa powder
- ½ teaspoon baking powder
- ¼ teaspoon salt
Wet Ingredients:
- ½ cup unsalted butter, softened
- ¾ cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 tablespoon red food coloring (liquid or gel)
- ½ teaspoon white vinegar
Coating:
- ½ cup powdered sugar (for rolling)
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare, plus at least 1 hour to chill the dough. Baking takes about 10-12 minutes per batch, and a little cooling time after baking. All in all, plan for about 1 hour and 30 minutes from start to finish.
Step-by-Step Instructions:
1. Mix Dry Ingredients:
In a medium bowl, whisk together the flour, cocoa powder, baking powder, and salt. Set this aside — this is your dry mix.
2. Cream Butter and Sugar:
In a large bowl, beat the softened butter and granulated sugar until the mixture is light and fluffy. This usually takes a few minutes with an electric mixer.
3. Add Wet Ingredients:
Beat in the egg, vanilla extract, red food coloring, and white vinegar to the butter and sugar mixture until everything is smooth and fully combined.
4. Combine Dry and Wet Mixtures:
Gradually add the dry ingredients to the wet ingredients. Mix just until combined — don’t overmix! Then, cover the dough and chill it in the refrigerator for at least 1 hour. Chilling helps the cookies hold their shape and develop their crinkle texture.
5. Prepare for Baking:
Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper to keep the cookies from sticking.
6. Shape and Coat Cookies:
Scoop tablespoon-sized portions of dough and roll them into balls. Roll each ball thoroughly in powdered sugar until fully coated. The powdered sugar coating will create the beautiful crinkles during baking.
7. Bake the Cookies:
Place the coated dough balls onto the baking sheet, spacing them about 2 inches apart. Bake for 10-12 minutes or until the cookies have puffed up and the crinkled pattern appears on top.
8. Cool and Enjoy:
Remove the cookies from the oven and let them cool on the baking sheet for about 5 minutes. Then transfer them to a wire rack to cool completely. This helps them set and stay soft inside.
Enjoy your soft, tender red velvet crinkle cookies with their classic cracked sugar tops!
Can I Use Frozen Dough for These Cookies?
Yes! You can freeze the dough balls after shaping them but before coating with powdered sugar. When ready to bake, thaw them in the fridge overnight, then roll in powdered sugar and bake as usual.
What Can I Substitute for Red Food Coloring?
If you prefer natural options, beet juice or powdered beetroot work well to give a reddish hue. Keep in mind the color may be less vibrant than artificial food coloring.
How Should I Store Leftover Cookies?
Store your red velvet crinkle cookies in an airtight container at room temperature for up to 4 days. For longer storage, freeze them in a sealed container for up to 3 months.
Can I Make the Dough Ahead of Time?
Absolutely! The dough can be made up to 24 hours in advance and kept in the fridge. Just bring it to room temperature for about 15 minutes before rolling and coating with powdered sugar.
