Red Velvet Crinkle Cookies are soft, chewy treats with a beautiful deep red color that really catch your eye. They have just the right touch of cocoa flavor, mixed with a sweet vanilla twist, and are covered in powdered sugar that cracks perfectly when baked. Their slightly crispy outside and tender inside make them a delightful cookie to enjoy any time.
I love making these cookies when I want to add a bit of festive fun to the kitchen. The way the powdered sugar cracks and creates those signature crinkles always brings a smile to my face, and I find it so satisfying to see how each cookie turns out a little different but just as delicious. Plus, the red velvet flavor feels special without being too complicated to bake.
These cookies are great for sharing with friends and family because they bring a warm, homemade touch to any gathering. I like to serve them with a glass of cold milk or a hot cup of tea to balance their sweetness. Making a batch of Red Velvet Crinkle Cookies always feels like a cozy little celebration in my day, and I bet you’ll feel the same way!
Key Ingredients & Substitutions
All-purpose flour: This gives structure to the cookies. If you want a gluten-free option, try a 1-to-1 gluten-free baking flour blend.
Cocoa powder: Unsweetened cocoa adds that subtle chocolate flavor. You can substitute with Dutch-process cocoa for a smoother taste but reduce baking soda by a bit.
Butter: Unsalted butter works best for taste and control of salt. If you prefer, use salted butter but skip adding extra salt.
Red food coloring: This gives the classic red velvet look. Gel food coloring is more concentrated and less likely to thin your dough than liquid.
White vinegar and baking soda: These react to help the cookies rise and stay tender. Don’t skip them—they are key to the texture.
Powdered sugar: Rolling the dough in powdered sugar creates the crackled look. Use a generous coating for the best effect.
How Do I Get Those Perfect Crinkles and Soft Texture?
Getting the crinkles and soft center is all about chilling and rolling!
- Chill the dough for at least an hour—this stops the cookies from spreading too much and helps with the crackle effect.
- Roll the dough balls well in powdered sugar, covering completely. This sugar cracks open during baking to create the classic look.
- Bake at 350°F and watch closely. Cookies set first at the edges while still soft inside, causing cracks to form on top.
- Let cookies cool on the pan a bit before moving them. They firm up as they cool, keeping a soft inside and crackled top.
Following these steps will give you beautiful, soft, and eye-catching red velvet crinkle cookies every time!
Equipment You’ll Need
- Mixing bowls – a large one for wet ingredients and a medium one for dry; makes mixing easy and organized.
- Electric mixer or hand mixer – helps cream butter and sugar until fluffy, saving you time and effort.
- Measuring cups and spoons – for accurate ingredient amounts so cookies turn out just right.
- Baking sheets – a flat, sturdy surface to bake your cookies evenly.
- Parchment paper or silicone baking mat – prevents cookies from sticking and makes cleanup quick.
- Spoon or cookie scoop – for scooping uniform dough balls that bake evenly.
- Wire cooling rack – lets cookies cool fully without getting soggy on the bottom.
Flavor Variations & Add-Ins
- Add 1/2 cup white chocolate chips for a sweet contrast that melts inside the cookies.
- Mix in 1/3 cup chopped pecans or walnuts to add crunch and a toasty flavor.
- Try swapping red food coloring with natural beet juice powder for a natural twist and mild earthiness.
- Stir in 1/2 teaspoon instant espresso powder to deepen the chocolate flavor without tasting like coffee.
How to Make Red Velvet Crinkle Cookies
Ingredients You’ll Need:
- 1 1/4 cups all-purpose flour
- 1/4 cup unsweetened cocoa powder
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 tablespoon red food coloring (liquid or gel)
- 1/2 teaspoon white vinegar
- 1/2 teaspoon baking soda
- 3/4 cup powdered sugar (for rolling)
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare, plus 1 hour of chilling time to help the dough set. Baking will take 10-12 minutes per batch. So, plan for roughly 1 hour and 30 minutes from start to finish, including cooling time.
Step-by-Step Instructions:
1. Mix Dry Ingredients:
In a medium bowl, whisk together the flour, cocoa powder, baking powder, and salt until everything is well combined. Set this aside for now.
2. Cream Butter and Sugar:
In a large bowl, use an electric mixer to cream the softened butter and granulated sugar until it’s light and fluffy, which usually takes about 3 minutes.
3. Add Wet Ingredients:
Add the egg, vanilla extract, and red food coloring to the butter mixture. Mix everything until it’s fully blended and smooth.
4. Combine Baking Soda and Vinegar:
In a small cup, mix the white vinegar and baking soda together, then add this fizzing mixture into the wet ingredients. Stir well to help the cookies rise and get their soft texture.
5. Make the Dough:
Gradually add the dry ingredient mixture into the wet mixture. Stir until you have a smooth dough that isn’t too sticky.
6. Chill the Dough:
Cover the dough with plastic wrap and place it in the fridge for at least one hour. This will make the dough easier to handle and help your cookies keep their shape.
7. Prepare to Bake:
Preheat your oven to 350°F (175°C), and line baking sheets with parchment paper so the cookies don’t stick.
8. Shape and Coat Cookies:
Put the powdered sugar in a shallow bowl. Scoop tablespoon-sized pieces of dough, roll each into a ball, then roll it generously in the powdered sugar to coat well.
9. Bake the Cookies:
Place the coated balls on the baking sheets about 2 inches apart, giving them room to spread. Bake for 10-12 minutes until you see the beautiful crackled pattern forming and the edges are set.
10. Cool and Enjoy:
Let the cookies cool on the baking sheet for 5 minutes to firm up, then move them to a wire rack to cool completely. Serve and enjoy your soft, delicious Red Velvet Crinkle Cookies!
Can I Use Gel Food Coloring Instead of Liquid?
Yes! Gel food coloring works great and is actually preferred because it adds vibrant color without thinning the dough. Just use the same amount or slightly less than liquid coloring.
Can I Make the Dough Ahead of Time?
Absolutely! You can prepare the dough, cover it tightly, and refrigerate it for up to 24 hours. Just let it sit at room temperature for about 10 minutes before rolling and baking.
How Should I Store Leftover Cookies?
Store baked 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 2 months and thaw at room temperature before serving.
What Can I Substitute for White Vinegar?
If you don’t have white vinegar, you can use lemon juice as a substitute in equal amounts. It also reacts with the baking soda to help the cookies rise and stay soft.
