Red Velvet Crinkle Cookie

Wanna bake something pretty and delicious? These Red Velvet Crinkle Cookies are the answer. They’re soft, fudgy, and dusted in sweet magic.

We made them for a holiday party once—and they were the first to go. That rich cocoa flavor with a hint of tang? So good. And those crinkles? Pure cookie joy.

They’re festive, easy to make, and look like they came from a bakery. Perfect for gifting, sharing, or sneaking one with your coffee.

Let’s bake a batch! Grab a bowl, some red food coloring, and let’s get that oven warm. These cookies are gonna steal the show.

Why You’ll Love This Recipe

• Classic Look: That snowy white sugar and deep red cookie contrast beautifully. You get a bakery-style finish with zero decorating required.
• Soft and Fudgy Inside: The cookies stay tender thanks to just the right amount of butter, eggs, and cocoa. No dry or cakey texture here.
• Easy to Make Ahead: Chill the dough for better flavor and texture. You can also freeze the dough balls to bake later when the craving hits.
• Crowd-Pleaser: Whether it’s for a bake sale, holiday tin, or weeknight dessert, people always reach for these.

What You Need to Know Before You Start

Prep Time & Bake Time:
Prep Time: 20 minutes
Chill Time: 30 minutes
Bake Time: 10–12 minutes
Total Time: About 1 hour, start to finish.

Yield:
This batch makes about 24 cookies, depending on the size you scoop. They’re medium-sized—great for gifting or stacking on a dessert plate.

Skill Level:
Very beginner-friendly. No fancy tools or steps. If you can stir and scoop, you’re good to go. Even better if you have kids who like helping—they’ll love rolling the dough in powdered sugar.

Pro Tip:
Don’t skip the chilling step. Chilling helps prevent spreading and keeps that thick, crackled shape. If the dough is too soft, the cookies flatten too much and lose their crinkles.

Required Kitchen Tools

Here’s what you’ll need to make these cookies go smoothly:

• Mixing bowls – one for dry, one for wet.
• Hand or stand mixer – for creaming the butter and sugar.
• Rubber spatula – for folding in the flour without overmixing.
• Whisk – for blending dry ingredients evenly.
• Cookie scoop or tablespoon – for portioning dough evenly.
• Baking sheets + parchment paper – to keep cookies from sticking.
• Wire cooling rack – helps cookies cool evenly without overbaking.

Optional but helpful:

• Kitchen scale – if you want super consistent cookie sizes.
• Sifter – for extra smooth powdered sugar coating (especially if it’s clumpy).

Ingredients for Red Velvet Crinkle Cookies

Let’s break down the ingredients you’ll need and why they matter:

• All-purpose flour (1½ cups): This is the main structure of the cookie.
• Unsweetened cocoa powder (½ cup): Gives a hint of chocolate flavor. Red velvet is mild—not as chocolatey as brownies.
• Baking powder (1 tsp): Helps the cookies rise slightly and puff up for that soft, chewy center.
• Salt (¼ tsp): Just a little to balance the sweetness and bring out flavor.
• Unsalted butter (½ cup, softened): Adds richness and helps the cookie stay tender. Make sure it’s soft—not melted.
• Granulated sugar (1 cup): Sweetens and helps with texture and browning.
• Eggs (2 large): Add structure and help bind the dough. Room temperature works best for even mixing.
• Vanilla extract (1 tsp): Adds that warm background flavor that makes cookies feel homemade.
• Red food coloring (1 tbsp or more): Gives the signature look. You can use less if you prefer a softer color.
• Powdered sugar (for rolling): This is the secret to that crackled top. Coat the dough generously before baking.

Variations for Red Velvet Crinkle Cookies

Want to switch things up a little? Try one of these ideas:

• Chocolate Lovers’ Version: Add ½ cup of mini chocolate chips for extra fudgy texture.
• Pink Velvet Crinkles: Use less food coloring for a subtle, pretty pink. Great for Valentine’s Day or baby showers.
• Use Natural Dye: Replace red food coloring with beet powder or a natural red food dye for a more wholesome twist.
• Add a Hint of Spice: A small pinch of cinnamon or nutmeg can add warmth and a seasonal note.
• Gluten-Free Option: Swap in a 1:1 gluten-free flour blend. I’ve tried this with success—just make sure it has xanthan gum included.

How to Make Red Velvet Crinkle Cookies (Step-by-Step Instructions)

1. Mix the Dry Ingredients

In a medium mixing bowl, whisk together the flour, unsweetened cocoa powder, baking powder, and salt. Set this aside. This mix gives the cookies their soft structure and light chocolate flavor.

2. Cream the Butter and Sugar

In a large bowl, use a hand or stand mixer to beat the softened butter and granulated sugar on medium speed for about 2–3 minutes. The mixture should look light and fluffy. This step traps air and gives the cookies their lift.

3. Add the Eggs and Flavoring

Crack in the eggs, one at a time, beating well after each. Then add the vanilla extract and red food coloring. Mix until the color is evenly combined. The dough should be a rich red color—add a bit more coloring if it looks too pale.

4. Combine Wet and Dry

Turn the mixer to low. Slowly add the dry ingredients to the wet, mixing just until combined. Don’t overmix—stop once no streaks of flour remain. The dough will be thick and slightly sticky.

5. Chill the Dough

Cover the bowl with plastic wrap and place it in the fridge for at least 30 minutes. Chilling helps firm the dough and gives better cracks when baking.

6. Preheat the Oven

Preheat your oven to 350°F (177°C). Line two baking sheets with parchment paper. This keeps the cookies from sticking and makes cleanup easy.

7. Roll and Coat

Scoop the dough into 1 to 1.5 tablespoon-sized balls (a cookie scoop helps here). Roll each ball gently in your hands to smooth it out. Then roll it generously in powdered sugar—coat all sides well for a bright crackle.

8. Bake

Place the dough balls about 2 inches apart on the baking sheet. Bake for 10–12 minutes, or until the cookies have spread slightly and the tops are crinkled. The edges should be set, but the centers can look a little soft—that’s what keeps them chewy.

9. Cool

Let the cookies cool on the baking sheet for 5 minutes, then transfer them to a wire rack. They’ll firm up a bit more as they cool.

Serving Suggestions

These cookies are perfect for:

• Holiday trays: Their red color makes them stand out on Christmas cookie platters.
• Valentine’s Day or birthdays: Serve with milk, hot cocoa, or pack in gift bags.
• Cookie exchanges: They travel well and always get compliments.
• Everyday treats: With coffee or tea, they make a simple, sweet moment a little more special.

They look fancy but feel like comfort food.

Storing Red Velvet Crinkle Cookies

• At room temperature: Store in an airtight container for up to 5 days. Place a slice of bread in the container to keep them soft.
• In the fridge: Not recommended—it can dry them out.
• Freezing dough: You can freeze unbaked dough balls (before coating in sugar) for up to 2 months. When ready to bake, thaw slightly, roll in sugar, and bake as usual.
• Freezing baked cookies: Store in a sealed freezer bag or container for up to 1 month. Thaw at room temp before serving.

Tips and Tricks for Success

• Use softened butter, not melted. Melted butter will make the dough too wet and lead to flat cookies. Room-temperature butter gives structure and tenderness.
• Don’t skip the chill. Even 30 minutes in the fridge makes a big difference in how well the cookies crack on top. The dough should feel cool and firm to the touch before baking.
• Coat generously in powdered sugar. A light dusting won’t give you that bright, snowy crinkle effect. Roll them thoroughly right before baking.
• Don’t overbake. The cookies should look slightly underdone in the center when you take them out. They finish cooking as they cool on the tray.
• Want a brighter red color? Gel food coloring works better than liquid and doesn’t water down the dough.

Nutrition (Per 1 Cookie – Approximate)

Nutrient	Amount
Calories	130–140
Total Fat	6g
Saturated Fat	3.5g
Unsaturated Fat	2g
Cholesterol	25mg
Sodium	55mg
Total Carbs	18g
Fiber	0.5g
Sugars	10g
Protein	2g

Note: Nutrition varies slightly depending on cookie size and powdered sugar amount.

Red Velvet Crinkle Cookie FAQs

Can I make the dough ahead of time?
Yes, you can refrigerate the dough for up to 48 hours. If it’s too firm when you take it out, let it sit at room temperature for 10–15 minutes before scooping and rolling.

Can I freeze the cookies after baking?
Absolutely. Once cooled, freeze the cookies in a single layer, then transfer to an airtight container or freezer bag. They’ll stay fresh for up to a month.

Can I skip the food coloring?
Yes, but you’ll lose the signature red velvet color. The cookies will still taste good—just more like cocoa cookies with a crinkle top.

Do these taste like chocolate cookies?
They have a mild cocoa flavor—not as rich as chocolate cookies. That’s part of what makes red velvet special: a balance of vanilla, butter, and cocoa.

Why didn’t my cookies crack?
The dough might not have been chilled enough or wasn’t rolled in enough powdered sugar. Make sure to coat them thoroughly and bake them while still cool.

Conclusion

These Red Velvet Crinkle Cookies are as fun to make as they are to eat. With just a few simple ingredients and an easy process, they offer a bakery-style look and a soft, fudgy bite. Whether you’re baking for a special occasion or just want a cozy treat, these cookies are a dependable favorite you’ll want to make again and again.