Red Velvet Crinkle Cookies are soft, chewy cookies with a light cocoa flavor, a bright red color, and a snowy powdered sugar coating. As they bake, the cookies spread and crack on top, creating that pretty crinkle look.
These cookies are great for Christmas, Valentine’s Day, cookie swaps, bake sales, or any time you want a fun homemade treat. They look special, but the steps are simple enough for beginner bakers.
Why You Will Love This Recipe
Soft and chewy: The centers stay tender while the outside has a light sugar coating.
Pretty for holidays: The red cookie color and white crinkle top look festive.
Easy ingredients: You only need basic baking staples plus red food coloring.
Great for sharing: These cookies pack well for parties, gifts, and dessert trays.
Equipment Needed
Mixing bowls
Hand mixer or stand mixer
Measuring cups and spoons
Rubber spatula
Baking sheets
Parchment paper
Cookie scoop or spoon
Small bowls for rolling sugar
Wire cooling rack
Ingredients List
For the Cookies
1 1/2 cups all-purpose flour
1/4 cup unsweetened cocoa powder
1 teaspoon baking powder
1/4 teaspoon salt
1/2 cup unsalted butter, softened
3/4 cup granulated sugar
1/4 cup light brown sugar, packed
2 large eggs
1 tablespoon red food coloring
1 teaspoon vanilla extract
1 teaspoon white vinegar
For Rolling
1/2 cup granulated sugar
1 cup powdered sugar
Timing & Servings
Prep Time: 20 minutes
Cook Time: 10 minutes
Chill Time: 1 hour
Total Time: 1 hour 30 minutes
Servings: 24 cookies
How to Make Red Velvet Crinkle Cookies Step by Step
Step 1: Mix the dry ingredients
In a medium bowl, whisk together the flour, cocoa powder, baking powder, and salt. Set aside.
Step 2: Cream the butter and sugars
In a large bowl, beat the softened butter, granulated sugar, and brown sugar until smooth and creamy.
Step 3: Add the eggs and flavoring
Beat in the eggs one at a time. Add the red food coloring, vanilla extract, and white vinegar. Mix until the color is even.
Step 4: Add the dry ingredients
Add the flour mixture to the wet mixture. Mix on low speed until just combined. The dough will be soft and slightly sticky.
Step 5: Chill the dough
Cover the bowl and refrigerate the dough for at least 1 hour. This helps the cookies hold their shape and makes rolling easier.
Step 6: Prepare the oven
Preheat the oven to 350°F. Line baking sheets with parchment paper.
Step 7: Roll the cookie dough
Scoop the chilled dough into 1 1/2 tablespoon-size balls. Roll each ball first in granulated sugar, then generously in powdered sugar.
Step 8: Bake the cookies
Place the cookie dough balls about 2 inches apart on the prepared baking sheets. Bake for 9 to 11 minutes, until the edges are set and the centers still look slightly soft.
Step 9: Cool before serving
Let the cookies cool on the baking sheet for 5 minutes, then move them to a wire rack to cool completely.
Tips for the Best Red Velvet Crinkle Cookies
- Chill the dough before baking. If the dough is too warm, the cookies may spread too much.
- Roll the cookies in granulated sugar before powdered sugar. This helps the white coating stay brighter after baking.
- Use enough powdered sugar. A thick coating gives the cookies a better crinkle look.
- Do not overbake. The cookies should look set around the edges but still soft in the middle.
- Use gel food coloring if you want a deeper red color without adding too much liquid.
- Let the cookies cool on the baking sheet for a few minutes so they can finish setting.
Variations to Try
Cream cheese chips: Add 1/2 cup cream cheese baking chips or white chocolate chips.
White chocolate drizzle: Drizzle cooled cookies with melted white chocolate.
Mini cookie version: Make smaller dough balls and bake for 7 to 8 minutes.
Extra cocoa flavor: Add 1 extra tablespoon cocoa powder for a slightly deeper chocolate taste.
Holiday style: Add red, pink, or white sprinkles after baking while the cookies are still slightly warm.
Serving Suggestions
Serve Red Velvet Crinkle Cookies with milk, coffee, hot chocolate, or tea.
They also look nice on a dessert tray with sugar cookies, brownies, chocolate chip cookies, or chocolate-covered strawberries.
For a simple party dessert, serve them with vanilla ice cream or a small bowl of whipped cream and fresh berries.
Make-Ahead, Storage, and Reheating
You can make the dough ahead and refrigerate it for up to 2 days. Let it sit at room temperature for 10 to 15 minutes if it becomes too firm to scoop.
Store baked cookies in an airtight container at room temperature for up to 4 days.
To freeze the dough, scoop it into balls and freeze without the sugar coating. When ready to bake, thaw slightly, roll in both sugars, and bake as directed.
Baked cookies can also be frozen for up to 2 months. Thaw at room temperature before serving.
Reheating is not needed, but you can microwave one cookie for 5 to 8 seconds if you like it slightly warm.
Nutritional Facts
Calories: 145
Fat: 6g
Carbs: 22g
Protein: 2g
Sugar: 15g
Sodium: 60mg
Red Velvet Crinkle Cookies
Equipment
- Mixing Bowls
- Hand mixer or stand mixer
- Measuring Cups and Spoons
- Rubber spatula
- Baking sheets
- Parchment paper
- Cookie scoop or spoon
- Small bowls for rolling sugar
- Wire cooling rack
Ingredients
For the Cookies
- 1 1/2 cups all-purpose flour
- 1/4 cup unsweetened cocoa powder
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup unsalted butter softened
- 3/4 cup granulated sugar
- 1/4 cup light brown sugar packed
- 2 large eggs
- 1 tablespoon red food coloring
- 1 teaspoon vanilla extract
- 1 teaspoon white vinegar
For Rolling
- 1/2 cup granulated sugar
- 1 cup powdered sugar
Instructions
Step 1: Mix the dry ingredients
- In a medium bowl, whisk together the flour, cocoa powder, baking powder, and salt. Set aside.
Step 2: Cream the butter and sugars
- In a large bowl, beat the softened butter, granulated sugar, and brown sugar until smooth and creamy.
Step 3: Add the eggs and flavoring
- Beat in the eggs one at a time. Add the red food coloring, vanilla extract, and white vinegar. Mix until the color is even.
Step 4: Add the dry ingredients
- Add the flour mixture to the wet mixture. Mix on low speed until just combined. The dough will be soft and slightly sticky.
Step 5: Chill the dough
- Cover the bowl and refrigerate the dough for at least 1 hour. This helps the cookies hold their shape and makes rolling easier.
Step 6: Prepare the oven
- Preheat the oven to 350°F. Line baking sheets with parchment paper.
Step 7: Roll the cookie dough
- Scoop the chilled dough into 1 1/2 tablespoon-size balls. Roll each ball first in granulated sugar, then generously in powdered sugar.
Step 8: Bake the cookies
- Place the cookie dough balls about 2 inches apart on the prepared baking sheets. Bake for 9 to 11 minutes, until the edges are set and the centers still look slightly soft.
Step 9: Cool before serving
- Let the cookies cool on the baking sheet for 5 minutes, then move them to a wire rack to cool completely.
FAQs
Why did my crinkle cookies not crack?
The dough may not have been chilled enough, or the powdered sugar coating may have been too thin. Chill the dough and coat each cookie well.
Can I make these without red food coloring?
Yes. The cookies will taste the same, but they will look more like chocolate crinkle cookies.
Can I use natural cocoa powder?
Yes. Natural unsweetened cocoa powder works well in this recipe.
Why are my cookies dry?
They may have baked too long. Pull them from the oven when the edges are set and the centers still look soft.
Conclusion
Red Velvet Crinkle Cookies are soft, pretty, and easy to make with simple baking ingredients. The powdered sugar coating gives them a fun cracked look, while the red velvet flavor makes them great for holidays, parties, and homemade cookie boxes.