Red Velvet Crinkle Cookies are a fun and festive treat that bring together the rich, chocolatey flavor of red velvet cake with a soft, chewy cookie texture. These cookies are covered in powdered sugar that cracks beautifully as they bake, giving them that classic crinkle look that’s as delightful to see as they are to eat.
I love making these cookies during the holidays or special occasions because their bright red color instantly lifts everyone’s spirits. One of my favorite things about them is how the cream cheese adds a subtle tang that perfectly balances the sweetness. I always find it hard to eat just one — the soft middle and slightly crisp edges make these cookies seriously addictive!
I like to serve Red Velvet Crinkle Cookies with a glass of cold milk or a warm cup of coffee for a cozy snack or dessert. They’re also wonderful to share with friends and family, especially when wrapped up in a pretty box or tin. These cookies are a simple way to add a little handmade love to any celebration or just brighten up an ordinary day.
Key Ingredients & Substitutions
Flour & Cocoa Powder: All-purpose flour gives the cookies structure while cocoa powder adds that subtle chocolate flavor. You can try a gluten-free flour blend if needed, though texture might change a bit.
Butter: Using softened unsalted butter helps create a tender texture. If you want a dairy-free option, try vegan butter or coconut oil, but results may vary.
Red Food Coloring: This gives the cookie its iconic red color. Gel food coloring tends to give a more vibrant color with less liquid added. Beet powder or natural red coloring can work but may alter flavor slightly.
Buttermilk & Vinegar: These add acidity to balance sweetness and react with baking soda for rise. If you don’t have buttermilk, mix ½ cup milk with 1 teaspoon vinegar and let sit 5 minutes to sour.
Powdered Sugar: Rolling cookies in powdered sugar creates the signature crackled look and a sweet outer coating. Don’t skip this step for the best effect.
How Do You Get That Perfect Crinkled Look on Red Velvet Cookies?
The secret to the fun crackled surface lies in two key steps:
- Chill the dough before baking. Cold dough spreads less and holds the shape better during baking. This helps the outer layer crack without flattening out.
- Roll the dough balls generously in powdered sugar. The outer sugar layer dries out during baking and cracks as the cookie expands, creating those charming crinkles.
To make sure your cracks show well, don’t skimp on the powdered sugar, and try not to let the dough get too warm before baking. Baking just until edges are set, yet centers remain soft, will keep cookies chewy with pretty cracks on top.
Equipment You’ll Need
- Mixing bowls – for combining dry and wet ingredients separately, making the process neater and easier.
- Electric mixer or hand mixer – helps cream butter and sugar until fluffy, which is key for light cookies.
- Measuring cups and spoons – to get accurate ingredient amounts for consistent results.
- Spoon or cookie scoop – makes portioning dough into even balls quick and mess-free.
- Baking sheets – use sturdy, rimmed sheets for even baking without spills.
- Parchment paper or silicone baking mats – prevents cookies from sticking and helps with easy cleanup.
- Wire cooling rack – lets cookies cool evenly and keeps bottoms from getting soggy.
Flavor Variations & Add-Ins
- Add mini white chocolate chips to the dough for a sweet, creamy contrast to the cocoa flavor.
- Mix in chopped pecans or walnuts for a pleasant crunch and nutty note.
- Replace red food coloring with beet powder for a natural coloring option with a mild earthiness.
- Stir in a teaspoon of orange zest to add a fresh, citrusy twist that brightens the rich flavor.
How to Make Red Velvet Crinkle Cookies?
Ingredients You’ll Need:
- 2 ½ cups all-purpose flour
- 2 tablespoons unsweetened cocoa powder
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup (1 stick) unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 tablespoon red food coloring (liquid or gel)
- 1 teaspoon white vinegar
- ½ cup buttermilk
- 1 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, and about 10-12 minutes to bake. Total time is around 1 hour and 30 minutes, including cooling time.
Step-by-Step Instructions:
1. Prepare and Mix Dry Ingredients:
Start by preheating your oven to 350°F (175°C). Line your baking sheets with parchment paper or silicone mats to prevent sticking. In a medium bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt until well combined.
2. Cream Butter and Sugar:
In a large bowl, beat the softened butter and granulated sugar together using an electric mixer on medium speed. Continue until the mixture is light and fluffy, which should take about 3 minutes.
3. Add Wet Ingredients:
Add the egg, vanilla extract, red food coloring, and white vinegar to the butter and sugar mixture. Beat everything together until fully combined and smooth.
4. Combine Wet and Dry Mixtures:
Gradually add the dry ingredients and buttermilk to the wet mixture, alternating between them. Begin and end with the dry ingredients. Mix carefully until just combined, avoiding overmixing to keep the cookies tender.
5. Chill the Dough:
Cover the dough and chill it in the refrigerator for at least 1 hour. Chilling helps the dough firm up so the cookies won’t spread too much when baked.
6. Shape and Sugar the Cookies:
Scoop rounded tablespoons of the chilled dough and roll each scoop into a ball. Generously roll each ball in powdered sugar until it is fully covered. This will create the classic crinkle effect.
7. Bake the Cookies:
Place the sugar-coated dough balls about 2 inches apart on the prepared baking sheets. Bake them for 10–12 minutes, or until the edges are set but the centers remain soft. You’ll notice the cracked, crinkled surfaces forming.
8. Cool and Enjoy:
Allow the cookies to cool on the baking sheets for about 5 minutes before transferring them to wire racks to cool completely. Enjoy these soft, fudgy red velvet crinkle cookies with a cup of coffee, tea, or milk!
Can I Use Gel Food Coloring Instead of Liquid?
Yes! Gel food coloring works great and gives a more vibrant red color without thinning the dough. Just use about half the amount of gel as liquid recommended.
Can I Make the Dough Ahead of Time?
Absolutely! You can prepare the dough, refrigerate it overnight, and bake the cookies the next day. Just let the dough soften slightly at room temperature before rolling and baking.
How Should I Store Leftover Cookies?
Store leftovers in an airtight container at room temperature for up to 3-4 days. To keep them soft, add a slice of bread to the container to maintain moisture.
Can I Freeze Red Velvet Crinkle Cookies?
Yes, you can freeze baked cookies in a sealed container or freezer bag for up to 3 months. Thaw at room temperature before serving for the best texture and flavor.