Red Velvet Crinkle Cookies are soft, chewy treats with a beautiful deep red color and a dusting of powdered sugar that cracks as they bake, revealing their moist insides. These cookies catch the eye with their snowy white cracks contrasting against the rich red dough, making them perfect for festive occasions or anytime you want a sweet pick-me-up.
I love making these cookies because they bring a bit of that classic red velvet cake flavor into an easy-to-handle cookie form. The gentle hint of cocoa combined with just the right amount of sweetness makes them irresistible. Plus, the crinkly powdered sugar top adds such a fun texture and look that always gets people asking for the recipe!
Whenever I bake Red Velvet Crinkle Cookies, I like to share them with friends and family—they’re great for sharing because they look so pretty and taste amazing. They’re especially fun to make around holidays or for parties since they bring that special red color and cozy feeling without any fuss. I find that enjoying them with a glass of cold milk or a cup of coffee makes the moment even sweeter.
Key Ingredients & Substitutions for Red Velvet Crinkle Cookies
All-purpose flour: This provides structure. You can swap half with whole wheat flour for a nuttier flavor, though cookies may be a bit denser.
Cocoa powder: Unsweetened cocoa adds mild chocolate flavor. Dutch-processed cocoa works too but reduces acidity needed here.
Butter: Use unsalted, softened butter for tenderness. You can try margarine or coconut oil, but texture slightly changes.
Red food coloring: It gives the signature red hue. If you want a natural option, try beet juice powder, but color may be less intense.
Buttermilk & vinegar: Together they react with baking soda to help cookies rise and stay soft. If you don’t have buttermilk, mix milk with a bit of lemon juice or vinegar.
Powdered sugar (for rolling): This creates the white crackle effect. Don’t substitute with granulated sugar here, or you won’t get the signature look.
How Do You Get Those Perfect Crinkles on Red Velvet Cookies?
The crinkle effect happens when the cookie dough spreads and cracks during baking, showing powdered sugar underneath. Here’s what helps:
- Chill the dough: Letting the dough firm up in the fridge for a couple of hours prevents spreading too fast and helps cracks form.
- Roll in powdered sugar thoroughly: Use plenty of powdered sugar on each dough ball. This thick coating cracks visibly as cookies bake.
- Don’t overbake: Baking just until cookies set (about 10-12 minutes) keeps them soft inside and helps crinkles stay distinct.
- Space dough balls well: Leaving room between cookies lets them spread properly without merging into each other.
Following these tips gives you those eye-catching cracks and soft texture that make Red Velvet Crinkle Cookies so delightful.
Equipment You’ll Need
- Mixing bowls – a large one for the dough and a smaller one for dry ingredients keep things organized.
- Electric mixer or hand mixer – makes creaming butter and sugar quick and smooth.
- Sifter or fine mesh strainer – helps mix dry ingredients evenly and remove lumps.
- Baking sheet – a flat, sturdy tray for even baking and spacing cookies properly.
- Parchment paper or silicone baking mat – prevents sticking and helps with easy cleanup.
- Spoon or cookie scoop – to portion dough evenly for consistent cookie size.
- Wire cooling rack – lets cookies cool evenly without becoming soggy underneath.
Flavor Variations & Add-Ins
- White chocolate chips – add a sweet, creamy pop that pairs well with red velvet’s cocoa flavor.
- Chopped pecans or walnuts – toss a handful into the dough for extra crunch and nuttiness.
- Swap cocoa powder for a teaspoon of espresso powder – it deepens the chocolate flavor without tasting like coffee.
- Add cream cheese frosting drizzle – a classic touch that doubles the richness when cookies are cooled.
How to Make Red Velvet Crinkle Cookies
Ingredients You’ll Need:
- 1 ¾ cups all-purpose flour
- 2 tablespoons unsweetened cocoa powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 2 tablespoons buttermilk
- 1 tablespoon red food coloring
- ½ teaspoon white vinegar
- 1 cup powdered sugar (for rolling)
How Much Time Will You Need?
This recipe takes about 15 minutes of active prep time, plus 2 hours of chilling time for the dough. Baking only takes 10-12 minutes per batch. Plan ahead to allow the dough to chill well — this helps the cookies have that perfect texture and shape.
Step-by-Step Instructions:
1. Mix the Dry Ingredients:
In a medium bowl, sift together the flour, cocoa powder, baking soda, and salt. This ensures the dry ingredients are evenly combined and lump-free. Set this aside for later.
2. Cream Butter and Sugar:
In a large bowl, use an electric mixer to beat the softened butter and granulated sugar together until the mixture is light and fluffy. This usually takes a few minutes and makes the cookies tender.
3. Add Wet Ingredients:
Beat in the egg, vanilla extract, red food coloring, and white vinegar until everything is blended well and the dough has a bright red color.
4. Combine Wet and Dry Ingredients:
Gradually add the dry ingredient mixture to the wet mixture in parts, alternating with the buttermilk. Mix gently until the dough comes together and is thick. Be careful not to overmix.
5. Chill the Dough:
Cover the bowl tightly with plastic wrap and refrigerate the dough for at least 2 hours, or until firm. Chilling helps control spreading during baking and improves the texture.
6. Preheat and Prepare to Bake:
Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper to prevent sticking.
7. Roll and Coat the Dough Balls:
Place the powdered sugar in a shallow bowl. Scoop tablespoon-sized portions of dough, roll into balls, then roll each ball thoroughly in powdered sugar until fully coated.
8. Bake:
Place the sugar-coated dough balls on the baking sheet, spacing them about 2 inches apart. Bake for 10-12 minutes, until the cookies crackle and form beautiful crinkles on top.
9. Cool and Enjoy:
Remove the cookies from the oven and let them cool on the baking sheet for 5 minutes to firm up. Then transfer to a wire rack to cool completely before serving.
Enjoy your soft, chewy Red Velvet Crinkle Cookies with their signature crackled powdered sugar tops!
Can I Use Frozen Dough for These Cookies?
Yes! You can freeze the dough after shaping it into balls but before rolling in powdered sugar. Thaw them in the fridge overnight, then roll in powdered sugar and bake as usual.
What Can I Substitute for Buttermilk?
If you don’t have buttermilk, mix 2 tablespoons of lemon juice or white vinegar with enough milk to make ½ cup total. Let it sit for 5 minutes before using—it works great as a substitute!
How Should I Store Leftover Cookies?
Store cooled cookies in an airtight container at room temperature for up to 4 days. For longer storage, freeze them in a sealed bag for up to 3 months, then thaw at room temperature before enjoying.
Can I Make These Cookies Without Red Food Coloring?
Yes, but the classic red velvet look will be missing. You can use natural alternatives like beet powder or juice, though the color may be less vibrant. The flavor will still be delicious!
