Red Velvet Crinkle Cookies are soft, chewy treats with that classic deep red color and a dusting of powdered sugar that cracks perfectly as you bite in. They blend the smooth, cocoa-infused flavor of red velvet with a sweet, tender cookie texture that’s hard to resist. Each cookie feels like a little celebration in your hands.
I love making these cookies around the holidays or whenever I want to brighten up a day with something special. The way the powdered sugar cracks as the cookies bake always makes me smile—it’s like they’re wearing a little snowy coat. Plus, they’re pretty straightforward to make, which is great when I want to keep things easy but still impressive.
My favorite way to enjoy these is with a cold glass of milk or a cup of hot tea. They’re perfect for sharing, so I often bring a batch to friends or family gatherings, where they disappear quickly. Every time I bake them, I’m reminded of how a simple cookie can bring so much joy and warmth to those around me.
Key Ingredients & Substitutions
All-purpose flour: This is the base that gives the cookies their structure. If you’re gluten-free, try a 1-to-1 gluten-free baking flour blend instead to keep the texture close to the original.
Cocoa powder: Unsweetened cocoa adds that subtle chocolate flavor. Dutch-processed cocoa is smoother and less acidic if you want to switch it up, but adjust baking soda if using natural cocoa to balance acidity.
Red food coloring: It gives the signature red velvet look. You can use gel or liquid food coloring, but gels give a stronger color without thinning the dough. If you prefer natural, beet powder works but may alter flavor slightly.
White vinegar & baking soda: These create a little lift and help with the red velvet’s tender crumb. Don’t skip them! They react to make the cookies light and give that perfect soft texture.
Powdered sugar for rolling: Coating the dough balls generously is key to that beautiful crinkle effect. Make sure to roll them well and fully cover before baking.
How Do You Get Perfect Crinkles on Red Velvet Cookies?
The crackerjack step is rolling your dough balls in powdered sugar to create the look. Here’s how to nail it:
- Chill the dough first. Cold dough cracks better and holds its shape when baking.
- Use a good handful of powdered sugar and roll each ball until fully coated. This thick layer breaks as the cookies spread, creating the crinkle pattern.
- Space the dough balls about 2 inches apart on the baking sheet so they have room to spread without sticking together.
- Bake just until they crack and look set but still soft inside—usually 10-12 minutes.
Resist the urge to overbake! The cookies will firm up as they cool and stay chewy inside, which is the best part of the crinkle cookie charm.
Equipment You’ll Need
- Mixing bowls – having a couple helps you mix dry and wet ingredients separately with ease.
- Electric mixer or hand whisk – makes creaming butter and sugar quick and smooth.
- Measuring cups and spoons – for getting your flour, cocoa, and other ingredients just right.
- Baking sheet – a flat surface where your cookies bake evenly and get those perfect cracks.
- Parchment paper or silicone mat – stops cookies from sticking and makes cleanup easier.
- Scoop or tablespoon – helps shape even cookie balls so they bake uniformly.
- Wire cooling rack – lets cookies cool down without getting soggy on the bottom.
Flavor Variations & Add-Ins
- Mix in white chocolate chips for extra sweetness and creamy bites throughout the cookies.
- Swap out cocoa powder for a teaspoon of instant espresso powder to deepen the chocolate flavor.
- Add chopped pecans or walnuts for a crunchy texture contrast that pairs well with the soft cookies.
- Try replacing vanilla extract with almond extract for a subtle nutty twist that’s a nice change-up.
How to Make Red Velvet Crinkle Cookies
Ingredients You’ll Need:
Dry Ingredients:
- 2 1/4 cups all-purpose flour
- 2 tablespoons unsweetened cocoa powder
- 1 teaspoon baking powder
- 1/2 teaspoon salt
Wet Ingredients:
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 1 large egg
- 1 tablespoon milk
- 1 teaspoon vanilla extract
- 1 tablespoon red food coloring
- 1/2 teaspoon white vinegar
- 1/2 teaspoon baking soda
For Rolling:
- 1 cup powdered sugar
Time You’ll Need:
This recipe takes about 15 minutes for preparation, plus 2 hours for chilling the dough to get the perfect texture. Baking the cookies will take 10-12 minutes per batch, and then allow them to cool for about 5 minutes before enjoying.
Step-by-Step Instructions:
1. Mix the Dry Ingredients:
In a medium-sized bowl, whisk together the flour, cocoa powder, baking powder, and salt. This helps evenly distribute the ingredients. Set this bowl aside for later.
2. Cream Butter and Sugar:
Using a large bowl, beat the softened butter with the granulated sugar until the mixture becomes light and fluffy. This usually takes a few minutes and helps create a soft cookie.
3. Add Wet Ingredients:
Beat in the egg, milk, and vanilla extract to the butter and sugar mixture until combined. Then mix in the red food coloring and white vinegar, stirring until the dough is evenly colored.
4. Activate Baking Soda:
In a small bowl, dissolve the baking soda in a teaspoon of hot water. Quickly stir this into your batter to help the cookies rise and become tender.
5. Combine All Ingredients:
Gradually add the dry flour mixture into the wet ingredients. Stir gently until everything is just combined—avoid overmixing to keep your cookies soft.
6. Chill the Dough:
Cover the dough and place it in the refrigerator for at least 2 hours. Chilling makes the dough easier to handle and helps prevent the cookies from spreading too much while baking.
7. Prepare to Bake:
Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper to prevent sticking and make cleanup easy.
8. Shape the Cookies:
Scoop tablespoon-sized portions of dough and roll each into a ball. Then, roll each ball generously in powdered sugar, making sure it’s well coated for that classic crackled look.
9. Bake the Cookies:
Place the powdered sugar-coated dough balls on your baking sheet, spacing them about 2 inches apart. Bake for 10-12 minutes, or until cracks appear on the surface and the cookies look set.
10. Cool and Enjoy:
Let the cookies cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely. Now, they’re ready to enjoy—soft, chewy, and beautifully crinkled!
Can I Use Gel Food Coloring Instead of Liquid?
Yes! Gel food coloring works great and often gives a more vibrant color without affecting the dough’s consistency. Just use about half the amount since it’s more concentrated.
Can I Make the Dough Ahead of Time?
Absolutely! The dough can be made and chilled overnight or up to 2 days in the fridge. Just bring it to room temperature for about 15 minutes before shaping and baking.
How Should I Store Leftover Cookies?
Store them in an airtight container at room temperature for up to 4 days. For longer storage, freeze the baked cookies in a sealed bag or container for up to 3 months.
Can I Substitute Butter with Margarine or Oil?
Butter is best for flavor and texture, but you can use margarine if needed. Avoid oil, as it can change the dough’s consistency and the cookie’s texture.
