Red Velvet Crinkle Cookies are a fun twist on the classic red velvet cake, but in cookie form! These cookies are soft and chewy with that beautiful deep red color, and they’re covered in a dusting of powdered sugar that creates a lovely crinkled look with every bite. You get a little chocolate flavor mixed with the sweetness, and they just look so festive and inviting.
I love making these cookies because they’re simple to whip up, and they instantly brighten up any occasion. The crinkle on top makes them feel special, like you put extra love into baking. Plus, the smell of cocoa and sugar baking together is one of my favorite kitchen scents that instantly makes me feel cozy and happy.
One of my favorite ways to serve Red Velvet Crinkle Cookies is with a cold glass of milk or a warm cup of tea—perfect for sharing with friends or family during the holidays or any day you need a little treat. I always find that these cookies bring smiles and warm hearts, and they’re so pretty to put on a cookie tray alongside other goodies.
Key Ingredients & Substitutions
Butter: Using unsalted butter helps control the salt level. If you need a dairy-free option, you can try coconut oil, though the texture may be slightly different.
Cocoa Powder: This adds subtle chocolate flavor. Use unsweetened cocoa powder for best taste. If you don’t have it, Dutch-processed cocoa works too but the color might be darker.
Red Food Coloring: Gel coloring is great for deep color without thinning the dough. If you prefer natural options, beet juice or powdered beetroot can add color but a milder tone.
White Vinegar & Baking Soda: This combo helps give the cookies their tender texture and slight rise. Don’t skip them for best results.
Powdered Sugar: Rolling the dough in powdered sugar creates the signature crackled look. Make sure the cookies are well coated before baking.
How Do You Get Those Perfect Crinkles on Red Velvet Cookies?
The crinkle effect comes from rolling the cookie dough balls generously in powdered sugar before baking. Here’s how to do it right:
- After chilling the dough, scoop out dough balls about a tablespoon each to ensure even baking.
- Roll each dough ball in powdered sugar until fully coated. Don’t be shy—thicker sugar coating makes more noticeable cracks.
- Place dough balls spaced out enough so they have room to spread and crack.
- Bake until you see cracks form on top—usually 10 to 12 minutes. The cookies should still be soft in the middle; they firm up as they cool.
Chilling the dough before rolling helps the cookies hold their shape and develop those lovely crinkles. It also prevents spreading too much, keeping the cracks tight and pretty.
Equipment You’ll Need
- Mixing bowls – handy for combining wet and dry ingredients separately.
- Electric mixer or hand whisk – makes creaming butter and sugar easier and smooth.
- Baking sheet – a flat surface to bake the cookies evenly.
- Parchment paper or silicone baking mat – prevents cookies from sticking and helps with even baking.
- Measuring cups and spoons – ensure you get the right amount of each ingredient.
- Spoon or cookie scoop – helps portion dough evenly for consistent-sized cookies.
- Wire cooling rack – lets cookies cool evenly without getting soggy underneath.
Flavor Variations & Add-Ins
- Add white chocolate chips for extra sweetness and a creamy texture.
- Mix in chopped nuts, like pecans or walnuts, for a nice crunch contrast.
- Try a teaspoon of espresso powder to boost the cocoa flavor subtly.
- Swap red food coloring for strawberry or raspberry extract for a fruitier twist and less artificial color.
Red Velvet Crinkle Cookies
Ingredients You’ll Need:
- 1/2 cup (1 stick) unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg
- 1 tablespoon unsweetened cocoa powder
- 2 teaspoons vanilla extract
- 1 1/4 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1 tablespoon red food coloring (gel or liquid)
- 1 teaspoon white vinegar
- 1/4 teaspoon baking soda
- 1 cup powdered sugar (for rolling)
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare, 1 hour chilling time to firm up the dough, and 10-12 minutes baking time per batch. Total time is roughly 1 hour 30 minutes including cooling.
Step-by-Step Instructions:
1. Prepare Your Oven and Workspace:
Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat to prevent sticking.
2. Mix the Dough:
In a large bowl, cream the softened butter and granulated sugar together until light and fluffy. Add in the egg and vanilla extract, then mix until combined. Stir in the cocoa powder and red food coloring until the dough has a consistent rich red color.
3. Combine Dry Ingredients:
In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add this to the wet ingredients, mixing just until blended.
4. Add Vinegar and Baking Soda:
Mix the white vinegar and baking soda in a small cup—it will fizz. Quickly fold this fizzing mixture into your cookie dough.
5. Chill the Dough:
Cover the dough with plastic wrap and refrigerate for at least 1 hour. This step is important to help the dough firm up and keep the cookies from spreading too much while baking.
6. Shape and Bake:
Once chilled, scoop out tablespoon-sized portions of dough and roll them into balls. Coat each ball generously in powdered sugar. Place the coated dough balls on your prepared baking sheet, leaving about 2 inches of space between them. Bake for 10-12 minutes, until the cookies crackle on top and look set but still soft.
7. Cool and Enjoy:
Let the cookies cool on the baking sheet for 5 minutes before transferring to a cooling rack to cool completely. Serve and enjoy your deliciously soft and chewy Red Velvet Crinkle Cookies!
Can I Use Gel or Liquid Food Coloring?
Yes! Both gel and liquid red food coloring work well. Gel tends to give a more vibrant color without thinning the dough, so if you have gel on hand, it’s a great choice.
Why Do I Need to Chill the Dough?
Chilling the dough for at least an hour firms it up, which helps prevent the cookies from spreading too much while baking and creates those signature crinkles on top.
How Should I Store Leftover Cookies?
Store baked cookies in an airtight container at room temperature for up to 4 days. You can also freeze them for longer storage—just thaw at room temperature before enjoying.
Can I Make These Cookies Gluten-Free?
Yes! Substitute the all-purpose flour with a 1-to-1 gluten-free flour blend. Make sure the blend contains xanthan gum or similar for best texture.