Red Velvet Crinkle Cookies are a fun and festive treat that catch your eye with their bright red color and charming powdered sugar cracks on top. They have a soft, tender center surrounded by a slightly crisp edge, making every bite a perfect mix of textures. With just a hint of cocoa, these cookies bring the classic red velvet flavor into a delightful little package.
I love making these cookies around the holidays or for special occasions because they instantly brighten up the cookie plate. One simple tip I’ve found is to chill the dough before rolling it in powdered sugar — this helps create those beautiful crackled tops that everyone loves. Plus, it makes them easier to handle and keep their shape during baking.
These cookies are great for sharing with friends and family, especially when paired with a glass of milk or a warm cup of tea. Serving them fresh and slightly warm is my favorite way to enjoy them, as the soft insides and sugary exterior feel extra cozy. They’re sure to bring smiles and a little extra joy wherever they go!
Key Ingredients & Substitutions
Red Food Coloring: This gives the cookies their vibrant red color. If you prefer natural options, try beet juice or powder, but the color might be less bright.
Cocoa Powder: Adds the classic red velvet hint of chocolate. Use unsweetened cocoa for the right balance; Dutch-process can work but may slightly change the taste.
Buttermilk: It helps keep the cookies tender and adds slight tang. If you don’t have buttermilk, mix regular milk with a teaspoon of lemon juice or vinegar as a substitute.
Butter: Softened unsalted butter ensures a rich and tender cookie. Don’t use melted butter, as it can change the texture.
Powdered Sugar: Rolling the dough in powdered sugar creates the signature crackled look. Make sure to coat the dough balls generously for the best effect.
How Can I Get Those Perfect Crackled Tops on Red Velvet Crinkle Cookies?
The special crackled look comes from the powdered sugar and chilling the dough before baking.
- Chill the dough for at least 1 hour. This firms it up so it’s easier to roll and helps control spreading in the oven.
- Roll the dough balls generously in powdered sugar. Don’t skimp, as the sugar cracking during baking creates the signature pattern.
- Space dough balls a couple of inches apart on the baking sheet to give them room to spread and crack naturally.
- Bake at 350°F (175°C) for 10-12 minutes, until the edges set but centers remain tender.
Following these steps makes the cookies soft on the inside with that eye-catching crinkled powdered sugar top. Patience with chilling and a good coating of sugar will make all the difference!
Equipment You’ll Need
- Mixing bowls – a large one for creaming butter and sugar, and a medium one for dry ingredients makes mixing easier.
- Electric mixer or hand mixer – helps cream butter and sugar until fluffy, giving your cookies a light texture.
- Measuring cups and spoons – for accurate ingredient amounts, especially for baking powder and cocoa powder.
- Cookie scoop or tablespoon – makes shaping even-sized dough balls quick and neat.
- Baking sheets – flat, rimmed sheets lined with parchment or silicone mats prevent sticking and help cookies bake evenly.
- Wire cooling rack – cools cookies evenly and keeps bottoms from getting soggy.
Flavor Variations & Add-Ins
- White chocolate chips – stir some in for sweet bursts that contrast nicely with the cocoa and red velvet flavor.
- Chopped pecans or walnuts – add crunch and a nutty touch that pairs well with the soft cookie texture.
- Swap buttermilk for sour cream – offers a tangy richness and helps keep cookies moist and tender.
- Mix in a pinch of cinnamon – adds a warm spice note that complements the cocoa flavor subtly.
Red Velvet Crinkle Cookies
Ingredients You’ll Need:
Dry Ingredients:
- 1 1/4 cups (160g) all-purpose flour
- 1/4 cup (25g) unsweetened cocoa powder
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
Wet Ingredients:
- 1/2 cup (115g) unsalted butter, softened
- 3/4 cup (150g) granulated sugar
- 1 large egg
- 1 tablespoon red food coloring
- 1 teaspoon vanilla extract
- 1/2 teaspoon white vinegar
- 1/3 cup (80ml) buttermilk
For Rolling:
- 1/2 cup (60g) powdered sugar
How Much Time Will You Need?
You’ll spend about 15 minutes preparing the dough, then refrigerate it for at least 1 hour to firm up. Baking will take 10-12 minutes per batch, plus cooling time. Overall, set aside around 1 hour and 30 minutes from start to finish.
Step-by-Step Instructions:
1. Mix Dry Ingredients:
In a medium bowl, whisk together flour, cocoa powder, baking powder, baking soda, and salt. Set aside for later.
2. Cream Butter and Sugar:
In a large bowl, use a mixer to beat the softened butter and granulated sugar together until the mixture looks light and fluffy, about 2 to 3 minutes.
3. Add Wet Ingredients:
Beat in the egg until smooth. Then mix in the red food coloring, vanilla extract, and white vinegar until the color is even throughout.
4. Combine Dry and Wet Mixtures:
Add the dry ingredients alternately with the buttermilk, starting and ending with the dry mix. Stir just until everything is combined—avoid overmixing to keep the cookies tender.
5. Chill the Dough:
Cover the dough with plastic wrap and put it in the fridge for at least 1 hour, or until firm enough to handle easily.
6. Prepare for Baking:
Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper or silicone mats to prevent sticking.
7. Shape Cookies:
Use about 1.5 tablespoons of dough per cookie, rolling each into a ball. Roll each ball generously in powdered sugar to coat completely.
8. Bake:
Place the sugar-coated balls on the baking sheets spaced a couple of inches apart. Bake for 10–12 minutes, until the cookies have spread and the powdered sugar cracks on top, revealing the red velvet beneath.
9. Cool:
Let the cookies cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely.
Enjoy your delicious, soft, and charming Red Velvet Crinkle Cookies slightly warm or at room temperature. Perfect for sharing on any occasion!
Can I Use Frozen Dough for These Cookies?
Yes! You can freeze the dough balls after rolling them in powdered sugar. Freeze on a baking sheet until solid, then store in an airtight container for up to 3 months. Bake directly from frozen, adding a few extra minutes to the baking time.
What Can I Substitute for Buttermilk?
If you don’t have buttermilk, mix 1/3 cup milk with 1 teaspoon lemon juice or white vinegar and let it sit for 5 minutes. This homemade buttermilk substitute works perfectly to keep the cookies tender.
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 container or freezer bag for up to 3 months. Thaw at room temperature before enjoying.
Can I Make These Cookies Gluten-Free?
Yes, try swapping the all-purpose flour with a gluten-free flour blend designed for baking. Make sure it contains xanthan gum or another binder to help maintain texture. Results may vary slightly but will still be delicious!