Red Velvet Crinkle Cookies
Red Velvet Crinkle Cookies are soft, chewy treats with a striking deep red color and a light dusting of powdered sugar that cracks beautifully on top after baking. These cookies…
Tip: save now, cook later.Red Velvet Crinkle Cookies are soft, chewy treats with a striking deep red color and a light dusting of powdered sugar that cracks beautifully on top after baking. These cookies combine the classic flavor of red velvet cake—rich cocoa and a hint of vanilla—with the fun texture of a crinkle cookie, making them both eye-catching and delicious.
I love making these cookies when I want something a little festive or just a special treat that feels homemade. The way the powdered sugar cracks open during baking always makes me smile, and I find it’s a simple trick that gives these cookies a charming look without extra effort. Plus, the balance of cocoa and sweetness never gets old for me.
My favorite way to enjoy Red Velvet Crinkle Cookies is fresh out of the oven with a cold glass of milk or a warm cup of tea. They also make a wonderful gift or party snack because their vibrant color brightens any dessert table. If you’re baking for friends, these cookies are a tasty and cheerful way to share some homemade love.
Key Ingredients & Substitutions
All-Purpose Flour: This is the main structure builder for your cookies. If you need a gluten-free option, try a 1:1 gluten-free baking flour blend. It works well but may change the texture slightly.
Cocoa Powder: Unsweetened cocoa gives the cookies their classic red velvet chocolate hint. Dutch-processed cocoa is a great alternative for a smoother taste.
Butter: Softened unsalted butter adds richness and tenderness. You can swap with margarine or a plant-based butter to make them dairy-free, but flavor may change a bit.
Red Food Coloring: The bright red color comes from here. Use gel coloring for less liquid impact. Beet juice powder is a natural option but results vary.
Buttermilk & Vinegar: These add a gentle tang and tender crumb. You can make a buttermilk substitute with milk and a teaspoon of lemon juice or vinegar if needed.
Powdered Sugar: Essential for coating and creating the crinkle effect. Don’t skip this step as it gives the cookies their signature look and slight crunch.
How Do You Get the Perfect Crinkle Effect on Red Velvet Cookies?
The magic happens with the powdered sugar coating and chilled dough. Here’s what helps:
- Chill the dough for 2+ hours to firm up. This slows spreading and helps cracks form.
- Roll dough balls generously in powdered sugar, fully coating each piece. This sugar forms a crust that cracks during baking.
- Space cookies well on the baking sheet to prevent them from merging.
- Bake at 350°F for about 10-12 minutes, watching closely. The edges should be set but centers still soft to keep them tender and crackly.
- Let cookies cool briefly on the sheet—they continue to firm up, preserving the cracks.
With these tips, your cookies will have that beautiful cracked powdered sugar look with a soft, chewy inside every time!
Equipment You’ll Need
- Mixing bowls – one large for wet ingredients and one medium for dry lets you combine easily without mess.
- Electric mixer or hand mixer – makes creaming butter and sugar quick and smooth for best texture.
- Measuring cups and spoons – accuracy helps your cookies turn out just right every time.
- Baking sheets – flat and sturdy to hold the cookies as they spread and bake evenly.
- Parchment paper or silicone baking mat – prevents sticking and makes cleanup much easier.
- Small bowl – perfect for holding powdered sugar for rolling each cookie ball.
- Spoon or cookie scoop – helps portion dough evenly so cookies bake uniformly.
- Wire cooling rack – lets cookies cool evenly and keep their shape without getting soggy.
Flavor Variations & Add-Ins
- Swap the classic cocoa powder with white chocolate chips for a sweeter, creamier cookie twist.
- Add chopped pecans or walnuts for a crunchy texture that pairs nicely with the soft cookie.
- Mix in mini marshmallows for a fun, melty surprise in each bite, great for holiday treats.
- Try a hint of orange zest or cinnamon to add a subtle warmth that complements the cocoa and vanilla.
How to Make Red Velvet Crinkle Cookies?
Ingredients You’ll Need:
Dry Ingredients:
- 1 ½ cups all-purpose flour
- 2 tablespoons unsweetened cocoa powder
- ½ teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
Wet Ingredients:
- ½ cup (1 stick) unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg
- 1 tablespoon red food coloring (liquid or gel)
- 1 teaspoon vanilla extract
- 1 teaspoon white vinegar
- ½ cup buttermilk
For Rolling:
- ¾ cup powdered sugar
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare, plus at least 2 hours to chill the dough in the fridge. Baking takes 10-12 minutes per batch, and cooling adds a few more minutes. In total, plan on about 2.5 to 3 hours from start to finish, mostly hands-off chilling time.
Step-by-Step Instructions:
1. Mix the Dry Ingredients:
In a medium bowl, whisk together the flour, unsweetened cocoa powder, baking powder, baking soda, and salt. 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 until the mixture is light and fluffy, about 2 to 3 minutes.
3. Add Egg and Flavorings:
Beat in the egg well, then add the red food coloring, vanilla extract, and white vinegar. Mix everything until evenly combined.
4. Combine Wet and Dry Ingredients:
Gradually add the dry ingredients to the wet mixture, alternating with the buttermilk. Start and end with the dry ingredients. Mix just until everything is combined—don’t overmix!
5. Chill the Dough:
Cover the dough with plastic wrap and refrigerate it for at least 2 hours or overnight. Chilling helps the dough firm up and enhances its flavor and texture.
6. Prepare for Baking:
Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper. Pour the powdered sugar into a shallow bowl for rolling.
7. Shape and Coat the Cookies:
Using a spoon or cookie scoop, take tablespoon-sized portions of dough and roll each into a ball. Roll each ball generously in the powdered sugar so they’re fully coated.
8. Bake the Cookies:
Arrange the coated dough balls on the prepared baking sheets, spacing them about 2 inches apart to give room for spreading.
Bake for 10 to 12 minutes until the cookies are set but still soft inside. The powdered sugar coating will crack as they bake, creating the signature crinkle look.
9. Cool and Enjoy:
Let the cookies cool on the baking sheet for about 5 minutes. Then transfer them to a wire rack to cool completely. Now they’re ready to serve—enjoy their tender, chocolaty goodness!
Can I Use Gel Food Coloring Instead of Liquid?
Yes, gel food coloring works great and won’t add extra liquid to the dough. It’s actually preferred to maintain the right cookie texture and vibrant red color.
Can I Make the Dough Ahead of Time?
Absolutely! The dough can be made and refrigerated overnight or even for 2 days. Just keep it tightly wrapped to prevent drying out. It also helps the flavors meld and improves cookie texture.
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. Thaw at room temperature before enjoying.
Can I Substitute Buttermilk?
Yes! To make a buttermilk substitute, add 1/2 tablespoon of lemon juice or white vinegar to 1/2 cup of regular milk. Let it sit for 5 minutes until it curdles slightly, then use as directed.