Red Velvet Crinkle Cookies are a festive and fun treat that combine the deep, chocolaty flavor of red velvet cake with a soft, chewy cookie texture. These cookies are covered in a light dusting of powdered sugar that cracks and crinkles as they bake, giving them a charming, homemade look that’s hard to resist.
I love making these cookies around the holidays or for special occasions because their bright red color brings an instant smile. Plus, the softness inside contrasts perfectly with the slightly crisp edges. I usually swirl a little extra powdered sugar on top before baking to get that classic crinkle effect that everyone loves.
These cookies are great on their own, but I especially enjoy them with a glass of milk or a warm cup of tea. They’re sure to brighten up any cookie platter or party spread, and I find they always disappear fast—so it’s a good idea to make a double batch if you want to save some for later!
Key Ingredients & Substitutions
All-purpose flour: This gives the cookie structure. If you want a softer cookie, you can try cake flour instead for a lighter texture.
Cocoa powder: Unsweetened cocoa powder adds the chocolate flavor. Dutch-processed cocoa works well, but natural cocoa is fine too.
Butter: Softened butter helps create the soft, chewy texture. You can substitute with margarine or coconut oil, but the flavor changes slightly.
Red food coloring: This gives the cookie its classic red velvet look. If you prefer natural options, beet juice or powder can be used, though the color may be less vibrant.
White vinegar & baking soda: This combo is important to create the red velvet’s slight tang and helps with leavening for that perfect crumb.
Powdered sugar: Rolling the dough in powdered sugar creates the signature crinkles. Don’t skip this step—it’s key to the look!
How Do You Get Those Perfect Crinkles on Red Velvet Cookies?
The crinkled top is the standout feature here. To get it right:
- Chill your dough for at least an hour. Cold dough holds its shape better during baking, helping the crinkles form.
- Roll each dough ball generously in powdered sugar. Make sure they’re well coated—that white coating cracks as the cookies bake.
- Don’t overbake. Bake until edges are set but centers still look soft. The crinkles appear as the cookie expands and cracks.
By following these steps, your cookies will have a great balance of soft inside and crinkled outside—a classic Red Velvet Crinkle Cookie look and texture!
Equipment You’ll Need
- Mixing bowls – I like having a few to separate dry and wet ingredients easily.
- Electric mixer or hand whisk – makes beating butter and sugar quick and smooth.
- Measuring cups and spoons – precise measurements really help cookies turn out right.
- Baking sheet – use a sturdy, rimmed one to keep cookies from sliding off.
- Parchment paper or silicone baking mat – keeps cookies from sticking and helps with easy clean-up.
- Spoon or cookie scoop – makes uniform dough balls that bake evenly.
- Cooling rack – lets cookies cool evenly so they don’t get soggy on the bottom.
Flavor Variations & Add-Ins
- Chocolate chips – sprinkle in semi-sweet or white chips for extra sweetness and texture contrast.
- Chopped nuts – walnuts or pecans add a nice crunch and a bit of earthy flavor.
- Orange zest – adds a zesty brightness that pairs well with the cocoa and red velvet flavors.
- Cream cheese swirl – dollop and gently swirl softened cream cheese into the dough before baking for a tangy twist.
How to Make Red Velvet Crinkle Cookies?
Ingredients You’ll Need:
- 1 cup all-purpose flour
- 1/4 cup unsweetened cocoa powder
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 tablespoon red food coloring
- 1/2 teaspoon white vinegar
- 1/2 teaspoon baking soda
- 3/4 cup powdered sugar (for rolling)
Time You’ll Need:
This recipe takes about 15 minutes to prepare, plus at least 1 hour of chilling time for the dough. Baking each batch takes 10-12 minutes, so in total, you should set aside about 1 hour and 30 minutes from start to finish, including cooling time.
Step-by-Step Instructions:
1. Mix Dry Ingredients:
In a medium bowl, whisk together the flour, cocoa powder, baking powder, and salt. Set this mixture aside.
2. Cream Butter and Sugar:
In a large bowl, beat the softened butter and granulated sugar together with a mixer until the mixture is light and fluffy.
3. Add Wet Ingredients:
Beat in the egg, vanilla extract, and red food coloring until everything is well combined.
4. Add Vinegar and Baking Soda:
In a small bowl, combine the white vinegar and baking soda. Let it fizz a bit, then quickly mix it into your batter.
5. Combine Dry and Wet Mixtures:
Gradually add the dry ingredients into the wet ingredients, stirring gently just until the dough comes together. Avoid overmixing to keep cookies tender.
6. Chill the Dough:
Cover the dough and refrigerate it for at least 1 hour to firm up. This helps the shapes hold while baking.
7. Prepare for Baking:
Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper to prevent sticking.
8. Shape and Roll in Sugar:
Scoop about 1 tablespoon of dough and roll it into a ball. Roll each ball generously in powdered sugar, coating it well to get that beautiful crinkle effect.
9. Bake the Cookies:
Place the sugar-coated balls on the baking sheet, spaced about 2 inches apart. Bake for 10-12 minutes, or until the cookies are set and have cracked tops.
10. Cool and Serve:
Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. Then enjoy your tasty, soft, and crinkly red velvet cookies!
Can I Use Gel Food Coloring Instead of Liquid?
Yes! Gel food coloring works well and gives vibrant color without adding extra liquid. Use about half the amount since it’s more concentrated.
Can I Freeze the Dough?
Absolutely! Roll the dough into balls, coat with powdered sugar, then freeze them on a tray. Once frozen, transfer to a sealed bag. Bake straight from frozen, adding a couple of extra minutes to the bake time.
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 the baked cookies in a sealed container for up to 3 months.
Can I Make These Cookies Vegan?
You can swap the egg with a flax or chia egg substitute and use vegan butter. The texture might be slightly different, but they will still be delicious!
