Red Velvet Crinkle Cookies are the perfect combination of soft, chewy chocolate cookies with a subtle hint of red velvet flavor and a festive powdered sugar coating. Each bite melts in your mouth while delivering the classic rich cocoa taste that chocolate lovers adore. The crinkled tops give them a beautiful, bakery-style appearance that’s perfect for holidays, birthdays, or cozy afternoons with a cup of coffee or hot cocoa.
These easy homemade cookies are beginner-friendly, requiring no fancy equipment, and use simple pantry ingredients. The dough is lightly sweetened and naturally tender thanks to butter and eggs, while the powdered sugar adds a soft, crackled exterior. Red Velvet Crinkle Cookies are not only delicious but also visually stunning, making them a hit at family gatherings, cookie exchanges, or school bake sales.
Why You’ll Love This Recipe
- Soft, chewy, and perfectly chocolatey
- Beginner-friendly and easy to make
- Festive appearance with powdered sugar crinkles
- Quick prep and baking time, perfect for busy days
- Crowd-pleasing cookies for holidays, parties, or gifts
- Uses simple, everyday baking ingredients
About the Ingredients
All-Purpose Flour
Provides structure to the cookies, keeping them soft yet sturdy enough to hold their crinkled shape.
Cocoa Powder
Gives the cookies their chocolate flavor, balancing the sweetness of the sugar and the tang of the red coloring.
Baking Powder
Helps the cookies rise slightly, creating soft, chewy centers and the signature crinkle top.
Salt
Enhances the chocolate flavor and balances the sweetness.
Butter
Adds richness and tenderness while helping the cookies hold their shape.
Granulated Sugar
Sweetens the dough and contributes to a tender crumb.
Eggs
Bind ingredients together and add moisture and richness for soft, chewy cookies.
Vanilla Extract
Provides depth and warmth to the flavor.
Red Food Coloring
Creates the iconic red velvet color; gel food coloring works best for vibrant hues.
Powdered Sugar
Used for rolling the dough balls, forming the signature crinkled exterior while adding a slight sweetness.
Tips & Tricks
- Chill dough for at least 30 minutes to make it easier to handle and roll.
- Use gel food coloring for a more vibrant red without adding extra liquid.
- Don’t overmix flour into the wet ingredients to maintain a tender cookie.
- Space dough balls about 2 inches apart to allow for spreading.
- Let cookies cool on the baking sheet for a few minutes before transferring to a wire rack to prevent breakage.
These easy baking tips ensure perfect cookies every time.
Pro Tips
- For extra fudgy centers, slightly underbake the cookies by 1 minute.
- Roll dough balls generously in powdered sugar for maximum crinkle effect.
- Use high-quality cocoa powder for a richer chocolate flavor.
- Add a teaspoon of espresso powder to enhance the chocolate taste.
- Store baked cookies in an airtight container to keep them soft for days.
Step-by-Step Instructions
- Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper.
- In a medium bowl, whisk together flour, cocoa powder, baking powder, and salt until fully combined.
- In a large bowl, beat softened butter and granulated sugar for 2–3 minutes until light and fluffy.
- Add eggs one at a time, beating well after each. Stir in vanilla extract and red food coloring until the batter is evenly tinted.
- Gradually add the dry ingredients to the wet mixture, mixing until no streaks of flour remain. The dough should be soft and slightly sticky.
- Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to firm up the dough.
- Scoop tablespoon-sized portions of dough and roll into 1-inch balls. Roll each ball generously in powdered sugar until fully coated.
- Place coated dough balls on prepared baking sheets, spacing them 2 inches apart.
- Bake for 10–12 minutes until cookies are set at the edges but still soft in the center.
- Allow cookies to rest on the baking sheet for 3–5 minutes before transferring to a wire rack to cool completely.
These clear steps create an easy, step-by-step cookie recipe perfect for home bakers of all levels.
Variations
- Chocolate Chip Red Velvet: Fold mini chocolate chips into the dough before chilling.
- Cream Cheese Filling: Place a small cube of cream cheese in the center of each dough ball before baking.
- Festive Coating: Roll in colored sanding sugar for a holiday twist.
- White Chocolate Drizzle: Drizzle melted white chocolate over cooled cookies for decoration.
- Nutty Upgrade: Add finely chopped pecans or walnuts to the dough.
These customizable dessert variations make Red Velvet Crinkle Cookies versatile and perfect for any occasion.
How to Store Red Velvet Crinkle Cookies
Store cooled cookies in an airtight container at room temperature for up to 5 days. For longer storage, freeze unbaked dough balls in a single layer on a baking sheet for up to 2 months. Thaw in the refrigerator before baking. You can also freeze baked cookies for up to 3 months; thaw at room temperature or warm in a low oven before serving.
Frequently Asked Questions
Can I make the dough ahead of time?
Yes. Refrigerate dough for up to 24 hours before baking for convenience.
Can I use a different food coloring?
Yes. Gel or paste food coloring works best; avoid liquid coloring, which can change dough consistency.
Do I need to chill the dough?
Chilling makes the dough easier to handle and helps the cookies hold their shape, but it can be skipped if necessary.
Can I make the cookies gluten-free?
Yes. Substitute all-purpose flour with a 1:1 gluten-free baking flour blend.
How do I get the perfect crinkle effect?
Roll dough generously in powdered sugar and chill the dough. Bake without flattening for maximum cracks on top.
Red Velvet Crinkle Cookies
Ingredients
Method
- Preheat oven to 350°F (175°C) and line two baking sheets with parchment paper.
- In a medium bowl, whisk together flour, cocoa powder, baking powder, and salt. Set aside.
- In a large bowl, beat softened butter and granulated sugar for 2–3 minutes until light and fluffy.
- Add eggs one at a time, beating well after each. Mix in vanilla extract and red food coloring until evenly combined.
- Gradually add dry ingredients to the wet mixture, mixing just until no flour streaks remain. Dough will be soft and sticky.
- Cover dough and refrigerate for at least 30 minutes to firm.
- Scoop tablespoon-sized portions and roll into balls. Coat generously in powdered sugar.
- Place cookies 2 inches apart on prepared baking sheets.
- Bake for 10–12 minutes until edges are set but centers remain soft.
- Cool on baking sheet for 3–5 minutes, then transfer to a wire rack to cool completely.
