Red Velvet Crinkle Cookies are soft, chocolaty, and filled with that beautiful deep red color that makes them perfect for any special occasion or just a sweet treat. These cookies have a slightly crisp outer layer with a chewy inside that melts in your mouth. The powdered sugar coating gives them a pretty crinkled look that makes them as delightful to eat as they are to look at.
I love making these cookies when I want something fun and festive because their bright red hue instantly lifts the mood in the kitchen. I find that chilling the dough before baking helps the cookies keep their shape and gives the perfect balance between soft and slightly crisp edges. Plus, rolling them generously in sugar makes all the difference—it’s like an extra little crunch in every bite!
My favorite way to enjoy these is with a cold glass of milk or a warm cup of coffee. They’re also a hit to bring to family gatherings, holiday parties, or just to share with friends. Whenever I bake these, there’s always a rush to get the first bite, and it’s so nice to see everyone smile when they do. These cookies truly feel like a little hug wrapped in sugar and chocolate.
Key Ingredients & Substitutions
All-purpose flour: This is the base of the cookies, giving them structure. You can swap with gluten-free flour blends if needed, but the texture may change slightly.
Cocoa powder: Unsweetened cocoa adds that subtle chocolate flavor. Dutch-processed cocoa works too and often gives a deeper taste.
Red food coloring: It gives the cookie its signature red color. If you prefer natural options, beet juice powder or freeze-dried raspberry powder can work, though color will be milder.
Butter: Unsalted is best to control salt level, but you can use salted butter—just skip adding extra salt.
White vinegar and baking soda: These react to help the cookies rise and keep them tender, so don’t skip them!
Powdered sugar: Rolling the dough in this creates the beautiful crinkle effect and adds a light sweetness on the outside.
How Do You Get Those Perfect Crinkles on Red Velvet Cookies?
The crinkle look comes from rolling dough balls in powdered sugar before baking. Here’s how to nail it:
- Chill your dough for at least 1 hour. Cold dough spreads less, letting cracks form better.
- Use a generous amount of powdered sugar to fully coat each cookie ball. This ensures the sugar highlights the crinkles.
- Don’t flatten the dough balls; keep them round so they shrink and crack naturally in the oven.
- Bake until the edges set but centers remain soft. This creates the lovely contrast between the crackled sugar outside and tender inside.
Following these steps helped me get that signature look every time, and my cookies come out soft with a hint of chewiness that’s just right.
Equipment You’ll Need
- Mixing bowls – for combining dry and wet ingredients separately and easily.
- Electric mixer or hand whisk – makes creaming butter and sugar fast and smooth.
- Measuring cups and spoons – helps you get the exact amounts for consistent cookies.
- Baking sheet – a flat, sturdy surface to bake the cookies evenly.
- Parchment paper or silicone baking mat – prevents sticking and makes cleanup easy.
- Wire cooling rack – lets the cookies cool evenly without getting soggy underneath.
- Tablespoon or cookie scoop – for forming uniform dough balls for even baking.
Flavor Variations & Add-Ins
- White chocolate chips – add creamy sweetness that pairs wonderfully with the chocolate and tangy vinegar.
- Chopped pecans or walnuts – give a nice crunch and subtle nutty flavor to the soft cookies.
- Orange zest – adds a fresh citrus note that brightens the rich red velvet flavor.
- Swap cocoa for instant coffee powder – intensifies the chocolate taste and adds a slight mocha twist.
How to Make Red Velvet Crinkle Cookies
Ingredients You’ll Need:
- 1 1/4 cups all-purpose flour
- 2 tablespoons unsweetened cocoa powder
- 1/4 teaspoon salt
- 1/4 teaspoon baking powder
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 tablespoon red food coloring
- 1/2 teaspoon white vinegar
- 1/4 teaspoon baking soda
- 1/2 cup powdered sugar (for rolling)
How Much Time Will You Need?
This recipe takes about 15 minutes of active prep time and 1 hour of chilling time for the dough. Baking the cookies takes roughly 10-12 minutes per batch. You’ll spend a little time cooling them before enjoying these festive, chewy treats!
Step-by-Step Instructions:
1. Mix the Dry Ingredients:
In a medium bowl, whisk together the flour, cocoa powder, salt, and baking powder. Set this aside for now.
2. Cream Butter and Sugar:
In a large bowl, use an electric mixer to beat the softened butter and granulated sugar until the mixture becomes light and fluffy.
3. Add Egg and Flavorings:
Beat in the egg and vanilla extract until fully mixed. Then stir in the red food coloring and white vinegar.
4. Activate the Baking Soda:
In a small cup, mix the baking soda with a teaspoon of water until it fizzes, and quickly add it to the wet mixture. Stir everything together.
5. Combine Wet and Dry Ingredients:
Gradually add the dry flour mixture to the wet ingredients, stirring until just combined. Your cookie dough will feel a bit sticky—that’s perfect.
6. Chill the Dough:
Cover your dough and chill it in the refrigerator for about 1 hour. This will make it easier to shape and help your cookies hold their shape while baking.
7. Prepare for Baking:
Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper to keep the cookies from sticking.
8. Shape and Roll:
Scoop out tablespoon-sized balls of dough. Roll each ball generously in powdered sugar, making sure every part is coated. This step helps create those classic crinkles.
9. Bake:
Place your dough balls about 2 inches apart on the baking sheet. Bake for 10-12 minutes until the edges look set but the center remains soft. You’ll see a beautiful crackled pattern where the powdered sugar cracks.
10. Cool and Enjoy:
Let cookies cool on the tray for 5 minutes before moving them to a wire rack to cool completely. Then enjoy the soft, chewy texture with that signature crinkle look!
Can I Use Frozen Butter for These Cookies?
It’s best to use softened butter for this recipe to ensure the dough mixes evenly and has the right texture. If your butter is frozen, let it thaw at room temperature until soft but not melted before starting.
Can I Make the Dough Ahead and Freeze It?
Absolutely! After chilling the dough for an hour, you can freeze it in a sealed container or freezer bag. When ready to bake, thaw the dough in the fridge overnight, then roll in powdered sugar and bake as usual.
How Should I Store Leftover Cookies?
Store your baked Red Velvet Crinkle Cookies in an airtight container at room temperature for up to 4 days. To keep them soft longer, add a slice of bread into the container to maintain moisture.
Can I Substitute the Red Food Coloring?
You can use natural alternatives like beet juice powder or freeze-dried raspberry powder, but keep in mind the color will be less intense and slightly different. Gel food coloring also works well for vibrant hues.
