Red Velvet Crinkle Cookies are a fun twist on the classic red velvet cake, but in a cute, chewy cookie form. They’re rich with cocoa, bright red in color, and covered in a sweet layer of powdered sugar that cracks beautifully as they bake, giving each cookie a unique crinkled look.
I love making these cookies around holidays or special occasions because they feel festive and fun, and the texture is just right—not too soft, not too crunchy. Plus, the slight cocoa flavor combined with the sugary coating makes them a real treat that always gets a lot of compliments.
One of my favorite things to do is serve these cookies with a cold glass of milk or a cup of hot coffee. They’re perfect for sharing with friends or bringing to a party, and I always find myself sneaking a couple before anyone else can grab them. If you want to keep them fresh, storing them in an airtight container works great because the cookies actually get a little softer and more delicious after a day or two.
Key Ingredients & Substitutions
All-purpose flour: This gives the cookies their structure. If you want a gluten-free option, try a 1:1 gluten-free baking flour blend.
Cocoa powder: Use unsweetened cocoa to get that subtle chocolate flavor without adding bitterness. Dutch-processed cocoa works too, but it might affect how the cookies rise slightly.
Butter: Unsalted butter adds richness and moisture. You could swap for margarine or coconut oil for a dairy-free option, but it may change texture a bit.
Buttermilk: I usually use milk mixed with vinegar as a simple substitute. It adds a slight tang that helps enhance the red velvet flavor and tender crumb.
Red food coloring: This is what gives the cookies their iconic red shade. Gel food coloring works best—it’s more concentrated and won’t thin your dough.
Powdered sugar: Rolling the dough in powdered sugar creates the cracks and cool texture on top. Don’t skip this—it’s key to achieving that classic crinkle look.
How Do I Get Perfect Crinkles on These Cookies?
The crackled top is what makes these cookies stand out! Here’s how to get that effect every time:
- Chill the dough for at least an hour to make it firmer and easier to handle.
- Roll dough balls generously in powdered sugar so the outside creates a white crust.
- Place the cookies spaced apart on your baking sheet to allow spreading without sticking.
- Bake at the right temperature (350°F/175°C) for 10-12 minutes—too long and the cracks can disappear.
Following these steps helps cracks form naturally as the dough spreads and bakes, giving you that soft inside and beautiful crinkly top.
Equipment You’ll Need
- Mixing bowls – you’ll need one for dry ingredients and one for wet; a set of different sizes makes things easy.
- Electric mixer or hand mixer – helps cream butter and sugar smoothly for fluffier cookies.
- Sifter or fine mesh strainer – perfect for evenly mixing flour, cocoa, and other dry ingredients without lumps.
- Baking sheets – choose sturdy, rimmed ones that let cookies spread evenly without spilling.
- Parchment paper or silicone baking mat – stops cookies from sticking and makes cleanup simple.
- Cooling rack – lets your cookies cool evenly so they don’t get soggy on the bottom.
- Spoon or cookie scoop – for making even-sized dough balls that bake uniformly.
Flavor Variations & Add-Ins
- White chocolate chips – add sweet melty pockets that contrast nicely with the cocoa flavor.
- Chopped pecans or walnuts – give a crunchy texture and nutty taste that pairs well with red velvet.
- Substitute almond extract for vanilla – offers a slightly different aroma that’s cozy and unique.
- Mini cream cheese chunks – mix them into the dough for creamy bites, staying true to classic red velvet flavors.
How to Make Red Velvet Crinkle Cookies?
Ingredients You’ll Need:
- 1 and 1/3 cups all-purpose flour
- 1/4 cup unsweetened cocoa powder
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 6 tablespoons unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg
- 1 tablespoon buttermilk (or milk with 1 teaspoon vinegar as substitute)
- 1 teaspoon vanilla extract
- 1 tablespoon red food coloring
- 1/2 teaspoon distilled white vinegar
- 1 cup powdered sugar (for rolling)
How Much Time Will You Need?
This recipe will take about 1 hour and 20 minutes total. You’ll spend 20 minutes preparing and mixing the dough, then chill it for at least 1 hour to help the cookies form perfect crinkles and keep their shape. Baking takes around 10 to 12 minutes per batch.
Step-by-Step Instructions:
1. Mix the Dry Ingredients:
Start by preheating your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat. In a medium bowl, sift together the flour, cocoa powder, baking powder, and salt. 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 together until the mix is light and fluffy. This usually takes about 2 to 3 minutes.
3. Add Wet Ingredients:
Beat in the egg. Then add the buttermilk, vanilla extract, red food coloring, and distilled white vinegar. Mix everything thoroughly until well combined and the dough turns a vibrant red color.
4. Combine Dry and Wet Mixtures:
Gradually add the dry ingredients to the wet mixture. Mix on low speed until the dough is just combined. The dough will be slightly sticky—that’s perfect!
5. Chill the Dough:
Cover the dough and place it in the refrigerator for at least 1 hour. This step helps the dough firm up so your cookies don’t spread too much while baking.
6. Shape and Sugar-Coat the Cookies:
Once chilled, scoop out tablespoon-sized portions of dough and roll them into balls. Roll each ball generously in powdered sugar until they are completely covered. This powdered sugar coating is what creates the beautiful crinkle effect.
7. Bake:
Place the powdered sugar-coated dough balls on your prepared baking sheet, leaving about 2 inches between each to allow for spreading. Bake in the preheated oven for 10 to 12 minutes. You want the cookies to be set and crinkled on top but still soft in the center.
8. Cool and Enjoy!
Let the cookies cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely. Now they’re ready to enjoy—soft, chewy, and delicious red velvet crinkle cookies perfect for any occasion!
Can I Use Gel Food Coloring Instead of Liquid?
Yes! Gel food coloring is actually preferred because it provides vibrant color without thinning the dough. Just use about half the amount called for with liquid coloring.
Can I Make the Dough Ahead of Time?
Absolutely! You can prepare the dough and keep it refrigerated for up to 24 hours before baking. Just bring it back to a firm consistency if it gets too soft before shaping and rolling in powdered sugar.
How Should I Store Leftover Cookies?
Store your cookies in an airtight container at room temperature for up to 3 days. For longer storage, freeze them in a sealed bag for up to 3 months and thaw at room temperature before eating.
What If I Don’t Have Buttermilk?
No worries—simply use regular milk with 1 teaspoon of vinegar or lemon juice stirred in. Let it sit for 5 minutes before using to mimic the tanginess of buttermilk.
