Red Velvet Crinkle Cookies are a festive twist on a classic treat, with their vibrant red color and the fun, crackly powdered sugar coating. These cookies are soft, chewy, and have just the right amount of cocoa flavor to make them special without being too heavy. They look as delightful as they taste, making them perfect for sharing or gifting.
I love making these cookies around holidays or whenever I want to surprise someone with something a little different. The way the powdered sugar cracks as they bake feels like a little bit of magic. Plus, they’re easy to mix up and don’t require any fancy ingredients, so I can whip them up on a whim and still impress my friends and family.
My favorite way to enjoy them is with a cold glass of milk or a warm cup of coffee. They’re also great packed in a little tin for giving to neighbors or coworkers. Whenever I make these Red Velvet Crinkle Cookies, they never last long, and I always find myself reaching for just one more—they’ve got that perfect balance of sweet and soft that keeps everyone coming back for more.
Key Ingredients & Substitutions
All-purpose flour: This gives structure and chewiness. I like using regular all-purpose, but you can try a gluten-free blend if you need to avoid gluten—just check it has xanthan gum to help hold the cookies together.
Cocoa powder: Adds a mild chocolate flavor. Use unsweetened natural cocoa for the best red velvet taste. If you don’t have cocoa, Dutch-process works too, but the color might be less bright.
Butter: Gives richness and moisture. I always use unsalted butter to control salt levels, but if you only have salted, just skip adding extra salt in the dry mix.
Red food coloring: This is what makes red velvet special. Gel or liquid works fine. If you want a natural option, beet juice powder can be a fun substitute but expect a softer red color.
White vinegar: Helps balance flavors and enhances the red color when combined with baking soda (or powder). Don’t skip it—it’s key to that classic velvet tang.
Powdered sugar (for coating): This creates the signature crinkle effect. Make sure you coat each dough ball well for the best crackle.
How Do You Get the Perfect Crinkle Effect on These Cookies?
The crinkle look happens when the cookie dough expands under heat, cracking through the powdered sugar coating. Here’s how to nail it:
- Chill the dough: Resting in the fridge firms up the dough, so it doesn’t spread too fast and smooth out the powdered sugar.
- Generous coating: Roll each dough ball fully in powdered sugar—don’t be shy! A thick coating breaks apart visibly during baking.
- Don’t overbake: Take cookies out as soon as edges set but centers are still soft. This keeps the cracks visible and the insides chewy.
- Bake at the right temperature: 350°F (175°C) works well. Too hot, and cookies might brown too fast, hiding the crinkles.
Following these tips will help you get that beautiful cracked top and soft texture every time. Plus, the crunchy sugar outside with tender cookie inside is a treat you’ll love!
Equipment You’ll Need
- Mixing bowls – I like having a few sizes ready to mix wet and dry ingredients separately.
- Electric hand mixer or stand mixer – makes creaming the butter and sugar easy and smooth.
- Measuring cups and spoons – for accuracy when measuring flour, cocoa, and other ingredients.
- Baking sheets – flat, rimmed sheets help cookies bake evenly and spread properly.
- Parchment paper or silicone baking mats – stops the cookies from sticking and makes cleanup faster.
- Scoop or spoon – helps grab the right dough portion to roll into uniform balls for consistent cookies.
- Cooling rack – lets cookies cool evenly without getting soggy on the bottom.
Flavor Variations & Add-Ins
- Mix in mini white chocolate chips for a sweet pop that complements the cocoa and cream cheese flavors.
- Add ½ teaspoon cinnamon or pumpkin pie spice to the dough for a warm, cozy twist perfect in fall.
- Swap out red food coloring for natural beet powder if you want to avoid artificial dyes while keeping the color.
- Try folding in chopped pecans or walnuts for some crunch and a nutty contrast to the soft cookie.
How to Make Red Velvet Crinkle Cookies
Ingredients You’ll Need:
- 1 1/4 cups all-purpose flour
- 1 tablespoon unsweetened cocoa powder
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup (1 stick) 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 cup powdered sugar (for coating)
How Much Time Will You Need?
This recipe takes about 10 minutes to prep, about 1 hour of chilling time, and 10-12 minutes to bake each batch. Altogether, plan for about 1 hour and 20 minutes, mostly hands-off while the dough chills.
Step-by-Step Instructions:
1. Prepare the Dough:
Start by preheating your oven to 350°F (175°C). Line your baking sheets with parchment paper or silicone mats to prevent sticking. In a medium bowl, whisk together the flour, cocoa powder, baking powder, and salt. Set this dry mixture aside.
2. Mix Wet Ingredients:
In a large bowl, use an electric mixer to beat the softened butter and granulated sugar together until the mixture turns light and fluffy. Then add the egg, vanilla extract, red food coloring, and white vinegar. Mix everything well until fully combined.
3. Combine Wet and Dry Ingredients:
Gradually add the dry ingredients to the wet mixture, stirring gently until just combined. Be careful not to overmix, or the cookies might turn out tough. Cover the dough with plastic wrap and chill it in the refrigerator for at least 1 hour — this makes it easier to handle and helps develop the flavors.
4. Shape and Coat:
When chilled, scoop about 1½ tablespoons of dough and roll it into a ball with your hands. Roll each ball generously in powdered sugar, making sure they’re completely coated. This coat is what creates the lovely crinkled look during baking.
5. Bake the Cookies:
Place the sugar-coated dough balls on the prepared baking sheets, spacing them about 2 inches apart. Bake them for 10-12 minutes until the cookies spread out and develop their signature cracked tops. Once baked, let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Enjoy these soft, tender, and beautifully cracked Red Velvet Crinkle Cookies with friends and family — a real treat that’s as fun to make as it is to eat!
Can I Use Gel or Liquid Food Coloring?
Yes! Both gel and liquid red food coloring work well for these cookies. Gel tends to give a more vibrant color without thinning the dough, so if you have it, I recommend using gel.
How Should I Store Leftover Cookies?
Store your cooled Red Velvet Crinkle Cookies in an airtight container at room temperature for up to 4 days. For longer storage, freeze them in a sealed bag or container for up to 3 months. Thaw at room temperature before enjoying.
Can I Make the Dough Ahead of Time?
Absolutely! You can prepare the dough and refrigerate it overnight or up to 2 days before baking. Just bring it back to a slightly firmer consistency in the fridge if it gets too soft before scooping and rolling.
What If I Don’t Have White Vinegar?
If you don’t have white vinegar on hand, you can substitute with lemon juice or apple cider vinegar in equal amounts. This will help react with the baking powder to give you that tender crumb and classic red velvet flavor.
