Red Velvet Crinkle Cookies are soft, chewy treats with that classic deep red color and a snowy dusting of powdered sugar that cracks beautifully as you bite into them. They have that gentle cocoa flavor mixed with a sweet tang, making them feel special and festive without being too rich or heavy.
I love making these cookies especially when I want something that looks fancy but is really simple to whip up. The way the powdered sugar cracks across the surface always makes me smile—there’s just something so satisfying about that little surprise you get with each cookie. Plus, they’re fun to share with friends and family because they stand out on any cookie plate!
My favorite way to enjoy Red Velvet Crinkle Cookies is with a glass of cold milk or a warm cup of coffee. They’re perfect for holiday gatherings, but honestly, I could eat them any time of year. Every time I bake a batch, I find myself sneaking just one more because they’re that good and always disappear fast around here!
Key Ingredients & Substitutions
All-purpose flour: This gives the cookies structure. You can try gluten-free flour blends if you want a gluten-free option, but texture may change slightly.
Cocoa powder: Unsweetened cocoa adds that subtle chocolate flavor essential for red velvet. Dutch-processed cocoa can be used for a milder taste and richer color.
Red food coloring: This creates the classic red velvet look. You can use gel food coloring for a more intense color without adding extra liquid.
White vinegar: Though small in amount, vinegar reacts with baking powder to help the cookies rise and tenderize. If you don’t have white vinegar, lemon juice works well too.
Powdered sugar (for rolling): Coating the dough balls with powdered sugar is key for that signature crinkle effect when baked. Don’t skip this step!
How Can You Get Those Perfect Crinkles on Your Cookies?
Getting the crinkle look comes down to coating the dough balls properly and chilling the dough first.
- Chill the dough: Refrigerate the dough for at least 2 hours. This firms it up and makes it easier to handle, plus it helps the cookies keep their shape when baking.
- Generous powdered sugar coating: Roll the dough balls fully in powdered sugar so the sugar layer cracks as the dough spreads in the oven.
- Space cookies well: Leave enough room on the baking sheet so the cookies can spread without merging together.
Following these steps ensures you get the beautiful snowy-white cracks on deep red cookies that are soft and tender inside. It’s a simple trick but makes all the difference!
Equipment You’ll Need
- Mixing bowls – You’ll combine wet and dry ingredients easily, and separate bowls help keep things organized.
- Electric mixer or hand mixer – Makes creaming butter and sugar smooth and fast, giving your cookies great texture.
- Measuring cups and spoons – Accurate measuring keeps your cookies consistent and tasty every time.
- Cookie scoop or spoon – Helps you make even-sized dough balls for uniform baking and those perfect crinkles.
- Baking sheet with parchment paper – Prevents sticking and makes cleanup quick.
- Wire cooling rack – Lets cookies cool evenly so they don’t get soggy underneath.
Flavor Variations & Add-Ins
- Swap red food coloring for beet juice or powder for a natural color and mild earthy sweetness.
- Add white chocolate chips for a rich contrast that pairs wonderfully with cocoa flavor.
- Mix in a teaspoon of instant espresso powder to boost the chocolate notes.
- Try folding in chopped pecans or walnuts for a little crunch and nutty flavor.
How to Make Red Velvet Crinkle Cookies?
Ingredients You’ll Need:
Dry Ingredients:
- 1 ¾ cups all-purpose flour
- 2 tablespoons unsweetened cocoa powder
- ½ teaspoon baking powder
- ¼ teaspoon salt
Wet Ingredients:
- ½ cup (1 stick) unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg
- 1 tablespoon milk
- 1 tablespoon red food coloring
- 1 teaspoon vanilla extract
- ½ teaspoon white vinegar
Coating:
- ¾ cup powdered sugar (for rolling)
How Much Time Will You Need?
You’ll spend about 15 minutes preparing the dough, plus 2 hours chilling time to let the dough firm up. Baking takes about 10-12 minutes per batch. Overall, plan for around 2 hours and 30 minutes until your delicious cookies are ready to enjoy!
Step-by-Step Instructions:
1. Mix the Dry Ingredients:
In a medium bowl, whisk together the flour, cocoa powder, baking powder, and salt. This ensures everything is evenly combined. Set the bowl aside for now.
2. Cream Butter and Sugar:
In a large bowl, use a mixer to beat the softened butter and sugar until the mixture is light and fluffy—about 2-3 minutes.
3. Add Wet Ingredients:
Beat the egg, milk, red food coloring, vanilla extract, and white vinegar into the butter and sugar until everything is well blended.
4. Combine Dry and Wet Mixtures:
Gradually add the dry ingredients to the wet mixture and stir gently until just combined. The dough might feel a little sticky—that’s okay!
5. Chill the Dough:
Cover the bowl with plastic wrap and refrigerate for at least 2 hours. This helps the dough firm up so it’s easier to handle and helps create those lovely crinkles when baking.
6. Prepare for Baking:
Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper to keep cookies from sticking and make cleanup easier.
7. Shape and Coat the Cookies:
Use your hands or a cookie scoop to form 1-tablespoon-sized balls of dough. Roll each ball generously in powdered sugar, coating it well.
8. Bake the Cookies:
Place the coated dough balls on the baking sheet, leaving about 2 inches of space between each. Bake for 10-12 minutes, or until the cookies spread and develop beautiful crinkled surfaces.
9. Cool and Enjoy:
Let the cookies cool on the baking sheet for about 5 minutes before moving them to a wire rack to cool completely. Then enjoy your soft, tender, delicious Red Velvet Crinkle Cookies!
Can I Use Gel Food Coloring Instead of Liquid?
Yes! Gel food coloring works great and usually gives a more vibrant red without adding extra liquid to the dough. Just use about half the amount since it’s more concentrated.
Can I Freeze the Cookie Dough?
Absolutely! Scoop the dough into balls, roll them in powdered sugar, then freeze in a single layer on a tray. Once frozen, transfer to a freezer bag. Bake straight from frozen, adding a couple extra minutes to the baking time.
How Should I Store Leftover Cookies?
Keep them in an airtight container at room temperature for up to 3 days. For longer storage, freeze baked cookies in a sealed container and thaw at room temperature when ready to enjoy.
What Can I Substitute for White Vinegar?
If you don’t have white vinegar, lemon juice is a perfect substitute in the same amount. It activates the leavening just as well and won’t affect the flavor.
