If there’s one cookie that feels like it was made for celebrations, it’s the Red Velvet Crinkle Cookie. These stunning crimson treats are soft, chewy, and coated in a generous dusting of powdered sugar that cracks as they bake — revealing a gorgeous, snow-kissed pattern.
With their cocoa flavor, buttery texture, and striking color, red velvet crinkle cookies are ideal for every festive moment — from cozy Christmas gatherings to romantic Valentine’s surprises or New Year’s dessert tables. They’re as easy to make as they are beautiful, and trust me, the smell alone will make your kitchen feel like a bakery in full bloom.
Whether you’re new to baking or looking for your next show-stopping treat, this recipe will walk you through every step to create soft, flavorful cookies that melt in your mouth. So preheat your oven, grab that mixing bowl, and let’s make something beautiful together.
Table of Contents
Why You’ll Love Red Velvet Crinkle Cookies
There’s something truly magical about red velvet. It’s not just the color — it’s that delicate balance of cocoa and vanilla, the tender crumb, and the faint tang from a touch of vinegar that makes each bite unforgettable.
Here’s why you’ll fall in love with these Red Velvet Crinkle Cookies:
1. A treat for the eyes and the heart.
The deep red hue dusted with white sugar looks elegant on any dessert table. They’re perfect for Valentine’s Day, Christmas parties, bridal showers, or even as wedding favors.
2. Soft, chewy perfection.
Unlike some dry crinkle cookies, these stay moist thanks to brown sugar and butter. The centers are tender and gooey, while the outside offers a light, crisp edge.
3. Simple ingredients, big flavor.
You won’t need anything fancy — just everyday pantry staples and a bit of red food coloring for that signature shade.
4. Easy to make ahead.
The dough chills beautifully, so you can prepare it the night before and bake fresh the next day.
5. Versatile and customizable.
Whether you want to stuff them with cream cheese, drizzle with white chocolate, or sprinkle with festive toppings, they adapt beautifully to your creative touch.
In short, these cookies look like they belong in a bakery window but are simple enough for a cozy afternoon in your own kitchen.
Ingredients
You’ll need:
- 2 cups all-purpose flour
- 2 tablespoons unsweetened cocoa powder
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- ¾ cup granulated sugar
- ¼ cup brown sugar
- ½ cup unsalted butter, softened
- 2 large eggs
- 1 tablespoon milk
- 1 teaspoon vanilla extract
- 1 teaspoon white vinegar
- 1–2 teaspoons red food coloring (gel recommended)
- ½ cup powdered sugar (for coating)
Ingredient Notes:
- Cocoa Powder: A little goes a long way. It gives a subtle chocolate note without overpowering the vanilla.
- Vinegar: It reacts with baking soda to lift the dough slightly and deepen that classic red velvet tang.
- Red Food Coloring: Gel color gives bold results with minimal liquid. If using liquid coloring, add a little extra flour if needed to keep the dough firm.
Step-by-Step Instructions
Follow these steps for perfectly soft and crinkled cookies every time:
Step 1: Preheat and prepare.
Preheat your oven to 350°F (175°C). Line two large baking sheets with parchment paper.
Step 2: Combine the dry ingredients.
In a medium bowl, whisk together flour, cocoa powder, baking powder, baking soda, and salt. Set aside.
Step 3: Cream the butter and sugars.
In a large mixing bowl, beat the softened butter with granulated and brown sugars until light and fluffy, about 2–3 minutes. This adds air and gives your cookies that soft, chewy texture.
Step 4: Mix in the wet ingredients.
Add the eggs one at a time, mixing well after each addition. Stir in the milk, vanilla extract, vinegar, and red food coloring. Adjust the color until you get your desired shade of red — remember, it will darken slightly when baked.
Step 5: Combine the mixtures.
Gradually add the dry ingredients to the wet mixture, stirring just until combined. The dough should be thick but soft. Avoid overmixing — this can toughen your cookies.
Step 6: Chill the dough.
Cover the dough tightly with plastic wrap and refrigerate for at least 1 hour (or up to 24 hours). This step helps the cookies hold their shape and develop richer color and flavor.
Step 7: Shape and coat.
Once chilled, scoop about a tablespoon of dough for each cookie. Roll into balls, then generously coat them in powdered sugar. Make sure they’re well covered — this helps achieve that snowy crinkle effect.
Step 8: Bake.
Place the dough balls about 2 inches apart on your prepared baking sheets. Bake for 10–12 minutes or until the tops have cracked and the edges are just set. The centers will look soft — that’s perfect!
Step 9: Cool and enjoy.
Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack. This prevents overbaking and keeps them soft.
How to Serve Red Velvet Crinkle Cookies
These cookies are as versatile as they are beautiful, and they fit effortlessly into any celebration or quiet moment.
For everyday treats:
Serve them warm with a glass of cold milk or a cup of coffee for a simple, satisfying indulgence.
For festive gatherings:
Display them on a white platter with other seasonal cookies like sugar cookies, truffles, and chocolate chip treats. Their vibrant color adds a striking contrast that draws everyone’s attention.
For Valentine’s Day:
Pair them with a drizzle of white chocolate or tuck them into a decorative tin with a handwritten note — a heartfelt homemade gift that says “I baked this with love.”
For Christmas and New Year’s:
Stack them in clear jars tied with ribbons, or arrange them on a cookie board with peppermint bark and fudge. The powdered sugar coating gives them a snowy, wintery feel that fits right in.
Learn more about festive cookie pairings here:
Red Velvet Cake Oreo Cookies
No matter how you serve them, these red velvet crinkle cookies will bring smiles and a touch of homemade warmth to any table.
How to Store Red Velvet Crinkle Cookies
Proper storage is the secret to keeping these cookies soft and chewy for days.
At Room Temperature:
Place cookies in an airtight container lined with parchment paper. Keep them at room temperature for up to 5 days. Adding a slice of bread inside the container can help retain moisture.
In the Refrigerator:
If you want them to last longer, refrigerate them for up to 10 days. Be sure they’re well-sealed to prevent the powdered sugar from becoming sticky.
Freezing Baked Cookies:
Lay cooled cookies in a single layer on a baking sheet, freeze for 1 hour, then transfer to freezer-safe bags. They’ll keep for up to 3 months. When ready to eat, thaw at room temperature for 20–30 minutes.
Freezing Dough Balls:
Scoop and roll your dough before freezing (without the powdered sugar). When ready to bake, let the dough thaw just until soft enough to roll in sugar — then bake as directed.
Discover great ideas like Blueberry Cookies for more freezer-friendly bakes.
Tips to Make Red Velvet Crinkle Cookies Perfectly
Getting that perfect crackle and tender texture takes just a few mindful steps.
1. Chill, chill, chill.
This isn’t optional! Chilling the dough allows the butter to firm up, preventing cookies from spreading too much and ensuring distinct crinkles.
2. Don’t skimp on powdered sugar.
The thicker the coating, the more dramatic the contrast after baking. Roll each ball twice if needed.
3. Use good-quality cocoa powder.
This enhances flavor without making the cookies too chocolatey.
4. Use gel food coloring.
It creates a rich red color without watering down the dough.
5. Avoid overbaking.
Cookies should look slightly underdone when you pull them from the oven. They’ll continue to firm up as they cool.
6. For extra richness:
Fold in white or dark chocolate chips before chilling the dough.
7. Make them seasonal:
Add a drop of peppermint extract during the holidays or a hint of orange zest for a fresh twist.
Check out our winter favorite: Winter Wonderland Chocolate Chip Cookies for another cozy cookie option.
Variations of Red Velvet Crinkle Cookies
Part of the fun of baking is experimenting! Try these versions to make your cookies even more special:
1. Cream Cheese Filled Crinkles
Flatten the dough slightly, add a small spoonful of sweetened cream cheese in the center, then seal and roll. Bake as directed — you’ll get a molten cheesecake center that’s absolutely divine.
2. Chocolate-Dipped Crinkles
Once cooled, dip half the cookie in melted white or dark chocolate. Let them set on parchment paper. You can even drizzle both chocolates for a fancy finish.
3. Sprinkle Version
Before rolling in powdered sugar, roll the dough balls in red and white sprinkles for a playful holiday look.
4. Brownie-Style Crinkles
Add 2 ounces of melted dark chocolate to the dough for an extra fudgy interior.
5. Gluten-Free Option
Use a 1:1 gluten-free flour blend and check labels on your cocoa and food coloring to ensure they’re gluten-free.
6. Sandwich Cookies
Spread cream cheese frosting or marshmallow fluff between two cookies for a red velvet sandwich delight.
Each version keeps the heart of red velvet but gives you a new reason to bake them again.
FAQs About Red Velvet Crinkle Cookies
Can I use boxed red velvet cake mix?
Yes! If you’re short on time, start with one box of red velvet cake mix. Add 2 eggs and ½ cup oil to make a dough, then chill and bake as directed.
Why aren’t my cookies crinkling?
If your cookies didn’t form distinct cracks, the dough may not have been chilled long enough. Always refrigerate for at least 1 hour before baking.
Can I make them ahead?
Absolutely. The dough can be refrigerated up to 48 hours in advance or frozen for up to 3 months.
Do I need vinegar in this recipe?
Yes — vinegar enhances the classic red velvet flavor and helps activate the baking soda for lightness.
Can I make these without food coloring?
Sure. The flavor stays the same; you’ll just have a chocolate crinkle cookie instead of a red one.
Final Thoughts About Red Velvet Crinkle Cookies
There’s a reason Red Velvet Crinkle Cookies are a favorite in my kitchen — they strike the perfect balance of beauty, flavor, and simplicity. With their rich cocoa notes, buttery texture, and eye-catching color, they make every occasion feel special.
Whether you’re baking for a crowd or just for yourself, these cookies never disappoint. They’re proof that baking doesn’t have to be complicated to be meaningful — just a little love, a little flour, and a splash of red can go a long way.
So tie on your apron, dust off that mixing bowl, and get ready to bake a batch that’ll bring joy to every bite.
Follow me on Facebook and Pinterest where I share cozy, easy-to-make baking recipes just like this one.
Print
Red Velvet Crinkle Cookies
- Total Time: 32 minutes
- Yield: 24 cookies 1x
- Diet: Vegetarian
Description
Soft, chewy Red Velvet Crinkle Cookies coated with powdered sugar — a stunning holiday dessert with cocoa flavor and festive color.
Ingredients
- 2 cups all-purpose flour
- 2 tbsp unsweetened cocoa powder
- 1 tsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp salt
- 3/4 cup granulated sugar
- 1/4 cup brown sugar
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1 tbsp milk
- 1 tsp vanilla extract
- 1 tsp white vinegar
- 1–2 tsp red food coloring
- 1/2 cup powdered sugar for coating
Instructions
1. Preheat oven to 350°F (175°C) and line baking sheets.
2. Whisk flour, cocoa, baking powder, baking soda, and salt.
3. Cream butter and sugars until fluffy.
4. Add eggs, milk, vanilla, vinegar, and food coloring.
5. Combine with dry ingredients to form dough.
6. Chill 1 hour.
7. Roll into balls, coat with powdered sugar, and bake 10–12 minutes.
8. Cool before serving.
Notes
Chill the dough to create well-defined cracks.
Use gel food coloring for richer color and less added liquid.
Store cookies in airtight containers at room temperature for up to 5 days.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 11g
- Sodium: 65mg
- Fat: 5g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 0.5g
- Protein: 1.5g
- Cholesterol: 25mg