Red Velvet Crinkle Cookies
Red Velvet Crinkle Cookies are a delightful treat with a soft, rich red cake flavor and a fun, crinkly powdered sugar exterior that makes them look as good as they…
Tip: save now, cook later.Red Velvet Crinkle Cookies are a delightful treat with a soft, rich red cake flavor and a fun, crinkly powdered sugar exterior that makes them look as good as they taste. These cookies have that classic red velvet taste with a hint of cocoa, and the powdered sugar on top adds a perfect, sweet contrast and a little snow-dusted charm.
I love making these cookies especially around the holidays or for special occasions because they’re easy to share, and everyone always asks for the recipe. The way the cookies crack while baking always surprises me, and it’s so satisfying to see those pretty white cracks against the bright red cookie.
My favorite way to enjoy them is slightly warm with a glass of cold milk or even paired with a scoop of vanilla ice cream. They’re soft, chewy, and have that perfect balance of cocoa and sugar — just sweet enough without being too rich. These cookies are a simple but lovely way to bring a little color and joy to any day!
Key Ingredients & Substitutions
All-purpose flour: This gives structure to your cookies. You can substitute with gluten-free flour blends if you need a gluten-free version. Just make sure it’s a 1-to-1 swap.
Cocoa powder: Unsweetened cocoa adds that mild chocolate taste that defines red velvet. Dutch-processed cocoa works best for color and flavor, but natural cocoa can work too.
Butter: Softened butter makes the dough tender and rich. If you need dairy-free, use a plant-based butter alternative, but watch for flavor differences.
Red food coloring: This is key for the vibrant red color. Gel food coloring gives more color without thinning the dough. If you’d rather skip artificial colors, beet juice powder is a natural option but results may vary.
White vinegar and buttermilk: The acidity helps the cookies rise and keeps them soft. If you don’t have buttermilk, mix regular milk with a teaspoon of vinegar and let it sit for 5 minutes.
Powdered sugar: Rolling in powdered sugar creates the signature crinkle look. Make sure to cover the cookie dough balls well for the best crackled effect.
How Do You Get Perfect Crinkles on These Cookies?
The secret is chilling the dough and generously coating it in powdered sugar. Chilling firms up the dough, so it doesn’t spread too fast and smooth out before cracking.
- Chill the dough for at least 2 hours or overnight. This step makes the dough easier to handle and improves texture.
- Roll each dough ball thoroughly in powdered sugar to coat all sides. The thick layer helps create the contrast and cracks.
- Place the dough balls spaced apart because they will spread a bit while baking.
- Bake until the edges are set but the center looks slightly soft—this helps keep a chewy, tender inside while the outside cracks beautifully.
With these tips, your cookies will have that eye-catching crinkle pattern and stay soft inside.
Equipment You’ll Need
- Baking sheets – flat and sturdy to help your cookies bake evenly without burning.
- Parchment paper or silicone baking mats – stop cookies from sticking and make cleanup easy.
- Mixing bowls – one large for wet ingredients, one medium for dry ingredients.
- Electric mixer or hand whisk – to cream butter and sugar until fluffy for the best texture.
- Cookie scoop or spoon – helps you make evenly sized dough balls for uniform baking.
- Wire cooling rack – lets cookies cool evenly and stay crisp on the edges.
Flavor Variations & Add-Ins
- Add white chocolate chips to the dough for little pockets of sweetness that melt as you bite in.
- Mix in chopped pecans or walnuts to add a crunchy texture contrast.
- Swap red food coloring for natural beet juice powder to avoid artificial dyes and add a subtle earthiness.
- Try using cream cheese frosting dollops on top right after baking for a creamy, tangy twist.
How to Make Red Velvet Crinkle Cookies?
Ingredients You’ll Need:
For the Dough:
- 1 ¾ cups all-purpose flour
- 2 tablespoons unsweetened cocoa powder
- 1 teaspoon baking powder
- ½ teaspoon salt
- ½ cup (1 stick) unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg
- 2 teaspoons vanilla extract
- 1 tablespoon red food coloring (liquid or gel)
- ½ teaspoon white vinegar
- ½ cup buttermilk
For Rolling:
- 1 cup powdered sugar
How Much Time Will You Need?
This recipe takes about 15 minutes of active preparation time. You’ll need to chill the dough in the fridge for at least 2 hours to get perfect crinkles. Baking time is a quick 10-12 minutes per batch. Including cooling, plan for around 3 hours total from start to finish.
Step-by-Step Instructions:
1. Prepare the Oven and Dry Ingredients:
Preheat your oven to 350°F (175°C). Line your baking sheets with parchment paper or silicone baking mats for easy cleanup. In a medium bowl, sift together the flour, cocoa powder, baking powder, and salt. Set this aside for now.
2. Mix the Wet Ingredients:
In a large bowl, beat the softened butter and granulated sugar with a mixer until the texture is light and fluffy, about 2-3 minutes. Add in the egg, vanilla extract, and red food coloring. Mix well until everything is combined and the dough has a nice vibrant red color.
3. Combine Wet and Dry Ingredients:
Stir the white vinegar and buttermilk into the wet mixture. Then, slowly add the dry ingredients, mixing just until incorporated. Be careful not to overmix to keep your cookies soft and tender.
4. Chill the Dough:
Cover your cookie dough with plastic wrap and chill it in the refrigerator for at least 2 hours. The dough needs to be firm so it holds shape and cracks beautifully when baked.
5. Form and Roll the Cookies:
Once chilled, scoop out 1-2 tablespoons of dough and roll it into balls. Then roll each ball thoroughly in powdered sugar to coat it completely. This coating creates the signature crinkle effect after baking.
6. Bake and Cool:
Place your coated dough balls on the prepared baking sheets, spacing them about 2 inches apart. Bake for 10-12 minutes until the cookies spread, crack on top, and the centers still look slightly soft. Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool fully.
7. Store and Enjoy:
Store your cooled cookies in an airtight container at room temperature for up to a week. These Red Velvet Crinkle Cookies are deliciously soft, festive, and perfect for sharing or enjoying anytime.
Can I Use Frozen Dough for Red Velvet Crinkle Cookies?
Yes! You can freeze the cookie dough balls after rolling them in powdered sugar. Freeze on a baking sheet first, then transfer to a freezer-safe container for up to 3 months. Bake from frozen, adding a couple of extra minutes to the baking time.
What Can I Substitute for Buttermilk?
If you don’t have buttermilk, mix ½ cup of milk with ½ teaspoon of white vinegar or lemon juice. Let it sit for 5 minutes before using. This mimics the acidity in buttermilk and keeps the cookies tender and soft.
How Do I Keep the Cookies Soft Longer?
Store the cookies in an airtight container at room temperature with a slice of bread. The bread helps keep the cookies moist by absorbing excess air humidity. Avoid refrigerating as it can dry cookies out.
Can I Make These Cookies Without Food Coloring?
Yes, though your cookies won’t have the classic red velvet color. For a natural alternative, try using beet juice powder or omit the food coloring entirely for a subtle cocoa cookie. Keep in mind the appearance will differ but the flavor will still be delicious.
