Red Velvet Crinkle Cookie

Imagine biting into a cookie that’s perfectly crisp on the outside yet delightfully chewy on the inside, with that unmistakable rich cocoa flavor complemented by vibrant red hues. That’s exactly what these Red Velvet Crinkle Cookies deliver—a beautiful balance of chocolate decadence with that distinctive tanginess that red velvet fans adore. These eye-catching treats aren’t just delicious; their crackly, powdered sugar exterior makes them absolutely irresistible for holidays, special occasions, or anytime you’re craving something sweet with a touch of elegance. You’ll learn how to create bakery-quality Red Velvet Crinkle Cookies that will impress everyone who tries them.

Why You’ll Love This Recipe

These Red Velvet Crinkle Cookies are guaranteed to become a new favorite in your baking repertoire for so many reasons. First, they deliver that classic red velvet flavor profile—subtle cocoa notes balanced with a hint of tanginess—all wrapped in a cookie that’s crisp around the edges but maintains a soft, fudgy center. The dramatic contrast between the vibrant red cookie and the stark white powdered sugar coating creates a stunning visual effect that makes these perfect for holiday cookie exchanges or festive gatherings.

What truly sets these cookies apart is their texture contrast—the slightly crunchy exterior from the baked powdered sugar gives way to a tender, almost brownie-like interior that melts in your mouth. Plus, the recipe comes together with pantry staples you likely already have on hand, requiring minimal effort for maximum impact. The dough can even be made ahead of time, making these cookies as convenient as they are delicious. Whether you’re an experienced baker or new to the kitchen, these Red Velvet Crinkle Cookies deliver professional-looking results with straightforward techniques.

Ingredients

For perfect Red Velvet Crinkle Cookies, you’ll need:

• 2¾ cups (345g) all-purpose flour
• ¼ cup (25g) unsweetened cocoa powder (Dutch-processed for a deeper flavor)
• 2 teaspoons baking powder
• ½ teaspoon salt
• ½ cup (113g) unsalted butter, softened
• 1½ cups (300g) granulated sugar
• 2 large eggs, room temperature
• 1 tablespoon buttermilk or plain yogurt (adds authentic tanginess)
• 2 teaspoons vanilla extract
• 1-2 tablespoons red food coloring (gel preferred for intensity)
• 1 teaspoon white vinegar (enhances the red color)
• ½ cup (60g) powdered sugar, for coating

The success of your red velvet cookies hinges on quality cocoa powder—it provides that subtle chocolate flavor that defines red velvet. Buttermilk contributes the signature tanginess, while the vinegar not only enhances the red color but also activates the baking powder for the perfect texture. For the most vibrant color, gel food coloring delivers more concentrated color with less liquid added to the dough.

Pro Tips

Use Cold Dough for Best Results
The secret to perfectly shaped Red Velvet Crinkle Cookies with those distinctive cracks is properly chilled dough. After mixing, refrigerate your dough for at least 2 hours, but preferably overnight. This firmer consistency allows you to roll the dough into neat balls and helps prevent spreading during baking. Cold dough also creates more dramatic “crinkles” as the cookies’ exterior sets quickly while the interior continues expanding during baking.

Double-Coat Your Cookies
For the most striking white-on-red contrast, use a two-step coating process. First, roll each ball of dough in granulated sugar, which helps absorb moisture from the dough’s surface. Then immediately roll in powdered sugar, applying a generous coating. This double-layer approach prevents the powdered sugar from dissolving into the cookie during baking, ensuring those picture-perfect white crackles remain bright against the red cookie base.

Watch Baking Time Carefully
The ideal Red Velvet Crinkle Cookie should remain slightly soft in the center. Bake just until the edges are set but the centers still appear slightly underdone—about 10-12 minutes depending on your oven. They’ll continue cooking slightly after removal, achieving that perfect fudgy texture. Overbaking even by a minute can result in dry cookies that lack the signature chewy interior that makes red velvet crinkles so irresistible.

Instructions

Step 1: Prepare the Dry Ingredients
In a medium bowl, whisk together the flour, cocoa powder, baking powder, and salt until well combined. This ensures even distribution of the leavening agents and prevents cocoa clumps in your Red Velvet Crinkle Cookies. Sifting the cocoa powder beforehand can help achieve a smoother texture if your cocoa tends to be lumpy.

Step 2: Cream the Butter and Sugar
In a large mixing bowl, beat the softened butter and granulated sugar with an electric mixer on medium-high speed until light and fluffy, about 2-3 minutes. Don’t rush this step—proper creaming incorporates air into the dough, contributing to the perfect texture of your cookies. The mixture should lighten in color and appear somewhat fluffy when ready.

Step 3: Add Wet Ingredients
Beat in the eggs one at a time, mixing well after each addition. Add the buttermilk, vanilla extract, red food coloring, and vinegar. Mix until the color is uniform and vibrant. You might need to scrape down the sides of the bowl several times during this process to ensure even coloring throughout your Red Velvet Crinkle Cookie dough.

Step 4: Combine Wet and Dry Ingredients
Gradually add the dry ingredients to the wet mixture, mixing on low speed just until combined. Avoid overmixing, which can develop gluten and result in tough cookies. The dough will be relatively soft at this stage, similar to a thick cake batter.

Step 5: Chill the Dough
Cover the dough tightly with plastic wrap and refrigerate for at least 2 hours or overnight. This step is non-negotiable for achieving those classic crinkles! The chilled dough will be much easier to handle and shape into balls.

Step 6: Shape and Coat Cookies
Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper. Place granulated sugar in one small bowl and powdered sugar in another. Using a cookie scoop or tablespoon, portion out dough and roll into 1-inch balls. Roll each ball first in granulated sugar, then generously in powdered sugar to coat completely.

Step 7: Bake to Perfection
Place cookies 2 inches apart on prepared baking sheets. Bake for 10-12 minutes until the edges are set but centers still look slightly underdone. You’ll know they’re ready when the cookies have spread and developed their characteristic crinkles while still maintaining a vibrant red color.

Step 8: Cool and Enjoy
Allow the Red Velvet Crinkle Cookies to cool on the baking sheets for 5 minutes before transferring to wire racks to cool completely. As they cool, they’ll firm up slightly while maintaining that perfect chewy center.

Variations

Cream Cheese Filled Red Velvet Crinkles
Take your Red Velvet Crinkle Cookies to the next level by adding a cream cheese surprise in the center. Prepare a filling by mixing 4 ounces softened cream cheese with ¼ cup powdered sugar and ½ teaspoon vanilla. Chill this mixture for 30 minutes, then scoop ½ teaspoon portions onto a parchment-lined plate and freeze while preparing your cookie dough. When ready to bake, flatten a portion of cookie dough, place a frozen cream cheese portion in the center, and wrap the dough around it before rolling in sugars and baking. This creates an irresistible cheesecake-like filling that perfectly complements the red velvet flavor.

White Chocolate Red Velvet Crinkles
Add ¾ cup white chocolate chips to your Red Velvet Crinkle Cookie dough before chilling for a delightful textural contrast. The sweet, creamy white chocolate bits melt slightly during baking, creating pockets of vanilla-scented goodness throughout each cookie. For an extra touch of elegance, drizzle cooled cookies with melted white chocolate in a zigzag pattern, enhancing both the flavor profile and visual appeal of these already stunning cookies.

Gluten-Free Red Velvet Option
Create gluten-free Red Velvet Crinkle Cookies by substituting the all-purpose flour with a high-quality cup-for-cup gluten-free flour blend. Add ¼ teaspoon xanthan gum if your blend doesn’t already contain it to help with binding. The results are nearly indistinguishable from the traditional version, allowing everyone to enjoy these festive treats regardless of dietary restrictions.

Storage and Serving

Your Red Velvet Crinkle Cookies will stay fresh in an airtight container at room temperature for up to 5 days. To maintain their soft, chewy texture, place a small piece of bread in the container—it will release moisture to keep the cookies from drying out. For longer storage, these cookies freeze beautifully for up to 3 months; just place them in single layers separated by parchment paper in a freezer-safe container.

For an impressive dessert presentation, serve these cookies slightly warmed alongside a scoop of vanilla bean ice cream—the warm cookie with cool, creamy ice cream creates an irresistible temperature and texture contrast. They also pair wonderfully with a glass of cold milk, hot coffee, or even a dessert wine. For holiday gatherings, arrange them on a tiered serving platter alternating with traditional chocolate crinkles for a festive red and brown color scheme that will have guests reaching for seconds. Consider adding a light dusting of fresh powdered sugar just before serving to refresh their snowy appearance.

FAQs

Can I make the dough ahead of time?
Absolutely! The dough for Red Velvet Crinkle Cookies can be refrigerated for up to 3 days before baking. You can also freeze the dough balls (before coating in sugar) for up to 3 months—just thaw in the refrigerator overnight before coating and baking.

Why didn’t my cookies crinkle properly?
The most common reason is that the dough wasn’t cold enough. Make sure to chill thoroughly, and work quickly when rolling and coating. Also, check that your baking powder is fresh—expired leavening agents won’t create the proper rise that causes the cracking effect.

Can I use liquid food coloring instead of gel?
Yes, but you’ll need more of it to achieve the same vibrant red color. Start with 2 tablespoons of liquid food coloring, but be aware that adding too much liquid can affect the consistency of your dough. Gel coloring produces more intense color with less moisture.

How do I know when they’re done baking?
Red Velvet Crinkle Cookies should be removed from the oven when the edges are set but the centers still appear slightly underdone. They will continue to set up as they cool. If you wait until they look completely done, they’ll likely be overbaked.

Can I use natural food coloring?
Natural red colorings like beet powder can be used, but they typically yield a more burgundy than bright red color. You’ll need about 2-3 tablespoons of beet powder, which will add some earthy notes to the flavor profile.

Conclusion

These Red Velvet Crinkle Cookies are comfort food at its finest — festive treats that balance rich cocoa notes with subtle tanginess, all wrapped in a visually stunning package of crimson and white. They’re the kind of cookies that bring a touch of elegance to ordinary moments and make holiday gatherings feel extra special. With their irresistible combination of crispy exterior and fudgy center, these cookies create that perfect moment of pure joy with each bite. Whether you’re an experienced baker or trying your hand at homemade cookies for the first time, this recipe delivers results that look and taste professionally made—proving that sometimes the most impressive desserts are actually the simplest to create.

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