Red Velvet Crinkle Cookies are a delightful twist on the classic cookie you know and love. These soft, chewy treats have that rich, cocoa flavor blended with a bright red color that makes them perfect for any special occasion or just because. The crinkled powdered sugar coating adds a fun texture and a little sweet surprise with every bite.
I always enjoy making these cookies because watching the red dough crack under the powdered sugar as they bake is oddly satisfying. Plus, they’re super easy to whip up, and the red velvet flavor feels a little fancy without any fuss. I find that chilling the dough before baking helps keep their shape just right and gives the best crinkle effect.
My favorite way to serve these cookies is with a cold glass of milk or a warm cup of tea. They’re great to share with friends or bring along to parties since their bright color and yummy taste always get compliments. If you want to make someone smile, these cookies are a simple and delicious choice that never disappoints.
Key Ingredients & Substitutions
All-purpose flour: This gives structure to the cookies. You can swap with a gluten-free flour blend if needed, but make sure it’s suitable for baking.
Cocoa powder: Unsweetened cocoa adds that slight chocolate note. Dutch-processed cocoa works well too and may deepen the color.
Red food coloring: This creates the classic red velvet look. Gel colors are more vibrant and don’t thin the dough. If you prefer natural options, beet powder can work but might alter taste.
Buttermilk: Reacts with baking soda for lift and tenderness. If you don’t have buttermilk, mix 1/2 cup milk with 1/2 tablespoon vinegar or lemon juice and let it sit for 5 minutes.
Powdered sugar (for rolling): This coats the dough to get the signature crinkle look. Don’t swap it with granulated sugar—that texture is key here.
How Do You Get Those Perfect Crinkled Tops?
The crinkle effect comes from rolling chilled dough balls well in powdered sugar before baking and making sure your dough is cold. Here’s what to keep in mind:
- Chill your dough: Firm dough spreads less, so it cracks nicely under the powdered sugar coating instead of flattening out too much.
- Coat generously: Roll each dough ball so it’s fully covered in powdered sugar. A thick coating gives sharp cracks.
- Even spacing: Give each cookie space on the baking sheet so they can spread without running into each other, which helps the cracks form cleanly.
- Bake just right: Take them out when set but still soft in the middle. Overbaking can dry out the cookie, and they lose that tender texture.
Equipment You’ll Need
- Mixing bowls – for combining your dry and wet ingredients separately and then together easily.
- Hand mixer or stand mixer – makes creaming butter and sugar simple and smooth.
- Measuring cups and spoons – to get your ingredient amounts just right.
- Baking sheets – flat and roomy to let the cookies spread evenly.
- Parchment paper or silicone baking mats – prevent sticking and make cleanup a breeze.
- Cooling rack – helps your cookies cool evenly without getting soggy bottoms.
- Scoop or spoon – to portion dough evenly for uniform cookies with consistent baking.
Flavor Variations & Add-Ins
- White chocolate chips – add sweet bursts that pair beautifully with red velvet flavor.
- Chopped pecans or walnuts – bring a crunchy texture and nutty taste to each bite.
- Orange zest – adds bright citrus notes that freshen up the rich cookie flavor.
- Swap cocoa powder for espresso powder – a tiny boost that deepens the chocolate flavor without a coffee taste.
How to Make Red Velvet Crinkle Cookies?
Ingredients You’ll Need:
- 2 cups all-purpose flour
- 1/4 cup unsweetened cocoa powder
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 1 large egg
- 1 teaspoon vanilla extract
- 1 tablespoon red food coloring (liquid or gel)
- 1/2 cup buttermilk
- 1 teaspoon white vinegar
- 1 teaspoon baking soda
- 1 cup powdered sugar (for rolling)
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare, plus 2 hours of chilling time for the dough. Baking time is about 10-12 minutes, so plan roughly 2 hours and 30 minutes total to make these delicious cookies ready to enjoy.
Step-by-Step Instructions:
1. Mix Dry Ingredients:
Sift together the flour, cocoa powder, baking powder, and salt in a medium bowl. This helps keep the dry ingredients light and evenly combined. Set aside.
2. Cream Butter and Sugar:
In a large bowl, use a mixer to cream the softened butter and granulated sugar until the mixture is light and fluffy, which usually takes a few minutes.
3. Add Wet Ingredients:
Beat in the egg, then add the vanilla extract and red food coloring. Mix until everything is well combined and the dough has a rich red color.
4. Prepare Buttermilk Mixture:
In a small bowl, whisk together the buttermilk, white vinegar, and baking soda. The mixture will fizz gently; this helps make your cookies tender.
5. Combine Dough:
Alternately add the dry ingredients and the buttermilk mixture to the butter mixture, starting and ending with the dry ingredients. Stir gently just until combined—don’t overmix.
6. Chill Dough:
Cover the dough with plastic wrap and place it in the refrigerator for at least 2 hours. Chilling makes the dough easier to handle and helps create the crinkle effect when baked.
7. Prepare to Bake:
Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper to prevent sticking.
8. Shape Cookies:
Scoop tablespoon-sized portions of dough and roll each into a ball. Roll each ball generously in powdered sugar to coat completely.
9. Bake:
Place coated dough balls on the baking sheet spaced about 2 inches apart to allow spreading. Bake for 10-12 minutes, until the cookies spread and the powdered sugar cracks beautifully on top.
10. Cool:
Remove the cookies from the oven and let them sit on the baking sheet for 5 minutes. Then transfer them to a wire rack to cool completely.
11. Enjoy!
Your Red Velvet Crinkle Cookies are ready to be enjoyed—soft, moist, and with a stunning cracked sugar crust that tastes just as good as it looks!
Can I Use Frozen Dough to Bake These Cookies Later?
Yes! You can freeze the dough balls after rolling them in powdered sugar. Place them on a baking sheet to freeze individually, then transfer to an airtight container. Bake from frozen, adding a couple of extra minutes to the baking time.
How Should I Store Leftover Red Velvet Crinkle Cookies?
Store leftover cookies in an airtight container at room temperature for up to 4 days. To keep them soft, place a slice of bread in the container—it helps maintain moisture.
Can I Substitute Buttermilk if I Don’t Have Any?
Absolutely! For 1/2 cup buttermilk, mix 1/2 cup milk with 1/2 tablespoon white vinegar or lemon juice. Let it sit for 5 minutes before using—it’s a quick and easy substitute.
Why Are My Cookies Not Crinkling Properly?
Make sure the dough is well chilled before baking and coated generously with powdered sugar. Also, avoid overbaking—remove cookies once they’re set and the sugar has cracked but the centers are still soft.
