Red Velvet Crinkle Cookies are a fun twist on the classic red velvet cake turned into soft, chewy cookies dusted with powdered sugar that crackles beautifully as they bake. These cookies bring together the deep, rich cocoa flavor with just a hint of vanilla and a pop of that iconic red color that makes every bite feel special.
I love making these cookies when I want something a little festive but easy to share. Rolling the dough in powdered sugar before baking creates those charming white cracks that contrast so nicely with the red, and it’s honestly hard not to smile when you see how pretty they turn out. Plus, the mix of flavors is never too sweet – just just right for a cozy snack with a cup of tea or coffee.
One of my favorite ways to serve Red Velvet Crinkle Cookies is on a simple white plate to really show off their color and texture. They’re a hit at every gathering I bring them to, whether it’s a holiday party or just a weekend treat. If you like red velvet and cookies, these are definitely going to become a go-to for you too!
Key Ingredients & Substitutions
Cocoa Powder: Unsweetened cocoa gives that classic chocolate flavor with no extra sweetness, which I love to balance the sugar. If you don’t have cocoa, you could try Dutch-processed cocoa, but reduce baking powder a bit as it’s less acidic.
Butter: Using softened unsalted butter helps create a tender texture and controls salt levels. I avoid melted butter here because it changes the cookie’s texture slightly. Margarine can work, but the flavor won’t be quite as rich.
Red Food Coloring: For that bold red color, gel food coloring works best since it’s more concentrated, and you won’t thin your dough. If you prefer natural, beet juice powder is an option, but the color may be softer.
White Vinegar: Vinegar reacts with the baking powder to help leaven and enhance the red color. If you don’t have white vinegar, lemon juice can substitute.
Powdered Sugar: Rolling the dough in powdered sugar before baking creates the signature crackled look and adds a touch of sweetness without graininess. Don’t swap this for granulated sugar or the effect will be lost.
How Do You Get the Perfect Crackled Top on These Cookies?
The crackled look is what makes these cookies stand out. Here’s how to nail it:
- Chill the dough: Refrigerate for at least an hour to firm it. This helps the cookies keep their shape instead of spreading too much.
- Roll dough balls generously in powdered sugar: The coating cracks dramatically during baking as the dough expands.
- Bake at the right temperature: Around 350°F (175°C) is perfect to set the edges while letting the cookie top crack beautifully.
- Avoid overbaking: Once edges look set but the centers are are still a bit soft, remove from oven. Cookies firm up as they cool, keeping them chewy inside.
Following these steps will give you those stunning red velvet crinkles that look just like the picture and taste fantastic too!
Equipment You’ll Need
- Mixing bowls – I use at least two so I can keep dry and wet ingredients separate before combining.
- Electric mixer or hand mixer – makes creaming butter and sugar quick and smooth.
- Measuring cups and spoons – important for getting the balance of cocoa and flour just right.
- Baking sheets – flat with edges to catch any spreading dough.
- Parchment paper or silicone baking mats – prevent sticking and help cookies bake evenly.
- Scoop or spoon – for evenly sized cookie dough balls to bake consistently.
- Cooling rack – lets cookies cool quickly and keeps them from getting soggy underneath.
Flavor Variations & Add-Ins
- Chocolate chips or white chocolate chunks – add sweetness and texture for a classic twist.
- Chopped nuts like pecans or walnuts – bring crunch and complement the rich cocoa flavor.
- Orange zest – adds a bright, fresh note that pairs well with red velvet’s chocolate and vanilla.
- Mini marshmallows – toss in for a gooey surprise inside your cookies, especially fun for winter treats.
How to Make Red Velvet Crinkle Cookies
Ingredients You’ll Need:
- 1 3/4 cups all-purpose flour
- 2 tablespoons unsweetened cocoa powder
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup (1 stick) unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg
- 1 tablespoon milk
- 1 teaspoon vanilla extract
- 1 to 2 tablespoons red food coloring (adjust to desired color intensity)
- 1 teaspoon white vinegar
- 1 cup powdered sugar (for rolling)
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare, plus 1 hour of chilling time for the dough, and 10-12 minutes baking time. Plan for a total of around 1 hour and 30 minutes from start to finish, including cooling time.
Step-by-Step Instructions:
1. Prepare Your Baking Area and Dry Ingredients:
Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone mats to prevent sticking. In a medium bowl, whisk together the flour, cocoa powder, baking powder, and salt until everything is evenly combined.
2. Mix Wet Ingredients:
In a large bowl, use an electric mixer to cream together the softened butter and granulated sugar until the mixture is light and fluffy. Beat in the egg, milk, vanilla extract, red food coloring, and white vinegar until the color is smooth and evenly mixed.
3. Combine the Dough:
Slowly add the dry ingredient mixture into the wet ingredients. Mix gently just until combined—be careful not to overmix, so your cookies stay soft and tender.
4. Chill the Dough:
Cover the dough and place it in the refrigerator for at least 1 hour. Chilling helps firm up the dough, making it easier to handle and creating that beautiful crackled texture during baking.
5. Shape and Coat the Cookies:
Scoop tablespoon-sized portions from the dough and roll each into a ball. Roll the balls generously in powdered sugar, coating each cookie completely for that signature crackled look.
6. Bake the Cookies:
Place the powdered sugar-coated balls on the prepared baking sheets about 2 inches apart. Bake for 10 to 12 minutes, or until the cookie edges are set and the tops have formed distinct cracks.
7. Cool and Enjoy:
Remove the cookies from the oven and let them cool on the baking sheets for about 5 minutes, then transfer to a wire rack to cool completely. Serve and enjoy your soft, chewy, and beautifully crackled red velvet cookies!
Can I Use Frozen Dough for These Cookies?
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 straight from frozen—just add a couple more minutes to the baking time.
What Can I Substitute for Red Food Coloring?
If you prefer a natural alternative, beet juice or beet powder works well, though the color will be less vibrant. Keep in mind that natural substitutes might slightly affect the flavor and texture.
How Should I Store Leftover Cookies?
Store your red velvet crinkle cookies in an airtight container at room temperature for up to 4 days. If you want to keep them longer, freeze them in a sealed container for up to 3 months and thaw at room temperature before serving.
Can I Make the Dough Ahead of Time?
Absolutely! You can prepare the dough and refrigerate it for up to 24 hours before baking. Just let it sit at room temperature for a few minutes if it becomes too firm to scoop easily.
