Red Velvet Crinkle Cookies are soft, chewy, and bursting with that classic red velvet flavor you know and love. They have a beautiful deep red color with a delicate dusting of powdered sugar that cracks on top, giving them a lovely crinkled look. These cookies bring together the subtle cocoa taste with a hint of vanilla, making every bite sweet and comforting.
I love making these cookies especially around the holidays or for special occasions because they look so festive and feel extra special. One little tip I always use is to chill the dough before baking—it helps keep the cookies nice and thick and makes those perfect crackly tops. Plus, rolling them in powdered sugar feels like a fun step in the kitchen that makes the final cookie just right.
These cookies are great to share with friends or family, and I often find that they disappear quickly once they’re out of the oven. I like serving them with a glass of cold milk or a warm cup of tea. Whenever I bake these, they bring back cozy memories of baking with loved ones and enjoying sweet treats together, which makes every batch taste even better.
Key Ingredients & Substitutions
All-purpose flour: This gives the cookies their structure. You can swap with gluten-free flour if needed, but check the blend includes xanthan gum for best texture.
Cocoa powder: Adds a mild chocolate flavor. Unsweetened is best to keep sweetness balanced. Dutch-processed works, but may affect color slightly.
Butter: Softened butter adds richness and tenderness. I prefer unsalted so I can control salt levels, but salted butter works fine too.
Red food coloring: Gel coloring works well and doesn’t thin out the dough. You can also try natural beet juice powder for a subtle red color.
Vinegar & baking soda: This combo creates lift and helps with the tender crumb. White vinegar is standard, but apple cider vinegar can also be a nice mild substitute.
Powdered sugar: Rolling the dough in powdered sugar before baking creates the crinkle effect and adds a sweet finish.
How Do You Get Those Perfect Crinkles on Top?
The crinkled top is all about the powdered sugar and dough texture. Here’s how to nail it:
- Chill the dough well—this firms it up for thick cookies that crack but don’t spread too much.
- Roll each dough ball generously in powdered sugar. This coating cracks as the dough expands in the oven.
- Don’t overbake. Bake just until edges set and tops look cracked but soft. Overbaking dries them out and hides the cracks.
- Let cookies cool on the baking sheet a few minutes after baking; this helps them firm up without losing softness inside.
Equipment You’ll Need
- Mixing bowls – handy for combining wet and dry ingredients separately.
- Electric hand mixer or stand mixer – makes creaming butter and sugar easy and smooth.
- Measuring cups and spoons – to get your ingredient amounts just right.
- Baking sheets – flat and sturdy to hold the cookies while baking.
- Parchment paper or silicone baking mat – prevents sticking and helps with even baking.
- Scoop or spoon – perfect for portioning dough into similar-sized balls.
- Wire cooling rack – cools cookies evenly and keeps bottoms from getting soggy.
Flavor Variations & Add-Ins
- Mix mini white chocolate chips into the dough for extra sweetness and a melty texture.
- Add a teaspoon of instant espresso powder to deepen the chocolate flavor without bitterness.
- Stir in chopped pecans or walnuts for a little crunch and nuttiness in every bite.
- Try substituting cream cheese frosting on top once cookies have cooled for a classic red velvet taste experience.
How to Make Red Velvet Crinkle Cookies?
Ingredients You’ll Need:
Dry Ingredients:
- 1¼ cups all-purpose flour
- 2 tablespoons unsweetened cocoa powder
- ½ teaspoon baking powder
- ¼ teaspoon salt
Wet Ingredients:
- ½ cup unsalted butter, softened
- ¾ cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 tablespoon red food coloring (liquid or gel)
- 1 teaspoon white vinegar
- ½ teaspoon baking soda
Topping:
- ½ cup powdered sugar (for rolling)
How Much Time Will You Need?
This recipe takes about 15 minutes for preparation and around 10-12 minutes of baking. Don’t forget to chill the dough for at least 1 hour before baking to get that perfect texture. Cooling the cookies after baking takes another 5 minutes.
Step-by-Step Instructions:
1. Mix Dry Ingredients:
In a medium bowl, whisk together the flour, cocoa powder, baking powder, and salt. Set this aside for later.
2. Cream Butter and Sugar:
In a large bowl, use a mixer to beat the softened butter and granulated sugar until the mixture is light and fluffy. This usually takes about 3 to 4 minutes.
3. Combine Wet Ingredients:
Add the egg, vanilla extract, and red food coloring to the butter and sugar. Mix until everything is well combined.
4. Add Vinegar and Baking Soda:
In a small bowl, mix the white vinegar and baking soda together. Quickly add this to your wet ingredients and stir to combine.
5. Add Dry Ingredients:
Gradually add the flour mixture to the wet ingredients, stirring just until everything is mixed. The dough will be a little sticky.
6. Chill the Dough:
Cover the bowl with plastic wrap and refrigerate for at least 1 hour. This step helps the cookies hold their shape and develops the flavor.
7. Prepare for Baking:
Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper to prevent sticking.
8. Shape and Coat Cookies:
Scoop tablespoon-sized balls of dough and roll each ball in powdered sugar until fully coated. This will give your cookies their signature crackled look when baked.
9. Bake the Cookies:
Place the coated dough balls 2 inches apart on the prepared baking sheets. Bake for 10 to 12 minutes, until the edges are set but the tops are soft and cracked.
10. Cool:
Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Enjoy your delicious Red Velvet Crinkle Cookies—perfectly soft and beautifully crackled!
Can I use gel food coloring instead of liquid?
Yes! Gel food coloring works great and won’t thin the dough. Use about the same amount as liquid for bright red color.
How can I store leftover cookies?
Store cooled cookies in an airtight container at room temperature for up to 3 days. For longer storage, freeze them in a sealed bag for up to 2 months.
Can I make the dough ahead of time?
Absolutely! You can prepare the dough and chill it overnight in the fridge. Just bring it back to a slightly firm texture before scooping and rolling in powdered sugar.
What if I don’t have vinegar?
You can substitute lemon juice or omit it, but vinegar helps with the cookie’s tender texture and classic red velvet tang, so it’s recommended if you can.
