Red Velvet Crinkle Cookies are a delightful twist on the classic red velvet cake, combining the rich flavors of cocoa and vanilla with a soft, chewy texture. These cookies are coated in powdered sugar, which cracks beautifully during baking, giving them a striking crinkle effect. Perfect for holidays, celebrations, or just as an indulgent treat, these cookies are easy to make and irresistible to eat.

The deep red color of these cookies makes them visually appealing, while their fudgy interior ensures a melt-in-your-mouth experience. Whether you are a seasoned baker or a beginner, this recipe is simple enough to follow, yielding delicious results every time.

Ingredients

To make these delectable Red Velvet Crinkle Cookies, gather the following ingredients:

Unsalted Butter – ½ cup, softened
Light Brown Sugar – ¾ cup, packed
Granulated Sugar – ½ cup, plus extra for coating
Large Eggs – 2, at room temperature
Vanilla Extract – 2 teaspoons
Red Food Coloring – ½ teaspoon (adjust as needed)
All-Purpose Flour – 2 cups
Cocoa Powder – ⅓ cup
Baking Powder – 1½ teaspoons
Salt – ½ teaspoon
Powdered Sugar – ½ cup, for coating

These ingredients come together to create cookies that are rich, flavorful, and perfectly textured. The cocoa powder adds a hint of chocolate, while the red food coloring gives them their signature hue.

Instructions

Follow these steps to bake your own batch of Red Velvet Crinkle Cookies:

Preheat the Oven – Set your oven to 350°F (175°C). Line a baking sheet with parchment paper and set aside.
Mix the Wet Ingredients – In a large bowl, beat the softened butter, brown sugar, and granulated sugar until light and fluffy. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract and red food coloring.
Prepare the Dry Ingredients – In a separate bowl, sift together the flour, cocoa powder, baking powder, and salt. This helps ensure even distribution and a smooth batter.
Combine Wet and Dry Mixtures – Gradually add the dry ingredients to the wet mixture, stirring until just combined. Do not overmix, as this can result in dense cookies.
Chill the Dough – For best results, refrigerate the dough for at least 30 minutes. This makes it easier to handle and prevents excessive spreading during baking.
Shape the Cookies – Scoop out small portions of dough and roll them into balls, about 1 inch in diameter.
Coat in Sugar – Roll each ball first in granulated sugar, then in powdered sugar. This double coating enhances the crinkle effect.
Bake – Place the cookies on the prepared baking sheet, spacing them about 1 inch apart. Bake for 10–12 minutes or until the edges are set but the centers remain soft.
Cool and Enjoy – Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack. Serve fresh or store in an airtight container.

These Red Velvet Crinkle Cookies are not only beautiful but also rich and delicious, making them the perfect treat for any occasion.

Variations of Red Velvet Crinkle Cookies

Red velvet crinkle cookies are a delightful treat with their striking red hue, soft and chewy texture, and signature crinkled sugar-coated appearance. While the classic version is always a hit, there are plenty of ways to put a unique twist on these cookies. Below are two exciting variations that add extra flavor and texture to this beloved cookie.

1. Cream Cheese-Filled Red Velvet Crinkle Cookies

One of the best ways to elevate red velvet crinkle cookies is by adding a rich and tangy cream cheese filling. This variation creates an irresistible contrast between the slightly crisp outer layer and the soft, gooey center.

How to Make It:

Prepare the red velvet cookie dough as usual and let it chill in the refrigerator.
In a separate bowl, mix softened cream cheese with a bit of powdered sugar and vanilla extract to create a smooth, slightly sweet filling.
Scoop small portions of the chilled dough, flatten them slightly, and place a teaspoon of the cream cheese mixture in the center.
Gently wrap the dough around the filling and roll it into a ball, ensuring the cream cheese is completely enclosed.
Coat generously in powdered sugar and bake as usual.

Why You’ll Love This Variation:

The cream cheese center adds a deliciously rich and tangy contrast to the sweet and cocoa-infused cookie. Every bite melts in your mouth, making this an extra special treat for cream cheese lovers.

2. Double Chocolate Red Velvet Crinkle Cookies

For those who can’t get enough chocolate, this version takes red velvet crinkle cookies to the next level by incorporating chocolate chips or chunks.

How to Make It:

Prepare the standard red velvet cookie dough and chill it.
Stir in semisweet, dark, or white chocolate chips (or a mix of all three) before rolling the dough into balls.
Roll the dough balls generously in powdered sugar and bake as directed.

Why You’ll Love This Variation:

Adding extra chocolate enhances the deep cocoa flavor of red velvet and provides melty, gooey pockets of chocolate throughout the cookie. It’s a chocolate lover’s dream and perfect for those who want an extra indulgent dessert.

Tips & Notes for Perfect Red Velvet Crinkle Cookies

Achieving the perfect red velvet crinkle cookies requires a few key techniques. Here are essential tips to ensure success every time:

1. Chill the Dough

Red velvet crinkle cookie dough tends to be sticky due to the butter and moisture content. Chilling the dough for at least one hour (or even overnight) helps it firm up, making it easier to roll into balls. This step also prevents the cookies from spreading too much during baking, ensuring they retain their signature crinkled look.

2. Use Gel Food Coloring

Liquid food coloring can alter the consistency of the dough, making it too wet and affecting the cookie’s texture. Gel-based food coloring provides a vibrant red hue without changing the moisture content. A small amount goes a long way!

3. Coat Generously in Powdered Sugar

To achieve those beautiful cracks and crinkles, roll the cookie dough balls thoroughly in powdered sugar. A light coating won’t produce the desired effect, so be sure to apply a thick and even layer before baking.

4. Don’t Overbake

Red velvet crinkle cookies should be slightly underbaked when removed from the oven. The edges should be set, but the centers will appear slightly soft. They continue to cook as they cool, resulting in a perfectly chewy texture.

5. Measure Flour Correctly

Too much flour can make the cookies dense and dry, while too little can make them overly soft. Use the spoon-and-level method: spoon the flour into a measuring cup, then level it off with a knife. Avoid scooping directly from the bag, as this can pack in too much flour.

6. Let Them Cool on the Baking Sheet

After removing the cookies from the oven, allow them to cool on the baking sheet for about 5 minutes before transferring them to a wire rack. This helps them set properly and maintain their shape.

7. Store for Freshness

Store red velvet crinkle cookies in an airtight container at room temperature for up to 5 days. For longer storage, they can be frozen in a sealed bag for up to 2 months.

Serving & Nutritional Information

Here’s a breakdown of the serving size, preparation time, and estimated nutritional values for classic red velvet crinkle cookies:

Serving Size: 1 Cookie
Preparation Time: 15 minutes
Chilling Time: 1 hour
Cooking Time: 12 minutes
Calories per Cookie: ~120-150 kcal (varies depending on add-ins like cream cheese or chocolate chips)

Red Velvet Crinkle Cookies

Recipe by Jad

Servings

servings

Prep time

hour

Cooking time

minutes

Calories

120

kcal

Ingredients

Unsalted Butter: ½ cup, softened to room temperature.
Light Brown Sugar: ¾ cup, packed.
Granulated Sugar: ½ cup, plus an additional ½ cup for coating.
Large Eggs: 2, at room temperature.
Vanilla Extract: 2 teaspoons.
Red Food Coloring: ½ teaspoon (adjust based on desired color intensity).
All-Purpose Flour: 2 cups.
Cocoa Powder: ⅓ cup.
Baking Powder: 1½ teaspoons.
Salt: ½ teaspoon.
Powdered Sugar: ½ cup, for coating.

Directions

Follow these steps to create your Red Velvet Crinkle Cookies:
Prepare the Baking Sheet: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper and set aside.
Cream the Butter and Sugars: In a large mixing bowl, combine the softened butter, packed light brown sugar, and ½ cup granulated sugar. Using an electric mixer, beat the mixture until it becomes light and fluffy, indicating that the sugars are well incorporated into the butter.
Incorporate Eggs and Flavorings: Add the eggs one at a time to the creamed mixture, ensuring each egg is fully integrated before adding the next. Mix in the vanilla extract and red food coloring, blending until the color is uniform throughout the batter.
Combine Dry Ingredients: In a separate bowl, sift together the all-purpose flour, cocoa powder, baking powder, and salt. This sifting process helps to remove any lumps and ensures an even distribution of the leavening agent and cocoa.
Form the Cookie Dough: Gradually add the dry ingredients to the wet mixture, mixing on low speed or stirring by hand until just combined. Be cautious not to overmix, as this can lead to tougher cookies.
Prepare for Rolling: Place the remaining ½ cup of granulated sugar in one shallow bowl and the powdered sugar in another. These will be used to coat the cookie dough balls, creating the characteristic crinkle appearance.
Shape and Coat the Dough Balls: Using a tablespoon or a small cookie scoop, portion out the dough and roll it into balls approximately 1 inch in diameter. First, roll each ball in the granulated sugar, ensuring a light, even coating. Then, roll them generously in the powdered sugar, which will provide the striking contrast once the cookies bake and crackle.
Arrange on Baking Sheet: Place the coated dough balls onto the prepared baking sheet, spacing them about 1 inch apart to allow for spreading during baking.
Bake: Transfer the baking sheet to the preheated oven and bake for 10 minutes. The cookies should puff up and develop their signature cracks but remain slightly gooey in the center. Avoid overbaking to maintain their fudgy texture.
Cool and Enjoy: Once baked, remove the cookies from the oven and allow them to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. Enjoy them fresh, perhaps with a glass of milk, or store them in an airtight container for later indulgence.

Notes

Measure Flour Correctly – Too much flour can make the cookies dense instead of soft and chewy. Always use the spoon-and-level method for accuracy.