These Red Velvet Crinkle Cookies are soft, fudgy, and coated in snowy powdered sugar that cracks beautifully as they bake. With a deep cocoa flavor and that classic red velvet color, they are perfect for holidays, cookie exchanges, or anytime you want a bakery-style treat at home.
If you love festive cookies, you may also enjoy these whipped shortbread cookies , which pair perfectly with a holiday dessert spread.
Why You’ll Love It
- Soft and fudgy: The centers stay tender with a brownie-like texture.
- Easy to make: No chilling required, just mix and bake.
- Visually stunning: That crinkled powdered sugar coating always impresses.
- Perfect for holidays: A natural fit for Christmas, Valentine’s Day, and parties.
Ingredients
- 2 1/4 cups all-purpose flour
- 2 tbsp unsweetened cocoa powder
- 1 tsp baking powder
- 1/4 tsp salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs, room temperature
- 1 tbsp red food coloring
- 1 tsp vanilla extract
- 1/2 cup powdered sugar, for rolling
Instructions
- Preheat your oven to 350°F. Line two baking sheets with parchment paper.
- In a medium bowl, whisk together the flour, cocoa powder, baking powder, and salt. Set aside.
- In a large bowl, beat the butter and granulated sugar until light and fluffy, about 2 minutes.
- Add the eggs one at a time, mixing well after each addition. Stir in the red food coloring and vanilla extract.
- Gradually mix the dry ingredients into the wet ingredients until a soft dough forms.
- Scoop tablespoon-sized portions of dough and roll each one generously in powdered sugar.
- Place the dough balls 2 inches apart on the prepared baking sheets.
- Bake for 10 to 12 minutes, until the tops are crackled and the centers are just set.
- Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack.
Tips & Variations
- For extra contrast, roll the dough twice in powdered sugar before baking.
- Add white chocolate chips for a sweeter, bakery-style twist.
- Slightly underbake if you prefer an extra-soft center.
Substitutions
- Use plant-based butter for a dairy-free option.
- Natural red food coloring can be used, though the color may be less vibrant.
- Gluten-free all-purpose flour blends work well in this recipe.
Serving Suggestions
Serve these red velvet crinkle cookies with hot cocoa, coffee, or alongside other holiday favorites like gingerbread brownies and Christmas Oreo balls .
Storage & Reheating
Store cookies in an airtight container at room temperature for up to 5 days. For longer storage, freeze baked cookies for up to 2 months and thaw at room temperature before serving.
FAQs
Why didn’t my cookies crinkle?
Make sure the dough is fully coated in powdered sugar. A dry exterior helps create that signature crackle.
Can I make the dough ahead of time?
Yes, the dough can be refrigerated for up to 24 hours. Let it sit at room temperature for 10 minutes before rolling.
More to Try
- Snickerdoodle Cookies
- Maple Cookies with Brown Sugar
- French Salted Butter Cookies
- Raspberry Almond Snowball Cookies
Conclusion
These Red Velvet Crinkle Cookies are a simple yet striking dessert that always disappears fast. With their soft centers, bold color, and classic crinkle finish, they belong in every cookie lover’s rotation.
Print
Red Velvet Crinkle Cookies
- Total Time: 27 minutes
- Yield: 24 cookies 1x
- Diet: Vegetarian
Description
These Red Velvet Crinkle Cookies are soft, fudgy, and coated in snowy powdered sugar that cracks beautifully as they bake. With a deep cocoa flavor and that classic red velvet color, they are perfect for holidays, cookie exchanges, or anytime you want a bakery-style treat at home.
Ingredients
- 2 1/4 cups all-purpose flour
- 2 tbsp unsweetened cocoa powder
- 1 tsp baking powder
- 1/4 tsp salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs, room temperature
- 1 tbsp red food coloring
- 1 tsp vanilla extract
- 1/2 cup powdered sugar, for rolling
Instructions
- Preheat your oven to 350°F. Line two baking sheets with parchment paper.
- In a medium bowl, whisk together the flour, cocoa powder, baking powder, and salt. Set aside.
- In a large bowl, beat the butter and granulated sugar until light and fluffy, about 2 minutes.
- Add the eggs one at a time, mixing well after each addition. Stir in the red food coloring and vanilla extract.
- Gradually mix the dry ingredients into the wet ingredients until a soft dough forms.
- Scoop tablespoon-sized portions of dough and roll each one generously in powdered sugar.
- Place the dough balls 2 inches apart on the prepared baking sheets.
- Bake for 10 to 12 minutes, until the tops are crackled and the centers are just set.
- Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack.
Notes
For extra contrast, roll the dough twice in powdered sugar before baking. Add white chocolate chips for a sweeter, bakery-style twist. Slightly underbake if you prefer an extra-soft center.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 110
- Sugar: 9g
- Sodium: 45mg
- Fat: 5g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 20mg
Keywords: red velvet, crinkle cookies, holiday cookies, Christmas, baking