Red Velvet Crinkle Cookies

Red Velvet Crinkle Cookies bring together everything I adore about red velvet cake—rich cocoa flavor, soft texture, and that iconic red hue—with the simplicity of a classic cookie. With their crackled powdered sugar tops and melt-in-your-mouth centers, these cookies are both eye-catching and incredibly comforting. Whether I’m baking for the holidays, a gathering, or just a quiet afternoon, these cookies always feel special.

Why You’ll Love This Recipe

I love how this recipe takes the drama of red velvet cake and transforms it into an easy, sharable treat. The cookies have a chewy texture with a soft center, and the slight tang from the cocoa and vanilla is perfectly balanced by the sweet powdered sugar coating. Plus, they look stunning on any dessert table and are always a crowd favorite.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• All-purpose flour

• Unsweetened cocoa powder

• Baking powder

• Salt

• Unsalted butter (softened)

• Granulated sugar

• Eggs

• Vanilla extract

• Red gel food coloring

• Powdered sugar (for coating)

Directions

1. I begin by mixing the dry ingredients—flour, cocoa powder, baking powder, and salt—in a bowl and set it aside.

2. In a larger bowl, I cream the softened butter with sugar until light and fluffy. This step gives the cookies a tender crumb.

3. One at a time, I beat in the eggs, then add vanilla extract and red food coloring until the dough reaches that signature red velvet shade.

4. I gently fold the dry mixture into the wet ingredients until just combined. I avoid overmixing to keep the texture soft.

5. The dough is sticky, so I chill it in the fridge for at least 30 minutes. This helps it firm up for easier shaping and prevents the cookies from spreading too much.

6. Once chilled, I scoop the dough into small balls and roll them thoroughly in powdered sugar.

7. I place the dough balls on a lined baking sheet and bake at 350°F (175°C) for about 10–12 minutes. I look for crackled tops with soft centers.

8. After baking, I let the cookies cool for a few minutes on the tray before transferring them to a wire rack.

Servings and timing

This recipe makes about 24 cookies. Prep time is roughly 20 minutes, with an additional 30 minutes for chilling. Baking takes around 10–12 minutes per batch, so total time is about 1 hour.

Variations

Sometimes I like to add mini white chocolate chips to the dough for a creamy contrast. For a festive twist, I roll half the cookies in crushed peppermint candies along with powdered sugar. And when I want extra tang, I add a small amount of cream cheese to the batter—it reminds me even more of classic red velvet cake.

storage/reheating

I store these cookies in an airtight container at room temperature for up to 5 days. If they start to lose their softness, I place a slice of bread in the container to help maintain moisture. They also freeze well—just thaw at room temperature before serving. I avoid reheating them to preserve the crinkle texture.

FAQs

Why is my dough too sticky to handle?

The dough is naturally sticky, which is why I always chill it for at least 30 minutes. If it’s still too tacky, I chill it longer or lightly dust my hands with flour when rolling.

Can I use liquid food coloring instead of gel?

I prefer gel food coloring because it provides more intense color without altering the dough’s consistency. Liquid food coloring works, but it may require more and can make the dough slightly looser.

Do these cookies taste like chocolate?

They have a mild cocoa flavor—enough to hint at chocolate without overpowering the signature red velvet tang. It’s subtle and balanced, just the way I like it.

Can I make the dough ahead of time?

Yes, I often prepare the dough a day ahead and store it covered in the fridge. When ready to bake, I let it sit out for a few minutes to soften just enough for scooping and rolling.

Why didn’t my cookies crinkle?

The powdered sugar coating is key. I make sure the dough is well-chilled and that each ball is completely coated in a thick layer of powdered sugar before baking. A warm oven is also crucial for the crinkle to develop properly.

Conclusion

Red Velvet Crinkle Cookies are one of my favorite ways to bring the elegance of red velvet cake into a bite-sized treat. They’re soft, rich, and incredibly satisfying, with that beautiful crinkled top that always gets compliments. Whether I’m baking for others or just treating myself, these cookies always bring a little extra joy to the moment.

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