Red Velvet Crinkle Cookies
Red Velvet Crinkle Cookies are a fun twist on the classic red velvet cake, turned into soft, chewy cookies with a beautiful crackled white sugar coating. They have that lovely…
By Ava
•
•
Reading time: 7 min
Tip: save now, make later.
Red Velvet Crinkle Cookies are a fun twist on the classic red velvet cake, turned into soft, chewy cookies with a beautiful crackled white sugar coating. They have that lovely deep red color and just the right amount of cocoa flavor, making each bite both sweet and a little chocolaty. The crinkly, powdered sugar surface makes them look like little holiday gems that are as pretty as they are tasty.
I love making these cookies because they’re such a joy to roll in sugar and watch that magic happen while they bake—the cracks slowly emerge and reveal the rich red dough underneath. It’s like a little cookie surprise every time! Plus, they’re not too delicate, so you can stack them in a jar or box them up to share with friends without worrying about them falling apart.
My favorite way to enjoy these is with a cup of hot milk or even a simple glass of cold milk to balance the sweetness. They feel special enough for celebrations but easy enough to make anytime you want a sweet treat with a pop of color. Honestly, they always get compliments, and I find myself making them over and over for that happy red velvet taste in a cookie form.
Key Ingredients & Substitutions
All-Purpose Flour: This gives the cookies structure. You can swap it with gluten-free flour if needed, but check your blend works well for baking.
Cocoa Powder: Adds a mild chocolate flavor. Unsweetened is best here to balance the sweetness. If you don’t have cocoa powder, a bit of melted chocolate could work but expect a different texture.
Butter: Softened butter helps make the dough rich and tender. You can replace it with margarine or coconut oil, but the final taste may change a bit.
Red Food Coloring: This gives a standout red color. Gel or liquid works fine. If avoiding artificial dyes, try beet juice or natural color powders.
Vinegar & Baking Soda: These react to help the cookies rise and get that slight tang typical of red velvet flavor. Don’t skip them—they make a difference!
Powdered Sugar: Used to coat the dough balls for the signature crinkle cracks. You need enough for a thick coating; it’s essential for the look.
How Can You Get That Perfect Crinkle Pattern on Your Cookies?
The crinkles happen when the dough spreads in the oven, and the powdered sugar cracks as the cookie expands. Here’s how to nail it:
- Chill the dough for about 30 minutes first; this makes it easier to handle and helps control spreading.
- Roll dough balls generously in powdered sugar—don’t be shy. The thicker the coating, the better the crinkle effect.
- Space the cookies about 2 inches apart on the baking sheet to give them room to spread without merging.
- Bake until the cookies puff up and show cracks but are still soft inside, around 10-12 minutes. Overbaking will dry them out.
Following these tips will give you those beautiful red velvet cracks that make these cookies so special!
Equipment You’ll Need
- Mixing bowls – you’ll need a few to keep wet and dry ingredients separate and mix easily.
- Electric mixer or hand whisk – to cream butter and sugar until fluffy, making the dough light.
- Measuring cups and spoons – for accurate ingredient amounts, especially baking soda and vinegar.
- Baking sheets – flat and sturdy for even baking and spreading of the cookies.
- Parchment paper or silicone baking mats – prevents sticking and helps cookies bake evenly.
- Cookie scoop or spoon – to portion dough into even-sized balls for consistent baking.
- Cooling rack – lets cookies cool down evenly and avoids sogginess from steam.
Flavor Variations & Add-Ins
- Add white chocolate chips for a creamy sweetness that pairs well with the cocoa in the dough.
- Mix in chopped nuts like pecans or walnuts for crunch and a nutty contrast to soft cookies.
- Use a bit of instant coffee powder in the dough to deepen the chocolate flavor subtly.
- Swap vanilla extract for almond extract for a different but delicious flavor twist.
How to Make Red Velvet Crinkle Cookies
Ingredients You’ll Need:
- 1 ¾ cups all-purpose flour
- 2 tablespoons unsweetened cocoa powder
- 1 teaspoon baking powder
- ½ teaspoon salt
- ½ cup unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 tablespoon red food coloring (liquid or gel)
- ½ teaspoon white vinegar
- ½ teaspoon baking soda
- 1 cup powdered sugar (for rolling)
How Much Time Will You Need?
You’ll spend about 15 minutes preparing the dough, plus 30 minutes chilling time. Baking takes around 10-12 minutes per batch, plus time to cool. Overall, about an hour from start to finish.
Step-by-Step Instructions:
1. Prepare Your Oven and Mix Dry Ingredients:
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to keep cookies from sticking. In a medium bowl, whisk together the flour, cocoa powder, baking powder, and salt. Set this aside for later.
2. Cream Butter and Sugar, Add Wet Ingredients:
In a large bowl, beat the softened butter and granulated sugar together until light and fluffy. Next, add the egg, vanilla extract, and red food coloring. Beat them in well until the mixture looks smooth and evenly colored.
3. Add Vinegar and Baking Soda:
In a small bowl, mix the white vinegar and baking soda (it will bubble a little), then quickly add this to your wet mixture and stir to combine. This helps your cookies rise and gives them that classic red velvet tang.
4. Combine Dry and Wet Ingredients:
Gradually add your dry ingredients into the wet mixture, stirring gently until just combined. Your dough should be soft and a bit sticky. Don’t overmix to keep cookies tender.
5. Chill the Dough:
Cover the dough and pop it into the fridge for about 30 minutes. This makes it easier to roll and helps the cookies keep their shape.
6. Shape and Coat Your Cookies:
Scoop out tablespoon-sized amounts of dough and roll each into a ball. Then, roll each ball generously in powdered sugar, making sure they are fully coated. The powdered sugar will create the pretty crinkled look as the cookies bake.
7. Bake and Cool:
Place the coated dough balls about 2 inches apart on your lined baking sheet. Bake for 10-12 minutes until the cookies puff up and crack on top but remain soft inside. Let them cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Enjoy your soft, chewy Red Velvet Crinkle Cookies with their beautiful cracked powdered sugar tops!
Can I Use Gel Food Coloring Instead of Liquid?
Yes, gel food coloring works perfectly and is actually preferred by many because it provides vibrant color without thinning the dough. Use the same amount as liquid coloring or a little less if it’s very concentrated.
Can I Make the Dough Ahead of Time?
Absolutely! You can prepare the dough, cover it tightly, and refrigerate it for up to 24 hours before rolling and baking. Just let it soften slightly at room temperature if it’s too firm to handle.
How Should 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 or container for up to 3 months. Thaw at room temperature before eating.
What Can I Substitute for Vinegar?
If you don’t have white vinegar, you can use apple cider vinegar or lemon juice instead. Both will react with the baking soda to help the cookies rise and keep their tenderness.