If you’re looking for a treat that truly turns heads at any gathering, you can’t go wrong with Red Velvet Crinkle Cookies. These cookies look like something straight out of a bakery window—crinkly, bright red, and dusted with a magical snowy layer of powdered sugar. But their appeal goes beyond looks: their soft, fudgy centers, hint of cocoa, and classic red velvet flavor make them absolutely irresistible. I love how they bring a pop of color to the cookie tray, and I promise, once you taste these, they’ll become a favorite for holidays, parties, or whenever you want a little bit of extra joy in your day.

Red Velvet Crinkle Cookies Recipe - Recipe Image

Ingredients You’ll Need

The ingredient list here couldn’t be simpler, but every element plays its part in creating the perfect Red Velvet Crinkle Cookies. Each one helps achieve that trademark rich color, deep cocoa flavor, and soft, melt-in-your-mouth texture that makes these cookies truly special.

All-purpose flour: Gives structure and that signature chew to each cookie.
Unsweetened cocoa powder: Adds that subtle chocolatey flavor essential to authentic red velvet.
Baking powder: Ensures your cookies puff up just the right amount for those beautiful crinkles.
Salt: Balances the sweetness and brings forward all the rich flavors.
Unsalted butter, softened: Makes the dough wonderfully rich and helps create a soft, tender cookie.
Granulated sugar: Provides sweetness and helps the cookies bake up with lightly crisp edges.
Large eggs: Bind everything together and add extra moisture for that characteristic fudginess.
Vanilla extract: A must for rounding out the flavors with a warm, aromatic note.
Red food coloring: The secret to that classic bold hue—don’t skimp if you want the real red velvet effect!
Powdered sugar, for rolling: This creates the eye-catching crinkle coating and a touch of extra sweetness.

How to Make Red Velvet Crinkle Cookies

Step 1: Preheat the Oven

Start by setting your oven to 350°F (175°C). Line two baking sheets with parchment paper—this makes cleanup a breeze and keeps the cookies from sticking. It should only take a minute, but it’s crucial for ensuring your Red Velvet Crinkle Cookies come out perfectly every time.

Step 2: Mix the Dry Ingredients

In a medium bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking powder, and salt. Mixing them now helps distribute everything evenly so you don’t get any pesky cocoa or baking powder clumps in your finished cookies.

Step 3: Cream the Butter and Sugar

In a large mixing bowl, beat the softened unsalted butter and granulated sugar together for 2 to 3 minutes. You’re looking for a mixture that’s light and fluffy—this step is what gives the cookies their gorgeous, tender crumb. Don’t rush it!

Step 4: Add Eggs and Food Coloring

Crack in the eggs one at a time, beating well after each one so your dough stays smooth. Stir in the vanilla extract and then that magical tablespoon of red food coloring until the batter is vibrant and evenly colored. This step really brings the “red velvet” personality to life.

Step 5: Combine Wet and Dry Mixtures

Gradually add your dry ingredients to the butter mixture, stirring gently just until you don’t see any streaks of flour left. Try not to overmix—the dough should be soft and a little sticky, which is exactly what you want for pillowy Red Velvet Crinkle Cookies.

Step 6: Chill the Dough

Cover the bowl tightly with plastic wrap and pop it into the fridge for at least 30 minutes. Chilling makes the dough much easier to shape into balls and keeps the cookies from spreading too much in the oven, giving you those showstopping crinkles.

Step 7: Form and Coat the Dough Balls

Once the dough is firm, scoop out generous tablespoon-sized portions and roll them into 1-inch balls. Drop each ball into powdered sugar, rolling it around until it’s completely coated. This thick coating is what creates those gorgeous white cracks as the cookies bake.

Step 8: Bake

Carefully arrange the powdered sugar-coated dough balls on your prepared baking sheets, leaving about two inches of space between each. Bake for 10 to 12 minutes, just until the edges are set but the centers are still soft—the key to gooey, fudgy Red Velvet Crinkle Cookies.

Step 9: Cool

Let the cookies rest on the baking sheets for a few minutes so they firm up a bit, then gently transfer them to a wire rack. Waiting for them to cool can be the hardest part, but it’s worth it—they’ll finish setting up and the crinkles will hold their shape.

How to Serve Red Velvet Crinkle Cookies

Garnishes

You can keep things simple and let those crinkles shine, or add a little glamour with a light dusting of extra powdered sugar. For a fun party touch, drizzle with a bit of melted white chocolate or top each cookie with a few white chocolate chips right after baking—they’ll look and taste extra special.

Side Dishes

Red Velvet Crinkle Cookies are fantastic with a tall glass of cold milk, naturally. If you want to create an indulgent dessert spread, serve them alongside vanilla or cream cheese ice cream, or offer them with a mug of rich hot cocoa. Their soft, chewy texture pairs perfectly with creamy sides.

Creative Ways to Present

For a playful twist, stack the cookies in clear jars for gifting, or arrange them on a tiered stand for a dramatic centerpiece at holiday gatherings. If you’re baking for a party, consider making cookie sandwiches with a swirl of cream cheese frosting between two Red Velvet Crinkle Cookies—trust me, they disappear fast!

Make Ahead and Storage

Storing Leftovers

Once completely cooled, store your Red Velvet Crinkle Cookies in an airtight container at room temperature. They’ll stay soft and fresh for up to four days, though I doubt they’ll last that long—these cookies have a way of vanishing quickly!

Freezing

To freeze, arrange baked and cooled cookies in a single layer on a baking sheet and freeze until firm, then transfer to a zip-top freezer bag or airtight container. They’ll keep their fabulous texture and flavor for up to three months, making them perfect for early holiday prep or last-minute sweet cravings.

Reheating

If you want to recapture that just-baked magic, warm the cookies gently in a 300°F oven for 3 to 5 minutes. They’ll be beautifully soft and smell incredible. You can also let frozen cookies thaw on the counter for about 30 minutes.

FAQs

Do I really need to chill the dough?

Yes, chilling the dough is important! It helps the cookies hold their shape, prevents too much spreading, and makes it much easier to roll the sticky dough into neat balls for perfect Red Velvet Crinkle Cookies.

Can I use liquid or gel food coloring?

Both types work, but gel food coloring usually gives you a more intense red hue with less product. If you use liquid, just be sure to add enough to get that classic vibrant look.

Is there a way to make these cookies gluten-free?

Absolutely! Substitute your favorite 1:1 gluten-free flour blend for the all-purpose flour. Bake as directed, and you’ll still get delicious, crowd-pleasing Red Velvet Crinkle Cookies.

Can I make the dough in advance?

Yes! Prepare the dough and refrigerate it (covered) for up to 2 days. You can even roll the dough balls, freeze them on a tray, then transfer to a freezer bag so you can bake fresh cookies anytime the craving hits.

Why didn’t my cookies crinkle as much?

This usually happens if the dough wasn’t chilled long enough or if it was overmixed. For best crinkles, chill the dough thoroughly and be generous with the powdered sugar coating.

Final Thoughts

If you love a cookie that tastes as spectacular as it looks, Red Velvet Crinkle Cookies absolutely deserve a spot on your baking list. With their stunning color, perfect crinkly tops, and dreamy flavor, there’s just something magical about baking (and sharing!) these beauties. Give them a try, and watch them disappear—smiles guaranteed!