Name: Red Velvet Crinkle Cookies Recipe
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Cuisine: American
Ingredients: 1/2 cup unsalted butter, softened; 3/4 cup light brown sugar, packed; 1/2 cup granulated sugar; 2 large eggs, room temperature; 2 teaspoons vanilla extract; 1/2 teaspoon professional red food coloring*; 2 cups all-purpose flour; 1/3 cup cocoa powder; 1 1/2 teaspoons baking powder; 1/2 teaspoon salt; 1/2 cup powdered sugar; granulated sugar (for rolling, quantity as needed)

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If you’ve been on the hunt for the perfect festive treat, I just have to tell you about this Red Velvet Crinkle Cookies Recipe. These cookies are that magical mix of soft, slightly gooey centers and delightfully crinkled tops that make every bite a little celebration. They’re perfect for holiday cookie swaps, last-minute guests, or just when you want a sweet pick-me-up that looks as joyful as it tastes.

What really makes this Red Velvet Crinkle Cookies Recipe stand out is the way the cocoa and red food coloring combine to create that signature vibrant red with a subtle chocolatey warmth. Plus, those crackled sugar-coated exteriors? Irresistible. I love sharing this recipe because it’s straightforward enough for a beginner, yet delivers impressive, bakery-style results that’ll have everyone asking for your secret.

Ingredients You’ll Need

Each ingredient in this Red Velvet Crinkle Cookies Recipe plays a role in creating the perfect balance of flavor, texture, and that iconic red color. Using quality ingredients plus a professional food coloring gives the best vibrant appearance and taste, but don’t worry—you’ll find tips below if you’re using standard grocery store options.

Unsalted butter: Softened butter is key for creaming with the sugars and building that tender, melt-in-your-mouth texture.
Light brown sugar: Adds moisture and a subtle caramel undertone, which complements the cocoa beautifully.
Granulated sugar: Helps with crisp edges and that gorgeous crackle on top.
Eggs: Make sure they’re at room temperature; this helps everything come together smoothly and adds richness.
Vanilla extract: A little vanilla brings out all the flavors and softens the cocoa’s bitterness.
Professional red food coloring: This gives that deep, true red hue without affecting texture. If you only have gel or liquid food coloring, you’ll need a bit more than the recipe calls for!
All-purpose flour: The base structure of the cookie; sift it well with the cocoa and leavening agents.
Cocoa powder: Unsweetened cocoa powder is essential for the familiar red velvet flavor — don’t skip it.
Baking powder: Helps the cookies puff slightly and develop more volume.
Salt: Just a pinch to balance and elevate the sweetness.
Powdered sugar (for coating): This dusting creates the signature crinkle effect after baking.

Variations

I love making this Red Velvet Crinkle Cookies Recipe my own depending on the occasion or pantry staples. Feel free to play around with add-ins or substitutions—it’s all about finding what makes your kitchen happiest!

White chocolate chips: Toss some in the dough before baking for a sweet, melty surprise that pairs so well with the cocoa.
Vegan variation: Swap the butter for a plant-based alternative and use flax eggs to make these cookies vegan-friendly without losing texture.
Spicy twist: Add a dash of cinnamon or cayenne to the dough for a warm, cozy kick that’s unexpected and delicious.
Less intense red: If you prefer a subtler color, reduce the food coloring and focus more on the cocoa flavor.

How to Make Red Velvet Crinkle Cookies Recipe

Step 1: Creaming the Butter and Sugars Until Fluffy

Start by preheating your oven to 350°F and lining a baking sheet with parchment paper—this is an easy step that sets you up for success and prevents sticking. Then, in a large mixing bowl, cream together the softened unsalted butter with both the light brown sugar and granulated sugar. I like to do this with an electric mixer on medium speed until the mixture is light, fluffy, and pale—this usually takes about 3-4 minutes. Don’t rush this part, because properly creamed butter and sugar help give the cookies that tender crumb and slight chewiness you want.

Step 2: Mixing in the Eggs, Vanilla, and Red Food Coloring

Once your butter-sugar mix is beautifully fluffy, scrape down the sides of the bowl with a spatula and add the eggs one at a time. This helps them fully incorporate and keeps the batter smooth. After the eggs are fully mixed in, add the vanilla extract and your red food coloring. I use professional red gel coloring because just a tiny bit goes a long way, giving that deep, festive hue without overwhelming flavor. If you don’t have professional food coloring, plan to add a little more—but be careful not to add so much it affects the cookie texture.

Step 3: Sifting and Folding in the Dry Ingredients

In a separate bowl, sift together the all-purpose flour, cocoa powder, baking powder, and salt. Sifting here is key—it lightens the mix and ensures your cookies stay tender with no lumps of cocoa or baking powder. Gradually add the dry ingredients to the wet batter and beat on low speed just until fully combined. Overmixing can toughen the cookies, so stop as soon as you see no more streaks of flour.

Step 4: Coating and Forming the Cookie Balls

This is the fun part where the magic of “crinkling” begins. Fill one bowl with granulated sugar and another with powdered sugar. Use a cookie scoop or a tablespoon to portion out the dough. Roll each ball first in the granulated sugar, then in the powdered sugar until it’s completely coated—this dual coating creates the iconic crackled surface during baking. Arrange the cookie balls about an inch apart on your prepared baking sheet to give them room to puff up beautifully.

Step 5: Baking to Perfection

Bake your cookies for about 10 minutes. They should puff up and develop those beautiful cracks on top but still feel a bit soft and slightly gooey in the center. This gooeyness will set as the cookies cool. Keep an eye on them after 9 minutes to avoid overbaking, which can dry out the centers. Once baked, let them cool on the baking sheet for a few minutes before transferring to a wire rack—as tempting as it is, this resting time ensures they finish setting just right.

How to Serve Red Velvet Crinkle Cookies Recipe

A stack of four round red velvet cookies covered with white powdered sugar cracks sits on a metal cooling rack over a white marbled surface. The top cookie has a bite showing its soft, red interior texture. Two more similar cookies are placed next to the stack on the right side. In the background, a blurred white milk bottle stands tall against a light gray wall. The overall scene is bright and clean. photo taken with an iphone --ar 4:5 --v 7

Garnishes

I typically keep garnishes simple for this recipe because the red and white crackle already makes for a stunning presentation. A light dusting of powdered sugar right before serving sometimes adds extra sweetness and charm. If you want to dress it up for a party, a small dollop of whipped cream or a drizzle of white chocolate can add a festive touch that pairs perfectly with the cocoa.

Side Dishes

When I serve these cookies, a cold glass of milk is my go-to—it balances the sweetness and complements the soft texture perfectly. For a grown-up twist, I’ve enjoyed them alongside a lightly brewed cup of coffee or even a vanilla chai latte. They also make a lovely treat on a dessert platter with fresh berries or a small scoop of vanilla ice cream for extra indulgence.

Creative Ways to Present

One of my favorite ways to present these cookies is on a festive tiered stand during holiday gatherings. Their vibrant color adds awesome visual appeal. Another idea is to stack them with sheets of parchment paper in between in a pretty tin—makes a wonderful homemade gift that looks as good as it tastes. I once even dipped the edges in melted white chocolate and sprinkled crushed candy canes on top for Christmas, which was a total crowd-pleaser!

Make Ahead and Storage

Storing Leftovers

I usually store leftover cookies in an airtight container at room temperature. They stay fresh for about 3-4 days when properly sealed. To keep the crinkle effect looking pretty, I place parchment paper between layers of cookies. If you notice they get a bit softer over time, a quick warm-up can bring back some of that fresh-baked charm.

Freezing

Freezing these cookies works like a charm. I recommend freezing the cookie dough balls before baking—roll them in sugar coatings and then arrange on a tray to freeze individually. Once solid, transfer them to a freezer-safe bag or container. When you want cookies, just pop them straight from frozen to the oven, adding a couple of extra minutes to the bake time. If you prefer freezing baked cookies, wrap them tightly in plastic wrap and then place in a freezer bag to keep them tasting fresh.

Reheating

To enjoy leftover cookies warm, I like reheating them in a 300°F oven for about 5-7 minutes. This helps revive the gooey center and makes the outside pleasantly soft again—much better than the microwave, which can sometimes dry them out. If you’re in a rush, a quick 15-second zap in the microwave works in a pinch, but watch closely!

FAQs

Can I use regular red food coloring instead of professional?

Absolutely! The main difference is that professional food coloring is much more concentrated, so you’ll need to use a bit more regular gel or liquid food coloring to achieve the same vibrant red tone. Be careful not to add too much to avoid altering the cookie texture.
Why do my crinkle cookies not crack properly?

The cracks happen because of the powdered sugar coating and the way the dough expands during baking. If your cookies aren’t cracking, make sure you’re rolling them in powdered sugar thoroughly and not overmixing the dough. Also, baking at the right temperature (around 350°F) allows them to puff and crack beautifully.
Can I make these cookies gluten-free?

Yes! Try substituting the all-purpose flour with a 1-to-1 gluten-free baking blend. Just keep an eye on texture as gluten-free flours vary, and you might need to adjust slightly for moisture or binding.
How do I keep my cookies soft and chewy?

Don’t overbake them—10 minutes is usually enough for a soft center. Also, using light brown sugar helps retain moisture. Storing cookies in an airtight container with a slice of bread can help keep them soft longer.

Final Thoughts

This Red Velvet Crinkle Cookies Recipe has become one of my favorite quick-bake sweets to share with friends and family. The combination of that rich red color, chocolaty taste, and cozy, soft texture never fails to brighten the mood. I hope you find it as enjoyable and straightforward as I do—seriously, give it a go next time you want to impress without the stress. Trust me, baking these is like wrapping a little holiday joy in each bite!

Red Velvet Crinkle Cookies Recipe