Red Velvet Crinkle Cookies are a fun twist on classic red velvet cake, turning that rich, chocolatey flavor into a soft, chewy cookie with a beautiful crackled white sugar coating. The deep red color always makes these cookies look festive and special, while the sweet dusting of powdered sugar adds an extra touch of charm.
I love making these cookies because they’re just the right balance of tender and fudgy, with a slight hint of cocoa that isn’t too heavy. The crinkled top is not only pretty but also gives them a little texture that I find so satisfying. A little trick I use is to chill the dough before baking to get the perfect crinkle effect every single time.
These cookies are perfect for sharing during holidays or any time you want to brighten up the day with a simple treat. I often serve them with a cold glass of milk or a cup of hot coffee, and they always bring smiles around the table. Plus, the vibrant red makes them a fun addition to cookie trays or gift boxes for friends and family.
Bake, Serve, Wear the Vibe 👕
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Key Ingredients & Substitutions
All-purpose flour: This is the base for structure. If you want gluten-free, try a 1:1 gluten-free flour blend, but results may change slightly.
Cocoa powder: Unsweetened cocoa gives that subtle chocolate flavor. You can use Dutch-process for a milder taste.
Butter: Softened unsalted butter adds richness and moisture. If dairy-free, try a plant-based butter alternative.
Red food coloring: This gives the cookies their signature color. If you prefer natural options, beet juice powder works well but may affect texture.
Buttermilk: Helps with tenderness and flavor. You can easily substitute by mixing milk with lemon juice or vinegar, then letting it sit.
Powdered sugar: Rolling the dough balls in powdered sugar before baking creates the lovely crackled look. Don’t skip this step!
How Do I Get the Perfect Crinkle Effect on These Cookies?
The crinkle look comes from the dough expanding while baking under a coating of powdered sugar. Here’s how to make it work:
- Chill the dough for at least 2 hours. Cold dough holds shape better and slows spreading.
- Make sure the dough balls are fully coated in powdered sugar. This thick coating cracks as the dough spreads.
- Don’t overmix the dough to keep it tender, letting it crack naturally instead of spreading flat.
- Bake just until edges set but centers are still soft. This encourages cracking and keeps the cookies moist.
These simple steps help you get beautiful cookies with that irresistible cracked sugar finish every time!
Equipment You’ll Need
- Mixing bowls – for combining wet and dry ingredients separately and easily.
- Electric mixer or hand mixer – helps cream butter and sugar until light and fluffy with less effort.
- Measuring cups and spoons – for accurate ingredient amounts, which makes baking reliable.
- Sifter or fine mesh sieve – perfect for sifting flour, cocoa, and baking powder to avoid lumps.
- Baking sheet – a flat surface for baking cookies evenly; lined with parchment paper prevents sticking.
- Parchment paper or silicone baking mat – keeps cookies from sticking and makes cleanup simple.
- Scoop or spoon – for portioning dough evenly and making uniform cookies.
- Wire cooling rack – lets cookies cool evenly and keeps bottoms from getting soggy.
Flavor Variations & Add-Ins
- White chocolate chips – add sweet, creamy pockets that contrast nicely with the cocoa flavor.
- Chopped pecans or walnuts – bring a crunchy texture and nutty taste that pairs well with red velvet.
- Orange zest – gives a fresh citrus twist that brightens the rich chocolate flavor.
- Swap vanilla extract for almond extract – introduces a warm, nutty flavor for a special touch.
How to Make Red Velvet Crinkle Cookies
Ingredients You’ll Need:
Dry Ingredients:
- 1 ¾ cups all-purpose flour
- 2 tbsp unsweetened cocoa powder
- ½ tsp baking powder
- ¼ tsp baking soda
- ¼ tsp salt
Wet Ingredients:
- ½ cup (1 stick) unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg
- 1 tsp vanilla extract
- 1 tbsp red food coloring
- 1 tsp white vinegar
- ½ cup buttermilk (or milk with 1 tsp lemon juice, mixed and rested 5 min)
For Rolling:
- ½ cup powdered sugar
How Much Time Will You Need?
This recipe takes about 15 minutes to mix and prepare the dough, plus at least 2 hours chilling time to firm it up. Baking takes 10-12 minutes, and cookies should cool for about 5 minutes before serving. Plan for roughly 2 hours and 30 minutes total with chilling included.
Step-by-Step Instructions:
1. Prepare the Dry Ingredients:
Sift together the flour, cocoa powder, baking powder, baking soda, and salt into a medium bowl. Set it aside for later.
2. Cream Butter and Sugar:
In a large bowl, beat the softened butter and granulated sugar with an electric mixer until the mixture becomes light and fluffy—about 3 to 4 minutes.
3. Mix Wet Ingredients:
Add the egg, vanilla extract, and red food coloring to the butter mixture. Beat well until everything is fully combined.
4. Add Vinegar and Buttermilk:
Mix in the white vinegar and buttermilk, blending until smooth.
5. Combine Dry and Wet Mixtures:
Gradually add the dry ingredients to the wet mixture, mixing on low speed just until combined. Be careful not to overmix to keep your cookies tender.
6. Chill the Dough:
Cover the dough with plastic wrap and chill it in the refrigerator for at least 2 hours or until it’s firm enough to shape.
7. Prepare for Baking:
Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper to prevent sticking.
8. Shape and Coat Cookies:
Scoop the chilled dough using a tablespoon, then roll each scoop into a ball. Roll the balls generously in powdered sugar until fully coated.
9. Bake the Cookies:
Place the coated dough balls on your lined baking sheet, spacing them about 2 inches apart. Bake for 10-12 minutes until the cookies are set on the edges but still soft in the middle. You’ll see the powdered sugar crack, creating the signature crinkle look.
10. Cool and Serve:
Let the cookies cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely. Enjoy these moist, fudgy, and beautifully crinkled red velvet cookies!
Can I Use a Different Food Coloring?
Yes! You can use gel or liquid food coloring — gels tend to give a more vibrant color without thinning the dough. If you prefer natural options, beet powder works well but may alter the texture slightly.
How Should I Store Leftover Cookies?
Store them in an airtight container at room temperature for up to 3 days. For longer storage, freeze the cookies in a sealed container for up to 2 months. Thaw at room temperature before enjoying.
Can I Skip Chilling the Dough?
Chilling the dough is important to firm it up and helps create the beautiful crinkle effect. If you skip this step, the cookies may spread too much and won’t crack as nicely.
Can I Add Nuts or Chocolate Chips?
Absolutely! Fold in chopped nuts or white chocolate chips before chilling the dough for extra texture and flavor variations that complement the red velvet taste.
