Red Velvet Crinkle Cookies Recipe tastes like a soft cocoa-kissed brownie wrapped in a slightly crisp sugary shell, with that classic red velvet flavor and a hint of tang. It works perfectly for holiday cookie trays, bake sales, or weeknight baking since the whole recipe takes about 45 minutes including chill time. I first baked these for a neighbor’s cookie swap and ended up trading the recipe for half a pan of lasagna, which felt like a very fair deal.
Why Make This Red Velvet Crinkle Cookies Recipe at Home
Homemade red velvet crinkle cookies stay soft, thick, and fudgy instead of turning dry and crumbly. You control the cocoa level, the sweetness, and the color, so the cookies look and taste exactly how you like them.
You also skip the weird aftertaste that some boxed mixes leave behind. The dough comes together in one bowl, chills quickly, and bakes in under 12 minutes per tray, so you get bakery-style cookies without a huge project.
“These red velvet crinkle cookies taste like little brownie pillows in powdered sugar, and they disappear faster than any other cookie on my holiday tray.”
Ingredients You Need
Dry ingredients
- 1 2/3 cups (210 g) all-purpose flour
- Use a standard unbleached flour like King Arthur or Gold Medal for consistent texture.
- 1/3 cup (30 g) unsweetened natural cocoa powder
- Natural cocoa gives a classic red velvet flavor; Dutch-process darkens the dough and mutes the red color.
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon fine sea salt
Wet ingredients
- 3/4 cup (150 g) granulated sugar
- 1/3 cup (70 g) packed light brown sugar
- Brown sugar keeps the cookies soft and chewy.
- 1/2 cup (115 g) unsalted butter, melted and slightly cooled
- Use real butter, not margarine, for best flavor.
- 2 large eggs, at room temperature
- 1 1/2 teaspoons pure vanilla extract
- 1 teaspoon distilled white vinegar
- This reacts with the baking soda and adds that subtle red velvet tang.
- 1 to 1 1/2 tablespoons red gel food coloring
- Gel color from brands like Americolor or Wilton gives a deep red without thinning the dough. Liquid food color works, but the color turns softer and you may need more flour if the dough feels loose.
Rolling sugars
- 1/3 cup (65 g) granulated sugar, for first coating
- 3/4 cup (90 g) powdered sugar, for outer coating
- Use fresh powdered sugar without lumps so the coating looks snowy and even.
Optional mix-ins
- 1/2 to 3/4 cup white chocolate chips
- 1/2 cup mini semisweet chocolate chips
- 1/2 cup chopped pecans or walnuts
Equipment
- Large mixing bowl
- Medium bowl for dry ingredients
- Whisk and rubber spatula or wooden spoon
- Hand mixer (optional, but it makes mixing easier)
- Measuring cups and spoons or a digital kitchen scale
- Small cookie scoop (about 1 tablespoon capacity) or a spoon
- Two shallow bowls for rolling sugars
- Parchment paper or silicone baking mats
- Two baking sheets
- Wire cooling rack
Tips & Mistakes
- Chill the dough at least 20 to 30 minutes so the cookies stay thick and crinkly instead of spreading flat.
- Measure flour correctly and avoid packing it; too much flour makes dry, cakey cookies.
- Use gel food coloring so the dough stays thick and the color stays bright red.
- Coat the dough balls in granulated sugar before powdered sugar so the outer layer stays white and does not melt into the dough.
- Bake one tray at a time in the center of the oven for even crinkles and color.
- Pull the cookies when the edges look set but the centers still look slightly soft; they finish setting on the pan.
- Avoid overmixing after you add the flour, or the cookies turn tough instead of tender.
- Keep the dough cold between batches; pop the bowl back in the fridge while one tray bakes.
- Line pans with parchment instead of greasing them so the cookies keep their shape and do not turn greasy on the bottom.
- Let the cookies cool at least 10 minutes before moving them, or they might break since the centers stay very soft at first.
How to Make Red Velvet Crinkle Cookies Recipe
Step 1: Mix the dry ingredients
Whisk the flour, cocoa powder, baking powder, baking soda, and salt in a medium bowl until the mixture looks uniform. Break up any cocoa clumps with the whisk. Set the bowl aside.
Step 2: Combine sugars and butter
Add granulated sugar, brown sugar, and melted butter to a large mixing bowl. Whisk until the mixture looks glossy and smooth, about 30 to 45 seconds. Scrape the sides of the bowl so no sugar pockets hide at the bottom.
Step 3: Add eggs, vanilla, vinegar, and color
Whisk in the eggs one at a time until the mixture looks thick and slightly lighter in color. Stir in the vanilla and vinegar. Add 1 tablespoon of red gel food coloring and mix until the color looks even and vivid; add another 1/2 tablespoon if you want a deeper red.
Step 4: Add dry ingredients
Sprinkle the dry ingredients over the wet mixture. Use a spatula to fold everything together just until no dry streaks of flour remain. If you use chocolate chips or nuts, fold them in gently at this stage.
Step 5: Chill the dough
Cover the bowl and place it in the fridge for 20 to 40 minutes. The dough should feel thick and scoopable, not runny. If the dough still feels sticky and loose after 40 minutes, chill it another 10 minutes.
Step 6: Prep the rolling sugars and pans
Line two baking sheets with parchment paper or silicone mats. Pour the extra granulated sugar into one shallow bowl and the powdered sugar into another. Preheat your oven to 350°F (175°C) while you set up.
Step 7: Shape and coat the cookies
Scoop about 1 tablespoon of dough and roll it into a ball with your hands. Roll the ball in granulated sugar first to coat it lightly, then roll it generously in powdered sugar until no red shows through. Place the coated ball on the baking sheet and repeat, spacing the balls about 2 inches apart.
Step 8: Bake
Place one tray in the center of the oven. Bake 10 to 12 minutes, until the cookies puff up, the tops crack, and the edges look set while the centers still look soft. If your oven runs hot, start checking at 9 minutes.
Step 9: Cool
Let the cookies cool on the baking sheet for 10 minutes so they firm up. Transfer them to a wire rack to cool completely. The texture turns fudgy and soft as they cool, with a crisp sugary shell on the outside.
Variations I’ve Tried
I sometimes add white chocolate chips to the dough for a sweet, creamy contrast to the cocoa flavor. Mini semisweet chocolate chips give a more classic brownie vibe and make the cookies taste extra rich. Around the holidays, I sprinkle a few red and green sprinkles on top right after baking for a more festive look.
You can swap half the flour for cake flour to get an even softer, more tender cookie. If you like a stronger cocoa flavor, add an extra tablespoon of cocoa powder and bump the sugar by a tablespoon to keep the balance. For a tangier red velvet flavor, add 2 tablespoons of softened cream cheese to the wet ingredients and mix well before adding the dry ingredients.
How to Serve Red Velvet Crinkle Cookies Recipe
Serve these red velvet crinkle cookies slightly warm or at room temperature so the centers stay soft and fudgy. Pair them with cold milk, hot cocoa, or a vanilla latte for a cozy treat. Kids love them as an after-school snack, and adults treat them like fancy bakery cookies without the bakery price.
They also pack nicely into cookie tins for gifting or potlucks, since the powdered sugar coating looks pretty and holds up well. If you want a dessert platter, serve them with classic chocolate chip cookies and sugar cookies so everyone finds a favorite.
How to store
- Room temperature: Store cooled cookies in an airtight container at room temperature for 3 to 4 days. Place a small piece of bread or a marshmallow in the container to keep them soft.
- Fridge: Keep the baked cookies in an airtight container in the fridge for up to 1 week; let them sit at room temperature 15 minutes before serving so the texture softens.
- Freezer, baked cookies: Freeze baked and cooled cookies in a single layer on a tray, then move them to a freezer bag or container for up to 2 months. Thaw at room temperature for 20 to 30 minutes.
- Freezer, cookie dough: Scoop and sugar-coat the dough balls, then freeze them on a tray until firm and transfer to a freezer bag for up to 2 months. Bake from frozen at 350°F (175°C), adding 1 to 2 extra minutes to the bake time.
- Reheating: Warm cookies in a 300°F (150°C) oven for 3 to 4 minutes or in the microwave for about 8 to 10 seconds to bring back that fresh-baked softness.
Red Velvet Crinkle Cookies Recipe
Ingredients
Instructions
- Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper.
- In a medium bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt; set aside.
- In a large mixing bowl, beat the softened butter and granulated sugar together until light and fluffy, about 2–3 minutes.
- Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract, vinegar, buttermilk, and red food coloring until fully combined.
- Gradually add the dry ingredients to the wet ingredients, mixing on low speed just until a soft, slightly sticky dough forms. Do not overmix.
- Cover the bowl and chill the dough in the refrigerator for at least 30–45 minutes, or until firm enough to scoop and roll.
- Place the powdered sugar in a shallow bowl. Scoop tablespoon-sized portions of dough, roll into balls, and then roll each ball generously in powdered sugar to coat.
- Arrange coated dough balls on the prepared baking sheets, spacing them about 2 inches apart.
- Bake for 10–12 minutes, or until the cookies are set around the edges but still soft in the centers, and the tops are crinkled.
- Allow cookies to cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
- Serve once cooled, or store in an airtight container at room temperature for up to 4 days.
Notes
Approximate per 1 cookie (24 cookies total): 130 calories; fat 4.5 g; saturated fat 2.7 g; carbohydrates 21 g; fiber 0.5 g; sugars 13 g; protein 2 g; sodium 120 mg. Values will vary based on specific ingredients, brands, and portion size.
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