Red Velvet Crinkle Cookies (Soft, Chewy and Festive)
Some cookies just look like Christmas, and these red velvet crinkle cookies are one of them. The bright red centers peek through a snowy coat of powdered sugar, and they’re soft and chewy inside.
They’re made from scratch with simple pantry ingredients and a little cocoa. The dough chills for an hour, then you roll the balls in sugar and bake. As they spread, the tops crack open into that classic crinkle look.
Every holiday season I bake a batch for cookie trays and cookie swaps. They always get the most “wow” from the table, even though they’re so easy to make.
Why You’ll Love These Red Velvet Crinkle Cookies
- So festive. Bright red and white, perfect for Christmas.
- Soft and chewy. Fudgy centers with lightly crisp edges.
- From scratch. No cake mix, just simple pantry ingredients.
- Make-ahead friendly. The dough chills or freezes well.
- Great for cookie swaps. They travel well and stay soft for days.
Ingredients You’ll Need
The exact amounts are in the recipe card at the end of this post. Here’s a quick guide.
- Flour and cocoa powder: A little cocoa gives the mild chocolate flavor red velvet is known for.
- Butter and sugar: Softened butter beaten with sugar keeps the cookies tender.
- Egg, milk and vanilla: For moisture and flavor.
- Red gel food coloring: Gel gives a deep red color without making the dough wet. Liquid coloring works, but you’ll need more.
- Granulated and powdered sugar: Rolling in both gives the brightest white crinkle top.
How to Make Red Velvet Crinkle Cookies
- Mix the dry ingredients. Whisk the flour, cocoa, baking powder and salt.
- Make the dough. Beat the butter and sugar, then add the egg, milk, vanilla and red coloring. Mix in the dry ingredients.
- Chill. Cover and chill the dough for at least 1 hour.
- Roll. Roll into balls, then coat in granulated sugar and powdered sugar.
- Bake. Bake at 350°F (175°C) for 10 to 12 minutes until crackled.
My Tips for the Best Crinkle Cookies
- Don’t skip the chill. Cold dough is easier to roll and spreads less.
- Roll in granulated sugar first. It keeps the powdered sugar from melting into the dough.
- Be generous with the powdered sugar. A thick coat makes the best crinkles.
- Don’t overbake. Pull them out when the edges are set and the centers still look soft.
Variations to Try
- White chocolate: Fold in 1/2 cup white chocolate chips.
- Cream cheese stuffed: Wrap the dough around a small frozen dollop of sweetened cream cheese.
- Christmas mix: Make half the dough red and half green.
- Peppermint: Add 1/4 tsp peppermint extract to the dough.
Make-Ahead, Storage and Reheating
- Make ahead: Chill the dough for up to 3 days before baking.
- Freeze dough: Freeze dough balls without the sugar coating up to 3 months. Thaw 20 minutes, roll in sugar and bake.
- Storage: Keep baked cookies in an airtight container at room temperature for up to 5 days.
- Warm up: Microwave a cookie for 8 to 10 seconds for a fresh-baked feel.
What to Serve With It
These cookies look amazing next to classic holiday cookies on a platter. Pair them with my Easy Snowball Cookies and some gingerbread cookies for a colorful tray. A glass of cold milk or a mug of hot chocolate makes it complete.
Frequently Asked Questions
Why didn’t my cookies crinkle? The powdered sugar coat was too thin, or the dough was too warm. Chill the dough and roll generously in sugar.
Why did the powdered sugar disappear? It soaked into the dough. Rolling in granulated sugar first helps it stay bright white.
Can I use liquid food coloring? Yes, but you’ll need about 2 tablespoons, and the dough may be softer. Gel works best.
Can I make these with cake mix? You can, but this from-scratch version has a better texture and isn’t much harder.
One Last Thing
These red velvet crinkle cookies bring so much color and cheer to the holidays. If you bake them, please leave a comment and a star rating below. And save them to your Christmas cookies board on Pinterest!
Red Velvet Crinkle Cookies
Ingredients
Cookie dough:
- 1 1/2 cups all-purpose flour spooned and leveled
- 1/4 cup unsweetened cocoa powder
- 1 tsp baking powder
- 1/4 tsp salt
- 1/2 cup unsalted butter 1 stick, softened
- 1 cup granulated sugar
- 1 large egg room temperature
- 1 tbsp milk
- 1 tsp pure vanilla extract
- 1 tbsp red gel food coloring add more for a deeper red
For rolling:
- 1/3 cup granulated sugar
- 1/2 cup powdered sugar
Instructions
- Whisk the flour, cocoa powder, baking powder and salt in a bowl. Set aside.
- Beat the butter and sugar with a mixer until light and fluffy, about 2 minutes. Beat in the egg, milk, vanilla and red food coloring.
- Mix in the dry ingredients on low speed just until combined. Cover and chill the dough for at least 1 hour.
- Heat the oven to 350°F (175°C) and line baking sheets with parchment paper.
- Scoop the dough into 1 1/2-inch balls. Roll each ball in granulated sugar first, then roll generously in powdered sugar. Place 2 inches apart.
- Bake for 10 to 12 minutes, until the edges are set and the tops are crackled. Cool 5 minutes on the pan, then move to a wire rack.
Notes
Storage: Keep in an airtight container at room temperature for up to 5 days.
Reheat: Not needed. Warm for 8 to 10 seconds in the microwave for a soft, fresh-baked feel.
Variations: Press a white chocolate chip or a dollop of cream cheese filling into the center, or use green coloring for a fun Christmas mix.
