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If there’s one cookie that captures the spirit of the holidays in both flavor and appearance, it’s Red Velvet Crinkle Cookies. These gorgeous treats are soft, fudgy, and dusted with a thick layer of powdered sugar that bakes into dramatic, snowy cracks. With their rich red hue and sweet cocoa flavor, they’re festive, eye-catching, and absolutely irresistible.
Red Velvet Crinkle Cookies are a perfect blend of texture and flavor. They take the classic charm of red velvet cake and transform it into a chewy, crinkly cookie that feels right at home on any holiday dessert table. Whether you’re hosting a party, packaging gifts, or prepping for a cookie exchange, these are sure to impress.
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Why You’ll Love This Recipe
Simple and Festive
These cookies are incredibly easy to make, even if you’re baking with kids or short on time. The ingredients are mostly pantry staples, and the dough comes together quickly. They look stunning without requiring any decorating skills—just a good coat of powdered sugar before baking.
Flavor and Texture
Expect a slightly tangy, chocolaty bite that’s soft in the center with gently crisp edges. The powdered sugar coating adds a delicate crunch on the outside, creating the perfect balance.
Great for Gifting and Gatherings
They’re sturdy enough to package and ship, and they stay fresh for days. With their red-and-white contrast, they’re also one of the most beautiful cookies you can place on a holiday platter.
Ingredients and Substitutions
What You’ll Need
- 2 ¾ cups all-purpose flour
- 3 tablespoons unsweetened cocoa powder
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup unsalted butter, room temperature
- 1 ¼ cups granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 ½ tablespoons red liquid food coloring (such as McCormick’s)
- ⅓ cup granulated sugar (for rolling)
- 1 ¼ cups confectioners' sugar (for rolling)
Ingredient Notes
Use high-quality unsweetened cocoa powder for the best flavor. McCormick’s liquid red food coloring provides a rich red hue, but gel coloring works if you reduce the amount. Room-temperature butter and eggs help ensure a smooth, creamy dough.
Substitution Options
- Gluten-free: Swap the all-purpose flour with a 1:1 gluten-free baking blend.
- Dairy-free: Use a vegan butter substitute that’s made for baking.
- Natural coloring: Beet powder or natural food dyes can be used, though the color may be softer.
Step-by-Step Instructions
- Preheat oven to 325°F. Line baking sheets with parchment paper.
- In a large bowl, whisk together flour, cocoa powder, baking powder, baking soda, and salt.
- In a separate bowl or stand mixer, cream the butter and granulated sugar until light and fluffy, about 3 minutes.
- Add the eggs one at a time, then mix in vanilla and red food coloring.
- Gradually add the dry mixture to the wet ingredients, mixing until just combined.
- Use a 2-inch cookie scoop to form dough balls.
- Roll each ball lightly in granulated sugar, then generously coat with confectioners’ sugar.
- Place on the baking sheet, spacing them 2 to 3 inches apart.
- Bake for 14 to 15 minutes, until the cookies have spread and the tops are crinkled. The edges should be set, but the centers will still look soft.
- Cool on the baking sheet for 5 minutes before transferring to a wire rack.
Expert Tips for Perfect Crinkles
Make the Sugar Count
Rolling the dough first in granulated sugar helps the confectioners’ sugar stick better and enhances the crinkle effect. Be generous with the final powdered sugar coating—don’t stop until the dough is completely covered.
Avoid Overbaking
The cookies should be just set around the edges and still soft in the center when you take them out of the oven. They will continue to firm up as they cool, giving you that ideal fudgy texture.
Chill If Needed
If your dough feels too soft or sticky to roll, pop it in the fridge for 20 to 30 minutes before scooping.
Serving Suggestions
What to Serve With Red Velvet Crinkle Cookies
These cookies shine on a holiday dessert tray, especially when paired with classic winter flavors like peppermint, orange, or cinnamon. Try them with:
- A hot mug of cocoa
- A scoop of vanilla bean ice cream
- A festive holiday latte or cappuccino
Presentation Ideas
Arrange them in a decorative tin lined with parchment paper for a simple gift. For a party, serve them on a white or silver platter with fresh cranberries or mint leaves as garnish.
Storage and Reheating
How to Store
Keep your cookies in an airtight container at room temperature. They’ll stay soft and fresh for up to 7 days. If stacking, place a piece of parchment between each layer to prevent sticking.
Can You Freeze Them?
Yes. You can freeze the baked cookies or the unbaked dough balls. For baked cookies, cool completely before freezing in a zip-top bag for up to 2 months. Thaw at room temperature. For dough, freeze sugar-coated balls on a tray, then transfer to a freezer bag. Bake from frozen, adding 1 to 2 extra minutes.
Frequently Asked Questions
Yes. The dough can be made up to 48 hours in advance and stored in the fridge. Let it sit out for 10 to 15 minutes before rolling if it’s too firm.
This usually happens if there isn’t enough powdered sugar or the oven isn’t hot enough. Make sure to coat generously and bake at the correct temperature.
Yes, but the red hue may be less vibrant. Beet powder or natural red dyes work as a substitute for synthetic food coloring.
Fun Variations to Try
Add Mix-Ins
Try folding in white chocolate chips or chopped pecans for a twist on the classic.
Holiday Versions
Roll the cookies in green-tinted powdered sugar for a red-and-green Christmas look. For Valentine's Day, shape the dough slightly into hearts before baking.
More Holiday Cookie Recipes You’ll Love
Looking to build the ultimate cookie tray? Here are a few delicious companions to Red Velvet Crinkle Cookies:
- Cranberry Orange Shortbread Cookies
- Easy Chocolate Thumbprint Cookies
- Hershey’s Red Velvet Blossoms Cookies
Each of these cookies brings its own festive flair and irresistible flavor to the season.
Pin This Recipe
Want to save this recipe for later? Be sure to pin it on Pinterest and follow for more holiday baking inspiration at
https://www.pinterest.com/bakewithlina/
Final Thoughts
Red Velvet Crinkle Cookies are the kind of treat that looks like you spent hours baking, but they come together with ease. The deep red color, the sugary snow-dusted top, and the rich cocoa flavor make them a standout. They’re beautiful, delicious, and always a hit.
If you give this recipe a try, leave a comment and share your results. I’d love to hear how you made them your own. Happy baking!
Red Velvet Crinkle Cookies
- Prep Time: 25 minutes
- Cook Time: 15 minutes
- Total Time: 40 minutes
- Yield: 30 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
These Red Velvet Crinkle Cookies couldn't be any more festive for the holiday season! They're soft and chewy and coated with a generous amount of confectioners' sugar!
Ingredients
- 2 ¾ cups all-purpose flour
- 3 tablespoons cocoa powder
- 2 tsp. baking powder
- ½ tsp. baking soda
- ½ tsp. salt
- 1 cup (two sticks) unsalted butter, room temperature
- 1 ¼ cups granulated sugar
- 2 large eggs
- 2 tsp. vanilla extract
- 1 ½ tablespoons red liquid food coloring
- ⅓ cup granulated sugar (for coating)
- 1 ¼ cups confectioners' sugar (for coating)
Instructions
- Preheat oven to 325 degrees. Line a large baking sheet with parchment paper. Set aside.
- In a large bowl, whisk together your flour, cocoa powder, baking powder and baking soda and salt until well combined. Set aside.
- In the bowl of a stand mixer fitted with a paddle attachment (or by hand), cream together your butter and 1 ¼ cups granulated sugar on medium speed until light and fluffy, about 3 minutes. On low speed, add the eggs one at a time, followed by the vanilla and red food coloring and mix until well combined.
- Slowly add the dry mixture to the wet mixture until combined.
- Place your confectioners' sugar and ⅓ cup granulated sugar in two separate bowls. Using a 2-inch cookie scoop, roll cookies into a ball and first dip in granulated sugar to lightly coat and then generously coat in the confectioners' sugar until the red dough is completely covered.
- Place balls on prepared sheet 2-3 inches apart. Bake for 14-15 minutes until the cookies have the crinkle effect and the edges are set. The centers will still be soft.
- Cool on baking sheet and then remove to wire racks.
Notes
I use McCormick's liquid red food coloring for this recipe. You can find it at most local markets. Do not skimp on the confectioners' sugar if you want the cookies to have that beautiful crinkle effect. These cookies will keep at room temperature in a covered container for one week.
Nutrition
- Serving Size: 1 cookie
- Calories: 166
- Sugar: 16g
- Sodium: 61mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2.4g
- Trans Fat: 0.3g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 29mg
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