Red velvet crinkle cookies are one of those bakes that feel special the moment they come out of the oven. They’re bold in color, soft in the center, and dusted with powdered sugar that cracks just enough to look festive without trying too hard.
I tend to make these around Christmas, but honestly, they sneak into my kitchen all year. Valentine’s Day, random weekends, or days when I just want something cozy and a little dramatic, these cookies always fit.
The flavor is classic red velvet. A hint of cocoa, a gentle vanilla note, and that subtle tang that makes each bite feel balanced instead of overly sweet. They’re cookies, yes, but they carry that cake-like comfort too.
What really wins me over is the texture. Soft, almost fudgy inside, with a delicate crust on the outside from the powdered sugar. They feel bakery-worthy but still very doable at home.
I’ve baked a lot of cookies over the years, and these always disappear fast. They’re the kind people grab without asking what’s in them. The color alone does most of the talking.
Why these cookies always stand out
There’s something about crinkle cookies that feels nostalgic. That cracked surface, the contrast between white sugar and deep red dough, it feels familiar but still exciting every time.
Red velvet adds another layer. The cocoa isn’t loud, just present enough, and the vanilla smooths everything out. It’s gentle, comforting, and never overwhelming.
I also love that they look fancy without extra work. No frosting, no piping, no decorating tools scattered across the counter. Just roll, coat, bake, done.
If you like desserts that look like you tried harder than you actually did, these are it. They always earn compliments, even from people who claim they’re not dessert people.
Ingredients Needed for the Recipe
- All-purpose flour – forms the structure and keeps the cookies soft but sturdy.
- Unsweetened cocoa powder – gives that classic red velvet depth without overpowering.
- Baking powder – helps the cookies rise slightly and stay tender.
- Baking soda – adds lightness and supports the crinkle texture.
- Salt – balances the sweetness and sharpens the cocoa flavor.
- Unsalted butter – creates richness and a smooth, melt-in-your-mouth texture.
- Granulated sugar – sweetens the dough and helps with that soft center.
- Eggs – bind everything together and add moisture.
- Milk or buttermilk – keeps the dough soft and adds subtle tang.
- Vanilla or vanilla bean paste – rounds out the cocoa and sugar notes.
- Lemon juice – enhances the red color and adds brightness.
- Red food coloring – gives the cookies their signature look.
- White chocolate chips – add sweetness and little pockets of creaminess.
- Powdered sugar – coats the cookies and creates those beautiful cracks.
How to make Red Velvet Crinkle Cookies?
Step 1 – Mix the dry ingredients
I start by whisking together the flour, cocoa powder, baking powder, baking soda, and salt. This step matters more than it sounds, since it keeps the cocoa evenly distributed.
Once everything looks uniform and lump-free, I set it aside. Having this ready makes the mixing process smoother later.
Step 2 – Cream butter and sugar
In a separate bowl, I beat the butter and granulated sugar until the mixture looks pale and fluffy. This is where the cookies get their soft texture.
I usually let the mixer run a little longer than I think I need to. That extra air makes a noticeable difference once baked.
Step 3 – Add eggs and flavorings
The eggs go in one at a time, mixing well after each addition. This helps the dough stay smooth and cohesive.
Next comes the milk, vanilla, lemon juice, and red food coloring. Watching the dough turn that deep red never gets old.
Step 4 – Combine wet and dry
I slowly add the dry ingredients with the mixer on low speed. The goal is to stop as soon as everything comes together.
Overmixing can make cookies tough, so once the flour disappears, I’m done. Then I gently stir in the white chocolate chips.
Step 5 – Chill the dough
This dough is soft, so chilling is essential. I cover the bowl and let it rest in the fridge for about two hours.
Chilled dough is easier to shape and helps the cookies hold their form while baking.
Step 6 – Shape and coat
Once chilled, I scoop the dough into medium-sized balls. Buttered hands help keep things from sticking.
Each ball gets rolled generously in powdered sugar until fully coated. Don’t skimp here, the coating creates the crinkle effect.
Step 7 – Bake and cool
The cookies bake until the tops crack and the centers look just set. They’ll finish cooking as they cool.
I let them rest on the pan briefly before transferring to a rack. Cooling completely helps them firm up without drying out.
Tips
- Chill the dough fully or the cookies may spread too much.
- Use unsweetened cocoa to keep the flavor balanced.
- Roll generously in powdered sugar for bold cracks.
- Stop mixing as soon as the dough comes together.
- Slightly underbake for a softer center.
Flavor variations worth trying
While I love the classic version, these cookies are easy to customize. Small tweaks can give you a whole new experience without changing the base.
You can swap the white chocolate chips for dark chocolate if you prefer something richer. It adds contrast and makes the cocoa stand out more.
Peppermint extract is another favorite during the holidays. Just a tiny amount gives the cookies a festive twist without overpowering them.
If you want a deeper chocolate flavor, replacing a bit of flour with extra cocoa works beautifully. It makes the cookies slightly darker and richer.
How to store and keep them soft
Once cooled, these cookies store well in an airtight container at room temperature. They stay soft for several days without losing their texture.
If stacking them, I like to place parchment between layers to protect the powdered sugar coating.
You can also freeze the baked cookies. Let them thaw at room temperature and they’re just as good as freshly baked.
The dough itself freezes nicely too. Shaping and coating after thawing gives you fresh crinkle cookies anytime.
These red velvet crinkle cookies never feel like just another cookie. They’re cozy, striking, and comforting all at once. Every time I bake them, I remember why they’ve earned a permanent spot in my recipe rotation.
Red Velvet Crinkle Cookies Recipe
Description
Red Velvet Crinkle Cookies are a new perfect Christmas cookie! (I have also been known to make them as a Valentine’s Day treat!) They’re deliciously soft and have the classic flavors and stunning color of a red velvet cake but in individual cookie form. They’re coated with sweet dusting of powdered sugar and once baked up end with pretty little crackles to impress.
ingredients
Instructions
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In a mixing bowl whisk together flour, cocoa powder, baking powder, baking soda and salt for 30 seconds, set aside.
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In the bowl of an electric stand mixer fitted with the paddle attachment, whip butter and granulated sugar until pale and fluffy.
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Mix in eggs 1 at a time, blending until combined after each addition. Mix in milk, vanilla bean paste, lemon juice and red food coloring.
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With mixer set on low speed, slowly add in dry ingredients and mix just until combined. Stir in white chocolate chips.
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Cover bowl with plastic wrap and chill 2 hours or until firm enough to shape into balls.
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Preheat oven to 350°F (180°C). Pour powdered sugar into a bowl.
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Remove dough from refrigerator, scoop dough out and with buttered hands, shape into medium balls (about 2 1/2 Tbsp each).
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Roll cookie dough balls into powdered sugar and evenly coat. Transfer to Silpat or parchment paper lined baking sheets and flatten slightly, then bake in preheated oven 13–14 minutes.
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Allow to rest on cookie sheet several minutes then transfer to a wire rack to cool completely. Store in an airtight container.
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If you want them a little more chocolatey you can replace 2–3 Tbsp of the flour with 2–3 additional Tbsp of cocoa powder.
Nutrition Facts
Servings 30
- Amount Per Serving
- Calories 178kcal
- % Daily Value *
- Total Fat 7g11%
- Saturated Fat 4g20%
- Cholesterol 29mg10%
- Sodium 81mg4%
- Potassium 82mg3%
- Total Carbohydrate 26g9%
- Dietary Fiber 1g4%
- Sugars 16g
- Protein 2g4%
- Calcium 34 mg
- Iron 0.8 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
- Make ahead tip: Dough can be chilled overnight for easier handling.
- Color tip: Use gel-based red food coloring for vibrant hue without altering texture.
- Storage: Keep in an airtight container at room temperature for up to 5 days or freeze for longer storage.
