Name: Red Velvet Crinkle Cookies
Prep time: 15 min
Cook time: PT-490025H51M58S
Total time: 1 h 30 min
Cuisine: American
Ingredients: 1 1/2 cups all-purpose flour; 1/4 cup unsweetened cocoa powder; 1 tsp baking powder; 1/4 tsp salt; 3/4 cup granulated sugar; 1/2 cup vegetable oil or melted butter; 2 large eggs; 1 tbsp red food coloring (gel or liquid); 1 tsp vanilla extract; 1/2 cup powdered sugar (for rolling)

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Red Velvet Crinkle Cookies are soft, fudgy, and coated in a snowy layer of powdered sugar that cracks beautifully as they bake. I love making these cookies when I want something festive and eye-catching but still easy to whip up. With their deep red color and rich cocoa flavor, they’re perfect for holidays, cookie exchanges, or just a cozy baking day at home.

Why You’ll Love This Recipe

I love this recipe because it gives me all the charm of red velvet cake in cookie form—complete with a slight cocoa flavor and a soft, chewy center. The crinkle effect from the powdered sugar adds a beautiful finish, and the vibrant red color always makes them stand out on a cookie tray. They’re simple to make, don’t require any fancy equipment, and can be made ahead for convenience.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

All-purpose flour
Unsweetened cocoa powder
Baking powder
Salt
Granulated sugar
Vegetable oil or melted butter
Eggs
Red food coloring (gel or liquid)
Vanilla extract
Powdered sugar (for rolling)

Directions

I whisk together the flour, cocoa powder, baking powder, and salt in a medium bowl.
In a large mixing bowl, I beat the sugar and oil (or melted butter) until smooth, then add the eggs one at a time, mixing well.
I stir in the vanilla and red food coloring until the color is evenly distributed.
I gradually add the dry ingredients to the wet mixture and stir until a soft dough forms.
I cover the dough and chill it for at least 1 hour—this helps the cookies hold their shape and enhances the crinkle effect.
I preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
I scoop the chilled dough into balls, roll each one generously in powdered sugar, and place them a few inches apart on the baking sheet.
I bake for 10–12 minutes until the tops are crackled and the edges are set.
I let them cool on the baking sheet for a few minutes before transferring to a wire rack.

Servings and timing

This recipe makes about 20 to 24 cookies. It takes around 15 minutes to prep the dough, plus 1 hour of chilling time, and 10–12 minutes to bake. I usually have a batch ready in just over 1 hour and 30 minutes from start to finish.

Variations

I sometimes add white chocolate chips or chunks for extra richness.
For a deeper flavor, I use dark cocoa powder or add a splash of espresso powder.
I’ve swapped out the red food coloring for natural beet powder for a more natural option.
To make them extra festive, I roll them in a mix of powdered sugar and edible glitter or colored sprinkles.
I occasionally add a dash of almond extract for a different flavor twist.

storage/reheating

I store the cookies in an airtight container at room temperature for up to 5 days. They stay soft and chewy, especially if I add a slice of bread to the container to maintain moisture. If I want to keep them longer, I freeze them in a sealed bag or container for up to 2 months. No reheating is needed—they’re perfect at room temp, but I sometimes microwave one for 5–10 seconds for that fresh-baked feel.

FAQs

Do I have to chill the dough?

Yes, chilling the dough helps prevent the cookies from spreading too much and gives them that perfect crinkle texture.

What’s the best food coloring to use?

I like using gel food coloring because it gives a rich color without thinning the dough. Liquid food coloring works too, but I use more of it.

Can I make these cookies ahead of time?

Definitely. I often prepare the dough a day ahead and keep it chilled until I’m ready to bake. I can also freeze the dough balls and roll them in sugar just before baking.

Why didn’t my cookies crackle on top?

If the dough is too warm, the cookies may spread too quickly and not crack properly. I make sure to chill the dough well and coat them generously in powdered sugar.

Can I make them gluten-free?

Yes, I use a 1:1 gluten-free flour blend and make sure all other ingredients are gluten-free. The results are still soft, chewy, and delicious.

Conclusion

Red Velvet Crinkle Cookies are a beautiful and delicious addition to any cookie platter. I love how easy they are to make and how stunning they look once baked. With their deep red color, rich cocoa flavor, and soft, crinkled centers, these cookies never last long in my kitchen. Whether it’s for a holiday celebration or just because, they always bring a little extra joy to the table.

Red Velvet Crinkle Cookies

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Red Velvet Crinkle Cookies are soft, fudgy cookies with a hint of cocoa and a striking red hue, rolled in powdered sugar that creates a beautiful crackled finish. Perfect for holidays or special occasions.

Author: Mayaa
Prep Time: 15 minutes
Cook Time: 10–12 minutes
Total Time: 1 hour 30 minutes
Yield: 20–24 cookies
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

Ingredients

1 1/2 cups all-purpose flour
1/4 cup unsweetened cocoa powder
1 tsp baking powder
1/4 tsp salt
3/4 cup granulated sugar
1/2 cup vegetable oil or melted butter
2 large eggs
1 tbsp red food coloring (gel or liquid)
1 tsp vanilla extract
1/2 cup powdered sugar (for rolling)

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Instructions

In a medium bowl, whisk together flour, cocoa powder, baking powder, and salt.
In a large mixing bowl, beat sugar and oil (or melted butter) until smooth.
Add eggs one at a time, mixing well after each.
Stir in vanilla and red food coloring until evenly combined.
Gradually add dry ingredients to the wet mixture, stirring until a soft dough forms.
Cover the dough and chill for at least 1 hour.
Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
Scoop dough into balls, roll in powdered sugar, and place on the baking sheet spaced apart.
Bake for 10–12 minutes, until tops are crackled and edges are set.
Cool on the baking sheet for a few minutes before transferring to a wire rack.