Red Velvet Crinkle Cookies
Perfectly soft and chewy red velvet cookies with beautiful white crackles, these homemade treats combine rich cocoa flavor with a stunning visual appeal. Perfect for holiday gatherings, Valentine’s Day, or anytime you need a special sweet treat!
Easy Red Velvet Crinkle Cookies Recipe
There’s something undeniably magical about Red Velvet Crinkle Cookies. With their vibrant crimson interior peeking through a snowy powdered sugar coating, these cookies aren’t just delicious – they’re a feast for the eyes. This classic holiday favorite brings together the subtle cocoa notes that red velvet is famous for with a soft, chewy texture that melts in your mouth.
What makes these cookies truly special is their distinctive crinkle appearance – those beautiful cracks that form as they bake, revealing the rich red dough beneath the powdered sugar exterior. While traditionally associated with Christmas and Valentine’s Day celebrations, these stunning cookies are wonderful year-round whenever you need a touch of elegance on your dessert table.
THIS RECIPE:
- Creates perfectly soft and chewy cookies with a signature crackled appearance
- Requires no complicated techniques – perfect for bakers of all skill levels
- Features the classic red velvet flavor with hints of cocoa and vanilla
- Makes approximately 24 gorgeous cookies that are sure to impress
| Recipe Details | Information |
|---|---|
| Prep Time | 30 minutes (includes chilling time) |
| Cook Time | 10-12 minutes |
| Total Time | 40-45 minutes |
| Servings | 24 cookies |
| Yield | 2 dozen cookies |
These Red Velvet Crinkle Cookies are surprisingly easy to make, requiring just a few basic baking ingredients plus red food coloring. The dough comes together quickly, and after a brief chilling period, you’ll roll the dough balls in powdered sugar to create that signature crackled effect. Even beginning bakers can achieve professional-looking results with this foolproof recipe that delivers that perfect balance of sweetness and subtle chocolate flavor in every bite.
Ingredients for Red Velvet Crinkle Cookies
The quality of your ingredients directly impacts the flavor and texture of your Red Velvet Crinkle Cookies. For the best results, use room temperature butter and eggs, which will incorporate more easily into your dough. The distinctive red velvet flavor comes from the combination of cocoa powder and vanilla, complemented by the signature red color.
For the Cookie Dough:
- 2¾ cups all-purpose flour
- ¼ cup unsweetened cocoa powder
- 2 teaspoons baking powder
- ¼ teaspoon salt
- 1 cup unsalted butter, softened
- 1½ cups granulated sugar
- 2 large eggs, room temperature
- 2 teaspoons vanilla extract
- 2 tablespoons liquid red food coloring (or 1-2 teaspoons gel food coloring)
- 1 teaspoon white vinegar (enhances the red color)
For Rolling:
- 1 cup powdered sugar
| Ingredient Category | Recommended Quantity | Quality Tips |
|---|---|---|
| Flour | 2¾ cups | Use unbleached all-purpose flour for best texture |
| Cocoa Powder | ¼ cup | Dutch-processed cocoa provides deeper flavor |
| Butter | 1 cup | European-style butter has higher fat content for richer cookies |
| Food Coloring | 2 tbsp liquid or 1-2 tsp gel | Gel coloring provides vibrant color with less liquid |
| Vanilla Extract | 2 teaspoons | Pure vanilla extract (not imitation) for authentic flavor |
The small amount of vinegar in this recipe isn’t for flavor but helps intensify the red color by reacting with the cocoa powder. If using gel food coloring instead of liquid, you’ll need less, as gel coloring is more concentrated. For the rolling stage, make sure your powdered sugar is fresh and not clumped to ensure an even coating.
How to Make Red Velvet Crinkle Cookies
Creating these beautiful Red Velvet Crinkle Cookies is a straightforward process that begins with mixing dry and wet ingredients separately before combining them. The critical step that ensures those perfect crinkles is properly chilling the dough and generously coating the cookie balls in powdered sugar before baking.
Prepare the dry ingredients
- In a medium bowl, whisk together the flour, cocoa powder, baking powder, and salt.
- Sift the ingredients if your cocoa powder has lumps for the smoothest dough.
Cream butter and sugar
- In a large bowl using an electric mixer, beat the softened butter and granulated sugar on medium-high speed until light and fluffy, about 2-3 minutes.
- Don’t rush this step – proper creaming creates the foundation for your cookie texture.
Add wet ingredients
- Beat in eggs one at a time, mixing well after each addition.
- Add vanilla extract, red food coloring, and vinegar, and beat until well combined.
- Scrape down the sides of the bowl as needed to ensure even mixing.
Combine wet and dry ingredients
- Gradually add the flour mixture to the wet ingredients, mixing on low speed until just combined.
- Be careful not to overmix, which can make cookies tough.
Chill the dough
- Cover the bowl with plastic wrap and refrigerate for at least 2 hours or up to overnight.
- This crucial step solidifies the fats and allows the flour to hydrate, resulting in better texture and more pronounced crinkles.
Preheat and prepare
- When ready to bake, preheat your oven to 350°F (175°C).
- Line baking sheets with parchment paper or silicone mats.
- Place powdered sugar in a small bowl for rolling.
Shape and coat cookies
- Using a cookie scoop or tablespoon, portion the dough into 1-inch balls.
- Roll each ball in powdered sugar, making sure to coat generously and completely.
- Place cookies on prepared baking sheets, spacing about 2 inches apart.
Bake to perfection
- Bake for 10-12 minutes until the cookies have spread and developed cracks.
- The cookies should be set around the edges but still slightly soft in the center.
Cool properly
- Allow cookies to cool on the baking sheets for 5 minutes.
- Transfer to wire racks to cool completely.
- The cookies will firm up as they cool while maintaining their chewy centers.
Tips for Making Red Velvet Crinkle Cookies
Pro tip: For the most vibrant red color, use gel food coloring instead of liquid. It provides stronger color with less added moisture to your dough.
- Measure flour correctly by spooning it into your measuring cup and leveling it off with a knife – never scoop directly with the measuring cup.
- Use room temperature eggs and butter for proper incorporation and optimal dough texture.
- Don’t skip the chilling time! Cold dough creates more defined crinkle patterns.
- Roll the cookie dough balls generously in powdered sugar – a thin coating won’t create those beautiful stark white crinkles.
| Technique | Recommendation | Result |
|---|---|---|
| Dough Chilling | Minimum 2 hours | Better shape retention and more pronounced crinkles |
| Powdered Sugar Coating | Double-roll each ball | More dramatic white crackle effect |
| Cookie Size | 1-inch balls (about 1½ tablespoons) | Perfect baking time and texture balance |
| Baking Surface | Parchment paper or silicone mat | Even baking and easy release |
When rolling the dough balls in powdered sugar, it helps to roll them first in granulated sugar and then in powdered sugar. This creates a barrier that prevents the powdered sugar from absorbing into the dough during baking, resulting in more distinct white crinkles against the red background.
Make-Ahead Instructions
These Red Velvet Crinkle Cookies are perfect for preparing in advance, especially during busy holiday seasons when time is limited.
The cookie dough can be prepared and refrigerated for up to 3 days before baking. Simply cover the bowl tightly with plastic wrap or transfer to an airtight container. This extended chilling actually improves the flavor as it allows the ingredients to meld.
For longer storage, you can freeze the prepared dough in two ways:
Freeze the entire dough batch: Place the cookie dough in an airtight container or freezer bag. Thaw overnight in the refrigerator before shaping and rolling in powdered sugar.
Freeze pre-shaped dough balls: Roll the dough into balls but don’t coat in powdered sugar yet. Place on a baking sheet and freeze until solid (about 1 hour), then transfer to a freezer bag. Dough balls can be frozen for up to 3 months. When ready to bake, thaw for 30 minutes, roll in powdered sugar, and bake as directed, adding 1-2 minutes to the baking time.
If you need to prepare completely finished cookies ahead of time, baked cookies can be stored at room temperature for 3-4 days before serving. Just wait until they’re completely cool before storing.
Storing Leftovers
To maintain the fresh-baked quality of your Red Velvet Crinkle Cookies, proper storage is essential.
Store completely cooled cookies in an airtight container at room temperature for up to 5 days. To keep them soft, place a slice of bread in the container – the cookies will absorb moisture from the bread, extending their softness.
Layer the cookies between sheets of parchment or wax paper to prevent them from sticking together and to protect the powdered sugar coating. This is especially important if you’re storing them in a humid environment.
For longer freshness, refrigerate the cookies in an airtight container for up to 7 days, though the texture may become slightly firmer. Allow them to come to room temperature before serving for the best soft, chewy texture.
Freezing Red Velvet Crinkle Cookies
Baked Red Velvet Crinkle Cookies freeze beautifully, making them perfect for advance holiday baking or preserving leftovers.
To freeze baked cookies:
- Ensure cookies are completely cooled
- Place them in a single layer on a baking sheet and freeze until solid (about 1 hour)
- Transfer to a freezer-safe container or zip-top bag, placing parchment paper between layers
- Label with the date and freeze for up to 3 months
When ready to enjoy, thaw the cookies at room temperature for about 1-2 hours. If you’d like to refresh them, warm in a 300°F oven for 3-4 minutes.
For the freshest taste, you can also freeze the powdered-sugar-coated dough balls and bake them fresh as needed. Freeze the prepared dough balls on a baking sheet until solid, then transfer to a freezer bag. When ready to bake, place the frozen dough balls directly on a baking sheet and bake as directed, adding 2-3 minutes to the baking time.
Serving Suggestions
These striking Red Velvet Crinkle Cookies make a beautiful presentation all on their own, but there are several ways to elevate them for special occasions.
For an elegant dessert plate, serve these cookies alongside a scoop of premium vanilla ice cream or a small dish of mascarpone cream for dipping. The creamy elements complement the subtle cocoa notes in the cookies perfectly.
During the holidays, arrange these cookies on a tiered platter with other festive treats like chocolate truffles or white chocolate-dipped pretzel rods for a stunning visual contrast.
Beverage pairings that complement these cookies include:
- A glass of cold milk (the classic cookie companion)
- Hot chocolate with whipped cream for a double chocolate experience
- Coffee or espresso to highlight the cocoa notes
- Champagne or prosecco for an elegant adult pairing at celebrations
For Valentine’s Day, serve these cookies with strawberries and cream for a romantic red-themed dessert. The cookies are best served at room temperature when they’re at their soft, chewy best.
FAQ
Can I make Red Velvet Crinkle Cookies without food coloring?
Yes, you can omit the red food coloring if desired. The cookies will have a light brown color from the cocoa powder but will still have the same delicious flavor. For a natural alternative, some bakers use beet powder, though it provides a more subdued red color.
Why didn’t my cookies crinkle as much as expected?
Several factors can affect crinkle formation: 1) The dough may not have been cold enough – make sure to chill thoroughly; 2) The cookies might need more powdered sugar coating – be very generous with the sugar; 3) Your oven temperature might be off – consider using an oven thermometer to verify accuracy.
Can I substitute cake flour for all-purpose flour?
You can substitute cake flour, but your cookies will have a more delicate, cake-like texture. If using cake flour, replace the 2¾ cups all-purpose flour with 3 cups of cake flour to account for the difference in protein content.
How do I know when the cookies are done baking?
The cookies are done when they’ve spread, formed cracks, and the edges are set but the centers still look slightly underbaked and soft. They’ll continue to firm up as they cool. Overbaking will result in a dry, less chewy cookie.
Can I add white chocolate chips to this recipe?
Absolutely! White chocolate chips make a delicious addition to Red Velvet Crinkle Cookies. Fold in ¾ cup of white chocolate chips after combining the wet and dry ingredients. The chips will add sweet bursts of flavor that complement the subtle cocoa taste in the dough.
