Red Velvet Crinkle Cookies
These Red Velvet Cake Crinkle Cookies bake up soft, chewy, and full of that deep red velvet cocoa taste everyone loves. The powdered sugar coating cracks as they bake, giving you those pretty crinkles with the vibrant red peeking through. They’re fun festive cookies that work just as well for Christmas cookie trays as they do for Valentine’s Day.
Are you looking for more Christmas Cookies: Try our Gingerbread Men Cookies, Chocolate Peppermint Cookies, or Ginger Molasses Cookies.
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My family loves these red velvet cookies. The deep red color, rich cocoa flavor, and those beautiful cracks on top always make them a big hit. They have that classic red velvet cake taste in cookie form with a subtle tang, and this easy recipe is one of my favorites for the holiday season or any special occasion.
These cookies do need a bit of time to chill, but it’s totally worth it. The dough has to be cold enough to roll into balls and hold its shape. Once it’s chilled, they come together quickly and always impress at cookie exchanges or on a holiday tray. They’re soft and cake-like with fudgy centers and slightly crispy edges.
If you prefer a classic crinkle cookie, our Chocolate Crinkle Cookies fit the bill!
What you’ll love about these Red Velvet Crinkle Cookies:
Recipe Ingredients:
You’ll need these ingredients to make a batch of red velvet crinkle cookies red velvet crinkle cookies:
- All-purpose flour
- Unsweetened cocoa powder
- Baking powder
- Salt
- Unsalted butter-If all you have is salted butter, use it!
- Granulated sugar
- Large eggs
- Red food coloring
- Vanilla extract
- White vinegar
- Powdered sugar for rolling
Ingredient Notes:
- Red Food Coloring: I use Butler’s red food coloring because it gives the brightest red color. It’s a liquid coloring, but it works better than most gels for getting that deep red velvet look.
- Cocoa Powder: Just a little bit gives that subtle chocolate flavor without making them chocolate cookies.
- Vinegar: This is what gives red velvet its signature tang. Lemon juice can substitute if needed.
- Butter: Use softened butter at room temperature for easier mixing.
- Powdered Sugar: You’ll need plenty for rolling, don’t skimp on this! This is also called confectioners’ sugar.
How to make these Red Velvet Cookies Step-by-Step:
Check out the quick visual guides below. For full instructions and ingredients, see the printable recipe card at the end.
Step 1: In small bowl, whisk together flour, cocoa powder, baking powder, and salt to make the flour mixture.
Step 2: In large mixing bowl, beat butter and granulated sugar with a hand mixer, or stand mixer, until light and fluffy, about 3 minutes. You can also use a wooden spoon if mixing by hand.
Step 3: Add eggs, red food coloring, vanilla, and vinegar, beating until well combined and bright red.
Step 4: Gradually mix dry ingredients into wet ingredients until just combined.
Step 5: Cover dough and refrigerate at least 2 hours (15-30 minutes minimum, but longer is better for best results) until firm enough to roll as chilled dough.
Step 6: Heat oven to 350°F. Line baking sheets (prepared cookie sheet) with parchment paper or silicone mats.
Step 7: Place powdered sugar in shallow bowl to make your sugar mixture for rolling.
Step 8: Scoop rounded tablespoons of dough (use a tablespoon cookie scoop or kitchen scale for even balls of dough) and roll into small balls (1-inch balls).
Step 9: Roll each ball of dough generously in powdered sugar until completely coated.
Step 10: Place on prepared baking sheets about 2 inches apart.
Step 11: Bake cookies for 10-12 minutes until edges are set and tops are cracked. Don’t leave them on the hot pan too long!
Step 12: Let cool on baking sheet 5 minutes before transferring to cooling rack.
PRO TIP:
PRO TIPS: One of my biggest tips is don’t skip the chilling time! Give yourself enough time, at least 2 hours or even a half hour longer if your kitchen is warm. The dough needs to be firm enough to roll into balls without sticking everywhere.
Also, be generous with the powdered sugar, really coat those balls! The more powdered sugar you use, the better the crackle effect will be, just like traditional crinkle cookies.
And don’t over bake them, take them out when they still look slightly soft in the center for the best chewy texture.
Storage and Reheating:
Storage: Store leftover cookies in an airtight container for up to 4-5 days. These make a great sweet treat any time!
Reheating: These are best enjoyed at room temperature, no reheating needed.
Freezing: Freeze baked cookies in a freezer bag for up to 3 months. You can also freeze the dough balls (after rolling in powdered sugar) and bake from frozen, adding 1-2 minutes to the baking time.
Additions and Substitutions:
ADDITIONS:
- Cream Cheese Frosting: Drizzle or sandwich cookies with cream cheese frosting for true red velvet cake flavor – make red velvet sandwich cookies!
- White Chocolate Chips: Mix white chocolate chips into the dough.
- Cream Cheese Filling: Make a cream cheese filling and sandwich two cookies together.
- Brown Sugar: Add some brown sugar to the dough for deeper flavor.
SUBSTITUTIONS:
- Food Coloring: Natural red food coloring works, but the color won’t be as vibrant.
- Vinegar: Apple cider vinegar or lemon juice can substitute for white vinegar.
- Butter: Can use coconut oil for dairy-free, but the flavor will be different.
FAQs about these Red Velvet Cake Cookies:
Why didn’t my cookies crack?
The dough might not have been cold enough, or you didn’t use enough powdered sugar. Make sure the chilled dough is firm and coat the balls heavily in powdered sugar.
Why did my cookies spread too much?
The dough wasn’t chilled long enough. Make sure it’s firm before rolling and baking.
Can I skip the chilling time?
Not really, the dough will be too soft to work with and the cookies won’t hold their shape or crack properly.
How do I get a brighter red color?
If you don’t have Butler’s brand (found at alot of bulk food stores and Memmonite/Amish stores) use gel food coloring instead of liquid. It gives much more vibrant bright color without adding extra liquid to the dough.
What can I serve with Red Velvet Cookies?
These are perfect with a glass of milk, hot chocolate, or coffee! They’re great for cookie exchanges or on a holiday cookie tray.
DID YOU MAKE THIS RECIPE?
I’m excited for you to try this Red Velvet Cake Cookies Recipe! After you make it, please leave a rating to let me know your thoughts on it – I’m eager to hear if you loved it as much as we do! Find us on IG + TikTok: @littlechefwithin
Recipe Card
Red Velvet Cake Crinkle Cookies
Equipment
Ingredients
- 1 3/4 cups all-purpose flour
- 1/4 cup unsweetened cocoa powder
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 cup unsalted butter softened
- 1 cup granulated sugar
- 2 large eggs
- 2 tablespoons red food coloring
- 1 teaspoon vanilla extract
- 1 teaspoon white vinegar
- 1 cup powdered sugar for rolling
Instructions
- In medium bowl, whisk together flour, cocoa powder, baking powder, and salt. 1 3/4 cups all-purpose flour,1/4 cup unsweetened cocoa powder,2 teaspoons baking powder,1/4 teaspoon salt.
- In large bowl, beat butter and granulated sugar until light and fluffy, about 3 minutes.1/2 cup unsalted butter,1 cup granulated sugar.
- Add eggs, red food coloring, vanilla, and vinegar, beating until well combined and bright red.2 large eggs,2 tablespoons red food coloring,1 teaspoon vanilla extract,1 teaspoon white vinegar.
- Gradually mix dry ingredients into wet ingredients until just combined.
- Cover dough and refrigerate at least 2 hours until firm enough to roll.
- Heat oven to 350°F. Line baking sheets with parchment paper.
- Place powdered sugar in shallow bowl. 1 cup powdered sugar for rolling.
- Scoop rounded tablespoons of dough and roll into balls.
- Roll each ball generously in powdered sugar until completely coated.
- Place on prepared baking sheets about 2 inches apart.
- Bake 10-12 minutes until edges are set and tops are cracked.
- Let cool on baking sheet 5 minutes before transferring to wire rack.
Notes
Nutrition
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About Vicky Hadley
Vicky Hadley is a professional food photographer and creator behind Little Chef Within. As a mom of 6 boys, there’s always plenty of noise and plenty of food! She relies on filling meals to keep her crew happy and loves creating recipes that real families can count on.