50 Red Velvet Crinkle Cookies That Will Steal Your Heart

By:

Christina R. Jones

June 25, 2025

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Oh my gosh, you guys—these red velvet crinkle cookies are my absolute weakness! Picture this: soft, chewy centers with that signature crinkle top, dusted in snowy powdered sugar that makes them look like little holiday jewels. I’ve been baking these every Christmas since I was a kid (my grandma called them “Santa’s favorite”), and trust me, they disappear faster than you can say “cookie swap.” The deep red color just screams celebration, and that hint of cocoa? Pure magic. What I love most is how simple they are—no fancy piping or decorating skills needed. Just roll, coat, bake, and watch everyone’s eyes light up when they take that first bite!

Why You’ll Love These Red Velvet Crinkle Cookies

Listen, these cookies aren’t just pretty—they’re practically perfect in every way! Here’s why they’ve stolen my heart (and probably will steal yours too):

So easy a kid could make them – Seriously, no mixer required if you’ve got strong arms!
That festive red color – They look like edible holiday decorations (Instagram gold, my friends).
Cloud-soft centers with just the right chew – Not cakey, not crunchy, pure cookie bliss.
Crowd-pleasing flavor – That hint of cocoa with the sweet powdered sugar coating? Absolute magic.
Quick to disappear – Bake a double batch unless you want to cry over empty plates.

Plus—and this is key—they make your whole house smell like a cozy bakery while they bake. Win-win!

Red Velvet Crinkle Cookies - detail 1

Ingredients for Red Velvet Crinkle Cookies

Okay, let’s talk ingredients—because trust me, the right ones make ALL the difference with these cookies. I learned the hard way that eyeballing measurements leads to sad, flat cookies (RIP, batch #3). Here’s exactly what you’ll need, grouped by how they’ll be used:

The Dry Team

1 1/2 cups all-purpose flour – Spoon it into the measuring cup, don’t scoop! That extra air makes them lighter.
1/4 cup unsweetened cocoa powder – The cheap stuff works fine, but splurge on Dutch-process if you’re feeling fancy.
1 tsp baking powder – Not soda! This gives them that perfect lift.
1/4 tsp salt – Just a pinch to balance the sweetness.

The Wet Wonders

1/2 cup unsalted butter, softened – I leave mine out overnight. If you forget? Microwave in 5-second bursts—no puddles allowed!
3/4 cup granulated sugar – Regular white sugar, none of that fancy coconut stuff unless you want weird textures.
1 large egg – Room temp—I stick mine in warm water for 5 minutes if I forgot to take it out.
1 tsp vanilla extract – The good kind! That imitation stuff tastes like sadness.
1 tbsp red food coloring – Gel is BEST (liquid makes the dough sticky). I use “Americolor Super Red”—it’s like edible lipstick for cookies!

The Snowy Coating

1/2 cup powdered sugar – Sift it unless you love lumpy snowdrifts on your cookies.

See? Nothing weird or hard-to-find. Just pantry staples turned into something magical. Now let’s make ‘em!

How to Make Red Velvet Crinkle Cookies

Alright, let’s get baking! These cookies come together in a snap, but there are a few key steps that’ll make them absolutely perfect. Follow along—I’ll walk you through each part like we’re baking together in my kitchen (apron optional, but highly recommended for dramatic flour-dusted effect).

Mixing the Dough

First things first: preheat that oven to 350°F (175°C) and line your baking sheets with parchment paper. Trust me, you don’t want to be doing this with sticky dough hands later!

In a medium bowl, whisk together all your dry ingredients—flour, cocoa powder, baking powder, and salt. I like to sift the cocoa to avoid lumps, but a good whisking works too.
In a larger bowl, beat the softened butter and sugar until it’s light and fluffy. This takes about 2 minutes with a mixer, or 3-4 if you’re going old-school with a wooden spoon (feel the burn!).
Add the egg, vanilla, and that glorious red food coloring. Mix until fully combined—the dough should look like bright red velvet cake batter at this point. Scrape down the sides of the bowl so everything gets evenly mixed.
Gradually add the dry ingredients to the wet, mixing just until no flour streaks remain. Overmixing = tough cookies, and we don’t want that!

Shaping and Coating the Cookies

Now for the fun part—getting those cookies ready for their powdered sugar snow coats!

Scoop out tablespoon-sized portions of dough (I use a #40 cookie scoop for perfect rounds). Roll them between your palms into smooth 1-inch balls—the smoother they are, the prettier the crinkles!
Pour powdered sugar into a shallow bowl. Roll each ball generously in the sugar until fully coated. Don’t be shy—this creates that beautiful cracked top as they bake.
Place the sugared balls about 2 inches apart on your prepared baking sheets. They’ll spread just enough to become perfect little cookie puffs.

Baking Tips for Perfect Cookies

Almost there! Here’s how to bake them to crinkle perfection:

Bake one sheet at a time on the middle oven rack for even cooking.
Set your timer for 10 minutes—they’re done when the edges look set but centers still seem soft. The cookies will continue to firm up as they cool.
Let them cool on the baking sheet for 5 minutes before transferring to a wire rack. This prevents breakage and gives them time to develop those gorgeous cracks.

And voilà! You’ve just made the most festive, delicious cookies that’ll have everyone begging for the recipe. Now try not to eat them all before they cool… I dare you!

Pro Tips for the Best Red Velvet Crinkle Cookies

After making approximately nine million batches of these cookies (okay, maybe just dozens), I’ve learned all the tricks for absolute perfection. Take notes, friends—these little gems make all the difference:

Chill that dough! Even 30 minutes in the fridge prevents overspreading and gives you thicker, chewier cookies. Bonus: chilled dough is way easier to roll!
Gel food coloring FTW – Liquid makes the dough sticky and gives a pinkish hue. Gel (like Americolor) gives that deep red we all crave without altering texture.
Don’t skimp on the sugar coating – Roll each ball twice: once before chilling, once right before baking for maximum crinkle and snow-like cracks.
Underbake slightly – Pull them at 10 minutes even if they look soft. They firm up perfectly as they cool, staying fudgy inside.
Bake test cookies first – Ovens vary! Try one or two to check timing before committing a whole batch.

There you have it—my hard-earned secrets for cookies that’ll have people convinced you’re a baking wizard!

Common Questions About Red Velvet Crinkle Cookies

I get asked about these cookies ALL the time—so let’s tackle the big questions before you start baking! Here’s everything you need to know:

Can I use liquid food coloring instead of gel?

You can, but I don’t recommend it. Liquid coloring makes the dough sticky (hello, messy hands!) and gives a pinkish-red instead of that vibrant holiday red. Gel coloring packs way more pigment without adding extra liquid. If you’re stuck with liquid, use 2 tablespoons and expect softer dough—chill it longer!

Why didn’t my cookies crinkle?

Oh honey, we’ve all been there! The main culprits: not enough powdered sugar coating (roll them twice!), dough wasn’t chilled, or overbaking. Those cracks form as the cookies expand in the oven—if the outside sets too fast, no crinkles for you!

How do I store these cookies?

Pop them in an airtight container at room temperature for up to 3 days. Layer with parchment paper so they don’t stick together. Freezing? No problem! They keep beautifully for a month—just thaw at room temperature and maybe give ‘em a fresh sugar dusting.

Can I make them without cocoa powder?

Blasphemy! Just kidding—but seriously, the cocoa gives that signature red velvet flavor. If you must skip it, add an extra 1/4 cup flour. They’ll still taste sweet and vanilla-y, but won’t be true red velvet magic.

Serving and Storing Red Velvet Crinkle Cookies

These cookies taste best fresh from the oven—warm, fudgy centers with that sugary crunch! Serve them piled high on a vintage cake stand with a glass of cold milk (my personal favorite) or dunked in peppermint mocha coffee for holiday flair. They’ll keep beautifully in an airtight container for 3 days—if they last that long! Just layer them with parchment paper so the powdered sugar doesn’t clump. Pro tip: hide a few for yourself before the cookie monsters descend!

Nutritional Information for Red Velvet Crinkle Cookies

Okay, let’s be real—nobody eats these cookies for their health benefits! But because I know some folks like to track (or at least feel slightly less guilty), here’s the scoop per cookie, based on standard brands. Remember, these can vary depending on your exact ingredients:

Calories: 120 (worth every single one!)
Sugar: 10g (mostly from that heavenly powdered sugar coat)
Fat: 5g (thank you, glorious butter)
Carbs: 18g (it’s basically a vegetable… red = tomatoes, right?)

Now go enjoy your cookies—life’s too short to skip the powdered sugar!

Share Your Red Velvet Crinkle Cookies

Did you make these festive little gems? I’d love to see! Snap a pic and tag me—nothing makes me happier than seeing your cookie creations. Bonus points if they’re slightly lopsided (means they were made with love!). Happy baking, friends!