Red Velvet Crinkle Cookies always take me back to a warm kitchen light, the steady hum of a mixer, and the smell of cocoa and sugar that meant someone had a treat coming. I remember stacks of church recipe papers on the counter and the childlike excitement of rolling dough into little sugared moons. Those small moments are the ones that stay with you and they’re exactly what I try to bake into every batch.
I’m a home cook who learned at my mother’s elbow, more comfortable with a slow cooker or a skillet than a whisked soufflé. I’m in my late fifties, I live in Louisville, and I write from a place where food is about family, ease, and the comfort of familiar flavors. I test recipes in a busy weeknight kitchen, aiming for dishes that are simple, pork-free, and forgiving.
My approach is practical: clear steps, pantry-friendly ingredients, and plenty of gentle encouragement so you can feed the people you love without stress. I share casseroles, nostalgic desserts, and one-pot meals that fit real life. Comfort made simple is my guiding line, and I like to explain things the way my mama did plain talk, generous helpings, and recipes that invite you to make them your own.
Table of Contents
Table of Contents
Why you’ll love this dish
If you want a cookie that looks like it came from a bakery but feels like something your grandmother would tuck into a tin, this recipe fits that sweet spot. Red Velvet Crinkle Cookies offer a tender, cocoa-kissed interior and a snowy powdered-sugar exterior that cracks into pretty crinkles as they bake. You’ll love the balance of mild cocoa, buttery richness, and the gentle tang from the red food coloring and vanilla, which gives that classic red velvet character without being fussy. These cookies feel festive, but they’re also simple enough for weekday baking no fancy technique, no tempering, just a straightforward dough you can roll and bake.
I often tell readers that cozy treats don’t need to be complicated. That’s why I’ll point you to other approachable sweets on my site, like an Italian cannoli-inspired thumbprint cookie if you want a different kind of nostalgia: Italian cannoli-inspired thumbprint cookies. Red Velvet Crinkle Cookies bridge everyday baking and a special-occasion look, and they respond well to small substitutions if you need to adapt for dietary preferences.
The dough chills nicely, so you can make it ahead, roll the balls when you have a free moment, and bake them fresh in batches. That makes them ideal for cookie exchanges, school treats, or an afternoon with a pot of tea. The texture lands right between cakey and cookie soft at the center with a gentle chew at the edge. If you love a simple, dependable sweet that always delivers a smile, these are worth making.
Simple steps for Red Velvet Crinkle Cookies
These cookies do exactly what you hope they come together with familiar pantry ingredients and clear steps. Start by combining dry ingredients in one bowl and creaming butter and sugar in another. Add the egg, red food coloring, and vanilla, then fold in the dry mix until the dough comes together. A short chill makes rolling easier and helps the shape hold while the cookies bake and crack. Roll each ball in powdered sugar until fully coated, then space them on the sheet for even crinkling. Bake until the tops form that pretty, cracked look and the centers set.
If you like to compare recipes, you might enjoy the texture contrast in a light biscotti like my mascarpone pistachio biscotti: 6-ingredient mascarpone pistachio biscotti. For Red Velvet Crinkle Cookies, measuring flour correctly matters spoon and level rather than scooping from the bag and chilling for about 30 minutes gives the dough structure.
The powdered sugar coating helps create that classic crinkle, so don’t skimp on the coating step. Baking time is short, often 10 to 12 minutes, so watch closely the first time you try the recipe in your oven. Pull them when the tops show a network of cracks and the edges feel just set; they’ll finish softening as they cool on the sheet. These simple steps keep the process relaxed and the results consistent.
Ingredients :
2 cups all-purpose flour, 1/2 cup cocoa powder, 1 teaspoon baking powder, 1/4 teaspoon salt, 1/2 cup unsalted butter, softened, 1 cup sugar, 1 large egg, 2 tablespoons red food coloring, 1 teaspoon vanilla extract, 1/2 cup powdered sugar for rolling
Directions :
- Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper., 2. In a bowl, whisk together flour, cocoa powder, baking powder, and salt., 3. In another bowl, cream the butter and sugar until fluffy. Beat in the egg, red food coloring, and vanilla extract., 4. Gradually add the dry ingredients to the wet ingredients, mixing until combined., 5. Chill the dough in the refrigerator for about 30 minutes., 6. Roll the dough into balls and then roll in powdered sugar until fully coated., 7. Place on the prepared baking sheet, spacing them a few inches apart., 8. Bake for 10-12 minutes, or until the tops are crinkled., 9. Allow to cool on the baking sheet for a few minutes before transferring to a wire rack.
Best ways to enjoy it
Red Velvet Crinkle Cookies taste lovely warm from the oven, but they also travel well and keep their texture when stored properly. Serve them on a platter with simple accompaniments: a bowl of whipped cream for dipping, a small dish of jam for a bright counterpoint, or alongside a cup of strong coffee or milk. They pair nicely with fruit-based desserts or a lighter tea-time spread, where the cocoa notes and buttery crumb play well against citrus or berries.
If you make a batch for a holiday table, arrange Red Velvet Crinkle Cookies in a pattern to highlight their deep color against white powdered sugar the contrast is part of their charm. For a dessert tray, alternate them with other cookies to provide variety; they look especially pretty next to nut-based cookies like these pistachio-cranberry bites: 7 delightful pistachio-cranberry cookies.
For gifting, stack them in a small box with parchment to keep the powdered sugar intact. If you want a plated dessert, a single cookie works well perched on a scoop of vanilla ice cream with a drizzle of chocolate sauce. No matter how you serve them, the Red Velvet Crinkle Cookies bring a nostalgic, bakery-style presence that feels both special and approachable.
How to store it properly
Treat these cookies gently when it comes to storage. Cool them completely before packing to avoid trapping steam that makes them soggy. For short-term storage, keep Red Velvet Crinkle Cookies in an airtight container at room temperature for up to five days; place parchment layers between layers to prevent sticking. If you want to keep a batch longer, freeze baked cookies in a single layer until firm, then transfer them to a freezer-safe bag or container. When frozen, Red Velvet Crinkle Cookies stay delightful for up to three months. Thaw on the counter, and if you like that freshly-baked warmth, pop them into a 300°F oven for 5 minutes to revive the texture.
You can also freeze the unbaked dough balls after rolling them in powdered sugar. Place coated dough balls on a baking sheet to freeze until solid, then transfer to a labeled bag. When you’re ready to bake, put them straight on a lined baking sheet from frozen and add a minute or two to the baking time; this works particularly well if you want fresh cookies with minimal weekend prep. Storing thoughtfully preserves both the crackled look and the tender interior that make Red Velvet Crinkle Cookies so comforting.
Recipe tips
A few straightforward tips make a big difference. First, use good-quality cocoa powder for a richer red velvet base. Second, measure flour correctly to avoid dense cookies spoon it into the cup and level off. Third, chill the dough to firm up the butter and make rolling simpler; chilled dough makes neater crinkles when baked. Fourth, don’t skimp on the powdered sugar coating; it’s essential for that signature crackled look.
If you want to tweak flavor or texture, small swaps work. Use light brown sugar in place of part of the granulated sugar for a bit more chew and a caramel note. If you prefer a vegan or egg-free option, try an egg substitute like a commercial binder or a flax egg, though the texture will shift you’ll get a denser, slightly cakier cookie. These practical hints help Red Velvet Crinkle Cookies turn out reliably, even when you adapt to what you have on hand. For another simple cookie idea with approachable technique, try almond crescents as a delicate complement to richer cookies: Almond crescent cookies.
Flavor variations
Red Velvet Crinkle Cookies invite small, tasty variations. Stir in a handful of mini white chocolate chips for sweetness that melts into the cocoa, or fold in a teaspoon of instant espresso powder to amplify the chocolate character. For a citrus twist, add a tablespoon of orange zest to the dough the bright note pairs surprisingly well with the cocoa. You can also swap vanilla extract for almond extract for a different aroma, but use it sparingly to avoid overpowering the red velvet essence.
If you want to make a split-batch, try half the dough with added cinnamon and a dusting of coarse sugar, and keep the rest classic. For a festive look, roll the balls in red sanding sugar before the powdered sugar step, then coat with powdered sugar for a sparkly, crinkled finish. These small adjustments let Red Velvet Crinkle Cookies be a canvas for seasonal or pantry-inspired flavors while keeping the method and comfort intact.
Frequently asked questions
Q: Can I make the dough ahead of time?
A: Yes. You can make the dough, shape it into balls, roll them in powdered sugar, and freeze them on a tray until solid. Transfer frozen, coated balls to a bag and bake straight from frozen, adding a minute or two to the bake time. Alternatively, refrigerate the dough for up to 48 hours before baking; chilling helps the cookies keep their shape and improves the texture of the crinkles. These approaches make Red Velvet Crinkle Cookies convenient for planning ahead.
Q: How do I get the best crinkle pattern?
A: The powdered sugar coating and a chilled dough are the secrets to good crinkles. Make sure each ball is fully coated in powdered sugar, then place the balls a few inches apart on the sheet so they can expand. Bake until the tops show a network of cracks and the edges look set. The cookies will continue to set as they cool on the pan.
Q: Can I reduce the food coloring?
A: You can use less red food coloring or try natural coloring options, but reducing it will change the classic red velvet hue. If you prefer a milder tint, scale back the coloring gradually; the cookies will still taste the same, though the visual impact will lessen. For a more natural approach, beet powder can provide color, but results vary and may slightly affect flavor. For reliable appearance and minimal flavor change, regular red food coloring works best in Red Velvet Crinkle Cookies.
Q: What about texture cakey or chewy?
A: These cookies fall in the tender, slightly cakey category with a soft center and a gentle chew at the edge. If you want them chewier, reduce baking time by a minute and let them cool on the sheet; if you prefer a firmer, more cookie-like texture, bake a little longer. The balance of ingredients here aims for that classic crinkle cookie feel.
Conclusion
If you’d like to compare another take or see a professional bakery’s version for inspiration, check out Red Velvet Crinkle Cookies – Broma Bakery for a baker’s presentation and tips: Red Velvet Crinkle Cookies – Broma Bakery.
Print
Red Velvet Crinkle Cookies
- Total Time: 45 minutes
- Yield: 24 cookies
- Diet: Vegetarian
Description
Soft, cocoa-kissed cookies with a snowy powdered sugar exterior, perfect for any occasion.
Ingredients
- 2 cups all-purpose flour
- 1/2 cup cocoa powder
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup sugar
- 1 large egg
- 2 tablespoons red food coloring
- 1 teaspoon vanilla extract
- 1/2 cup powdered sugar for rolling
Instructions
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a bowl, whisk together flour, cocoa powder, baking powder, and salt.
- In another bowl, cream the butter and sugar until fluffy. Beat in the egg, red food coloring, and vanilla extract.
- Gradually add the dry ingredients to the wet ingredients, mixing until combined.
- Chill the dough in the refrigerator for about 30 minutes.
- Roll the dough into balls and then roll in powdered sugar until fully coated.
- Place on the prepared baking sheet, spacing them a few inches apart.
- Bake for 10-12 minutes, or until the tops are crinkled.
- Allow to cool on the baking sheet for a few minutes before transferring to a wire rack.
Notes
For best results, measure flour correctly and use good-quality cocoa powder. The powdered sugar coating is essential for the signature look.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American