Why You’ll Love Red Velvet Crinkle Cookies Recipe

I enjoy this recipe because it comes together quickly and delivers bakery-style results at home. I like how the dough chills briefly, which helps create those signature crinkles as the cookies bake. They’re perfect for holidays, cookie swaps, or anytime I want something eye-catching and delicious.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

1/2 cup unsalted butter,, room temperature
3/4 cup brown sugar
1/2 cup granulated sugar
2 large eggs
1 teaspoon pure vanilla extract
1 teaspoon red gel food coloring
2 cups all-purpose flour
1/4 cup cocoa powder
1½ teaspoons baking powder
1/2 teaspoon salt
1/2 cup granulated sugar
1/2 cup powdered sugar

Directions

I start by creaming the butter, brown sugar, and granulated sugar together in a large bowl using an electric mixer until the mixture is light, fluffy, and smooth. I add the eggs, vanilla extract, and red gel food coloring, then continue mixing until everything is well combined.

In a separate bowl, I whisk together the flour, cocoa powder, baking powder, and salt. I gradually add this dry mixture to the wet ingredients and mix until a thick, smooth dough forms.

I cover the dough and refrigerate it for about 30 minutes. Once chilled, I preheat the oven to 350°F and line baking sheets with parchment paper. I place granulated sugar in one small bowl and powdered sugar in another.

I scoop the dough into 2-tablespoon portions and roll them into balls. I roll each ball first in granulated sugar, then generously in powdered sugar. I place the coated dough balls onto the prepared baking sheets, spacing them apart.

I bake the cookies for 10 to 12 minutes, until they puff up and crack on top while remaining slightly soft in the center. I remove them from the oven, transfer them to a cooling rack, and let them cool completely before serving.

Servings and Timing

I usually get about 26 cookies from this recipe. It takes roughly 10 minutes to prepare, 15 minutes to bake, and 30 minutes of chilling time, for a total of about 1 hour.

Variations

I sometimes add white chocolate chips for extra sweetness or a hint of espresso powder to deepen the cocoa flavor. For a festive twist, I like rolling the cookies in colored sanding sugar before the powdered sugar.

Storage/Reheating

I store these cookies in an airtight container at room temperature for up to 4 days. If I want them warm, I briefly reheat one in the microwave for a few seconds.

FAQs

Why do my cookies need chilling time?

I chill the dough so the cookies hold their shape and create better crinkles while baking.

Can I use liquid food coloring?

I prefer gel food coloring because it gives stronger color without thinning the dough.

How do I keep the powdered sugar bright white?

I roll the dough generously and evenly in powdered sugar right before baking.

Can I freeze the dough?

I freeze the rolled dough balls and bake them straight from frozen with a slight increase in baking time.

Are these cookies cakey or fudgy?

I find them soft and slightly fudgy in the center with a tender exterior.

Can I make them smaller?

I can, but I reduce the baking time slightly.

Why did my cookies not crinkle?

I make sure the dough is chilled and coated well in sugar to get good cracks.

Can I double the recipe?

I double it easily when baking for a crowd.

Do these cookies spread a lot?

I find they spread just enough while keeping a thick, soft center.

Are these good for gifting?

I think they’re perfect for gifting because they look beautiful and travel well.

Conclusion

I keep these Red Velvet Crinkle Cookies in my baking rotation because they’re stunning, easy, and consistently delicious. I love how they combine a soft texture, light chocolate flavor, and striking appearance into a cookie that always feels special.