If you love the flavor of red velvet cake but want something a little easier to make, these red velvet crinkle cookies are just right.
They have that soft, tender center and the classic red color that makes them look so festive.
The powdered sugar coating cracks as the cookies bake, giving them that pretty crinkle look on top.
I like making these around the holidays, but honestly they work for any time of year.
They come together with simple ingredients and a little bit of chilling time, so let me show you how it’s done.
Why You’ll Love It
Rich Chocolate Flavor – Cocoa adds a deep chocolate taste that pairs beautifully with the sweetness of the cookie.
Soft, Tender Centers – The cookies stay wonderfully soft inside while their edges become lightly set and satisfying.
Beautiful Crinkle Finish – Powdered sugar creates a striking white coating that contrasts beautifully with the vibrant red cookies.
Simple Ingredients – This recipe uses familiar baking staples, so you can create impressive cookies without specialty ingredients.
Recipe Ingredients
- 2 1/4 cups All-Purpose Flour
- 1/4 cup Unsweetened Cocoa Powder
- 1 1/2 tsp Baking Powder
- 1/4 tsp Salt
- 1/2 cup Unsalted Butter, softened
- 1 cup Granulated Sugar
- 2 Large Eggs
- 1 tbsp Red Food Coloring
- 1 tsp Vanilla Extract
- 1/2 cup Powdered Sugar, for rolling
Directions
Step 1
In a medium bowl, whisk together the all-purpose flour, cocoa powder, baking powder, and salt. Set aside.
Step 2
In a large bowl, beat the softened butter and granulated sugar together with an electric mixer until light and fluffy, about 3 minutes. Add the eggs one at a time, beating well after each. Mix in the red food coloring and vanilla extract until the color is even throughout.
Step 3
Gradually add the flour mixture to the wet ingredients, mixing on low speed until just combined. The dough will be soft and slightly sticky. Cover the bowl tightly and refrigerate for at least 1 hour or until the dough is firm enough to handle.
Step 4
Preheat your oven to 350F (175C). Line two baking sheets with parchment paper.
Step 5
Place the powdered sugar in a shallow bowl. Scoop rounded tablespoons of dough, roll each into a ball, then roll generously in the powdered sugar until completely coated. Place them on the prepared baking sheets about 2 inches apart.
Step 6
Bake for 10 to 12 minutes, until the edges are set but the centers still look slightly underdone. The cookies will crackle beautifully as they cool. Let them rest on the baking sheet for 5 minutes before transferring to a wire rack.
My Tips
Measure The Flour Carefully
Spoon the flour into your measuring cups and level the tops with a straight edge. Scooping directly from the bag can pack in too much flour and make the cookies dry and firm.
Measure the cocoa powder the same way so the dough keeps the right balance of chocolate flavor and moisture.
Use Softened Butter
Let the butter soften until it presses easily with your finger but still holds its shape. Butter that is partly melted can make the dough greasy and cause the cookies to spread too much.
Beat the butter and sugar for about 3 minutes, until the mixture looks pale and fluffy. This helps give the cookies a lighter texture.
Chill The Dough Until Firm
Refrigerate the dough for at least 1 hour, and check that it feels firm enough to scoop and roll without sticking heavily to your hands. If it is still very soft, chill it for another 20 to 30 minutes.
Keep the dough cold while shaping the cookies by working with one small batch at a time. Cold dough helps the cookies hold their round shape in the oven.
More Recipes
- Matcha White Chocolate Cookies
- Mint Fudge Cookies
- Nutella Stuffed Chocolate Cookies
- Red Velvet Cheesecake Cookies
- Ube Crinkle Cookies
Frequently Asked Questions
Can I chill the cookie dough overnight?
Yes, the dough can stay covered in the refrigerator for up to 24 hours. This makes it easy to prepare the dough ahead of time and bake the cookies the next day.
Let the dough sit at room temperature for about 10 to 15 minutes if it feels too firm to scoop easily. Roll and coat the dough in powdered sugar just before baking.
Red Velvet Crinkle Cookies
Equipment
- electric mixer
Ingredients
- 2 1/4 cups All-Purpose Flour
- 1/4 cup Unsweetened Cocoa Powder
- 1 1/2 tsp Baking Powder
- 1/4 tsp Salt
- 1/2 cup Unsalted Butter, softened
- 1 cup Granulated Sugar
- 2 Large Eggs
- 1 tbsp Red Food Coloring
- 1 tsp Vanilla Extract
- 1/2 cup Powdered Sugar, for rolling
Instructions
- In a medium bowl, whisk together the all-purpose flour, cocoa powder, baking powder, and salt. Set aside.
- In a large bowl, beat the softened butter and granulated sugar together with an electric mixer until light and fluffy, about 3 minutes. Add the eggs one at a time, beating well after each. Mix in the red food coloring and vanilla extract until the color is even throughout.
- Gradually add the flour mixture to the wet ingredients, mixing on low speed until just combined. The dough will be soft and slightly sticky. Cover the bowl tightly and refrigerate for at least 1 hour or until the dough is firm enough to handle.
- Preheat your oven to 350F (175C). Line two baking sheets with parchment paper.
- Place the powdered sugar in a shallow bowl. Scoop rounded tablespoons of dough, roll each into a ball, then roll generously in the powdered sugar until completely coated. Place them on the prepared baking sheets about 2 inches apart.
- Bake for 10 to 12 minutes, until the edges are set but the centers still look slightly underdone. The cookies will crackle beautifully as they cool. Let them rest on the baking sheet for 5 minutes before transferring to a wire rack.