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If there’s one cookie that instantly screams holiday cheer, it’s Red Velvet Crinkle Cookies. With their dramatic crackled tops, snowy coating of powdered sugar, and rich red interior, these cookies are as stunning as they are delicious.
They combine everything we love about classic chocolate crinkle cookies—dense, fudgy centers and crisp edges—with the subtle cocoa flavor and iconic color of red velvet.
Whether you’re baking for Christmas, Valentine’s Day, or simply craving a show-stopping cookie, these red velvet crinkle cookies deserve a permanent spot in your baking rotation.
Why Everyone Loves Red Velvet Crinkle Cookies
Red velvet crinkle cookies check all the boxes:
- Visually festive: Bright red cookies with white crinkles look magical on any dessert table.
- Fudgy and soft: Almost brownie-like in the center, never dry or cakey.
- Easy and quick: No chilling required, ready in about 20 minutes from start to finish.
- Perfect for gifting: They travel well and stay soft for days.
They’re the kind of cookie that makes people ask, “Did you really make these from scratch?” (Yes. Yes, you did.)
What Are Red Velvet Crinkle Cookies?
Red velvet crinkle cookies are a variation of traditional chocolate crinkle cookies. Classic crinkle cookies are dense chocolate cookies rolled in powdered sugar before baking, which creates that signature cracked surface as they spread and puff in the oven.
Red velvet crinkle cookies are slightly less chocolate-forward, thanks to a smaller amount of cocoa powder, but still rich and indulgent. The addition of red food coloring gives them their iconic color, while the texture stays irresistibly fudgy—somewhere between a brownie and a cookie.
Unlike cake-mix versions, these cookies are made completely from scratch, giving you better flavor, better texture, and total control over sweetness and richness.
The Flavor Profile: What Do They Taste Like?
If you’ve ever wondered what red velvet actually tastes like, here’s the best way to describe these cookies:
- Mild cocoa flavor (not overly chocolatey)
- Rich and buttery, thanks to creamed butter and sugars
- Perfectly sweet, balanced with a hint of salt
- Soft and gooey inside, with lightly crisp edges
They’re indulgent without being heavy, which is exactly why people keep reaching for just one more.
How to Make Red Velvet Cookies Red
The key to that bold, festive color is red food coloring. For this recipe:
- About ½ teaspoon of professional red food coloring is enough if you’re using a highly pigmented brand.
- If you’re using standard grocery-store gel or liquid coloring, you may need a bit more to achieve a vibrant red.
Yes, red velvet baking can temporarily dye your bowls, spatulas, and mixer attachments—but trust me, the end result is worth the extra scrub.
Key Ingredients That Make These Cookies Perfect
While the full ingredient list is simple, a few elements are especially important for achieving the best red velvet crinkle cookies:
- Unsalted butter (softened): Creates richness and helps the cookies spread properly.
- Brown sugar + granulated sugar: This combo adds moisture, chewiness, and depth of flavor.
- Eggs (room temperature): Essential for structure and that fudgy interior.
- Cocoa powder: Just enough to give classic red velvet flavor without overpowering.
- Baking powder: Helps the cookies puff and crack beautifully.
- Granulated sugar + powdered sugar (for rolling): The secret to bold, defined crinkles.
The Secret to Perfect Crinkles Every Time
If you’ve ever baked crinkle cookies that turned out smooth or dull instead of cracked, don’t worry—here’s how to guarantee success:
1. Don’t Chill the Dough
Unlike many cookie recipes, this dough should not be chilled. Cold dough won’t spread properly, and you’ll miss out on those dramatic cracks.
2. Double Sugar Coating Is Non-Negotiable
Roll each dough ball first in granulated sugar, then in powdered sugar.
- The granulated sugar creates a dry barrier.
- The powdered sugar stays visible instead of melting into the dough.
This step is crucial for that high-contrast crinkle look.
3. Slightly Underbake
Bake just until the cookies puff and crack—about 10 minutes. They should look set on the outside but still soft and gooey in the center. Overbaking will dry them out.
Step-by-Step Overview (From Bowl to Oven)
Here’s what the process looks like in real life:
- Preheat your oven to 350°F (180°C) and line a baking sheet with parchment paper.
- Cream the butter and sugars until light and fluffy.
- Add eggs one at a time, followed by vanilla and red food coloring.
- Sift dry ingredients separately, then mix into the wet ingredients until just combined.
- Scoop the dough, roll in granulated sugar, then powdered sugar.
- Bake for 10 minutes, cool slightly, and enjoy.
That’s it—no fancy techniques, no chilling, no stress.
When to Serve Red Velvet Crinkle Cookies
These cookies are incredibly versatile and fit beautifully into so many occasions:
- Christmas cookie trays
- Valentine’s Day desserts
- Holiday gift boxes
- After-school treats with milk
- Festive parties and potlucks
They’re bold enough to stand out but familiar enough that everyone loves them.
Storage and Make-Ahead Tips
- Room temperature: Store baked cookies in an airtight container for up to 4 days.
- Freezing dough: You can freeze unbaked dough balls (without sugar coating). Thaw slightly, roll in sugars, and bake fresh.
- Freezing baked cookies: Fully baked cookies freeze well for up to 2 months.
Red Velvet Crinkle Cookies Recipe
Description
Get in the Christmas spirit with these fudgy homemade red velvet crinkle cookies. Perfect for your next holiday party or to leave out for Santa!
ingredients
For the cookies
For the coating
Instructions
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Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper. Set aside.
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Cream the butter, brown sugar, and granulated sugar together in a large bowl until light and fluffy. Scrape down the bowl and add the eggs one at a time, beating between each addition. Add the vanilla and red food coloring, and mix well.
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In a separate bowl sift together the flour, cocoa powder, baking powder, and salt to combine. Add the dry ingredients to the wet and beat together until combined.
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Fill one bowl with granulated sugar and one bowl with powdered sugar. Use a 1-ounce cookie scoop (or tablespoon) to scoop cookies out. Roll the balls first in the granulated sugar and then in the powdered sugar to completely coat the cookie balls. Place on the prepared cookie sheet an inch apart.
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Bake for 10 minutes or until the cookies have puffed up and cracked, but are still a little gooey in the center.
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Allow to cool and enjoy with a glass of milk!
Nutrition Facts
Servings 24
Serving Size 1 cookie
- Amount Per Serving
- Calories 132kcal
- % Daily Value *
- Total Fat 6g10%
- Saturated Fat 4g20%
- Cholesterol 30mg10%
- Sodium 108mg5%
- Potassium 85mg3%
- Total Carbohydrate 26g9%
- Dietary Fiber 1g4%
- Sugars 16g
- Protein 2g4%
- Calcium 30 mg
- Iron 1 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
- Don’t chill your dough: You want these cookies to spread a little bit so you don’t get round snowballs.
- Double sugar coating: Roll the dough in granulated sugar AND powdered sugar to help the powdered sugar stick and prevent it from dissolving into the cookie.
- Don’t overbake: Keep them slightly gooey in the middle for best texture.
- Food coloring tip: Professional gel colors like Wilton yield vibrant red with less dye; liquid versions may require more.
Frequently Asked Questions
Can I make these ahead of time?
Yes! Store baked cookies in an airtight container for up to 5 days or freeze unbaked dough balls for up to 3 months. Bake from frozen, adding 1–2 extra minutes.
Why didn’t my cookies crackle?
Cookies need to be well-coated in both granulated and powdered sugar, and the dough should not be chilled. Also, ensure your oven is fully preheated before baking.