Red Velvet Crinkle Cookies are a delightful treat that combine the rich, chocolatey flavor of red velvet with a soft, chewy texture. These cookies have a beautiful red color peeking through a snowy dusting of powdered sugar, creating a festive, crinkled appearance that’s as fun to look at as it is to eat.
I love making these cookies when I want something a little special but still easy to whip up. The way the powdered sugar cracks as they bake always makes me smile—it’s like a little surprise in every cookie! Plus, I find that they stay soft for days, which means I can enjoy them without worrying they’ll get hard.
My favorite way to enjoy Red Velvet Crinkle Cookies is with a tall glass of cold milk or a warm cup of coffee. They’re great for sharing with friends or bringing to a holiday gathering because they look festive and taste like a treat everyone will love. If you’re into baking, I think you’ll find these cookies both fun to make and absolutely delicious!
Key Ingredients & Substitutions
Butter: Using unsalted butter gives you control over salt. If you only have salted, reduce added salt slightly. Softened butter helps create a tender cookie texture.
Red Food Coloring: Gel works best for a vibrant red without adding extra liquid. If you prefer natural options, beet powder or juice can be used, but the color may be less bright.
Buttermilk: Adds moisture and a slight tang, helping the cookies stay soft. If you don’t have buttermilk, mix 1/4 cup milk with 1 teaspoon lemon juice or vinegar and let sit 5 minutes.
Cocoa Powder: Unsweetened cocoa adds subtle chocolate flavor key to red velvet, balancing sweetness. Dutch-processed cocoa can be used for a smoother taste but adjust baking powder accordingly.
Powdered Sugar for Coating: This coating creates the signature crinkle. Be generous—it forms the white cracked pattern as cookies bake.
How Do I Get That Perfect Crinkle Effect on the Cookies?
The crinkle look comes from the powdered sugar cracking as the cookie dough spreads and rises during baking. Here’s what helps:
- Chill the dough well (at least 2 hours) so it’s firm and doesn’t spread too fast in the oven.
- Roll dough balls generously in powdered sugar—cover every part for a good white contrast.
- Bake at 350°F (175°C) until edges are set but centers still look soft, usually 10–12 minutes. Cookies will crack on top as they expand.
- Don’t overbake, or cracks won’t be as noticeable and edges can get too crisp.
With these tips, your cookies will have that beautiful cracked surface with a soft, chewy inside every time.
Equipment You’ll Need
- Mixing bowls – a large one for batter and a small one for dry ingredients keeps things neat.
- Hand mixer or stand mixer – makes creaming butter and sugar quick and smooth.
- Measuring cups and spoons – for accurate ingredient amounts, essential for baking success.
- Baking sheet – a rimmed one helps catch any cookie spread or drips.
- Parchment paper or silicone baking mat – prevents sticking and makes cleanup easier.
- Scoop or spoon – for evenly sized cookie dough portions, so cookies bake evenly.
- Wire cooling rack – lets cookies cool properly without getting soggy underneath.
Flavor Variations & Add-Ins
- Mix mini white chocolate chips into the dough for a sweet, creamy contrast to the cocoa flavor.
- Add a teaspoon of cinnamon or pumpkin spice for a warm, cozy twist that pairs well with red velvet.
- Try swapping buttermilk for cream cheese frosting dollops on baked cookies for a tangy topping.
- Stir in chopped pecans or walnuts for extra crunch and a nutty flavor that adds texture.
How to Make Red Velvet Crinkle Cookies?
Ingredients You’ll Need:
Main Ingredients:
- ½ cup (115g) unsalted butter, softened
- 1 cup (200g) granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 tablespoon red food coloring (liquid or gel)
- 1½ cups (190g) all-purpose flour
- 2 tablespoons unsweetened cocoa powder
- 1 teaspoon baking powder
- ¼ teaspoon salt
- ¼ cup buttermilk
- ½ cup powdered sugar (for coating)
How Much Time Will You Need?
In total, this recipe takes about 15 minutes to prepare, plus at least 2 hours chilling time for the dough. Baking and cooling take another 15 minutes, so plan on roughly 2 hours and 30 minutes from start to finish.
Step-by-Step Instructions:
1. Prepare and Preheat:
Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or use a silicone mat to keep cookies from sticking.
2. Mix Wet Ingredients:
In a large bowl, cream together the softened butter and granulated sugar until smooth and fluffy, about 3 to 4 minutes. Add the egg, vanilla extract, and red food coloring and mix until combined.
3. Combine Dry Ingredients:
In another bowl, whisk together the flour, cocoa powder, baking powder, and salt.
4. Make the Dough:
Add the dry ingredients to the wet mixture gradually, alternating with the buttermilk. Start and end with dry ingredients, mixing until just combined. Avoid over-mixing to keep cookies tender.
5. Chill Dough:
Cover the dough and refrigerate for at least 2 hours. This helps the dough firm up, which is key to creating the classic crinkle effect when baking.
6. Shape and Coat Cookies:
Scoop out tablespoon-sized pieces of dough and roll into balls. Roll each ball generously in powdered sugar until fully coated.
7. Bake:
Place the coated dough balls on the prepared baking sheet, leaving about 2 inches between each to allow spreading. Bake for 10-12 minutes or until the edges look set and the tops start to crack.
8. Cool and Enjoy:
Let the cookies cool on the baking sheet for about 5 minutes before moving them to a wire rack to cool completely. Then enjoy!
Can I Use Gel Food Coloring Instead of Liquid?
Yes! Gel food coloring works great and often provides a richer, more vibrant red without thinning the dough. Just use about the same amount or a little less, since gel is more concentrated.
How Should I Store Leftover Cookies?
Store leftover Red Velvet Crinkle Cookies in an airtight container at room temperature for up to 4 days. For longer storage, freeze them in a sealed bag for up to 3 months. Thaw at room temperature before enjoying.
Can I Make the Dough Ahead of Time?
Absolutely! You can prepare the dough and refrigerate it for up to 24 hours before baking. Just be sure to let it chill thoroughly for the best crinkle effect.
What If I Don’t Have Buttermilk?
No worries! You can make a buttermilk substitute by adding 1 teaspoon of lemon juice or vinegar to ¼ cup of milk. Let it sit for 5 minutes before using. This keeps the texture tender and helps with the cookie rise.
