There’s something about red velvet that just feels special. Maybe it’s the vibrant color, the subtle cocoa flavor, or that irresistible soft-yet-chewy texture. Whatever it is, these Red Velvet Crinkle Cookies bring all the magic in every bite. They’re soft on the inside, slightly crispy on the outside, and beautifully coated in powdered sugar for that signature crinkle effect. Trust me, you’re going to love these!
Why You’ll Love Red Velvet Crinkle Cookies
This recipe isn’t just about the ingredients—it’s about creating moments. Whether you’re baking for a holiday gathering, a sweet surprise for a loved one, or simply treating yourself to something delicious, these cookies are perfect for the occasion. Here’s why they’re a favorite:
Festive and Eye-Catching: Their bold red color and crackly powdered sugar coating make them the ultimate showstopper for any celebration.
Simple Ingredients: You probably already have everything you need in your pantry. No fancy ingredients required!
Soft and Chewy: The perfect balance of crisp edges and a tender center that melts in your mouth.
Easy to Make: No complicated techniques—just mix, chill, roll, and bake.
Crowd-Pleaser: Whether you’re serving kids or adults, these cookies always disappear fast.
Ingredients in Red Velvet Crinkle Cookies
Here’s the magic of these cookies—they’re made with simple pantry staples, but the result is absolutely divine. Let’s break it down:
All-Purpose Flour: The base of our cookie dough, giving structure to these beauties.
Unsweetened Cocoa Powder: A hint of chocolate flavor that defines red velvet.
Baking Powder: The secret to achieving that signature crinkle effect.
Salt: Enhances all the flavors in the dough.
Granulated Sugar: Adds sweetness and helps create that irresistible chewiness.
Vegetable Oil: Keeps the cookies soft and moist.
Eggs: Essential for binding everything together.
Vanilla Extract: Brings a warm, aromatic depth to the flavor.
Red Food Coloring: Gives these cookies their vibrant red velvet hue.
Powdered Sugar: The final touch, creating that beautiful crinkle effect when baked.
Instructions
Mix the Dry Ingredients: In a large bowl, whisk together flour, cocoa powder, baking powder, and salt. This ensures everything is evenly distributed before adding the wet ingredients.
Combine Wet Ingredients: In a separate bowl, whisk together sugar, oil, eggs, vanilla extract, and red food coloring until smooth and well combined.
Make the Dough: Gradually add the dry ingredients to the wet ingredients, stirring until a thick dough forms. Be careful not to overmix!
Chill the Dough: Cover the dough with plastic wrap and refrigerate for at least 2 hours. This step is crucial for achieving the perfect crinkle texture.
Preheat the Oven: Set your oven to 350°F (175°C) and line a baking sheet with parchment paper.
Roll in Sugar: Scoop the chilled dough into small balls and roll them generously in powdered sugar. This is what creates that iconic crinkle effect.
Bake to Perfection: Arrange the dough balls on the baking sheet, spacing them apart. Bake for 10-12 minutes, or until the edges are set but the centers remain soft.
Cool and Enjoy: Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack. Now, take a bite and savor that deliciousness!
How to Serve Red Velvet Crinkle Cookies
With a Glass of Milk: The classic pairing never fails!
As a Gift: Package them in a festive tin for a thoughtful homemade present.
With Ice Cream: Sandwich a scoop of vanilla ice cream between two cookies for an indulgent treat.
Dipped in Chocolate: Drizzle or dip them in melted white or dark chocolate for an extra decadent touch.
Additional Tips
Chill for Best Results: Chilling the dough ensures the cookies spread just right.
Coat Well in Powdered Sugar: A thick layer creates the best crinkle effect.
Don’t Overbake: They should be slightly underbaked in the center for that perfect soft texture.
Store Properly: Keep in an airtight container for up to a week to maintain freshness.
FAQ Section
Can I use butter instead of oil? Yes! Melted butter can be used, but oil helps keep the cookies extra soft.
Do I have to chill the dough? Absolutely. Chilling is key for the crinkle effect and preventing the cookies from spreading too much.
Can I make these ahead of time? Yes! You can prepare the dough and store it in the fridge for up to 48 hours before baking.
Can I freeze the dough? Yes! Roll the dough into balls and freeze them. When ready to bake, roll them in powdered sugar and bake directly from frozen, adding a couple of extra minutes to the bake time.
What type of food coloring works best? Gel food coloring gives the most vibrant red hue without adding too much liquid to the dough.
Can I make these gluten-free? Yes! Use a gluten-free flour blend in place of all-purpose flour.
Why didn’t my cookies crinkle? The dough may not have been chilled long enough, or they weren’t rolled in enough powdered sugar.
How do I store leftovers? Keep them in an airtight container at room temperature for up to a week.
Can I double the recipe? Definitely! This recipe scales up beautifully.
Can I add chocolate chips? Absolutely! White chocolate chips make a delicious addition.
Red Velvet Crinkle Cookies are the ultimate treat soft, chewy, and bursting with that classic red velvet flavor. Whether you’re baking for a special occasion or just because, these cookies are sure to impress. Happy baking!
Print
Red Velvet Crinkle Cookies
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 1 hour 27 minutes (includes chilling)
- Yield: 18–20 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Soft, chewy, and beautifully crackled, these Red Velvet Crinkle Cookies are a festive treat perfect for the holidays or any special occasion! With a rich cocoa flavor, a hint of vanilla, and a dusting of powdered sugar, these cookies are as delicious as they are stunning.
Ingredients
- 1 1/2 cups (190g) all-purpose flour
- 1/4 cup (25g) unsweetened cocoa powder
- 1 tsp baking powder
- 1/4 tsp salt
- 1/2 cup (115g) unsalted butter, softened
- 3/4 cup (150g) granulated sugar
- 1/4 cup (55g) packed brown sugar
- 1 large egg
- 1 tsp vanilla extract
- 1/2 tsp white vinegar
- 1 tbsp red food coloring (gel or liquid)
- 1/2 cup (120ml) buttermilk
- 1/2 cup (60g) powdered sugar (for coating)
Instructions
- Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a medium bowl, whisk together flour, cocoa powder, baking powder, and salt. Set aside.
- In a large bowl, beat butter, granulated sugar, and brown sugar until light and fluffy.
- Add the egg, vanilla extract, vinegar, and red food coloring, and mix until well combined.
- Gradually mix in the dry ingredients, alternating with the buttermilk, until a smooth dough forms.
- Cover the dough and refrigerate for at least 1 hour (this helps with the crinkle effect).
- Using a cookie scoop, roll dough into 1-inch balls and coat generously with powdered sugar.
- Place the coated balls on the prepared baking sheet, spacing them 2 inches apart.
- Bake for 10-12 minutes, until the cookies are set but still soft in the center.
- Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Notes
- Chilling the dough is crucial for the crinkle effect.
- For a richer flavor, use Dutch-process cocoa instead of natural cocoa powder.
- Store cookies in an airtight container at room temperature for up to 5 days.
- These cookies freeze well for up to 3 months.
Nutrition
- Serving Size: 1 cookie
- Calories: 120 kcal
- Sugar: 10g
- Sodium: 45mg
- Fat: 5g
- Saturated Fat: 3g
- Unsaturated Fat: 1.5g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 15mg