Red Velvet Crinkle Cookies Recipe

If you’re on the hunt for a show-stopping cookie that’s festive, tender, and just downright addictive, you’re going to love my Red Velvet Crinkle Cookies Recipe. These cookies come out perfectly soft with that classic crackled powdered sugar exterior that makes for such a fun presentation—and trust me, they disappear fast every time I make them. Stick around because I’ll walk you through everything you need to know to get these beauties just right in your kitchen.

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Ingredients & Why They Work

Every ingredient in this Red Velvet Crinkle Cookies Recipe plays a role in both flavor and texture, working together to deliver a classic cookie that’s soft in the center with a subtle cocoa kick. I always recommend using good-quality cocoa powder and fresh eggs to get the best results.

• All-purpose flour: Provides the perfect structure; too much or too little can change texture, so measuring carefully is key.
• Unsweetened cocoa powder: Adds a rich chocolate flavor without sweetness; natural cocoa works best for that deep red velvet taste.
• Baking powder & baking soda: These help the cookies rise and get that perfect crinkle texture.
• Salt: Balances sweetness and enhances chocolate flavor.
• Unsalted butter: Softened is important for that creamy, fluffy mix; I avoid melted butter here to keep the dough light.
• Granulated sugar: Sweetens and helps with the cookie’s tender crumb.
• Eggs: Provide structure and moisture, plus help the dough come together beautifully.
• Milk: A bit of moisture to keep dough soft; feel free to use any milk you have on hand.
• Vanilla extract: Adds warmth and depth to the flavor palette.
• Red food coloring: The star of the show for that vibrant red hue; gel food coloring works best to avoid adding liquid.
• Powdered sugar: For rolling—creates the iconic crinkle exterior and adds a subtle sweetness.

Tweak to Your Taste

I love that this Red Velvet Crinkle Cookies Recipe is super versatile to tweak. Whether you want to dial up the cocoa, add a little crunch, or make it more holiday-themed, it’s easy to tailor the flavors for your liking—and I encourage you to make it your own.

• Variation: I once swirled in mini white chocolate chips right before chilling the dough, and it was a delightful surprise—melty bursts of sweetness take these cookies up a notch.
• Dietary Swap: For a dairy-free version, swap butter with your favorite plant-based margarine and use almond or oat milk; just watch the dough texture a bit, adding a bit more flour if needed.
• Seasonal Twist: Around the holidays, I sprinkle a tiny pinch of cinnamon or pumpkin spice into the dough, which adds a lovely warmth without overshadowing the red velvet flavor.

Step-by-Step: How I Make Red Velvet Crinkle Cookies Recipe

Step 1: Whisk Your Dry Ingredients

Start by combining your flour, cocoa powder, baking powder, baking soda, and salt in a bowl. Whisking them together not only mixes everything evenly but also helps avoid lumps and ensures consistent rising during baking. I like to set this aside while I cream up the butter and sugar—that way, everything is ready to go when it’s time to combine.

Step 2: Cream Butter and Sugar Until Fluffy

In a stand mixer or with a hand mixer, whip your softened butter and granulated sugar for about 3-5 minutes until it’s pale and fluffy. This step really makes the cookies light and tender, so don’t rush it. You’ll see the texture change and feel the difference when you mix in the eggs later.

Step 3: Add Eggs, Milk, Vanilla & Color

One at a time, mix in the eggs, making sure each is fully incorporated before adding the next. Then stir in the milk, vanilla extract, and red food coloring. I usually go a little heavy on the color because it tends to fade during baking, but it’s totally up to how vibrant you want your cookies.

Step 4: Combine Wet and Dry Ingredients & Chill

On the lowest speed, add the dry mixture gradually to your wet mixture, just until everything is combined. Don’t overmix here, or your cookies might turn dense. Cover the bowl tightly with plastic wrap, then refrigerate for about 1 ½ hours, or until the dough firms up enough to roll into balls easily. Believe me, skipping this step makes rolling a nightmare and your cookies won’t have that perfect crinkle.

Step 5: Roll, Coat, and Bake

Preheat your oven to 350°F (175°C). Pour powdered sugar into a small bowl. Using buttered hands (trust me—it helps!), scoop out roughly 2 tablespoons of dough and roll it into a ball. Then roll each ball generously in powdered sugar until well coated. Place the sugared balls on a baking sheet lined with parchment or a Silpat, spacing them about 2 inches apart. Flatten them gently with your palm. Bake for about 13-14 minutes. You’re looking for edges to set but centers still soft—that way, they’ll finish cooking on the tray.

Step 6: Cool and Store

Let the cookies cool on the baking sheet for 5 minutes to firm up more, then transfer to a wire rack to cool completely. Once cooled, store them in an airtight container. If you can stop yourself from eating them all immediately, they actually taste even better the next day!

How to Serve Red Velvet Crinkle Cookies Recipe

Garnishes

I usually keep garnishes simple with these cookies—just a light dusting of extra powdered sugar after baking adds a snowy touch that makes them look extra special. For holiday occasions, I sometimes sprinkle a handful of edible glitter or tiny sprinkles on top before baking to add festive flair.

Side Dishes

They pair beautifully with a cold glass of milk (or almond milk if you’re dairy-free!), a cup of hot cocoa, or even a creamy coffee. I also love serving them alongside a simple cream cheese frosting dip for an indulgent treat.

Creative Ways to Present

For gift-giving or parties, stacking the cookies in a mason jar tied with a festive ribbon is a crowd-pleaser. I’ve also arranged them on decorative platters around chocolate-dipped strawberries or peppermint sticks for a gorgeous dessert spread.

Make Ahead and Storage

Storing Leftovers

I store any leftovers in an airtight container at room temperature, layering with parchment paper to keep the cookies from sticking together. They stay fresh and soft for up to 4 days, but honestly, they rarely last that long in my house!

Freezing

These cookies freeze wonderfully. After baking and cooling, I place them in a single layer on a tray to freeze for an hour, then transfer them to a freezer-safe bag or container. When you want a treat, pull out a few and thaw at room temp—still delicious and just as tender.

Reheating

To bring frozen or day-old crinkle cookies back to life, pop them in a 300°F oven for about 5 minutes. This softens them up nicely without drying them out, like they just came out of the oven!

FAQs

Final Thoughts

This Red Velvet Crinkle Cookies Recipe has become a staple in my baking rotation because it’s easy to nail every time and brings smiles whether it’s a holiday, birthday, or simply a sweet craving moment. I love sharing these with friends because they’re not just pretty—they’re melt-in-your-mouth good. Give them a try, and I bet you’ll find yourself baking this batch again and again.

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