Red Velvet Crinkle Cookies are vibrant, chocolate-kissed cookies with a crackled powdered sugar coating that make them as much a joy to look at as they are to eat. With the rich flavor of cocoa, a hint of vanilla, and that dramatic red hue, these cookies capture the best of indulgence and festive fun. Perfect for sharing or baking just for yourself, they offer a soft, slightly gooey center and a lightly crisp exterior. Get ready to fall in love with these treats, they’re as easy as they are spectacular.
Why You’ll Love These Red Velvet Crinkle Cookies
You’ll love this recipe because it combines the classic allure of red velvet with the playful texture of a crinkle cookie—soft inside, crackled outside, and dusted with sugar for extra flair. The red colouring gives them a celebratory flair (great for holidays, Valentine’s, or anytime you want something special). Plus, the method is straightforward: cream the butter and sugars, mix the dry ingredients, roll in sugar and powdered sugar, bake for about 10 minutes and you’re done. The final result delivers bold flavour and festive appearance with minimal fuss.
Ingredients
- ½ cup unsalted butter, softened
- ¾ cup light brown sugar, packed
- ½ cup granulated sugar
- 2 large eggs, room temperature
- 2 teaspoons vanilla extract
- ½ teaspoon professional red food colouring*
- 2 cups all-purpose flour
- ⅓ cup cocoa powder
- 1½ teaspoons baking powder
- ½ teaspoon salt
For the coating: - ½ cup granulated sugar
- ½ cup powdered sugar
*Note: Food colouring strength varies. If using a typical gel or liquid colouring (not a professional highly-pigmented one), you may need to add more to reach that vivid red.
Step-by-Step: How to Make Red Velvet Crinkle Cookies
- Preheat your oven to 350 °F (about 175 °C) and line a baking sheet with parchment paper. Set aside.
- In a large mixing bowl, cream together the softened butter, light brown sugar and granulated sugar until the mixture is light and fluffy. Scrape down the bowl as needed.
- Add the eggs one at a time, beating between each addition to incorporate. Then stir in the vanilla extract and red food colouring, mixing until the colour is even throughout.
- In a separate bowl, sift (or whisk) together the all-purpose flour, cocoa powder, baking powder and salt.
- Add the dry ingredient mixture to the wet mixture and beat (or stir) until just combined—you don’t want to over-mix.
- Prepare two small bowls: one with granulated sugar and one with powdered sugar. Using a cookie scoop (about 1 ounce) or a tablespoon, scoop out balls of dough. Roll each ball first in the granulated sugar and then in the powdered sugar, making sure the dough ball is completely coated in both.
- Place the coated dough balls on the prepared cookie sheet, spacing them about an inch apart (they will puff and crack during baking).
- Bake in the preheated oven for about 10 minutes, or until the cookies have puffed up and cracked on top but are still a little gooey in the center. Avoid overbaking.
- Once out of the oven, allow the cookies to cool on the baking sheet for a few minutes, then transfer to a wire rack to finish cooling (they’ll firm up a bit as they cool).
- Serve with a glass of milk, a warm beverage, or enjoy on their own!
Helpful Tips
- Chill the dough: Some recipes recommend chilling the dough before baking (especially if it’s very soft) which can help manage spread and achieve better texture.
- Measure flour correctly: Use the spoon-and-level method rather than scooping directly with the measuring cup to avoid packing too much flour which can lead to drier cookies.
- Use good colouring: The red food colouring is key for that signature look. If you use a weaker gel or liquid colour, you may need to increase the amount to retain the red velvet effect.
- Don’t skip the double sugar roll: Rolling first in granulated sugar then powdered sugar helps create that beautiful crackled “crinkle” appearance.
- Stop baking at the right moment: The cookies should appear set on top but may still look slightly under-done in the center. They continue to bake internally as they cool.
- Use quality cocoa powder: Since the cocoa flavour is subtle in red velvet, a decent unsweetened cocoa powder will enhance taste without overpowering the “velvet” effect.
Substitutions And Variations
- Butter substitute: You could use a good quality vegan butter or a neutral oil (though texture may slightly change) if you want a non-dairy option.
- Food colouring alternatives: For a natural route you could try beet powder or natural red colouring, though the red hue may be less vivid.
- Flavor twist: Add a teaspoon of instant coffee granules to boost the cocoa flavour, or a pinch of cinnamon for subtle warmth.
- Swaps for flour: You could try part whole wheat flour for a slightly heartier texture. Just reduce slightly to maintain texture.
- Add-ins: For a fun variation, stir in white chocolate chips or chopped pecans into the dough for extra texture and flavour.
Storage Instructions
Store the cookies in an airtight container at room temperature for up to 3 days—they maintain their texture best this way. For longer storage, you can freeze the baked cookies (once fully cooled) in a freezer-safe container for up to one month. Thaw at room temperature before serving. If you prefer dough-freezing, scoop the dough into balls, freeze them on a tray, then transfer to a bag; bake straight from frozen, adding 1–2 minutes extra baking time.
Nutritional Information
Here’s a rough estimate per cookie (depending on size):
- Calories: ~120 kcal
- Carbohydrates: ~19–23 g
- Fat: ~4–5 g
- Protein: ~2 g
These values will vary based on portion size, exact ingredients used (especially food colouring, butter type, sugar amounts). Use as a general guide.
Serving Suggestions
- Serve warm with a glass of cold milk—that contrast between warm cookie and cool beverage is delightful.
- Arrange on a festive platter for holiday gatherings; the red colour makes them visually appealing for special occasions.
- Pair with vanilla ice cream for an indulgent dessert.
- Include in a cookie swap or gift-box: stack a few in a decorative bag or tin, tied with a ribbon.
- Enjoy with coffee or hot chocolate—especially in cooler weather when you want a cozy treat.
Frequently Asked Questions About Red Velvet Crinkle Cookies
Why did my cookies spread too much and lose their shape?
If the dough is too soft or warm, the cookies may spread excessively. To avoid this, you can chill the dough for 30 minutes in the fridge before scooping. Also ensure the baking sheet is properly lined and the oven is fully preheated. Using the correct flour measurement and not over-beating the dough helps maintain structure.
Why aren’t the cracks forming on the top of the cookies?
The cracks happen when the outer layer sets quickly and the interior expands. Make sure you’ve coated the dough balls generously in confectioners’ sugar, as it helps the exterior set and crack. Also, scoop balls with enough space between them on the sheet so they can puff and crack rather than spreading flush.
Can I reduce the food colouring amount for a lighter red tone?
Yes, you can reduce or omit the food colouring, but the cookies will result in a more muted cocoa-red hue rather than the vivid red velvet look. For that signature effect, a strong colouring is helpful.
Final Thoughts
Thank you so much for trying these Red Velvet Crinkle Cookies! I hope you enjoy making them as much as I enjoyed sharing the recipe. They’re easy to prepare, full of flavour, visually stunning, and perfect for any occasion. Whether you’re baking for holidays, gifting to friends, or just treating yourself, I believe you’ll love the soft-chewy centre, the cocoa-vanilla flavour, and the dramatic crackled sugary exterior. Have fun in the kitchen, savour every bite, and thank you for being part of this food-loving community. Happy baking and enjoy every moment!
Print
Red Velvet Crinkle Cookies
- Total Time: 25 minutes
- Yield: 24 cookies 1x
Description
Red Velvet Crinkle Cookies are rich, cocoa-flavored, and perfectly soft with a dramatic sugar-crackled finish. A holiday-ready cookie that’s as fun to bake as it is to eat.
Ingredients
½ cup unsalted butter, softened
¾ cup light brown sugar, packed
½ cup granulated sugar
2 large eggs, room temperature
2 tsp vanilla extract
½ tsp red food coloring (professional strength)
2 cups all-purpose flour
⅓ cup cocoa powder
1½ tsp baking powder
½ tsp salt
½ cup granulated sugar (for rolling)
½ cup powdered sugar (for rolling)
Instructions
- Preheat your oven to 350 °F (about 175 °C) and line a baking sheet with parchment paper. Set aside.
- In a large mixing bowl, cream together the softened butter, light brown sugar and granulated sugar until the mixture is light and fluffy. Scrape down the bowl as needed.
- Add the eggs one at a time, beating between each addition to incorporate. Then stir in the vanilla extract and red food colouring, mixing until the colour is even throughout.
- In a separate bowl, sift (or whisk) together the all-purpose flour, cocoa powder, baking powder and salt.
- Add the dry ingredient mixture to the wet mixture and beat (or stir) until just combined—you don’t want to over-mix.
- Prepare two small bowls: one with granulated sugar and one with powdered sugar. Using a cookie scoop (about 1 ounce) or a tablespoon, scoop out balls of dough. Roll each ball first in the granulated sugar and then in the powdered sugar, making sure the dough ball is completely coated in both.
- Place the coated dough balls on the prepared cookie sheet, spacing them about an inch apart (they will puff and crack during baking).
- Bake in the preheated oven for about 10 minutes, or until the cookies have puffed up and cracked on top but are still a little gooey in the center. Avoid overbaking.
- Once out of the oven, allow the cookies to cool on the baking sheet for a few minutes, then transfer to a wire rack to finish cooling (they’ll firm up a bit as they cool).
- Serve with a glass of milk, a warm beverage, or enjoy on their own!
Notes
If using standard food coloring, add more to achieve a deep red hue. Chilling dough can help reduce spread if needed.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 13 g
- Carbohydrates: 21 g
- Protein: 2 g