Red Velvet Crinkle Cookie
Soft and chewy Red Velvet Crinkle Cookies rolled in powdered sugar for a beautiful crackled finish. This easy red velvet cookie recipe is perfect for Christmas cookie trays, gifting, and holiday dessert tables. No-fuss, festive, and full of classic red velvet flavor.
Ingredients
Dry Ingredients
- 1 ½ cups all-purpose flour
- ½ cup unsweetened cocoa powder
- 1 teaspoon baking powder
- ¼ teaspoon salt
Wet Ingredients
- ½ cup unsalted butter softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 tablespoon red food coloring gel preferred for vibrant color
For Rolling
- ½ cup powdered sugar for coating
Instructions
Prepare the Baking Sheets
- Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper and set aside.
Mix the Dry Ingredients
- In a medium bowl, whisk together the flour, cocoa powder, baking powder, and salt until well combined. Set aside.
Cream Butter and Sugar
- In a large mixing bowl, beat the softened butter and granulated sugar for 2–3 minutes until light and fluffy, scraping down the bowl as needed.
Add Eggs, Vanilla, and Color
- Beat in the eggs one at a time, mixing well after each addition. Add the vanilla extract and red food coloring and mix until the color is evenly distributed.
Combine Wet and Dry Mixtures
- Gradually add the dry ingredients to the wet ingredients, mixing on low just until no streaks of flour remain. The dough will be soft and sticky—do not overmix.
Chill the Dough
- Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to firm up the dough. This helps the cookies keep their shape and achieve the crinkle effect.
Shape and Coat the Cookies
- Place the powdered sugar in a small bowl. Scoop tablespoon-sized portions of dough and roll them into 1-inch balls. Roll each ball generously in powdered sugar until fully coated.
Bake
- Arrange the coated dough balls on the prepared baking sheets, spacing them about 2 inches apart.
- Bake for 10–12 minutes, or until the edges are set and the centers are still soft. The cookies will puff and crack as they bake, revealing the red underneath the sugar.
Cool
- Let the cookies rest on the baking sheet for 3–5 minutes, then transfer to a wire rack to cool completely. Once cooled, they’ll be soft, chewy, and beautifully crinkled.
Notes
Use regular unsweetened cocoa: Not Dutch-processed, to keep the classic red velvet flavor and color.
Choose gel food coloring: It gives a deeper red without adding extra liquid to the dough.
Don’t skip the chill: Chilling helps prevent spreading and enhances the crinkle effect.
Coat generously in powdered sugar: A thick coating creates a bold red-and-white contrast once baked.
Avoid overbaking: Pull them out when the edges are set but the centers still look soft; they’ll finish setting as they cool.