There's something about a cookie that looks this pretty sitting on a plate that just makes me happy. Like, genuinely happy! The first time I made Red Velvet Crinkle Cookies, Emily walked into the kitchen and went "Mom, those look like they came from a bakery!" (Best compliment ever, honestly.) These cookies have that wow factor – you know, the kind where people think you spent hours making them when really, they're SO much easier than they look.
I started making these about three years ago when I wanted something special for our Valentine's Day dessert table, and they've become one of those recipes I pull out for Christmas, Valentine's Day, or honestly whenever I need to impress someone. The red color makes them festive, the powdered sugar coating gives them that elegant crackle effect, and they taste like red velvet cake in cookie form. What's not to love?
If you're looking for more festive cookie recipes, you'll want to check out my Small Batch Chocolate Chip Cookies – they're perfect when you don't want dozens of cookies lying around tempting you!
Jump to:
- Why You'll Love These Red Velvet Crinkle Cookies
- Red Velvet Crinkle Cookies Ingredients
- How To Make Red Velvet Crinkle Cookies
- Storage And Reheating Red Velvet Crinkle Cookies
- Tips For Perfect Red Velvet Crinkle Cookies
- Red Velvet Crinkle Cookies FAQs
- Recipes You May Like
- Conclusion
- Red Velvet Crinkle Cookies
Why You'll Love These Red Velvet Crinkle Cookies
- They're showstoppers – Seriously, these cookies look like they belong in a fancy bakery window, but you're making them in your own kitchen.
- Ready in 30 minutes (plus chill time) – The active work is quick, and the chilling does all the heavy lifting for you.
- Perfect for holidays – Valentine's Day? Check. Christmas? Double check. Any random Tuesday you want something beautiful? Also check.
- That soft, tender texture – They're not crunchy cookies. They're soft and almost cake-like in the middle with slightly set edges.
- The crinkle effect is real – Unlike some crinkle cookie recipes where you barely get any cracks, these babies actually deliver those gorgeous white cracks through the red.
- No mixer required – Okay, a mixer makes it easier, but you can totally do this by hand if you need to.
Red Velvet Crinkle Cookies Ingredients
Cookie Dough
- 2 cups all-purpose flour
- 1 ¼ teaspoons baking powder
- ¼ teaspoon baking soda
- ½ cup unsalted butter, softened
- ¾ cup light brown sugar, packed
- ½ cup granulated sugar
- 2 large eggs, room temperature
- 2 teaspoons vanilla extract
- 1 tablespoon red food coloring
- 3 oz bittersweet chocolate, melted and slightly cooled
- ⅓ cup cocoa powder
- ½ teaspoon salt
For the Coating
- ½ cup granulated sugar
- ½ cup powdered sugar
How To Make Red Velvet Crinkle Cookies
Prepare The Dry Ingredients
- In a medium-sized bowl, whisk together the all-purpose flour, baking powder, baking soda, cocoa powder, and salt.
- Set this aside while you work on the wet ingredients. (I know it seems like an extra step, but trust me – it makes mixing so much easier later!)
Mix The Wet Ingredients
- In a large mixing bowl, beat the softened butter, light brown sugar, and granulated sugar with a hand or stand mixer until light and fluffy. This usually takes about 2-3 minutes. Don't rush this part – you want it really well combined.
- Add the eggs one at a time, beating well after each addition. I learned this the hard way when I dumped both eggs in at once and ended up with a weird, separated mess.
- Mix in the vanilla extract, red food coloring, and melted bittersweet chocolate until everything's combined. The dough will look super red at this point – don't panic, that's exactly what we want!
Combine Everything
- Gradually add the dry ingredients to the wet mixture, mixing just until a dough forms.
- Here's where I always want to keep mixing, but DON'T. Overmixing makes tough cookies, and nobody wants that.
Chill The Dough
- Cover the dough with plastic wrap and stick it in the fridge for at least 1 hour.
- I know waiting is annoying (Emily always complains about this step), but it's what gives you those beautiful crinkles. The dough needs to firm up!
Prepare For Baking
- When you're ready to bake, preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
- Place the granulated sugar in one shallow bowl and the powdered sugar in another. This two-bowl system is key for that perfect coating.
Shape And Coat
- Scoop out 1 tablespoon-sized portions of the chilled dough and roll them into balls. My cookie scoop makes this so much faster!
- Roll each dough ball first in the granulated sugar, then generously in the powdered sugar. Don't be shy with that powdered sugar – really coat them well. The granulated sugar layer helps the powdered sugar stick and creates better crinkles.
Bake To Perfection
- Arrange the coated dough balls 2 inches apart on your prepared baking sheets. They'll spread a bit, so give them room to breathe.
- Bake for 10-12 minutes or until the cookies are set around the edges and still slightly soft in the center. Mine are usually perfect at 11 minutes.
- Let the cookies cool on the baking sheet for 5 minutes before moving them to a wire rack. If you try to move them too soon, they'll fall apart (ask me how I know).
Storage And Reheating Red Velvet Crinkle Cookies
Store these red velvet cookies in an airtight container at room temperature for up to 5 days. They stay soft and delicious the whole time!
Want to make them ahead? I freeze the dough balls all the time. Just roll them, coat them in both sugars, and freeze on a baking sheet. Once frozen, transfer to a freezer bag. They'll keep for up to 3 months.
When you're ready to bake from frozen, don't thaw them – just add 1-2 extra minutes to the baking time. I did this for Christmas when I wanted fresh cookies without the hassle, and it worked perfectly!
Pro tip: If your cookies get a little stale, pop them in the microwave for 5-10 seconds. They'll soften right up!
Tips For Perfect Red Velvet Crinkle Cookies
Chill thoroughly – I can't stress this enough. If your dough isn't cold enough, the cookies will spread too much and you won't get those gorgeous cracks. When in doubt, chill longer!
Use quality chocolate – I splurge on good bittersweet chocolate for these. The cheap stuff just doesn't give the same depth of flavor. It makes a difference, I promise.
Adjust the red – Want them brighter red? Add a bit more food coloring. Want them more subtle? Cut back a little. Gel food coloring works better than liquid for really vibrant results. I use Americolor Super Red and it's fantastic!
Don't overbake – These cookies continue cooking on the baking sheet after you take them out of the oven. If you wait until they're totally firm, they'll be too hard once they cool.
Room temperature ingredients matter – Cold eggs won't incorporate as well, and your butter should be soft enough that you can press your finger into it easily.
Try cream cheese – Want an even more authentic red velvet flavor? Swap 2 tablespoons of the butter for cream cheese. It adds that subtle tang that red velvet cake has.
Make them mini – Roll smaller balls for bite-sized cookies. They're perfect for cookie platters! Just reduce the baking time to 8-9 minutes.
Double the batch – These go FAST at parties. I always make a double batch now because I learned that lesson the hard way when they disappeared in like 10 minutes at our neighborhood Christmas party.
Red Velvet Crinkle Cookies FAQs
Yes, chilling for at least 1 hour is essential for the signature crinkle texture and to prevent the cookies from spreading too much during baking.
Absolutely! Roll the dough into balls, coat them in sugar, and freeze for up to 3 months. Bake directly from frozen, adding 1-2 extra minutes to the baking time.
Red velvet cookies combine cocoa powder with melted chocolate for a subtle chocolate flavor, plus the distinctive red color and tangy undertones that set them apart from regular chocolate cookies.
The granulated sugar creates a base that helps the powdered sugar stick better and enhances the beautiful crinkle effect when the cookies bake and crack.
Recipes You May Like
Looking for more cookie recipes that'll impress? Try these:
- Lemon Blueberry Cookies – If you want something bright and fresh, these are amazing. The lemon and blueberry combo is just perfect for spring!
- Cookie Monster Cookies – Emily's absolute favorite. They're fun, colorful, and taste incredible. Great for kids' parties!
- Chocolate Oreo Crumbl Cookie – For when you want cookies that are over-the-top indulgent. These are dangerous to have around the house!
Conclusion
These Red Velvet Crinkle Cookies have become one of those recipes I'm actually proud to serve to people. They look impressive, taste amazing, and honestly aren't that hard to make once you get the hang of them.
Whether you're making them for Valentine's Day, Christmas, or just because it's Tuesday and you deserve something pretty, I think you're going to love them. The combination of that soft, cake-like texture with the beautiful crackled appearance just works.
Give them a try and let me know what you think! And don't forget to save this recipe to Pinterest so you can find it easily when cookie season rolls around.
Happy baking!
Red Velvet Crinkle Cookies
Ingredients
Equipment
Method
- In a medium-sized bowl, whisk together the all-purpose flour, baking powder, baking soda, cocoa powder, and salt. Set aside.
- In a large mixing bowl, beat the softened butter, light brown sugar, and granulated sugar with a hand or stand mixer until light and fluffy (about 2–3 minutes).
- Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract, red food coloring, and melted bittersweet chocolate until combined.
- Gradually add the dry ingredients to the wet mixture, mixing just until a dough forms. Avoid overmixing to keep the cookies tender.
- Cover the dough with plastic wrap and refrigerate for at least 1 hour. This helps the dough firm up and ensures the crinkle effect during baking.
- Place the granulated sugar in one shallow bowl and the powdered sugar in another.
- Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper. Scoop out 1 tablespoon-sized portions of chilled dough and roll them into balls.
- Roll each dough ball first in the granulated sugar, then generously in the powdered sugar. The granulated sugar helps the powdered sugar stick better and enhances the crinkle effect.
- Arrange the coated dough balls 2 inches apart on the prepared baking sheets. Bake for 10–12 minutes or until the cookies are set around the edges and slightly soft in the center.
- Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
