Red Velvet Crinkle Cookies
Red Velvet Crinkle Cookies are soft, chewy treats with a beautiful deep red color that really catch the eye. They have a slight hint of cocoa and are rolled in…
Tip: save now, cook later.Red Velvet Crinkle Cookies are soft, chewy treats with a beautiful deep red color that really catch the eye. They have a slight hint of cocoa and are rolled in powdered sugar, which creates those lovely snowy cracks on top. These cookies feel special but are really simple to make, perfect for when you want something festive or just a little fun to bake.
I love making these cookies around the holidays or any time someone needs a sweet pick-me-up. The powdered sugar coating not only looks pretty but adds a gentle sweetness that balances the cocoa flavor perfectly. When they come out of the oven, warm and soft, it’s hard to resist grabbing one right away—I always have to remind myself to save some for later!
One of my favorite ways to enjoy these cookies is with a glass of cold milk or a hot cup of coffee. They make a great gift too because their bright red color and unique crinkle effect look so charming in a simple tin or wrapped up with a ribbon. If you’re looking for a cookie that’s both classic and a little different, these Red Velvet Crinkle Cookies are a wonderful choice.
Key Ingredients & Substitutions
All-purpose flour: This gives structure to the cookies. For a gluten-free option, try a 1-to-1 gluten-free flour blend, but results might be a little different in texture.
Unsweetened cocoa powder: Essential for that slight chocolate flavor. Dutch-processed cocoa works best here to keep the deep red color, but natural cocoa is fine too.
Red food coloring: This gives the signature red velvet color. Gel food coloring is great because it won’t change the dough’s texture. If you prefer natural, beet juice powder or natural red dyes can work, though the color might be less vibrant.
White vinegar: Reacts with baking powder to help the cookies rise and enhances the red color. You can use apple cider vinegar in place of white vinegar if needed.
Buttermilk: Adds moisture and a slight tang, keeping cookies soft. If you don’t have buttermilk, mix ½ cup milk with 1 teaspoon lemon juice or vinegar and let it sit 5 minutes.
Powdered sugar: Coating the dough balls well ensures the classic crinkle look and a subtle sweetness on the outside. Don’t skip this step!
How Can You Get Those Perfect Crinkles on Red Velvet Cookies?
Getting the iconic crinkle pattern might seem tricky, but it’s all about the chilling and rolling steps.
- Chill the dough: Refrigerating the dough for at least two hours firms it up and helps the cookies hold their shape instead of spreading too much in the oven.
- Roll dough balls well: Scoop the dough with a spoon and roll it into smooth balls. The smoother the dough ball, the nicer the cracks.
- Coat generously in powdered sugar: Don’t skimp—make sure each dough ball is fully covered. As the cookies bake, the sugar cracks, creating that beautiful pattern.
- Bake just right: Bake until tops are cracked and edges are set but centers remain soft. Overbaking can dry out the cookies and reduce the crinkle effect.
Following these tips will help you make soft, chewy cookies with the classic crinkled look that’s fun to share and eat!
Equipment You’ll Need
- Mixing bowls – You’ll need a large one for the dough and a medium one for dry ingredients; they keep things organized and easy.
- Electric mixer or hand mixer – Makes creaming butter and sugar quick and smooth, saving you effort.
- Measuring cups and spoons – Accurate measurements keep your cookies consistent every time.
- Baking sheets – Flat and sturdy for even baking and spreading of cookies.
- Parchment paper or silicone baking mats – Prevents sticking and makes cleanup a breeze.
- Scoop or spoon – Helps portion dough evenly for uniform cookies and perfect crinkles.
- Wire cooling rack – Allows cookies to cool evenly without getting soggy on the bottom.
Flavor Variations & Add-Ins
- Swap cocoa powder with dark cocoa for a richer chocolate flavor that deepens the red velvet taste.
- Add white chocolate chips into the dough for a sweet, creamy contrast that pairs well with the slight cocoa.
- Mix in finely chopped pecans or walnuts to add crunch and a nutty flavor, great for texture variety.
- Replace red food coloring with a teaspoon of cocoa powder and a tablespoon of beet juice for a natural red color and earthy taste.
How to Make Red Velvet Crinkle Cookies?
Ingredients You’ll Need:
- 2 ½ cups all-purpose flour
- 2 tablespoons unsweetened cocoa powder
- 1 teaspoon baking powder
- ¼ teaspoon salt
- ½ cup unsalted butter, softened
- 1 ½ cups granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 tablespoons red food coloring (liquid or gel)
- 1 teaspoon white vinegar
- ½ cup buttermilk
- 1 cup powdered sugar (for rolling)
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare and a 2-hour chilling time, plus 10-12 minutes for baking. It’s best to plan ahead to let the dough chill properly for the perfect texture and crinkle effect.
Step-by-Step Instructions:
1. Prepare Your Oven and Dry Ingredients:
Preheat the oven to 350°F (175°C). Line your baking sheets with parchment paper or silicone mats for easy cleanup. In a medium bowl, whisk together the flour, cocoa powder, baking powder, and salt. This will make sure everything is evenly mixed and ready.
2. Mix the Wet Ingredients:
In a large bowl, cream the softened butter and sugar together using a hand or stand mixer until the mixture is light and fluffy. Then, add the eggs one at a time, beating well after each. Stir in the vanilla extract and red food coloring until the dough gets that beautiful red color.
3. Combine and Chill the Dough:
Mix in the white vinegar and buttermilk. Slowly add the dry ingredient mixture, mixing just until combined—the dough will be a bit sticky. Cover the bowl and chill the dough in the fridge for at least 2 hours. This helps the dough firm up and makes the cookies easier to handle.
4. Shape and Roll:
Once chilled, scoop out tablespoon-sized pieces of dough and roll each into a smooth ball. Completely coat each ball in powdered sugar, making sure they’re well covered—you want plenty of powdered sugar for the crinkle effect!
5. Bake the Cookies:
Place the coated dough balls on your prepared baking sheets about 2 inches apart to give them room to spread. Bake in the preheated oven for 10-12 minutes, until the cookies have spread, tops are cracked, and edges look set but the centers are still soft.
6. Cool and Enjoy:
Let the cookies cool on the baking sheet for about 5 minutes so they firm up, then transfer them to a wire rack to cool completely. Enjoy your soft, fudgy Red Velvet Crinkle Cookies with a glass of milk or your favorite warm drink!
Can I Use Gel or Liquid Food Coloring for These Cookies?
Yes, both gel and liquid food coloring work well. Gel coloring is preferred because it provides a more vibrant color without thinning the dough, but liquid food coloring will also give you that classic red hue.
Can I Make the Dough Ahead of Time?
Absolutely! You can prepare the dough and refrigerate it for up to 24 hours before baking. Just keep it covered tightly to prevent it from drying out. This also helps develop flavor and improves the cookie texture.
How Should I Store Leftover Red Velvet Crinkle Cookies?
Store cooled cookies in an airtight container at room temperature for up to 3 days. For longer storage, freeze them in a sealed container or freezer bag for up to 2 months. Thaw at room temperature before serving.
What Can I Substitute for Buttermilk?
If you don’t have buttermilk, mix ½ cup milk with 1 teaspoon of lemon juice or white vinegar and let it sit for 5 minutes. This homemade substitute will give a similar tang and help keep the cookies soft.
