If you’re looking for a cookie that’s as gorgeous as it is delicious, you have to try my Red Velvet Crinkle Cookies Recipe. These cookies have this amazing deep red color, a subtle cocoa flavor, and a perfect crackled powdered sugar coating that just screams holiday magic or any time you want to impress. They’re soft, chewy, and just a little bit decadent—and I promise, once you make them, they’ll become a fast favorite in your rotation. Stick with me, and I’ll walk you through exactly how to nail them in your kitchen!

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Why This Recipe Works

Perfect Texture: The combination of butter, eggs, and a little milk creates cookies that are both soft and chewy with just the right amount of crinkle.
Vibrant Color: Using 5 teaspoons of red food coloring ensures that iconic, rich red velvet hue that stands out in the best way.
Fluffy Coating: Rolling the dough balls in powdered sugar before baking helps create that classic crinkle effect while adding a lightly sweet outer layer.
Chilling Step: Refrigerating the dough firms it up, making it easier to handle and helping the cookies bake evenly without spreading too much.

Red Velvet Crinkle Cookies, red velvet cookies, holiday cookies, crackle cookie recipe, chocolate red velvet cookies - The image shows several round red cookies with bright white powdered sugar unevenly spread on top, creating a cracked pattern that reveals the rich red color underneath. The cookies are placed on a black cooling rack, which has a grid pattern, and the texture of the cookies looks soft and slightly crumbly. The background shows more cookies out of focus, giving depth to the image, all sitting on a white marbled surface. The photo is taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Every ingredient in these Red Velvet Crinkle Cookies Recipe plays a crucial role in the flavor, texture, or appearance. Knowing why they’re there helps you understand the science a bit—and might even inspire you to try your own twists!

Red Velvet Crinkle Cookies, red velvet cookies, holiday cookies, crackle cookie recipe, chocolate red velvet cookies - Flat lay of three cups of all-purpose flour in a simple white ceramic bowl, a small white bowl with unsweetened cocoa powder, a small white bowl with baking powder, a small white bowl with baking soda, a small white bowl with salt, a portion of unsalted butter softened as a whole block, a small white ceramic bowl filled with granulated sugar, three whole brown eggs with clean shells, a small white bowl with milk, a small white bowl with vanilla extract, a small white bowl with vibrant red food coloring, a small white bowl filled with powdered sugar, all ingredients fresh and natural, perfectly arranged with balanced symmetry in a professional flat lay, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

All-purpose flour: Provides enough structure for the cookies to hold their shape, but not so much that they get tough.
Unsweetened cocoa powder: Adds that subtle chocolate note essential to red velvet, balancing the sweetness.
Baking powder & baking soda: These leaveners help the cookies rise just enough for softness while contributing to that tender crumb.
Salt: Enhances all the flavors—it’s a must even in sweet treats.
Unsalted butter: The base fat that makes these cookies rich and lovable; be sure it’s softened for easier mixing.
Granulated sugar: Sweetens the dough and helps with the texture, giving a gentle crunch on the edges.
Eggs: Bind everything together and add moisture for chewy softness.
Milk: Just a splash to loosen the dough a bit and add tenderness.
Vanilla extract: Adds depth and warmth to balance the cocoa and sugar.
Red food coloring: The star for that striking red velvet appearance—you want a good quality gel or liquid dye for brightness without affecting batter consistency.
Powdered sugar: For rolling the dough; creates that signature crinkle and sweet outer shell.

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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Tweak to Your Taste

I like to keep the classic vibe with this Red Velvet Crinkle Cookies Recipe, but you can definitely tweak it up depending on what you’re in the mood for. Sometimes I swap the cocoa powder for dark chocolate powder for a richer taste, or add a pinch of cinnamon for a tiny warming note that surprises everyone.

White Chocolate Chips: Throwing some in gives a lovely melty sweetness—I’ve done this for Valentine’s Day trays, and they were devoured fast!
Vegan Version: For dairy-free, try coconut oil instead of butter and flax eggs—just expect a slightly different texture but still yum.
Spice It Up: Add a pinch of cinnamon or espresso powder for an intriguing flavor twist that pairs beautifully with the cocoa.
Less Food Coloring: If you prefer a subtler shade, just cut back on the dye; it still tastes fantastic, promise.

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

Step 1: Whisk Together the Dry Ingredients

Start by combining your flour, cocoa powder, baking powder, baking soda, and salt in a small bowl. I always sift these together or whisk vigorously to get everything evenly mixed—this helps your cookies have an even texture and color throughout. Set this aside because you’ll add it to the wet ingredients in a bit.

Step 2: Cream Butter and Sugar

Using a stand mixer or hand mixer, whip your softened butter and granulated sugar until everything is light and fluffy. This step is key because it incorporates air into the dough, making the cookies soft and tender rather than dense. When I first made these, I underestimated this step and the texture wasn’t quite right—so don’t rush it!

Step 3: Mix in Eggs, Milk, Vanilla, and Red Food Coloring

Add your eggs one at a time, mixing well after each addition so the batter stays smooth. Then pour in the milk and vanilla extract, followed by the red food coloring. I like to use gel food coloring because it’s super vibrant and doesn’t thin out the batter. The batter at this point will be bright red and glossy—so exciting!

Step 4: Combine Dry and Wet Ingredients

On low speed, gradually add the dry ingredients into your wet mix. Stop as soon as everything is combined—you don’t want to overmix here or your cookies might turn out tough. The dough will be thick, which is perfect for shaping.

Step 5: Chill the Dough

Cover your dough with plastic wrap and pop it in the fridge for at least 1.5 hours. This is a step I always recommend because chilled dough firms up nicely, making it easier to shape into balls and preventing the cookies from spreading too much while baking. I sometimes do this step overnight when I want to prep ahead.

Step 6: Roll, Coat in Powdered Sugar, and Bake

Preheat your oven to 350°F (175°C). Pour powdered sugar into a small bowl for coating. Butter your hands lightly to prevent sticking, scoop about 2 tablespoons of chilled dough, roll into balls, and then roll each ball in powdered sugar until fully coated. Place them on a baking sheet lined with parchment or a Silpat, and gently press down the balls just slightly. Bake for 13-14 minutes—keep an eye on them so they don’t over-bake. They should still be soft in the middle when you take them out.

Step 7: Cool and Enjoy

Let the cookies rest on the baking sheet for about 5 minutes so they can set a bit, then transfer to a wire rack to cool completely. I find this step important; if you try to move them too soon, they might break. Once cooled, store them in an airtight container to keep their soft texture.

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Pro Tips for Making Red Velvet Crinkle Cookies Recipe

Use Gel Food Coloring: Gel colors give you that vibrant red without thinning the dough, so your cookies don’t spread too much.
Don’t Skip Chilling: Chilling firms the dough, makes it easier to handle, and prevents the cookies from turning into flat discs.
Powdered Sugar Is Key: Make sure to coat the dough balls well in powdered sugar—it creates that beautiful crackled surface.
Watch Baking Time Closely: 13 to 14 minutes is perfect; bake too long and you lose that soft center that makes these cookies addictive.

How to Serve Red Velvet Crinkle Cookies Recipe

Red Velvet Crinkle Cookies, red velvet cookies, holiday cookies, crackle cookie recipe, chocolate red velvet cookies - A close-up view of a red velvet cookie with a visible bite taken out of the front one, showing a soft red inside with white powdered sugar dusted thickly on the outside. Behind it, two whole cookies stacked slightly on a white marbled surface. To the left, green pine leaves and a small red berry add a festive touch. The wood texture beneath the cookies creates a rustic feel. Photo taken with an iphone --ar 2:3 --v 7

Garnishes

I often finish these cookies with a light dusting of extra powdered sugar just before serving for extra pretty presentation. For a festive touch, crushed peppermint candy sprinkled on top right after baking works wonders. If you want to be a little extra, a drizzle of white chocolate adds gorgeous contrast and flavor.

Side Dishes

These cookies pair beautifully with warm drinks. I love serving them with a mug of hot cocoa, rich coffee, or even a glass of cold milk if you want that classic combo. They also hold their own alongside a vanilla bean ice cream scoop for a dessert platter.

Creative Ways to Present

For holiday parties or gift-giving, stack these Red Velvet Crinkle Cookies in a clear cellophane bag tied with a bright ribbon—it looks so festive and inviting. I’ve also arranged them in mason jars layered with small candies or nuts as a cute and tasty gift idea. On a dessert table, placing them on a tiered cake stand alongside red and white treats makes a stunning display.

Make Ahead and Storage

Storing Leftovers

I keep any leftover cookies in an airtight container at room temperature, and they usually stay soft and wonderful for up to 4-5 days. If your kitchen is warm, I store them in the fridge to keep the texture intact, but bring them to room temp before serving for the best softness.

Freezing

This recipe freezes beautifully. I like to freeze the raw dough balls separated on a tray, then transfer them to a freezer bag so I can bake fresh batches whenever I want. You can also freeze baked cookies in an airtight container for up to 3 months—just thaw at room temperature when ready.

Reheating

To reheat, pop cookies in the microwave for 10–15 seconds or warm briefly in a low oven around 300°F (150°C) for 5 minutes. This refreshes their softness without drying them out—just be careful not to overheat!

FAQs

Can I make the Red Velvet Crinkle Cookies Recipe without red food coloring?

Absolutely! The color won’t be that vibrant red, but the cookies will still have a delicious chocolate flavor with the crinkly sugar coating. You can even experiment with natural alternatives like beet powder for some color, though the intensity will vary.
Why do my crinkles sometimes not crack the way they should?

This usually happens if the dough is too warm or not coated generously with powdered sugar. Chilling the dough thoroughly and ensuring a good, even roll in powdered sugar before baking are key steps to get those classic crinkles.
Can I make this recipe gluten-free?

Yes! Substitute the all-purpose flour with a gluten-free flour blend that includes xanthan gum or another binder. The texture will be slightly different but still tasty. Make sure your blend works well for cookies.
How do I store these cookies to keep them soft?

Store cookies in an airtight container at room temperature with a slice of bread added inside—the bread helps keep the cookies moist by adding a bit of humidity.
Can I prepare the dough ahead of time?

Yes! You can prepare the dough and keep it refrigerated for up to 24 hours, or freeze the shaped dough balls for longer storage. This makes last-minute baking a breeze.

Final Thoughts

I genuinely love how this Red Velvet Crinkle Cookies Recipe turns out every time—it’s like a small celebration in cookie form. Whether it’s a cozy afternoon treat or a show-stopping cookie for your next gathering, these come through with the perfect balance of flavor, texture, and eye candy. I can’t wait for you to make these and enjoy them as much as I do. Trust me, once you get a batch right, they’ll be your go-to cookie for holidays, parties, or just because.