Festive red velvet crinkle cookies with powdered sugar cracks on a marble background, perfect for holiday baking.

Red Velvet Crinkle Cookies – A Festive, Chewy Holiday Treat

Byfinerecipes

Who can resist a cookie that’s soft, fudgy, and glowing red under a blanket of powdered sugar? These Red Velvet Crinkle Cookies are the ultimate holiday showstopper, bringing the nostalgic charm of red velvet cake into bite-sized perfection. They’re chewy on the inside, crinkly on the outside, and irresistibly festive for Christmas or Valentine’s Day.

Did you know that red velvet became iconic in the 1950s when bakers started using cocoa and vinegar to achieve its tangy, “chill chocolate” flavor? This recipe captures that magic, but in an easy, one-bowl cookie you can whip up in under an hour.

In this post, you’ll learn step-by-step how to make red velvet cookies that are soft, crinkled, and bakery-beautiful, plus tips for perfect texture and holiday serving ideas!

Table Of Contents

Ingredients List

Basic Ingredients

  • 1 ½ cups all-purpose flour
  • ½ cup unsweetened cocoa powder (natural preferred)
  • 1 tsp baking powder
  • ¼ tsp salt
  • ½ cup unsalted butter, softened
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 tsp vanilla extract
  • 1 tbsp red food coloring (gel for vibrancy)
  • ½ cup powdered sugar (for coating)

Nut-Free Option

✔️ This recipe is naturally nut-free! Just ensure your cocoa powder is processed in a nut-free facility.

Dairy-Free Option

Substitute butter with vegan baking sticks or coconut oil for similar texture.

Gluten-Free Option

Replace flour with a 1:1 gluten-free baking blend (with xanthan gum).

Hands mixing red velvet cookie dough in a glass bowl with cocoa and powdered sugar on a wooden countertop.

Step-by-Step Instructions

  1. Prep the Oven:
    Preheat to 350°F (175°C). Line 2 baking sheets with parchment paper.
  2. Mix Dry Ingredients:
    In a medium bowl, whisk together flour, cocoa powder, baking powder, and salt. Set aside.
  3. Cream Butter & Sugar:
    In a large bowl, beat butter and sugar until light and fluffy (about 2–3 minutes). This ensures your cookies stay tender and chewy.
  4. Add Wet Ingredients:
    Beat in eggs, one at a time, then add vanilla and red food coloring. Adjust color to your desired shade.
  5. Combine & Chill:
    Gradually add dry ingredients to wet mixture. Mix until combined, don’t overmix! The dough should be soft and slightly sticky. Chill for 30–45 minutes to firm it up.
  6. Shape & Coat:
    Scoop 1-inch balls of dough and roll them generously in powdered sugar. Place them 2 inches apart on baking sheets.
  7. Bake & Cool:
    Bake for 10–12 minutes until tops are crackled and edges set. Let cool on the tray 5 minutes before transferring to a rack.

Pro tip: Chilling the dough is key, it helps the cookies hold shape and enhances those beautiful “crinkles”!

CaloriesFatCarbsProtein
130 kcal5 g19 g2 g

Healthier Alternatives

  1. Reduce Sugar: Use ¾ cup granulated sugar + ¼ cup coconut sugar for a mild caramel note.
  2. Whole Wheat Twist: Swap ¼ of the flour with whole wheat for more fiber.
  3. Low-Fat Version: Replace half the butter with Greek yogurt for a lighter, moist crumb.
  4. Vegan Option: Use flax eggs (1 tbsp flaxseed + 3 tbsp water per egg) and vegan butter.

Serving Suggestions

  1. Cream Cheese Frosting Dip:
    Pair with a silky cream cheese frosting dip, perfect for parties and dessert platters.
  2. Holiday Cookie Platter:
    Mix with sugar cookies, peppermint bark, and snowball cookies for a colorful festive spread.
  3. Gift-Ready Packaging:
    Stack a few cookies in a clear bag with a red ribbon for a homemade Christmas gift.
  1. Skipping Chill Time:
    Leads to flat cookies! Chilling ensures perfect crinkles and chewy centers.
  2. Overmixing Dough:
    Makes cookies tough, mix only until ingredients combine.
  3. Too Little Powdered Sugar:
    Coat generously before baking for that signature red-and-white crackle.

Storage Tips

  • Refrigerator: Store in an airtight container up to 5 days.
  • Freezer: Freeze baked cookies up to 2 months. Thaw at room temperature before serving.
  • Make-Ahead Tip: Chill dough balls (unbaked) up to 48 hours for easy baking later.

Bake Perfect Red Velvet Crinkle Cookies Every Time

With their rich cocoa flavor, soft texture, and festive color, these chewy red velvet crinkle cookies are the ultimate treat for holidays or gifting. Ready in under an hour, they’re proof that simple ingredients can make something truly stunning.

So, grab your cocoa and red coloring, let’s make your kitchen smell like a bakery this season! 🍪

Don’t forget to pin this recipe and share your creations with #FineRecipesBakes on Pinterest!

Red Velvet Crinkle Cookies FAQs

Q1. What do red velvet crinkle cookies taste like?

They’re moist, fudgy, and have that classic red velvet flavor, a mild cocoa base with a subtle tangy sweetness.

Q2. What gives red velvet its distinctive flavor and color?

The mix of cocoa powder, vanilla, and a hint of acidity (vinegar or lemon juice) with red coloring creates that signature hue and flavor.

Q3. What’s the best cocoa powder for red velvet?

Use natural unsweetened cocoa powder, its acidity helps enhance the red tone and gives a balanced chocolate flavor.

Q4. Why is it necessary to chill the dough?

Chilling prevents spreading, enhances chewiness, and ensures deep crinkles as the cookies expand in the oven.

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