Red Velvet Crinkle Cookies

A soft, crackled red cookie with a dusting of powdered sugar — Red Velvet Crinkle Cookies are a playful, festive twist on the classic crinkle. They bake up tender, slightly chocolatey, and delightfully pretty for holidays, parties, or a cozy afternoon treat.

introduction

These Red Velvet Crinkle Cookies combine the cocoa-kissed flavor of red velvet with the snow-capped crinkle look that makes them irresistible. If you want a contrasting cookie technique for texture ideas, check the simple method used in three-ingredient melt-in-your-mouth butter cookies for inspiration. The recipe below is straightforward and forgiving, making it perfect for bakers of all levels.

why make this recipe

• Eye-catching and festive: the bright red interior and powdered sugar exterior are perfect for celebrations.
• Simple ingredients: pantry staples with a pop of food coloring deliver big visual payoff.
• Crowd-pleaser: soft but slightly crisp at the edges, these cookies appeal to kids and adults alike.
• Make-ahead friendly: the dough chills well and the cookies store nicely, so they’re great for party prep.

how to make Red Velvet Crinkle Cookies

You’ll mix dry ingredients separately, whisk the wet together until smooth, combine and chill the dough briefly, then portion, roll in powdered sugar, and bake until the edges set. Chilling helps the cookies hold their shape and achieve the signature crinkle as they spread in the oven.

Ingredients :

• 2 cups all-purpose flour
• 1/4 cup unsweetened cocoa powder
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1 cup granulated sugar
• 1/2 cup vegetable oil
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 tablespoon red food coloring
• Powdered sugar for rolling

Directions :

1. Preheat your oven to 350°F (175°C).
2. In a bowl, mix flour, cocoa powder, baking powder, and salt.
3. In a separate bowl, whisk together the sugar, oil, eggs, vanilla, and food coloring until smooth.
4. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
5. Chill the dough in the refrigerator for about 30 minutes.
6. Scoop tablespoons of dough and roll them into balls, then roll each ball in powdered sugar.
7. Place the balls on a baking sheet lined with parchment paper.
8. Bake for 10-12 minutes or until the edges are set.
9. Allow them to cool on the baking sheet for a few minutes before transferring them to a wire rack.
   
   

how to serve Red Velvet Crinkle Cookies

Serve warm or at room temperature. They’re lovely on a dessert platter, alongside coffee or hot chocolate, or tucked into gift boxes for neighbors and friends. For a simple dessert plate, pair with whipped cream or a scoop of vanilla ice cream.

how to store Red Velvet Crinkle Cookies

• At room temperature: keep in an airtight container for up to 3 days.
• In the refrigerator: store up to 1 week in an airtight container (allow to come to room temperature before serving for best texture).
• To freeze: flash-freeze baked cookies on a tray, then transfer to a freezer-safe container for up to 3 months. Thaw at room temperature before serving.

tips to make Red Velvet Crinkle Cookies

• Chill the dough: 30 minutes helps control spread and improves the crinkle appearance.
• Don’t overmix: stop when dry ingredients are incorporated to keep cookies tender.
• Use powdered sugar generously: a thick coating yields the best contrast and crinkle look.
• Watch baking time: remove when edges are set but centers still slightly soft; they’ll firm up while cooling.
• Adjust red color: start with 1 tablespoon and add a little more if you prefer a deeper hue.

variation (if any)

• Cream cheese glaze: drizzle a simple glaze of cream cheese, powdered sugar, and milk for extra tang.
• Peppermint twist: add 1/4 teaspoon peppermint extract and top with crushed candy cane for a holiday version.
• Darker chocolate: increase cocoa to 1/3 cup for a richer chocolate note; add a splash more liquid if dough seems dry.

FAQ

Q: Can I make these without food coloring?
A: Yes — they’ll be more like chocolate crinkle cookies without the red hue. Use more cocoa for a richer color and flavor.

Q: Can I use butter instead of oil?
A: You can substitute melted butter 1:1 for oil for a different flavor; chill time may need to be extended if dough softens.

Q: Why didn’t my cookies crackle?
A: Common reasons are not enough powdered sugar coating, dough not chilled, or overbaking. Make sure to roll the balls well in powdered sugar and chill the dough.

Conclusion

If you’d like a reference for another red velvet crinkle approach, see this trusted recipe for further technique ideas from Red Velvet Crinkle Cookies – Broma Bakery.