If there’s one cookie that instantly feels like a celebration, it’s red velvet crinkle cookies.
Their deep red color, snowy powdered sugar coating, and soft, brownie-like centers make them stand out on any dessert table.
These cookies check all the boxes: easy to make, visually stunning, and absolutely delicious.
Whether you’re baking for Christmas, Valentine’s Day, a cookie exchange, or just a cozy weekend treat, this red velvet crinkle cookie recipe delivers consistent, bakery-style results every time.
Let’s dive into everything you need to know to make perfect red velvet crinkle cookies at home.
Why You’ll Love This Red Velvet Crinkle Cookie Recipe
This recipe is designed to be both beginner-friendly and reliable, even if you’ve never made crinkle cookies before.
- Soft and fudgy centers with slightly crisp edges
- Simple ingredients you likely already have
- Easy dough that comes together quickly
- Consistent crinkle tops when chilled properly
- Perfect for make-ahead baking and freezing
- A crowd-pleasing flavor that works year-round
They’re the kind of cookie people ask you to bring again and again.
Ingredients You’ll Need
To make red velvet crinkle cookies, you’ll need a mix of basic baking staples and a few key ingredients that give them their signature look and flavor.
- All-purpose flour for structure
- Unsweetened cocoa powder for classic red velvet flavor
- Baking powder to help the cookies rise and crack
- Granulated sugar for sweetness
- Eggs for richness and texture
- Vegetable oil or melted butter for moisture
- Vanilla extract to enhance flavor
- Red food coloring (gel or liquid)
- Powdered sugar for rolling
Using quality cocoa powder and enough powdered sugar makes a noticeable difference in both flavor and appearance.
How to Make Red Velvet Crinkle Cookies
The process is straightforward, but chilling the dough is essential for success.
- Mix the wet ingredients
In a large bowl, whisk together sugar, eggs, oil, vanilla, and red food coloring until smooth and evenly colored. - Combine the dry ingredients
In a separate bowl, whisk together flour, cocoa powder, baking powder, and salt. - Make the dough
Gradually add the dry ingredients to the wet ingredients, mixing just until combined. The dough will be soft and slightly sticky. - Chill the dough
Cover and refrigerate for at least 2 hours. This step is critical for thick cookies and defined crinkles. - Roll and coat
Scoop chilled dough into balls, then roll generously in powdered sugar. For bold cracks, roll twice. - Bake
Bake until the tops are crackled and the centers look just set. Avoid overbaking to keep the cookies soft. - Cool
Let cookies cool on the baking sheet for a few minutes before transferring to a wire rack.
Tips for Perfect Crinkle Cookies Every Time
Small details make a big difference when it comes to crinkle cookies.
- Chill the dough thoroughly to prevent spreading
- Use gel food coloring for a deeper red color
- Roll dough balls heavily in powdered sugar
- Do not flatten the dough balls before baking
- Remove cookies when centers still look soft
The cookies will continue to set as they cool.
Common Mistakes to Avoid
If your cookies don’t crinkle or spread too much, one of these is usually the cause:
- Skipping or shortening the chilling time
- Not using enough powdered sugar
- Overmixing the dough
- Using expired baking powder
- Overbaking the cookies
Crinkle cookies are forgiving, but chilling and timing matter.
Storage, Freezing, and Make-Ahead Tips
These cookies store and freeze beautifully, making them ideal for holiday prep.
- Store baked cookies in an airtight container at room temperature for up to 5 days
- Freeze baked cookies for up to 2 months
- Freeze unbaked dough balls for up to 3 months
- Bake frozen dough directly from the freezer, adding 1–2 minutes to the bake time
They’re perfect for planning ahead during busy seasons.
When to Serve Red Velvet Crinkle Cookies
These cookies shine on so many occasions:
- Christmas cookie trays
- Valentine’s Day desserts
- Cookie exchanges
- Bake sales and potlucks
- Holiday gifting and care packages
Their color and texture make them one of the most eye-catching cookies you can bake.
Recipe FAQ’s
Why do my cookies not crinkle?
This usually happens if the dough isn’t chilled long enough or if there isn’t enough powdered sugar coating the dough balls.
Can I make the dough ahead of time?
Yes. The dough can be refrigerated for up to 48 hours or frozen for up to 3 months.
Can I freeze baked red velvet crinkle cookies?
Absolutely. Once cooled, freeze them in an airtight container for up to 2 months.
Soft & Fudgy Red Velvet Crinkle Cookies
Ingredients
- 1 ½ cups all-purpose flour
- 2 tablespoons unsweetened cocoa powder
- 1 teaspoon baking powder
- ¼ teaspoon salt
- ¾ cup granulated sugar
- 2 large eggs
- ⅓ cup vegetable oil
- 1 teaspoon vanilla extract
- 1 tablespoon red food coloring gel preferred
- ¾ cup powdered sugar for rolling
Instructions
- In a medium bowl, whisk together the flour, cocoa powder, baking powder, and salt. Set aside.
- In a large bowl, whisk the granulated sugar, eggs, vegetable oil, vanilla extract, and red food coloring until smooth and evenly combined.
- Gradually add the dry ingredients to the wet ingredients, mixing just until a soft, sticky dough forms. Do not overmix.
- Cover the bowl and refrigerate the dough for at least 2 hours. Chilling is essential for proper crinkle formation.
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Scoop the chilled dough into 1-tablespoon-sized balls. Roll each ball generously in powdered sugar until fully coated.
- Place the dough balls on the prepared baking sheet, spacing them about 2 inches apart.
- Bake for 10–12 minutes, until the cookies are crackled on top and just set around the edges. The centers should still look soft.
- Allow cookies to cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.