If you adore the classic flavors of red velvet cake but want a fun, hand-held treat, you’re going to flip for this Red Velvet Crinkle Cookies Recipe. These cookies have that perfect balance of soft and chewy with a dreamy cocoa undertone wrapped in a delicate crackled powdered sugar crust. Seriously, every bite feels like a tiny celebration, and once you try this recipe, I bet you’ll make it your go-to for holidays, gift giving, or anytime you crave a sweet little pick-me-up!

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Why This Recipe Works

Perfect Texture Balance: The combination of baking powder and baking soda gives these cookies a tender, fluffy inside with just the right chew.
Classic Red Velvet Flavor: Cocoa powder and vanilla blend seamlessly with red food coloring for that signature look and taste.
Chilled Dough for Easy Handling: Chilling the dough makes shaping so much simpler and helps the cookies keep their crinkle shape while baking.
Powdered Sugar Coating: Rolling the dough balls in powdered sugar creates that irresistible crinkle effect and a slight sweetness on the exterior.

Red Velvet Crinkle Cookies, Red Velvet Cookies Recipe, Best Red Velvet Cookies, Easy Red Velvet Cookies, Holiday 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

Each ingredient in this Red Velvet Crinkle Cookies Recipe has a purpose to build flavor and texture. Knowing why helps you appreciate how everything comes together — plus I’ll share tips to get your best batch every time.

Red Velvet Crinkle Cookies, Red Velvet Cookies Recipe, Best Red Velvet Cookies, Easy Red Velvet Cookies, Holiday 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: The sturdy base for your cookies; don’t skimp on measuring accurately for the right chew.
Unsweetened cocoa powder: Adds that subtle chocolate flavor essential to red velvet — use Dutch-processed for a deeper color if you like.
Baking powder and baking soda: Work together to give the cookies lift and tenderness.
Salt: Enhances the chocolate and balances sweetness.
Unsalted butter: Softened butter whips air into the dough for a light, tender cookie.
Granulated sugar: Sweetens without weighing down the dough.
Eggs: Provide structure and richness, added one at a time for better mixing.
Milk: Adds moisture to keep the dough soft and easy to form.
Vanilla extract: Brings warmth and depth to the flavor.
Red food coloring: The star of the show; gel colors work best for vibrant hue without thinning the dough.
Powdered sugar: For coating, creating that classic crackled appearance and a hint of extra sweetness.

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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 love to make this Red Velvet Crinkle Cookies Recipe my own by playing with a few fun variations — and you can, too! Don’t hesitate to mix it up based on what you have or your flavor preferences.

White Chocolate Chips: Adding a handful to the dough gives the cookies sweet pockets of creamy goodness; it’s my go-to for extra indulgence.
Less Food Coloring: If you’re not into a super bright red, just cut back the food coloring a bit — the flavor still shines through.
Gluten-Free Flour Blend: I swapped in a 1:1 gluten-free blend once, and the texture stayed soft and lovely with just a smidge more crumbly charm.
Vegan Version: Use dairy-free butter and flax eggs — it takes a couple tries to nail the texture, so be patient and tweak as you go.

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

Step 1: Mix your dry ingredients with care

I always start by whisking together the flour, cocoa powder, baking powder, baking soda, and salt in a small bowl — this ensures everything is evenly distributed and prevents any bitter pockets of cocoa powder. Set that aside because you’re going to want it ready when you start combining wet ingredients.

Step 2: Whip the butter and sugar to cloud-like fluff

Using your mixer, beat the softened unsalted butter and granulated sugar until the mixture is light and fluffy — I usually do this for about 3-5 minutes. This step is key to those soft cookies, so don’t rush it! If your butter’s too cold, the texture won’t be right, so it’s worth letting it sit out until perfectly soft.

Step 3: Add eggs and flavorings slowly

Next, mix in the eggs one at a time, making sure each is fully incorporated before adding the next. Then stir in the milk, vanilla extract, and that gorgeous red food coloring. I personally love using gel color for a vibrant red without washing out the dough.

Step 4: Bring it all together gently

Slowly add your dry ingredients to the wet mix on low speed, just until combined. Overmixing here can make the cookies tough, so stop as soon as you don’t see any flour. Then pop the dough in the fridge for about 1 ½ hours to make it firm enough to handle.

Step 5: Shape, coat, and bake

Preheat your oven to 350°F (175°C). Pour powdered sugar into a small bowl. Scoop dough using a tablespoon or cookie scoop (I like about 2 tablespoons per cookie) and, with slightly buttered hands to prevent sticking, roll each ball in powdered sugar until fully coated. Place them on a Silpat or parchment-lined baking sheet and press each ball lightly to flatten just a bit.

Bake for 13–14 minutes, watching that they keep their shape but don’t over-brown—you want the crinkles and that soft center. Let them rest on the sheet for 5 minutes before transferring to a wire rack to cool completely. This step helped me avoid breaking cookies when moving them hot.

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Pro Tips for Making Red Velvet Crinkle Cookies Recipe

Butter Softness Matters: Let your butter come to room temperature naturally; using the microwave often melts it too much, changing your cookie texture.
Chill That Dough Well: Don’t skip the chilling — it makes the rolling and coating so much easier and helps cookies hold their signature crinkle.
Even Coating with Powdered Sugar: Use a deep bowl for rolling so the dough balls get fully dusted, creating dramatic cracks and a beautiful snowy finish.
Watch Your Oven Time: These cookies can go from perfect to overdone fast; start checking at 13 minutes for that tender middle and soft edges.

How to Serve Red Velvet Crinkle Cookies Recipe

Red Velvet Crinkle Cookies, Red Velvet Cookies Recipe, Best Red Velvet Cookies, Easy Red Velvet Cookies, Holiday 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

While I love these cookies plain and dusted with powdered sugar, adding a sprinkle of edible glitter really amps up the festive vibes for special occasions. Sometimes I even press a small white chocolate chip or a festive candy heart gently on top right after baking — it melts slightly and looks darling!

Side Dishes

Pair these crinkle cookies with a cold glass of milk or a steaming latte for a cozy treat. I also enjoy serving them alongside rich vanilla ice cream or even a dollop of whipped cream during dessert gatherings — it’s like a mini red velvet party on your plate.

Creative Ways to Present

For holidays, I arrange the Red Velvet Crinkle Cookies in a circle on a festive platter dusted with cocoa powder, adding fresh mint leaves in the center for a pop of color. Wrapping a handful in cellophane tied with a rustic twine bow also makes for a charming homemade gift. I’ve even layered them in a glass jar with red and white candy cane bits for a stunning edible centerpiece!

Make Ahead and Storage

Storing Leftovers

Store your baked cookies in an airtight container at room temperature. I usually keep mine in a single layer with parchment paper in between if stacking, so they don’t stick. They’ll stay fresh and soft for about 4-5 days, perfect for enjoying during the week or sharing with friends.

Freezing

If you want to prep ahead, the dough freezes beautifully. After chilling but before rolling, portion the dough into balls and freeze them on a baking sheet before transferring to a zip-top bag. When you’re ready, just bake from frozen, adding a minute or two to the baking time. This trick saved me during busy holidays more than once!

Reheating

Leftover cookies warm up like a dream — just pop them in the microwave for 15 seconds or the oven at 300°F for 5 minutes. They come out with that fresh-baked softness and you’ll swear they just came from the oven.

FAQs

Can I use natural cocoa powder instead of Dutch-processed for this Red Velvet Crinkle Cookies Recipe?

Yes, you can use natural cocoa powder, but it might result in a slightly different color and flavor. Dutch-processed cocoa is less acidic and gives a deeper red color, while natural cocoa can give a tangier chocolate taste that is still delicious.
Why do I need to chill the dough for these red velvet crinkle cookies?

Chilling firms up the dough, making it easier to roll into balls and preventing the cookies from spreading too much in the oven. It also enhances the flavor and texture, giving you those signature crinkles and a soft inside.
Can I make these cookies without red food coloring?

Absolutely! The red food coloring is mostly for that classic red velvet look. Without it, you’ll still get tasty cocoa-flavored cookies, just not as vibrant. You can also experiment with natural coloring alternatives like beet juice, though results vary.
How do I store leftover Red Velvet Crinkle Cookies?

Store leftovers in an airtight container at room temperature for up to 5 days. If you want longer storage, freezing the baked cookies in resealable bags works great — just thaw to room temp before eating.

Final Thoughts

Honestly, this Red Velvet Crinkle Cookies Recipe holds a special spot in my kitchen and heart. It brings together that nostalgic red velvet charm in a quick, easy, and oh-so-yummy cookie form you can share with family, friends, or treat yourself. Once you bake a batch, you’ll see why these cookies become an instant favorite — warm, comforting, and utterly delightful. I can’t wait for you to try them and join my little red velvet cookie fan club!