Red Velvet Crinkle Cookies are a fun and festive twist on the classic red velvet flavor we all love. These cookies are soft and chewy with a beautiful deep red color, dusted generously with powdered sugar that gives them their signature crinkly look. The rich cocoa flavor paired with that slight tang from the buttermilk really makes them stand out.
I always find baking these cookies brings a lot of joy to the kitchen. I like to make a big batch, especially around the holidays, because they look so pretty on a cookie platter and are surprisingly easy to make. Rolling the dough in powdered sugar before baking is not only fun but also helps the cookies keep their soft texture while giving them a wonderful crackled top that everyone notices.
One of my favorite ways to enjoy these cookies is with a glass of cold milk or a warm cup of coffee. They’re perfect for sharing at parties or even as a sweet treat after dinner. Every time I make them, I get smiles all around, and they’re usually gone within a day. If you like red velvet cake but want something a bit quicker and handheld, these cookies are definitely worth trying!
Key Ingredients & Substitutions
Butter: Using unsalted butter lets you control the saltiness better. Softened butter makes it easier to cream with sugar, giving your cookies a light, tender texture. You can use margarine if needed, but flavor might be less rich.
Red Food Coloring: This is what gives the cookies their classic red velvet look. If you prefer to avoid artificial colors, you can try natural beet juice or powder, but the shade will be softer.
Cocoa Powder: Unsweetened cocoa adds just a hint of chocolate flavor without overpowering the red velvet taste. Make sure to use unsweetened for best results. If you don’t have cocoa, the cookies will still be good but less chocolatey.
Buttermilk: Adds moisture and a slight tang that balances sweetness. If you don’t have buttermilk, mix 1/4 cup milk with a teaspoon of lemon juice or vinegar and let it sit for 5 minutes before using.
Powdered Sugar (for rolling): This is key for the crinkle effect and a delicate sweet coating. Don’t substitute with granulated sugar here, as it won’t create the same cracked look.
How Do I Get the Perfect Crinkle Effect on Red Velvet Cookies?
The crinkle effect happens because of the powdered sugar cracking as the cookie expands. Here’s how to make it happen every time:
- Chill the dough: Refrigerate your dough for at least 1 hour. Cold dough spreads less, so cracks form more distinctly.
- Generous coating: Roll each dough ball fully and thickly in powdered sugar. The more sugar on the surface, the better the contrast.
- Avoid overbaking: Bake until cookies are set but still soft in the middle—usually 10-12 minutes. This softness helps the cracks show well without drying out the cookie.
- Let cool on the pan: After baking, leave cookies on the baking sheet for 5 minutes before moving them to a rack. This sets their shape and completes the crinkle look.
Following these tips ensures your cookies will have eye-catching cracks and a soft, chewy center every time!
Equipment You’ll Need
- Mixing bowls – for combining your wet and dry ingredients easily.
- Electric mixer or hand whisk – makes creaming butter and sugar faster and smoother.
- Baking sheet – a flat surface where cookies bake evenly; line it with parchment paper for easy cleanup.
- Parchment paper or silicone baking mat – prevents cookies from sticking and helps even baking.
- Cookie scoop or spoon – helps you form uniform dough balls for even baking and consistent size.
- Cooling rack – lets cookies cool down without getting soggy on the bottom.
Flavor Variations & Add-Ins
- Stir in white chocolate chips for a creamy, sweet burst that pairs well with red velvet’s slight cocoa flavor.
- Add chopped pecans or walnuts for a crunchy texture contrast and a nutty note.
- Mix in a teaspoon of instant coffee granules to deepen the chocolate flavor without tasting like coffee.
- Substitute red food coloring with natural beet powder for a milder color and subtle earthy flavor.
How to Make Red Velvet Crinkle Cookies?
Ingredients You’ll Need:
- ½ cup (1 stick) unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg
- 1 tablespoon unsweetened cocoa powder
- 1 teaspoon vanilla extract
- 1 tablespoon red food coloring
- 1 cup all-purpose flour
- ½ teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- ¼ cup buttermilk
- ½ cup powdered sugar (for rolling)
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare and mix the dough, then you’ll chill it for at least 1 hour before baking. Baking time is around 10-12 minutes per batch. Altogether, expect roughly 1 hour and 30 minutes to 1 hour and 45 minutes including chilling and cooling time.
Step-by-Step Instructions:
1. Get Ready to Bake:
Start by preheating your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat for easy cleanup and even baking.
2. Mix the Wet Ingredients:
In a large bowl, cream together the softened butter and granulated sugar with a mixer until the mixture is light and fluffy. Then, beat in the egg, cocoa powder, vanilla extract, and red food coloring. Mix everything well until smooth.
3. Combine Dry Ingredients:
In a separate bowl, whisk together all-purpose flour, baking powder, baking soda, and salt. This helps the leavening and flavors distribute evenly in your dough.
4. Make the Dough:
Gradually add the dry ingredients to the wet mixture, alternating with the buttermilk. Start and end with the dry ingredients. Mix just until everything is combined – avoid overmixing to keep the cookies tender.
5. Chill the Dough:
Cover your dough with plastic wrap and refrigerate it for at least 1 hour. This chills the dough, minimizing spreading during baking and giving you those signature crinkles.
6. Shape and Coat:
Use a cookie scoop or spoon to form 1-inch balls from the chilled dough. Roll each ball generously in powdered sugar, coating them fully. This sugar coating creates the pretty crackled look.
7. Bake the Cookies:
Place the dough balls on your prepared baking sheet about 2 inches apart. Bake in your preheated oven for 10-12 minutes, until the edges are set but the centers remain soft. You’ll see the cookies crack on top as they bake.
8. Cool and Enjoy:
Let the cookies cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely. Once cooled, enjoy your soft, chewy red velvet crinkle cookies!
Can I Use Regular Milk Instead of Buttermilk?
Yes! To mimic buttermilk, simply add 1 teaspoon of lemon juice or vinegar to 1/4 cup of regular milk and let it sit for 5 minutes before using. This adds the slight tang needed for that classic red velvet flavor.
How Should I Store Leftover Cookies?
Store your red velvet crinkle cookies in an airtight container at room temperature for up to 3 days. For longer storage, freeze them in a sealed container for up to 2 months. Thaw at room temperature before enjoying.
Can I Use Natural Food Coloring Instead of Red Food Coloring?
Absolutely! Natural options like beet juice or beet powder work well, though the color may be a bit softer and less vibrant. Just adjust the amount to your desired shade.
Do I Have to Chill the Dough Before Baking?
Chilling the dough for at least an hour is important as it helps the cookies spread less and develop their signature crinkle texture. If you’re short on time, a quick 30-minute chill can help, but longer is best!
