Red Velvet Crinkle Cookies

My kitchen looked like a crime scene the first time I attempted these red velvet crinkle cookies. Bright red specks dotted my countertop, my apron, and somehow even my forehead. But one bite of those crackled, snowy-topped cookies made every messy minute worth it.

Last December I brought a batch to my office cookie exchange and watched them disappear in under fifteen minutes. My coworker Sarah actually texted me later that evening begging for the recipe because her husband could not stop talking about them.

Ingredients

• 1 2/3 cups all purpose flour: This foundation gives structure while keeping the cookie tender
• 1/4 cup unsweetened cocoa powder: A subtle chocolate background that lets the red velvet shine
• 1 teaspoon baking powder: Creates those beautiful puffy ridges as the cookies rise
• 1/4 teaspoon baking soda: Works with the powder for the perfect lift
• 1/4 teaspoon salt: Balances sweetness and enhances chocolate flavor
• 1/2 cup unsalted butter softened: Room temperature butter creams into a fluffy base for chewy texture
• 1 cup granulated sugar: Sweetens and helps create the crackled surface
• 2 large eggs: Binds everything together while adding richness
• 1 teaspoon vanilla extract: Rounds out the flavors with warmth
• 1 tablespoon red food coloring: Gel coloring gives that signature deep red hue
• 1/2 cup powdered sugar: The snowy coating that creates the classic crinkle effect

Instructions

Prep your oven and pans:

Preheat oven to 350°F and line two baking sheets with parchment paper for easy cleanup

Mix the dry ingredients:

Whisk together flour cocoa powder baking powder baking soda and salt until well combined

Cream butter and sugar:

Beat softened butter and granulated sugar until light and fluffy about 2 to 3 minutes

Add eggs and flavor:

Mix in eggs one at a time then blend in vanilla and red food coloring until uniform

Combine everything:

Gradually fold in dry ingredients until a soft red dough forms

Chill for better results:

Refrigerate dough for at least 30 minutes to help those crinkles develop

Roll in sugar:

Scoop tablespoon sized portions roll into balls and coat generously in powdered sugar

Bake to perfection:

Place dough balls 2 inches apart on baking sheets and bake for 11 to 13 minutes until puffed and crackled

Cool completely:

Let cookies rest on baking sheets for 5 minutes then transfer to wire rack

Pin It

My niece now requests these for every family gathering. The way her eyes light up when she sees that red dough peeking through the white sugar cracks makes me smile every single time.

Getting the Best Crinkles

The contrast between the dark red cookie and white powdered sugar creates those signature cracks. As the dough spreads the sugar coating splits revealing the rich red underneath. Proper chilling ensures this happens dramatically rather than subtly.

Make Ahead Strategy

Scoop the dough balls and freeze them on a baking sheet before rolling in sugar. Store frozen dough portions in a freezer bag for up to three months. Roll them in powdered sugar just before baking for fresh cookies anytime.

Serving Suggestions

These cookies pair beautifully with a cold glass of milk or hot coffee. The slight cocoa flavor comes alive when paired with something creamy and cool. Package them in clear bags tied with red ribbon for effortless holiday gifting.

• Try adding white chocolate chips to the dough for extra sweetness
• A pinch of espresso powder intensifies the chocolate notes
• Room temperature ingredients prevent the dough from separating

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There is something magical about pulling a tray of these from the oven and watching the cracks form as they cool. Happy baking friends.

Recipe Questions & Answers

→ What gives these cookies their red color?

The vibrant red hue comes from added red food coloring, which can be liquid or gel for deeper color.

→ Why are the cookies rolled in powdered sugar before baking?

Rolling in powdered sugar creates a distinctive crackled surface and adds a subtle sweetness to the exterior.

→ Can the dough be chilled before baking?

Yes, chilling the dough for at least 30 minutes helps develop the crinkled texture and makes handling easier.

→ What texture can I expect from these cookies?

They have a soft, chewy center with a tender crumb and a lightly crisp, crackled exterior.

→ Are there any common allergens in these cookies?

They contain wheat, eggs, and dairy butter. Check ingredient sources for possible traces of nuts or soy.