These red velvet crinkle cookies are a festive, fudgy treat with a hint of cocoa and a dazzling powdered sugar crackle. They’re perfect for Christmas and Valentine’s Day alike.
With crisp edges and soft, brownie-like centers, red velvet crinkle cookies are irresistibly rich and beautifully vibrant, making them a show-stopping addition to any cookie platter.
Star Ingredients in These Red Velvet Crinkle Cookies
- All-purpose flour – Forms the base of the cookie dough, creating structure while allowing the fudgy texture to shine.
- Unsweetened cocoa powder – Adds the signature red velvet hint of chocolate that balances sweetness with depth.
- Unsalted butter – Provides richness and a melt-in-your-mouth texture, making each bite buttery and soft.
- Light brown sugar – Brings moisture and a subtle molasses flavor, enhancing the chewy center.
- Granulated sugar – Adds crispness to the cookie edges and works in the powdered sugar coating for the iconic crinkle.
- Eggs – Bind the dough and contribute to the cookies’ tender, cake-like interior.
- Red gel food coloring – Delivers that deep, eye-catching red hue without thinning the batter.
- Vanilla extract – Adds warmth and rounds out the chocolate notes with a smooth, sweet finish.
How to Make These Red Velvet Crinkle Cookies
Start by creaming the butter with both sugars until light and fluffy—this gives the cookies a soft yet chewy texture.
Beat in the eggs, vanilla, and vibrant red food coloring. The color may look intense, but it mellows when combined with cocoa.
Whisk the dry ingredients together separately, then gently fold them into the wet mixture. The dough will be soft and sticky—perfect for rich, fudgy cookies.
Chill the dough for at least 3 hours or overnight. This step is crucial for creating thick cookies that hold their shape.
Once chilled, scoop the dough, roll into balls, and coat first in granulated sugar, then generously in powdered sugar to get that dramatic crackled look.
Bake just until the edges are set but the centers remain soft—don’t overbake! Let them cool briefly before transferring to a wire rack.
Tips for Crinkle Cookie Perfection
For the boldest crinkle pattern, don’t skip the double sugar roll—granulated sugar helps prevent the powdered sugar from melting into the dough.
Chilling the dough deeply impacts texture. Cold dough spreads less, giving you that thick, fudgy middle with crispy edges.
If your powdered sugar coating fades after baking, your dough may have been too warm. Make sure to keep it cold and roll the cookies immediately before baking.
Want a deeper cocoa flavor? Add an extra tablespoon of cocoa powder or use Dutch-process for a richer taste.
For a fun twist, add white chocolate chips or a dash of espresso powder to enhance the cocoa notes.
Storing & Freezing These Fudgy Beauties
Keep your red velvet crinkle cookies soft and chewy by storing them in an airtight container at room temperature for up to four days.
To make ahead, refrigerate the dough for up to a week. Scoop and roll in sugar just before baking for best results.
They also freeze beautifully. Store baked cookies in layers with parchment paper in a sealed container for up to two months. Let them thaw at room temperature before serving—or warm slightly for a just-baked feel.
For freezing dough, portion it into balls and freeze uncoated. When ready to bake, let thaw slightly, then roll in sugars and bake directly from chilled.
Red Velvet Crinkle Cookies
Ingredients
Cookies
- 2 cups all-purpose flour
- ¾ cup light brown sugar
- ¼ cup granulated sugar
- ½ teaspoon kosher salt
- ½ cup unsalted butter softened
- 1 teaspoon baking soda
- 2 teaspoons red gel food coloring
- 2 large eggs room temperature
- 1 teaspoon vanilla extract
- ¼ cup unsweetened cocoa powder
For Rolling
- ½ cup powdered sugar
- ½ cup granulated sugar
Instructions
- Cream the butter with both brown and granulated sugars using a stand or hand mixer until the mixture becomes smooth and creamy. Incorporate the eggs and vanilla extract, beating the mixture until it appears pale and fluffy, which may take approximately 2–4 minutes. Introduce the red gel food coloring and mix until fully integrated; the dough will appear bright initially and deepen once the dry ingredients are added.
- In a separate bowl, whisk together the flour, cocoa powder, baking soda, and salt. Gradually fold this dry mixture into the red batter until a uniform dough forms. It will be notably soft and sticky.
- Transfer the dough to a container with a tight-fitting lid or wrap securely, then refrigerate for no less than 3 hours, preferably overnight. This step is essential to achieve the desired cookie texture.
- Preheat the oven to 350°F and line a cookie sheet with parchment paper. Prepare two small bowls—one with granulated sugar and the other with powdered sugar.
- Scoop the chilled dough using a 1-tablespoon cookie scoop and roll into uniform balls. First, coat each ball lightly in granulated sugar, then thoroughly in powdered sugar, ensuring a generous coating.
- Arrange the sugar-coated dough balls on the prepared baking sheet, spacing them roughly 3 inches apart.
- Bake in the preheated oven for 9–11 minutes, or until the edges have set while the centers remain slightly underbaked for a fudgy consistency. Do not overbake.
- Allow the cookies to rest on the baking sheet for about 3 minutes before transferring to a wire rack to cool completely.
