Red Velvet Crinkle Cookies

These Red Velvet Crinkle Cookies come out perfectly soft in the center with just the right fudgy bite and a gorgeous crackled sugar top, making them ideal for celebrating holidays or those special cookie cravings. I make these whenever I need an easy showstopper—the deep red hue always gets oohs and ahhs from friends and family.

I first made these for Valentine’s Day and they disappeared in minutes—now they’re my go-to holiday treat that earns repeat requests every year.

Ingredients

• All-purpose flour: gives just enough structure for the crinkle without making the cookies dense Select unbleached flour for a more tender crumb
• Unsweetened cocoa powder: brings chocolate undertones which balance the sweetness A high quality Dutch process cocoa really makes the flavor pop
• Baking powder and baking soda: ensure the cookies puff and crack beautifully Always check that your leaveners are fresh for maximum rise
• Salt: sharpens the flavors and deepens the cocoa notes Use a fine sea salt for the best distribution
• Unsalted butter: provides richness and softness Let it come to room temperature for easy mixing
• Granulated sugar: sweetens the dough and creates those crisp edges Choose extra fine sugar for smoother dough
• Large eggs: bind everything together and add moisture Fresh eggs create the best rise and texture
• Vanilla extract: adds warmth and aromatic depth Pure extract always delivers better results than imitation
• White vinegar: helps activate the baking soda and delivers that signature red velvet tang Balances both color and flavor
• Red food coloring: gives the classic dramatic hue Gel color creates the deepest red without thinning your dough
• Powdered sugar: gives the cookies their signature crinkle finish Always sift to avoid lumps and get even coverage

Instructions

Preheat and Prepare:

Set your oven to 350 degrees Fahrenheit 175 degrees Celsius and line two baking sheets with parchment paper This prevents sticking and makes for easy cleanup

Mix Dry Ingredients:

Combine the flour cocoa powder baking powder baking soda and salt in a medium bowl Ensure even mixing so your crinkle pattern will be perfect later

Cream Butter and Sugar:

Beat softened butter and granulated sugar together in a large bowl with an electric mixer for about two minutes until very light and fluffy This step incorporates air for tenderness

Add Eggs and Flavor:

Add eggs one at a time beating well after each Make sure each egg is fully incorporated before the next Mix in the vanilla extract vinegar and red food coloring until the dough is evenly tinted

Combine and Finish Dough:

Gradually add dry ingredients to the wet mixture Mix only until just combined to ensure your cookies stay soft Do not overmix at this stage

Chill the Dough:

Cover the dough and chill for at least one hour or overnight Chilling firms up the dough making it much easier to roll and helps develop flavor

Shape and Coat:

Scoop out tablespoon sized portions and roll into balls Toss each ball generously in sifted powdered sugar for a thick pretty coating

Arrange and Bake:

Place the coated dough balls two inches apart on prepared baking sheets Bake for eleven to thirteen minutes until cookies are puffed crackled and still soft in the center The sugar coating splits for those beautiful cracks

Cool and Finish:

Allow cookies to sit on the baking sheet for five minutes then transfer gently to a wire rack to finish cooling This keeps them from overbaking and ensures the perfect fudgy center

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My favorite addition is to use dark chocolate cocoa instead of regular for an extra cocoa punch family memories of dusting the cookies as a team always make baking them a happy event

Storage Tips

Once fully cooled store the cookies in an airtight container They keep soft and delicious for up to five days Place parchment between layers to help preserve that perfect coating If you want to freeze bake and cool the cookies then store in a ziptop bag for up to two months Thaw at room temperature for best texture

Ingredient Substitutions

If you prefer a nutty twist swap vanilla extract for a splash of almond extract You can also use plant based butter for a dairy free option For a richer cookie try swapping half the butter for cream cheese which gives a subtle tang and even chewier bite Remember gel food coloring is best for that deep red shade

Serving Suggestions

Serve these cookies with a cool glass of milk or as a centerpiece in a holiday cookie tray For a decadent finish sandwich two cookies with a layer of vanilla or cream cheese frosting Dust extra powdered sugar over the top just before serving to refresh their snowy tops

Cultural and Historical Context

Red velvet desserts began in the American South and gained fame as a holiday treat thanks to their cheerful red color and subtle cocoa flavor The crinkle cookie was popularized for its dramatic crackled appearance that makes every bite feel festive With this fusion recipe you get a modern take on two beloved classics

Seasonal Adaptations

Mix in white chocolate chips for a cozy winter touch Swap in pastel food coloring for spring celebrations Add peppermint extract for a holiday twist

Success Stories

I have had friends text for the recipe after just one bite and these have been the star at every cookie exchange I bake them for Teachers’ Day and birthdays year round and their wow factor never fails Becoming a family tradition they are always the first to vanish from the treat plate

Freezer Meal Conversion

To stock up on cookies for sweet cravings later bake and cool then freeze in a sturdy container For make ahead prep scoop and shape the dough balls freeze on a sheet tray then store in a zip bag Bake straight from frozen adding a minute or two to the bake time for perfect results

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These Red Velvet Crinkle Cookies always bring smiles and are guaranteed to vanish quickly at any gathering Try them for your next celebration and enjoy every fudgy, festive bite

Recipe Questions & Answers

→ How do I achieve a vibrant red color?

Use gel-based red food coloring for a more intense and consistent hue in each batch.

→ Can I substitute almond extract for vanilla?

Yes, swapping vanilla for almond extract gives the cookies a lovely nutty aroma and taste.

→ Why is chilling the dough important?

Chilling prevents cookies from spreading too much, ensuring a thicker, fudgier texture.

→ How should these cookies be stored?

Keep cookies in an airtight container at room temperature for up to five days, or freeze for two months.

→ What gives crinkle cookies their crackled appearance?

Rolling the dough in powdered sugar before baking creates their signature crackly finish as they spread in the oven.

→ Are these suitable for a vegetarian diet?

Yes, these cookies contain no meat products and are vegetarian-friendly.