Red Velvet Crinkle Cookies are the perfect blend of rich cocoa flavor, vibrant holiday color, and that irresistible powdered-sugar crinkle top. If you love classic red velvet cake, these soft, chewy cookies bring all the same nostalgic charm in an easy, bite-sized treat.
They’re a festive must-bake for Christmas cookie exchanges, holiday dessert platters, or anytime you want a simple recipe that looks as beautiful as it tastes.
If you’re planning a holiday baking day or putting together a cozy cookie box, these Red Velvet Crinkle Cookies pair wonderfully with warm mugs of tea and other festive treats. They also store and freeze beautifully, making them a great make-ahead option during busy holiday weeks.
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What Makes These Red Velvet Crinkle Cookies Special
What makes these crinkle cookies so special is their contrast of textures: a tender, slightly fudgy interior with a crackly, snowy exterior that forms as the dough bakes.
Chilling the dough, using natural cocoa powder, and rolling each cookie generously in powdered sugar all contribute to creating that signature crinkle pattern. These cookies bake up thick, soft, and full of chocolatey red velvet goodness—no cake mix needed. Try our other cookie recipes, too.
These beauties are a special holiday cookie for our family. The color makes them so festive. My kids know the holidays are around when they find me baking up a batch of these crinkle cookies.
For complete ingredients and instructions, see the recipe card below.
Ingredients
Ingredient Notes:
Butter: Use softened butter, not melted. Softened butter helps the cookies hold their shape and creates that classic crinkled texture.
Brown Sugar: Light brown sugar adds moisture and a slight caramel flavor, keeping the cookies soft and chewy in the center.
Natural Unsweetened Cocoa Powder: Be sure to use natural cocoa powder, not Dutch-processed. Natural cocoa reacts properly with the leavening and gives that authentic red velvet taste.
Eggs: Bring your eggs to room temperature before mixing—they incorporate more easily and help create a smoother, more even cookie dough.
How to make Red Velvet Crinkle Cookies
Step 1 & 2: In a large mixing bowl, sift the flour and cocoa powder together, then whisk in the baking powder and salt until combined.
Step 3: In the bowl of a stand mixer fitted with the paddle attachment, or a hand mixer, beat the butter until smooth. Mix in the brown sugar and granulated sugar for 1 to 2 minutes or until well combined.
Step 4: Mix in egg, egg yolk, vanilla extract, and red food coloring, making sure to stop and scrape down the sides of the bowl as needed.
Step 5: Mix in the dry ingredients until just combined.
Step 6: Using a 2 Tablespoon cookie scoop, scoop the cookie dough onto the prepared baking sheets.
Step 7: Roll each cookie dough ball into the granulated sugar and then generously roll it into the powdered sugar. Using the granulated sugar first helps the powdered sugar stick better.
Step 8: Place the cookies 2 inches apart on the cookie sheet after you add sugar.
Red Velvet Crinkle Cookie FAQs
This is a very stiff dough, and you do not need to chill it first, but it makes the inside more moist.
Always use a cooled pan to bake your cookies. Don’t start off with a pan from the hot or warm oven, or your cookies may spread too fast.
You can freeze the cookie dough as long as it is in a ball shape first. Or you can freeze the baked cookies as well. Just let them thaw at room temperature before eating.
If you double-roll your cookies in powdered sugar before baking or add a quick dusting after they have cooled, they will be white.
Items Used In Baking
Additions and Substitutions
ADDITIONS:
- Chocolate Chips: Fold in white chocolate chips for extra sweetness and a pretty contrast.
- Peppermint: Add ½ teaspoon peppermint extract for a fun holiday twist.
- Sprinkles: Roll edges in red or white sanding sugar before the powdered sugar for extra sparkle.
- Espresso Powder: A pinch enhances the cocoa flavor without making the cookies taste like coffee.
SUBSTITUTIONS:
- Cocoa Powder: Natural cocoa is best, but Dutch-processed can be used—just note the cookies may be slightly darker and less tangy.
- Butter: Salted butter can be used; just reduce any added salt by ¼ teaspoon.
- Dark Brown Sugar: Dark brown sugar works, but it will make the cookies chewier and deeper in flavor.
Related Recipes
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Red Velvet Crinkle Cookie Recipe
Easy Red Velvet Crinkle Cookies
Ingredients
- 1 3/4 cups All Purpose Flour
- 3 Tablespoons Natural unsweetened Cocoa powder
- 1 1/2 teaspoon Baking Powder
- 1/4 teaspoon Salt
- 1/2 cup Unsalted Butter
- 1 Egg Large
- 1 egg yolk Large
- 3/4 cup Light Brown Sugar Packed
- 1/4 cup Granulated Sugar
- 1 teaspoon Vanilla Extract
- 1 Tablespoon Red Food Coloring
Coating
- 1/4 cup Granulated Sugar Helps make Powdered sugar stick better
- 1/2 cup Powdered Sugar
Instructions
- Preheat oven to 350 degrees F Line two large cookie sheets with parchment paper. Set Aside
- In a Large Mixing Bowl sift the flour and cocoa powder together, then whisk the baking powder and salt until combined.
- In the bowl of a stand mixer fitted with paddle attachment, or in a large bowl with hand mixer, beat the butter until smooth. Mix in the brown sugar and granulated sugar until combined.
- Mix in the egg, egg yolk, vanilla extract and food coloring, making sure to stop and scrape the sides.
- Mix in the dry ingredients until combined.
- Using a 2 tablespoon cookie scoop, scoop the cookie dough and make a ball rolling into the granulated sugar and then the powdered sugar. Using the granulated sugar first helps the powdered sugar stick better.
- Place the cookies after you add sugar to the cookie sheet.
- This is a very stiff dough and the cookies will not spread much.
- Add your tray of rolled balls to the refrigerator or freezer for 10 minutes. This will make the inside of the cookie super moist.
- Bake 10 to 12 minutes or until the tops of the cookies are set. Remove from the oven and let set for 5 minutes and then move to a wired rack. Do not bake longer or they will taste dry.
- Store cookies in an airtight container or gallon size ziplock bag for up to a week.
