If you love the look of a snowy cookie platter, red velvet crinkle cookies belong on it. Each cookie bakes up soft and chewy, with deep red cracks peeking through a thick coat of powdered sugar. The flavor is classic red velvet: buttery, lightly chocolatey and just a little tangy.
This version is made completely from scratch, no cake mix needed. Below I walk you through why the dough needs a short chill, how to get a true red color without a bitter aftertaste, the double sugar roll that keeps the coating bright, plus variations, a troubleshooting table, make-ahead and storage tips and answers to common questions. The printable recipe card is waiting at the bottom of the post.
Why These Red Velvet Crinkle Cookies Work
Red velvet is more than chocolate cake dyed red. The classic flavor comes from a small amount of cocoa, plenty of butter and vanilla, and a gentle tang from buttermilk. I built these cookies around that same balance, then shaped them into a soft dough that cracks beautifully in the oven.
- A light hand with cocoa. Just 3 tablespoons gives that mild chocolate note without turning the cookies brown, so the red stays vivid.
- Creamed butter and sugar. Creaming adds a little air, which gives the cookies a soft, pillowy center and chewy edges.
- Buttermilk for tang. Two tablespoons is enough to taste like red velvet cake and keep the crumb tender.
- Baking powder plus a pinch of soda. The powder gives lift for the cracks, while the soda reacts with the buttermilk and cocoa for a tender bite.
- Gel food coloring. Gel is concentrated, so you get a bold red with only about a tablespoon and no watery dough.
The dough chills for just an hour, which is enough to make it easy to roll and keep the cookies thick. That makes these a little quicker than many crinkle recipes, which is welcome during a busy December baking week.
Ingredients You Will Need
Everything here is a baking staple except the red gel coloring, which you can find in the baking aisle or at any craft store.
- Unsalted butter: Softened to room temperature so it creams smoothly with the sugar.
- Granulated sugar: Sweetens the dough and helps create crisp, crackled edges.
- Egg: One large egg at room temperature binds the dough.
- Buttermilk: Adds the signature tang. Whole milk with a few drops of lemon juice works in a pinch.
- Vanilla extract: Red velvet leans heavily on vanilla, so use a good one.
- Red gel food coloring: Start with 2 teaspoons and add more until the dough is deep red.
- All-purpose flour: Spoon it into the cup and level it off for soft, not dry, cookies.
- Natural cocoa powder: Gives the faint chocolate flavor red velvet is known for.
- Baking powder, baking soda and salt: For lift, tenderness and balance.
- Granulated and powdered sugar for rolling: The two-step coating behind the bright white crinkles.
How to Make Red Velvet Crinkle Cookies
This dough comes together in about fifteen minutes with a hand or stand mixer. Plan for one hour of chilling before you roll and bake.
- Whisk the dry ingredients. In a medium bowl, whisk the flour, cocoa powder, baking powder, baking soda and salt.
- Cream the butter and sugar. Beat the softened butter and granulated sugar for 2 to 3 minutes, until pale and fluffy.
- Add the wet ingredients. Beat in the egg, buttermilk, vanilla and red gel coloring until the mixture is smooth and evenly red.
- Mix the dough. Add the dry ingredients on low speed just until combined. The dough will be soft and sticky.
- Chill. Cover the bowl and refrigerate for at least 1 hour, or up to 2 days.
- Get ready to bake. Heat the oven to 350°F (175°C) and line two baking sheets with parchment. Put granulated sugar in one shallow bowl and powdered sugar in another.
- Roll the cookies. Scoop 1-tablespoon portions, roll into balls, roll in granulated sugar, then coat thickly in powdered sugar.
- Bake. Space the balls 2 inches apart and bake one sheet at a time for 10 to 12 minutes, until the tops are cracked and the edges are set but the centers still look soft.
- Cool. Rest the cookies on the sheet for 5 minutes, then move them to a wire rack to cool completely.
Keep the dough you are not working with in the fridge. Cold dough spreads less and cracks more cleanly, so your last tray of red velvet crinkle cookies looks just as good as your first.
Getting a True Red Color
The most common red velvet disappointment is a cookie that bakes up brownish or dull pink. Color is affected by the cocoa, the coloring and the oven, so a few small choices make a big difference.
- Use gel, not liquid. Liquid supermarket coloring is weak, and you would need so much that it thins the dough and can taste bitter.
- Choose a no-taste red if you can. Some brands sell a red gel formulated to avoid the bitter edge that large amounts of red dye can have.
- Keep the cocoa modest. More cocoa means a browner cookie. Three tablespoons is the sweet spot for flavor and color.
- Natural cocoa over Dutch-process. Natural cocoa is lighter, so it muddies the red less than dark Dutch-process cocoa.
- Do not overbake. Extra minutes in the oven brown the edges and dull the color.
If you prefer to avoid artificial dyes, beet powder will tint the dough, though the color fades to a rosy maroon during baking. The cookies will still taste wonderful, just a little less dramatic.
The Double Roll for Bright White Crinkles
Powdered sugar is fine and absorbent, so it can soak up moisture from the dough and melt away in the oven. Rolling first in granulated sugar creates a dry barrier that keeps the powdered sugar sitting on top, white and fluffy.
Be generous with the powdered sugar layer. You should not be able to see any red through it before baking. Coat the balls right before they go into the oven rather than rolling a whole batch in advance. As the cookies puff and spread, the red dough breaks through in sharp lines while the white stays bright, and that contrast is what makes these so pretty on a cookie tray.
Tips for the Best Red Velvet Cookies
- Measure the flour carefully by spooning and leveling, or weigh it. Too much flour makes the cookies cakey and keeps them from cracking.
- Pull the cookies while the centers still look a little underdone. They finish setting on the hot pan and stay chewy for days.
- Use a cookie scoop for even sizes and even baking.
- If the dough sticks to your hands while rolling, chill it a little longer or dust your palms with powdered sugar.
- Bake on the center rack, one sheet at a time, for the most even heat.
For a colorful holiday platter, pair these with my fudgy double-rolled chocolate crinkles, buttery snowball-style Russian tea cakes and a slice of layered red velvet cake with cream cheese frosting. You will find even more festive ideas in my holiday baking recipes.
Easy Variations
- White chocolate chip: Fold in 3/4 cup of mini white chocolate chips before chilling for a cream cheese frosting vibe.
- Cream cheese stuffed: Wrap each dough ball around a 1/2-teaspoon chilled cube of sweetened cream cheese, then roll and bake 1 to 2 minutes longer.
- Peppermint red velvet: Add 1/4 teaspoon of peppermint extract and press crushed candy cane onto the warm cookies.
- Valentine version: Use the same dough in February and sandwich two cookies with a little cream cheese frosting.
- Green crinkles: Leave out the cocoa, add 3 tablespoons more flour and tint the dough green for a Christmas tray.
- Big bakery cookies: Use 2-tablespoon portions and bake 13 to 14 minutes.
Common Mistakes and How to Fix Them
| Problem | Likely cause | How to fix it |
|---|---|---|
| Cookies look brown, not red | Too much cocoa, Dutch-process cocoa or weak coloring | Use natural cocoa, measure carefully and use concentrated red gel. |
| Powdered sugar disappeared | No granulated sugar layer or thin coating | Roll in granulated sugar first, then coat thickly in powdered sugar. |
| Cookies spread too thin | Dough too warm or butter too soft | Chill the dough at least 1 hour and keep it cold between batches. |
| No crinkles on top | Too much flour or stale baking powder | Spoon and level the flour and use fresh baking powder. |
| Bitter aftertaste | Too much red dye | Use a no-taste red gel and add only enough for a deep color. |
| Dry, cakey texture | Overbaked | Pull the cookies when the centers still look soft. |
Make Ahead, Storage and Freezing
The dough keeps, covered, in the refrigerator for up to 2 days. You can also freeze uncoated dough balls on a tray, then transfer them to a freezer bag for up to 3 months. Let them sit in the fridge for about 30 minutes, roll them in both sugars and bake, adding a minute if needed.
Store baked cookies in an airtight container at room temperature for up to 5 days. The powdered sugar can soften over time, so give older cookies a light dusting before serving. Baked cookies freeze well for up to 3 months in a freezer bag with the air pressed out. Thaw them at room temperature in the container so condensation forms on the outside, not on the cookies.
For cookie exchanges and gift tins, layer the cookies between sheets of parchment so the white coating stays crisp and clean. They look especially festive next to pale butter cookies and green-tinted treats.
The dough contains raw egg and raw flour, so save the tasting for after baking. The FDA explains why raw dough is not safe to eat.
Frequently Asked Questions
Can I use cake mix for red velvet crinkle cookies?
You can, but this recipe is made from scratch for better flavor and texture. It only takes a few more minutes than a mix.
Why are my red velvet cookies brown?
Too much cocoa, dark Dutch-process cocoa or weak liquid coloring. Use natural cocoa and a concentrated red gel.
Do I have to chill the dough?
Yes. One hour makes the soft dough easy to roll and helps the cookies stay thick with sharp cracks.
Can I make these without buttermilk?
Yes. Stir a few drops of lemon juice or vinegar into 2 tablespoons of milk and let it sit for 5 minutes.
How long do red velvet crinkle cookies stay fresh?
Up to 5 days in an airtight container at room temperature, or 3 months in the freezer.
Ready to bake? Here is the full printable red velvet crinkle cookies recipe with exact measurements, chilling time and estimated nutrition.
Red Velvet Crinkle Cookies
Ingredients
Method
- Whisk the flour, cocoa powder, baking powder, baking soda and salt in a medium bowl.
- Beat the butter and 1 cup granulated sugar for 2 to 3 minutes until pale and fluffy.
- Beat in the egg, buttermilk, vanilla and red gel coloring until smooth and evenly colored.
- Add the dry ingredients on low speed just until combined.
- Cover and refrigerate for at least 1 hour or up to 2 days.
- Heat the oven to 350°F (175°C) and line baking sheets with parchment.
- Scoop 1-tablespoon portions and roll into balls. Roll each ball in granulated sugar, then coat thickly in powdered sugar.
- Place 2 inches apart and bake one sheet at a time for 10 to 12 minutes, until cracked on top with set edges and soft-looking centers.
- Cool on the sheet for 5 minutes, then transfer to a wire rack to cool completely.
Notes
I hope these cheerful red velvet crinkle cookies brighten your holiday cookie tray. If you bake a batch, please leave a comment and a star rating below and let me know which variation you tried. Happy baking, friends. Chef Amber
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