Easy Red Velvet Crinkle Cookies

This recipe for Easy Red Velvet Crinkle Cookies is a holiday show-stopper, delivering a perfectly soft, fudgy, and chewy cookie with the classic tangy flavor of red velvet. These beautiful cookies are rolled in powdered sugar, which creates a stunning, crackly white crust as they bake, contrasting beautifully with the deep red interior. They are as delicious as they are festive and are guaranteed to be a hit on any cookie platter.

Perfect for Christmas, Valentine’s Day, or any special occasion, this recipe is surprisingly simple to make. The secret to that bright white, crack-free coating is a special rolling technique that keeps the powdered sugar from melting. Get ready for this to become your new favorite holiday cookie!

this recipe

Why You’ll Love This Recipe

• Festive & Beautiful: The deep red and snowy white crackle is visually stunning and perfect for the holidays.
• Soft, Fudgy, & Chewy: The perfect rich, brownie-like texture that stays soft for days.
• Easy to Make: A straightforward recipe with a simple-to-mix dough that’s perfect for bakers of all levels.
• The Ultimate Holiday Cookie: A guaranteed crowd-pleaser for cookie exchanges, parties, and homemade gifts.

Ingredients

• 2 cups All-Purpose Flour
• 1/4 cup Unsweetened Cocoa Powder
• 1 1/2 teaspoons Baking Powder
• 1/4 teaspoon Salt
• 1/2 cup (1 stick) Unsalted Butter, softened
• 1 1/4 cups Granulated Sugar
• 2 large Eggs
• 1 tablespoon Red Gel Food Coloring
• 1 teaspoon Vanilla Extract
• 1 teaspoon White Vinegar
• For Rolling:
  • 1/2 cup Granulated Sugar (for the first roll)
  • 1 cup Powdered Sugar (for the second roll)

Step-by-Step Instructions

1. Prep the Dough: In a medium bowl, whisk together the flour, cocoa powder, baking powder, and salt.
2. Cream Butter and Sugar: In a large bowl or the bowl of a stand mixer, beat the softened butter and 1 1/4 cups of granulated sugar on medium speed until light and fluffy, about 2-3 minutes.
3. Add Wet Ingredients: Beat in the eggs, one at a time. Add the red gel food coloring, vanilla extract, and white vinegar, and mix until the color is deep red and uniform.
4. Combine: With the mixer on low speed, gradually add the dry ingredients to the wet ingredients and mix until just combined into a soft dough.
5. Chill the Dough (Crucial Step): The dough will be very soft. Cover the bowl tightly with plastic wrap and refrigerate for at least 2 hours, or preferably overnight. Do not skip this step.
6. Prep for Baking: Preheat your oven to 350°F (175°C). Line two large baking sheets with parchment paper. Place the 1/2 cup of granulated sugar in one shallow bowl and the 1 cup of powdered sugar in another shallow bowl.
7. Shape and Roll: Scoop the chilled dough into 1-inch balls. Roll each ball between your hands until smooth.
8. The Double-Roll Technique: Roll each dough ball first in the granulated sugar, coating it completely. Then, immediately roll it in the powdered sugar, coating it very generously.
9. Bake: Place the coated balls on the prepared baking sheets, about 2 inches apart. Bake for 10-12 minutes, or until the edges are set and the cookies are puffed and crackled.
10. Cool: Let the cookies cool on the baking sheet for 5-10 minutes before transferring them to a wire rack to cool completely.

Tips & Variations

• Pro Tip (The Secret): The double-roll is the key to a perfect crinkle. The granulated sugar base acts as a barrier, preventing the powdered sugar from melting into the cookie, which results in a bright white, beautifully crackled finish.
• Don’t Skip the Chill: Chilling the dough is essential. It prevents the cookies from spreading too much in the oven and makes the sticky dough much easier to handle.
• Add Chocolate Chips: For an extra decadent treat, fold in 1 cup of white chocolate chips or semi-sweet chocolate chips at the end of step 4.
• Food Coloring: Use gel food coloring for a vibrant red. Liquid food coloring can add too much moisture and alter the cookie’s texture.

Frequently Asked Questions (FAQ)

• Why did my powdered sugar melt or disappear?
  • This usually happens if you skip the first roll in granulated sugar, or if your dough was too warm and sticky when you rolled it.
• Why did my cookies spread out so flat?
  • The dough was likely not chilled for long enough. A cold, firm dough is the key to a thick, soft, and chewy crinkle cookie.
• How do I store these cookies?
  • Store them in an airtight container at room temperature for up to 5 days. They will stay wonderfully soft!

Serving Suggestions

• These Red Velvet Crinkle Cookies are a must-have for any holiday cookie platter. They are perfect for a Christmas cookie exchange, a festive dessert, or as a homemade gift. Serve them with a cold glass of milk or a hot cup of coffee.

Easy Red Velvet Crinkle Cookies Recipe

These Easy Red Velvet Crinkle Cookies are a holiday show-stopper — soft, fudgy, and delightfully chewy with that classic red velvet tang. Each cookie is rolled twice in sugar for a stunning crackled white crust that contrasts beautifully with the deep red interior. Perfect for Christmas, Valentine’s Day, or any time you want a festive treat that looks as good as it tastes!

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 12 minutes mins

Total Time 2 hours hrs 32 minutes mins

Servings: 24 cookies

Course: Cookies, Dessert

Cuisine: American

Calories: 120

Ingredients Equipment Method Notes

Ingredients

  

• 2 cups all-purpose flour
• 1/4 cup unsweetened cocoa powder
• 1 1/2 teaspoons baking powder
• 1/4 teaspoon salt
• 1/2 cup unsalted butter, softened
• 1 1/4 cups granulated sugar
• 2 large eggs
• 1 tablespoon red gel food coloring
• 1 teaspoon vanilla extract
• 1 teaspoon white vinegar
• 1/2 cup granulated sugar, for rolling
• 1 cup powdered sugar, for rolling

Equipment

• Mixing Bowls
• Hand or stand mixer
• Measuring cups and spoons
• Baking sheets
• Parchment Paper
• wire cooling rack

Method

 

1. In a medium bowl, whisk together flour, cocoa powder, baking powder, and salt. Set aside.
2. In a large mixing bowl or stand mixer, beat the softened butter and 1 1/4 cups sugar until light and fluffy, about 2–3 minutes.
3. Beat in the eggs one at a time. Add red gel food coloring, vanilla extract, and white vinegar. Mix until fully combined and the color is deep red.
4. Gradually mix the dry ingredients into the wet ingredients on low speed until just combined into a soft dough.
5. Cover the dough tightly with plastic wrap and refrigerate for at least 2 hours, or overnight. The dough should be firm and cold before baking.
6. Preheat your oven to 350°F (175°C). Line two large baking sheets with parchment paper.
7. Scoop 1-inch portions of chilled dough and roll into smooth balls. Roll each ball first in granulated sugar, then generously in powdered sugar for the perfect crinkle effect.
8. Place coated dough balls on the baking sheet about 2 inches apart. Bake for 10–12 minutes, until puffed and crackled on top.
9. Allow cookies to cool on the baking sheet for 5–10 minutes before transferring to a wire rack to cool completely.

Notes

Pro Tip: Roll cookies twice — first in granulated sugar, then in powdered sugar — to prevent the white coating from melting and to get a perfect crackle.

Chill Time: Don’t skip chilling the dough! It keeps the cookies thick and chewy.

Variations: Add 1 cup white or semi-sweet chocolate chips for extra richness.

Storage: Keep cookies in an airtight container at room temperature for up to 5 days, or freeze for up to 3 months.