Red Velvet Crinkle Cookies Recipe — Soft, Chewy Holiday Treat

I’ve always had a soft spot for red velvet treats. Growing up, my grandmother would make tiny red velvet cupcakes for every holiday, and the deep color and mild cocoa flavor always felt like a warm hug. Years later, I discovered red velvet crinkle cookies at a holiday bake sale and fell in love all over again — the crackly powdered sugar exterior with a soft, slightly fudgy center is pure comfort. Whether you’re baking for a crowd or just craving a nostalgic sweet, these cookies bring a festive pop of color and a gentle cocoa note that’s perfect for sharing.

Who is this recipe for?

• This recipe is for busy home bakers, holiday hosts, and cookie lovers who want a simple, crowd-pleasing treat with big festive impact.

Core ingredients overview:

• This cookie dough combines all-purpose flour, unsweetened cocoa powder, baking powder, a touch of salt, butter and sugar for richness and structure, plus an egg, vanilla, and red food coloring for color and binding. Powdered sugar creates the signature crinkle finish. Together they make soft, chewy, and visually striking cookies.

Tools & Ingredients

Tools (you’ll need)

• Large mixing bowl — for combining dry ingredients.
• Medium mixing bowl — for creaming butter and sugar.
• Electric hand mixer or stand mixer — speeds up creaming and ensures a light texture.
• Measuring cups and spoons — for accurate ingredient amounts.
• Whisk — to evenly combine dry ingredients.
• Rubber spatula — for scraping the bowl.
• Cookie scoop or tablespoon — for uniform cookie sizes.
• Baking sheet — for baking the cookies.
• Parchment paper — prevents sticking and aids even baking.
• Wire rack — for cooling the cookies.
• Refrigerator space — to chill the dough.

Ingredients (with brief benefits)

• 1 3/4 cups all-purpose flour — provides structure and the base of the cookie.
• 1/4 cup unsweetened cocoa powder — adds subtle chocolate flavor and depth.
• 1 teaspoon baking powder — gives a gentle lift and light texture.
• 1/4 teaspoon salt — balances sweetness and enhances flavor.
• 1/2 cup unsalted butter, softened — adds richness and tenderness.
• 1 cup granulated sugar — sweetens and helps with browning and texture.
• 1 large egg — binds ingredients and contributes to chewiness.
• 1 teaspoon vanilla extract — adds warm, aromatic flavor.
• 1 tablespoon red food coloring — produces the iconic red hue (use gel for more vivid color).
• Powdered sugar for rolling — creates the classic crinkled, snow-dusted appearance.

Instructions

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a bowl, whisk together the flour, cocoa powder, baking powder, and salt until evenly combined.
3. In a separate bowl, cream the softened butter and granulated sugar with an electric mixer until light and fluffy, about 2–3 minutes.
4. Beat in the egg, vanilla extract, and red food coloring until fully combined and the dough is uniformly colored.
5. Gradually add the dry ingredients to the wet mixture and mix on low speed or fold with a spatula until just combined — do not overmix.
6. Refrigerate the dough for about 30 minutes to firm up; chilled dough rolls more easily and produces neater crinkles.
7. Scoop tablespoon-sized portions of dough and roll them into balls between your palms for even shaping.
8. Roll each ball in powdered sugar until well coated and fully covered.
9. Place the cookies on the prepared baking sheet, spacing them about 2 inches apart to allow for spreading.
10. Bake for 10–12 minutes or until the edges are set and the centers are still soft — they will continue to set as they cool.
11. Allow to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.

FAQ

Q: Can I freeze this dough or finished cookies?
A: Yes. You can freeze the shaped, unbaked dough balls (flash-freeze on a baking sheet, then transfer to a freezer bag) for up to 3 months; add a couple minutes to the bake time when baking from frozen. Baked cookies can be frozen in an airtight container for up to 2 months.

Q: What can I use instead of red food coloring?
A: For a natural alternative, use beet powder or concentrated beet juice (note: color may be less vibrant and can add a faint earthy note). Gel food coloring gives the best vivid red without altering dough consistency.

Q: My cookies spread too much — what went wrong?
A: Your butter may have been too warm or the dough not chilled long enough. Try chilling the dough longer and ensure your baking sheet is cool for each batch.

Q: How should I store these cookies?
A: Store at room temperature in an airtight container with a slice of bread to maintain softness for 3–4 days. For longer storage, freeze as noted above.

Tips & Tricks

• Use gel food coloring for a brighter red without adding extra liquid to the dough.
• Chill the dough well — chilled dough prevents excessive spreading and improves crinkle formation.
• Don’t overbake; remove cookies when edges are set but centers are still soft for a tender, chewy result.
• Roll generously in powdered sugar so the cracks show a strong contrast between red and white.

Enjoy these festive Red Velvet Crinkle Cookies warm with a glass of milk or packaged up as a thoughtful gift for friends and family.

Always add

tag after Directions.

Conclusion

For more variation ideas and step-by-step photos, check out Red Velvet Crinkle Cookies – Broma Bakery. If you’re after a softer, ultra-chewy version, this recipe inspiration can help: Soft Baked Red Velvet Crinkle Cookies – Tutti Dolci Baking Recipes. For helpful troubleshooting tips and alternative methods, see Red Velvet Crinkle Cookies – Cooking Classy.