Red Velvet Crinkle Cookies
These Red Velvet Crinkle Cookies are soft, fudgy, and absolutely stunning with their signature crackled powdered sugar coating. They taste like red velvet cake in cookie form—rich, slightly tangy, and impossibly tender.
Perfect for holidays, Valentine’s Day, or whenever you’re craving something special, these cookies are surprisingly easy to make. The dough comes together in one bowl, and that gorgeous crinkle effect happens naturally as they bake.
What Makes These Cookies Special
The secret to perfect red velvet crinkle cookies is the combination of cocoa powder, buttermilk, and just the right amount of food coloring. This creates that distinctive red velvet flavor that’s not quite chocolate, but something uniquely delicious.
The texture is where these cookies really shine. They’re crispy on the outside from the powdered sugar coating, but stay incredibly soft and chewy inside. Chilling the dough is key to getting those beautiful cracks.
Unlike traditional crinkle cookies, these have a slight tang from the buttermilk that balances the sweetness perfectly. They’re rich without being overwhelming, making them impossible to eat just one.
Read More: Easy Whipped Ricotta Recipe (5 Minutes!)
Red Velvet Crinkle Cookies
Course: DessertCuisine: AmericanDifficulty: Easy24
15
minutes12
27
minutesSoft, fudgy red velvet cookies with a stunning crackled powdered sugar coating. These taste just like red velvet cake in cookie form!
Ingredients
1 cup (125g) all-purpose flour
2 tablespoons unsweetened cocoa powder
1 teaspoon baking powder
¼ teaspoon salt
4 tablespoons (57g) unsalted butter, softened
¾ cup (150g) granulated sugar
1 large egg
1 teaspoon vanilla extract
1–2 tablespoons red gel food coloring
2 tablespoons buttermilk
1 cup (120g) powdered sugar, for rolling
Directions
- Mix dry ingredients: In a medium bowl, whisk together flour, cocoa powder, baking powder, and salt. Set aside.
- Cream butter and sugar: In a large bowl, beat softened butter and granulated sugar until light and fluffy, about 2–3 minutes.
- Add wet ingredients: Beat in egg, vanilla extract, and red food coloring until well combined and vibrant red.
- Combine everything: Add half the flour mixture, then the buttermilk, then remaining flour. Mix until just combined. The dough will be soft and sticky.
- Chill the dough: Cover bowl with plastic wrap and refrigerate for at least 2 hours or overnight.
- Preheat and prep: Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper. Place powdered sugar in a shallow bowl.
- Shape cookies: Scoop 1-tablespoon portions of dough and roll into balls. Roll each ball generously in powdered sugar, coating completely. Place 2 inches apart on baking sheets.
- Bake: Bake for 10–12 minutes until cookies are puffed and crackled but still soft in the center. They should look slightly underdone.
- Cool: Let cookies cool on baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Notes
- Buttermilk substitute: Mix 2 tablespoons milk with ½ teaspoon white vinegar or lemon juice. Let sit 5 minutes before using.
Food coloring: Start with 1 tablespoon and add more for deeper color. Liquid food coloring works but requires more and may affect texture. - Make ahead: Dough can be refrigerated up to 3 days or frozen for 3 months. Shaped, sugar-coated dough balls can be frozen and baked from frozen.
Even baking: Use a cookie scoop for uniform size and rotate baking sheets halfway through for even browning.
Nutrition (per cookie): Approximately 85 calories
| Nutrient | Per Serving |
|---|---|
| Calories | 178 kcal |
| Total Fat | 7 g |
| Dietary Fiber | 0.8 g |
| Sugars | 16 g |
| Protein | 2 g |
Key Ingredients You’ll Need
Cocoa powder gives these cookies their subtle chocolate undertone. Use regular unsweetened cocoa powder, not Dutch-processed, for the best red velvet flavor.
Buttermilk adds moisture and that signature tang. If you don’t have buttermilk, you can make a quick substitute with milk and vinegar—I’ll share how in the recipe notes.
Red food coloring creates the iconic look. Gel food coloring works best for vibrant color without adding extra liquid. You’ll need about 1–2 tablespoons depending on your desired intensity.
Powdered sugar for rolling creates those gorgeous white cracks. Make sure your cookies are well-coated—don’t be shy with the sugar!
Tips for Perfect Crinkles
Chilling the dough for at least 2 hours (or overnight) is non-negotiable. Cold dough holds its shape better and creates more dramatic cracks as the cookies spread and the outer coating sets.
Roll the dough balls generously in powdered sugar—you want a thick coating. I like to roll them twice for extra coverage and maximum crinkle effect.
Don’t overbake! These cookies should look slightly underdone when you take them out. They’ll continue cooking on the baking sheet and will be perfectly soft and fudgy once cooled.
How to Store and Freeze
Store these cookies in an airtight container at room temperature for up to 5 days. Layer them between parchment paper to prevent the powdered sugar from smudging.
The baked cookies freeze beautifully for up to 3 months. Let them thaw at room temperature for about 30 minutes before serving—they’ll taste freshly baked.
You can also freeze the dough balls before baking. Roll them in powdered sugar, freeze on a baking sheet, then transfer to a freezer bag. Bake from frozen, adding 1–2 extra minutes to the baking time.
Frequently Asked Questions
Can I use natural food coloring instead of gel?
Yes, but natural food colorings are less vibrant and may require more volume, which can affect the dough consistency. Beet powder is a natural option, but it gives more of a brownish-red color rather than the classic bright red.
Why did my cookies spread too much or not crack?
If cookies spread excessively, your dough wasn’t chilled long enough, or your butter was too soft. If they didn’t crack, you may not have used enough powdered sugar coating, or your oven temperature was too low.
Can I make these without buttermilk?
Absolutely! Use the buttermilk substitute mentioned in the notes (milk + vinegar). You can also use sour cream thinned with a little milk, though this will make them slightly richer.
