Dessert

Red Velvet Crinkle Cookies Recipe

ByNoah Steele February 24, 2026February 24, 2026

Introduction

Red Velvet Crinkle Cookies combine the rich flavors of cocoa and a vibrant red hue with a delightful cracked powdered sugar finish. These soft, chewy treats are perfect for holiday gatherings or anytime you want a classic cookie with a twist.

A stack of seven red velvet crinkle cookies sits on a white plate placed on a white marbled surface. Each cookie shows a cracked pattern with deep red dough beneath a thick dusting of white powdered sugar, creating a striking contrast. The cookies have a soft texture with irregular cracks spreading across the rounded shapes, and some cookies are slightly overlapping each other. In the blurred background, more cookies are scattered casually. The warm light highlights the powdered sugar and the rich red color of the dough. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 1/2 cups all-purpose flour
1/2 cup unsweetened cocoa powder

1 tsp baking powder
1/4 tsp salt

1/2 cup unsalted butter, softened
1 cup granulated sugar

2 large eggs
1 tsp vanilla extract
1 tbsp red food coloring

1/2 cup powdered sugar, for rolling

Instructions

Step 1: Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper.
Step 2: In a medium bowl, whisk together the flour, cocoa powder, baking powder, and salt.

Step 3: In a large bowl, beat the softened butter and granulated sugar together until light and fluffy.
Step 4: Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract and red food coloring until evenly combined.
Step 5: Gradually add the dry ingredients to the wet mixture, stirring until no streaks of flour remain.

Step 6: Cover the bowl with plastic wrap and refrigerate the dough for at least 30 minutes to firm up.
Step 7: Once chilled, scoop tablespoon-sized portions and roll them into 1-inch balls. Then, roll each ball in the powdered sugar to coat thoroughly.
Step 8: Place the coated dough balls on the prepared baking sheets, spacing them about 2 inches apart to allow spreading. Bake for 10 to 12 minutes.

Step 9: Let the cookies rest on the baking sheets for 3 to 5 minutes to firm up, then transfer them to a wire rack to cool completely.

Tips & Variations

For a more intense red color, increase the red food coloring slightly or experiment with gel-based food coloring for vivid results.
Try adding 1/2 cup of white chocolate chips for a sweet contrast to the cocoa flavor.

Make sure the butter is softened to room temperature to achieve a smooth, aerated dough.

Storage

Store the cookies in an airtight container at room temperature for up to 5 days. To keep them fresh longer, refrigerate for up to 2 weeks or freeze for up to 3 months. Reheat slightly in the microwave or let come to room temperature before serving for the best texture.

How to Serve

A stack of six round cookies is shown on a white plate, each cookie having a bright red base with a cracked surface covered in white powdered sugar. The top cookie is fully visible and slightly larger, and the powdered sugar creates irregular patterns contrasting with the deep red dough showing through the cracks. The cookies have a soft, crumbly texture, with more cookies blurred softly in the background. The surface underneath the plate is a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of food coloring?

Yes, gel or liquid food coloring both work well. Gel coloring tends to provide a more vibrant color without altering the dough’s consistency.

How do I prevent the cookies from spreading too much during baking?

Chilling the dough before baking helps control spreading. Also, ensure your baking sheets are properly lined and avoid placing the dough balls too close together.