Red Velvet Crinkle Cookies
Soft, fudgy red velvet cookies rolled in powdered sugar so they bake up with a snowy, crackled top. A festive Christmas cookie that is easy to make ahead.
Crinkle cookies are made for the holidays. Balls of dough are rolled in powdered sugar, and as they bake the tops crack to show the color underneath.
These are red velvet: a hint of cocoa, a bright red color and a soft, fudgy center.
Chill the dough for an hour so it is easy to roll and the cookies keep their shape.
Why You’ll Love This Recipe
- Soft and fudgy
- Festive red and white
- Dough can be made ahead
- No mixer needed
Ingredient Notes
Food coloring: Gel food coloring gives a bold red without making the dough wet. Choose a plant-based coloring if you prefer one.
Powdered sugar: Roll in granulated sugar first, then powdered sugar. The first layer helps the white coating stay bright after baking.
See the recipe card below for full measurements.
How to Make Red Velvet Crinkle Cookies
Mix the dry ingredients
Whisk the flour, cocoa, baking powder, baking soda and salt in a bowl.
Mix the wet ingredients
In another bowl, whisk the melted butter and sugar. Whisk in the egg, milk, vanilla, vinegar and food coloring until bright red.
Make the dough
Stir the dry ingredients into the wet until no flour remains. The dough will be soft.
Chill
Cover and refrigerate for at least 1 hour, until firm enough to roll.
Roll
Preheat the oven to 350°F (175°C) and line two sheet pans. Scoop 1 tablespoon balls, roll each in granulated sugar, then coat thickly in powdered sugar.
Bake
Bake 10 to 11 minutes, until the tops crack and the edges are set. Cool 5 minutes on the pan, then move to a rack.
Tips for the Best Results
- Coat the dough balls generously in powdered sugar for a snowy look.
- Do not overbake. The centers should look slightly soft.
- Wear gloves when rolling to keep your hands from turning red.
- Add white chocolate chips to the dough for extra sweetness.
Common Mistakes to Avoid
| Mistake | How to fix it |
|---|---|
| Cookies spread flat | Chill the dough at least 1 hour. |
| Coating disappears | Roll in granulated sugar first, then use a thick layer of powdered sugar. |
| Dry cookies | Pull them when the centers still look soft. |
Substitutions
- Gel food coloring: Beet powder for a natural, deeper red.
- Milk: Buttermilk for a classic red velvet tang.
- All-purpose flour: A 1:1 gluten-free baking flour.
What to Serve With It
- Homemade hot chocolate
- Christmas sugar cookies
- Soft gingerbread cookies
- Copycat brown sugar shaken espresso
Storage and Reheating
Fridge: Not needed. Keep in an airtight tin at room temperature for up to 5 days.
Freezer: Freeze dough balls before rolling in sugar for 3 months, or baked cookies for 2 months.
Reheat: Bake frozen dough balls straight from the freezer, after rolling, adding 1 to 2 minutes.
Tools That Make This Easier
- Cookie scoopMakes even cookies.Check price on Amazon
- Gel food coloringBright color without thinning the dough.Check price on Amazon
- Cooling rackCools cookies evenly.Check price on Amazon
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Red Velvet Crinkle Cookies
Soft, fudgy red velvet cookies rolled in powdered sugar so they bake up with a snowy, crackled top. A festive Christmas cookie that is easy to make ahead.
Ingredients
Cookies
For rolling
Instructions
- Whisk the flour, cocoa, baking powder, baking soda and salt in a bowl.
- In another bowl, whisk the melted butter and sugar. Whisk in the egg, milk, vanilla, vinegar and food coloring until bright red.
- Stir the dry ingredients into the wet until no flour remains. The dough will be soft.
- Cover and refrigerate for at least 1 hour, until firm enough to roll.
- Preheat the oven to 350°F (175°C) and line two sheet pans. Scoop 1 tablespoon balls, roll each in granulated sugar, then coat thickly in powdered sugar.
- Bake 10 to 11 minutes, until the tops crack and the edges are set. Cool 5 minutes on the pan, then move to a rack.
Nutrition (per serving)
- Calories
- 120 kcal
- Protein
- 1 g
- Carbohydrates
- 19 g
- Total Fat
- 4 g
- Saturated Fat
- 3 g
- Fiber
- 0 g
- Sugar
- 13 g
- Sodium
- 60 mg
Nutrition is an estimate per serving without optional sauces, calculated from standard USDA values. It will vary with brands and portion sizes.
Frequently Asked Questions
Why do crinkle cookies crack?
The outside dries and sets quickly under the sugar coating while the inside keeps rising, which makes the cracks.
Do I have to chill the dough?
Yes. The dough is soft. Chilling for an hour makes it easy to roll and stops the cookies from spreading.
How do I keep the powdered sugar from melting?
Roll in granulated sugar first, then use a thick coat of powdered sugar.
Can I make these ahead for Christmas?
Yes. Freeze the dough balls for up to 3 months, or bake and store cookies in a tin for 5 days.
