Red Velvet Crinkle Cookies

A crisp shell gives way to a soft, moist center, and the deep red color breaks into bold crackles as the cookies cool. These red velvet crinkle cookies stand out on the tray thanks to the contrast of cocoa, red coloring, and powdered sugar.

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Why This Recipe Works

Red velvet starts with a mild cocoa base. Too much cocoa darkens the dough, but just the right amount deepens the red without overpowering the flavor. A mix of brown and granulated sugars helps the centers stay soft while still giving the edges a subtle crisp.

Cold dough hits high heat and expands quickly, cracking the powdered sugar coating. Rolling each dough ball in granulated sugar first prevents the powdered sugar from melting, leaving sharp white lines that contrast with the red beneath.

The structure stays thick, the center stays soft, and the surface cracks cleanly.

Ingredients & Substitutions

Butter: creates richness and helps the dough puff. It should be soft enough to cream smoothly but still cool to the touch.
Brown sugar: adds moisture that supports the soft center.
Granulated sugar: helps the cookies spread just enough to form shallow craters.
Cocoa powder: supplies the signature red velvet tone. Natural or Dutch-process works.
Red gel food coloring: produces the clearest color.
Flour: provides shape. Measure carefully.
Eggs: lighten the dough and help the cracks form.
Powdered sugar: forms the crisp outer coat.

Essential Equipment

• Use a light-colored sheet pan to prevent the bottoms from browning too quickly.
• A cookie scoop ensures even spread and uniform cracks.
• Parchment paper helps the cookies lift cleanly as they cool.

How to Make Red Velvet Crinkle Cookies

Mix the Base

1. Cream the butter, brown sugar, and granulated sugar until pale and fluffy.
2. Scrape down the bowl.
3. Add the eggs one at a time, mixing until the texture loosens and lightens.
4. Blend in vanilla and food coloring. The red should look slightly brighter than you want; cocoa will deepen it.

Add Dry Ingredients

1. Whisk flour, cocoa powder, baking powder, and salt in a separate bowl.
2. Add to the wet mixture and blend on low until the dough looks uniform.
3. The texture should be soft and slightly sticky.

Chill and Scoop

1. Chill until the dough firms up enough to roll cleanly.
2. Scoop into even balls and roll between your palms until smooth.

Coat and Bake

1. Fill one bowl with granulated sugar and another with powdered sugar.
2. Coat each dough ball in granulated sugar first, then generously in powdered sugar.
3. Place on the lined sheet and bake until the cookies puff and crack but still feel soft in the center.
4. Let them rest briefly before cooling on a rack.

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Expert Tips

• If the powdered sugar disappears, the dough was too warm. Re-chill before rolling.
• If the cookies bake dull, add a touch more gel coloring or use Dutch-process cocoa.
• If the cookies spread thin, extend chill time.
• Pull the cookies when the edges set but the center still yields under gentle pressure.

Storage & Freezing

To Store:
Store cooled cookies in an airtight container for several days.

To Freeze Baked:
Freeze baked cookies for up to two months; refresh the powdered sugar after thawing if needed.

To Freeze Dough:
Freeze dough balls before coating and roll them in both sugars just before baking.

FAQ

1. Why does my powdered sugar melt?
   Warm dough absorbs the coating. Work with well-chilled dough and use the two-layer sugar method.
2. How do I keep the red color strong?
   Use gel coloring and avoid overmixing once the flour is added.
3. Why are my crinkles flat?
   The dough softened before baking. Chill again until firm.
4. Can I make these without food coloring?
   Yes. The flavor stays similar, but the cookies will resemble chocolate crinkles.
5. Why didn’t my cookies crack?
   Warm dough or a hot sheet pan prevents cracking. Chill dough balls and cool your pan between batches.

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Red Velvet Crinkle Cookies

Recipe by Elle RiversCourse: DessertsCuisine: AmercanDifficulty: Easy

Servings

24

cookies

Prep time

20

minutes

Cooking time

10

minutes

Calories

155

kcal

Total time

1

hour 

Soft red velvet crinkle cookies with crisp edges, a soft, moist center, and bold powdered-sugar cracks.

Ingredients

• 1/2 cup unsalted butter, softened (113g)

• 3/4 cup light brown sugar (150g)

• 1/2 cup granulated sugar (100g)

• 2 large eggs, room temperature

• 2 teaspoons vanilla extract (10g)

• 1/2 teaspoon red gel food coloring

• 2 cups all-purpose flour (260g)

• 1/3 cup cocoa powder (28g)

• 1 1/2 teaspoons baking powder (6g)

• 1/2 teaspoon salt (2g)

• For coating:

• 1/2 cup granulated sugar (100g)

• 1/2 cup powdered sugar (65g)

Directions

• Cream butter, brown sugar, and granulated sugar until fluffy.
• Add eggs, vanilla, and red coloring; mix until smooth.
• Whisk flour, cocoa, baking powder, and salt separately; add to wet mixture.
• Chill dough until firm, then scoop and roll into balls.
• Coat each ball in granulated sugar, then powdered sugar.
• Bake at 350°F (177°C) for 10 minutes, until cracked and puffed.
• Cool briefly on the pan, then transfer to a rack.

Notes

• Chill dough thoroughly for defined cracks.
  Freeze raw dough balls for long-term storage.
• INTERNATIONAL SUBSTITUTIONS
  UK: Use plain flour; caster sugar for granulated; icing sugar for powdered.
  AUS: Use plain flour; icing sugar mixture for coating.