Introduction

These Red Velvet Crinkle Cookies are soft, fudgy, and delightfully festive with their signature cracked tops. Perfect for holiday gatherings or any time you crave a rich, chocolatey treat with a pop of vibrant red.

The image shows a close-up of red baked pastries with a soft, moist texture on the inside. There are at least four pastries arranged on a white marbled surface, dusted with white powdered sugar highlighting the curved, shell-like ridges on top. One pastry is cut in half and placed on top of another, showing a deep red interior with a slightly crumby texture and a thin golden bottom edge. A green pastry can be partially seen under the cut piece, adding a splash of color to the arrangement. The background is softly blurred, putting focus on the rich colors and textures of the pastries. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1½ cups all-purpose flour
½ cup unsweetened cocoa powder
1 teaspoon baking powder
¼ teaspoon salt
½ cup unsalted butter, softened
1 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
1 tablespoon red food coloring
½ cup powdered sugar (for rolling)
Optional: ½ cup white chocolate chips or chunks
Optional: ½ cup chopped nuts (walnuts or pecans)
Optional: Cream cheese frosting drizzle, for extra decadence

Instructions

Step 1: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
Step 2: In a medium bowl, whisk together the flour, cocoa powder, baking powder, and salt until evenly combined.
Step 3: In a large mixing bowl, beat the softened butter and granulated sugar together until light and fluffy, about 2–3 minutes.
Step 4: Beat in the eggs one at a time, then add the vanilla extract and red food coloring. Mix until fully blended.
Step 5: Gradually add the dry ingredients to the wet ingredients, mixing until a thick dough forms. If using, fold in white chocolate chips or nuts now.
Step 6: Cover the dough and chill it in the refrigerator for at least 1 hour to make it easier to handle.
Step 7: Scoop the chilled dough into 1-inch balls. Roll each ball thoroughly in powdered sugar, then place them about 2 inches apart on the prepared baking sheet.
Step 8: Bake the cookies for 10–12 minutes until they are set and the tops have cracked beautifully. Let them cool on the pan for 5 minutes before transferring to a wire rack to cool completely.
Step 9: For an extra touch, drizzle cream cheese frosting over the cooled cookies if desired. Serve and enjoy!

Tips & Variations

For more intense red color, add a little extra red food coloring or use gel-based dye for vibrant results without altering the dough texture.
Try folding in white chocolate chips or chopped nuts for added texture and flavor variations.
If you prefer a richer frosting, make a quick cream cheese drizzle by mixing cream cheese, powdered sugar, and a splash of milk until smooth.
Chilling the dough is key for easy shaping and helps the cookies develop their characteristic crinkle tops.

Storage

Store these cookies in an airtight container at room temperature for up to 4 days. For longer storage, freeze them in a sealed container or freezer bag for up to 3 months. To enjoy after freezing, thaw at room temperature and optionally warm slightly in the oven for a freshly baked feel.

How to Serve

The image shows a group of four round red cakes on a white marbled surface. Three cakes are whole with a dusting of white powdered sugar on top in a striped pattern that creates a petal-like design. One cake is cut in half and placed on top of another, revealing a soft, moist, spongy red interior with a slightly golden bottom layer. The cakes have a smooth, slightly shiny surface under the powdered sugar. The background is soft and blurry in neutral tones. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a substitute for red food coloring?

You can use natural alternatives like beet juice or powder, but these may slightly alter the flavor and color intensity. For a true red velvet look, gel or liquid red food coloring works best.

Do these cookies taste like traditional red velvet cake?

Yes, these cookies capture the classic red velvet flavor with cocoa and vanilla, but they have a fudgier, denser texture that sets them apart from cake versions.