Name: Red Velvet Crinkle Cookies Recipe
Prep time: 20 min
Cook time: 12 min
Total time: 32 min
Ingredients: 1 1/2 cups all-purpose flour; 1/4 cup unsweetened cocoa powder; 1 teaspoon baking powder; 1/4 teaspoon baking soda; 1/4 teaspoon salt; 1/2 cup unsalted butter, softened; 1 cup granulated sugar; 2 large eggs; 2 teaspoons vanilla extract; 1 teaspoon white vinegar; 2 tablespoons red food coloring; 3/4 cup powdered sugar, for rolling

Red Velvet Crinkle Cookies Recipe tastes like a soft, cocoa-kissed brownie met a classic bakery sugar cookie and rolled through a snowy bowl of powdered sugar. This recipe works perfectly for holiday cookie trays, bake sales, or a random Tuesday sweet tooth, and you can finish the whole batch in about 45 minutes. I bake these every December while my dog judges my powdered-sugar-covered sweatpants from the couch.

Why Red Velvet Crinkle Cookies Recipe Is Worth It

These red velvet crinkle cookies look bakery fancy but use simple pantry ingredients and one bowl. The cookies stay soft and fudgy inside, with a light crackly crust and a big hit of vanilla and cocoa.

You chill the dough briefly, roll in sugar, and the oven does the rest. Kids love the bright red color, adults love the brownie-like texture, and everyone asks for the recipe.

“These Red Velvet Crinkle Cookies disappeared from the cookie tray before the chocolate chip ones. Soft, rich, and not too sweet, with that pretty powdered sugar contrast. I baked a double batch and still had zero leftovers.”

Ingredients You Need

Dry ingredients

1 1/2 cups all purpose flour
1/4 cup unsweetened cocoa powder
- Use a natural cocoa like Hershey’s for classic red velvet color.
1 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon fine sea salt

Wet ingredients

3/4 cup granulated sugar
1/4 cup light brown sugar, packed
1/2 cup neutral oil
- Canola, vegetable, or light olive oil all work. Oil keeps the cookies extra soft.
2 large eggs, room temperature
2 teaspoons pure vanilla extract
1 teaspoon distilled white vinegar
- This adds that classic red velvet tang and boosts the color.

Color and coating

1 to 1 1/2 tablespoons red gel food coloring
- Gel color works best and keeps the dough from turning watery. I like Americolor or Wilton.
1/2 cup granulated sugar, for rolling
3/4 cup powdered sugar, for rolling
- Sift the powdered sugar so it coats evenly and does not clump.

Substitutions and notes

Swap half the all purpose flour with cake flour for an even more tender cookie.
Use Dutch process cocoa if you want deeper chocolate flavor and a darker red shade.
Use plant based food color if you prefer a natural option, but expect a softer red tone.

Equipment list

Medium mixing bowl
Large mixing bowl
Hand mixer or sturdy whisk
Silicone spatula
Measuring cups and spoons
Small cookie scoop or tablespoon
Two rimmed baking sheets
Parchment paper or silicone baking mats
Wire cooling rack

Quick Tips & substitutions

Chill the dough at least 20 to 30 minutes so the cookies hold shape and crinkle nicely.
Use gel food color, not liquid, so the dough stays thick and the color stays vibrant.
Roll each dough ball in granulated sugar first, then powdered sugar, for bold white crinkles.
Keep dough cold between batches; pop the bowl back in the fridge while one tray bakes.
Swap oil with 1/2 cup melted butter if you want richer flavor, but the cookies set a bit firmer.
Use gluten free 1 to 1 baking flour in place of all purpose flour for an easy gluten free version.
Replace eggs with 2 tablespoons ground flaxseed mixed with 6 tablespoons water for a vegan batch.
Add 1/2 cup mini chocolate chips to the dough for extra chocolate pockets.

How to Make Red Velvet Crinkle Cookies

Step 1: Mix dry ingredients

Add flour, cocoa powder, baking powder, baking soda, and salt to a medium bowl. Whisk until the cocoa blends fully and no streaks remain. Set the bowl aside.

Step 2: Whisk sugars and wet ingredients

In a large bowl, whisk granulated sugar, brown sugar, and oil until the mixture looks thick and glossy. Add eggs one at a time and whisk until smooth after each addition. Stir in vanilla and vinegar until everything combines.

Step 3: Add color and adjust

Add 1 tablespoon red gel food coloring to the wet mixture. Whisk until the color looks uniform and bright. If you want a deeper red, add another 1/2 tablespoon and stir again.

Step 4: Combine wet and dry

Sprinkle the dry ingredients over the wet mixture. Use a spatula to fold the flour mixture into the red batter until no dry spots remain. Scrape the sides and bottom of the bowl so everything mixes evenly and the dough looks thick and sticky.

Step 5: Chill the dough

Cover the bowl with plastic wrap or a lid. Place the dough in the fridge for 20 to 30 minutes until it firms up and feels scoopable. This step keeps the cookies thick and helps the crinkles form.

Step 6: Prep the coating and pans

Line two baking sheets with parchment paper. Place 1/2 cup granulated sugar in one shallow bowl and 3/4 cup powdered sugar in another. Preheat the oven to 350°F while the dough chills.

Step 7: Scoop and roll

Use a small cookie scoop or tablespoon to portion the chilled dough into balls about 1 to 1 1/2 tablespoons each. Roll each ball in granulated sugar, then coat generously in powdered sugar. Place the coated dough balls on the prepared baking sheets, spacing them about 2 inches apart.

Step 8: Bake to crinkly perfection

Bake one sheet at a time on the middle rack for 10 to 12 minutes. Pull the cookies when the tops look set, the crinkles show clearly, and the edges feel just firm while the centers still feel soft. The cookies continue to firm up on the tray, so keep that soft center.

Step 9: Cool and serve

Let the cookies cool on the baking sheet for 5 minutes. Transfer them to a wire rack to cool completely so the powdered sugar sets and the centers finish cooking. Enjoy warm or at room temperature with a cold glass of milk or your favorite hot drink.

Recipe Variations

Gluten free: Use a cup for cup gluten free flour blend and chill the dough a bit longer.
Vegan: Use flax eggs, plant based milk if needed to loosen thick dough, and vegan sugar.
Low carb inspired: Use a low carb sweetener blend and almond flour, and expect a softer, fudgier cookie.
Extra chocolate: Add 1/2 to 3/4 cup mini chocolate chips or white chocolate chips.
Peppermint twist: Add 1/2 teaspoon peppermint extract and sprinkle crushed candy cane on top right after baking.
Cream cheese swirl: Chill small cubes of cream cheese, press one into each dough ball, and seal the dough around it.

Ways to Serve Red Velvet Crinkle Cookies

Stack a few cookies in clear bags with ribbon for easy holiday gifts.
Serve on a dessert platter with chocolate chip cookies and sugar cookies for color contrast.
Crumble over vanilla ice cream for a quick sundae topping.
Pack in lunch boxes as a fun surprise treat.
Pair with hot cocoa, coffee, or cold milk for a cozy snack.

Storage Success

Store cooled red velvet crinkle cookies in an airtight container at room temperature for up to 4 days. Slip a slice of sandwich bread into the container to keep them soft and chewy. Freeze baked cookies in a freezer bag for up to 2 months, and thaw at room temperature before serving. Freeze unbaked, sugar coated dough balls on a tray, then bag them and bake from frozen, adding 1 to 2 minutes to the bake time.