Red Velvet Crinkle Cookies

Get ready to bake the most delightful **Red Velvet Crinkle Cookies**! This recipe is your ultimate guide to creating those iconic, deeply colored cookies with their signature crackled appearance and rich, moist interior. Perfect for holidays, parties, or just a sweet treat, these cookies offer a sophisticated yet incredibly easy baking experience, making them a go-to for any occasion.

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Prep Time 20

Cook Time 12

Chilling Time 30

Total Time 1

Servings: 24 cookies

Course: Cookies, Dessert

Cuisine: American

Ingredients Equipment Method Notes

Ingredients

2 1/2 cups All-Purpose Flour spooned and leveled
1/4 cup Unsweetened Cocoa Powder for that classic deep red velvet flavor without excessive bitterness
1 teaspoon Baking Soda essential for lift and that signature crinkle
1/2 teaspoon Salt to balance the sweetness and enhance flavors
1 cup Unsalted Butter 2 sticks, softened to room temperature for creaming
1 1/2 cups Granulated Sugar to sweeten and help with the cookie spread
1/2 cup Brown Sugar packed, for added moisture and a chewy texture
2 large Eggs at room temperature for optimal emulsification
2 teaspoons Vanilla Extract for a warm, aromatic base note
2 tablespoons Red Food Coloring gel food coloring, or more, to achieve a vibrant red hue (use gel for best color saturation without affecting dough consistency)
1 teaspoon White Vinegar reacts with baking soda to create puffiness and the crinkled surface
1 cup Powdered Sugar for rolling the dough before baking, creating the snowy, crinkled exterior

Equipment

Medium Bowl
Large mixing bowl
Stand mixer with paddle attachment
Plastic wrap
Baking Sheets
- Parchment Paper
Silicone Baking Mats
Shallow Bowl
Wire rack

Method

In a medium bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking soda, and salt. Set aside for now.
2 1/2 cups All-Purpose Flour, 1/4 cup Unsweetened Cocoa Powder, 1 teaspoon Baking Soda, 1/2 teaspoon Salt
In a large mixing bowl or the bowl of a stand mixer fitted with the paddle attachment, cream together the softened unsalted butter, granulated sugar, and packed brown sugar on medium speed until light and fluffy, about 2-3 minutes.
1 cup Unsalted Butter, 1 1/2 cups Granulated Sugar, 1/2 cup Brown Sugar
Add the large eggs one at a time, beating well after each addition. Stir in the vanilla extract and the red food coloring until the mixture is a uniform, vibrant red. Add the white vinegar and mix to combine.
2 large Eggs, 2 teaspoons Vanilla Extract, 2 tablespoons Red Food Coloring, 1 teaspoon White Vinegar
Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix the dough. It should be a thick, reddish batter.
For easier handling and a better crinkle, cover the bowl with plastic wrap and refrigerate for at least 30 minutes. This step is crucial for achieving well-defined crinkles.
Preheat your oven to 375°F (190°C). Line baking sheets with parchment paper or silicone baking mats.
Place the powdered sugar in a shallow bowl. Scoop about 1 tablespoon of chilled dough at a time and roll it into a smooth ball. Then, generously roll each ball in the powdered sugar, ensuring it's fully coated. This coating will puff up and crack during baking, creating the signature crinkle effect.
1 cup Powdered Sugar
Place the coated cookie dough balls about 2 inches apart on the prepared baking sheets. Bake for 10-12 minutes, or until the edges are set and the centers are still slightly soft. They will continue to firm up as they cool.
Let the Red Velvet Crinkle Cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely. This allows them to set properly without breaking.

Notes

Once completely cooled, store the cookies in an airtight container at room temperature for up to 3-4 days. For longer storage, freeze cooled cookies until firm, then transfer to a freezer-safe bag for up to 2-3 months.