There’s something magical about red velvet crinkle cookies. With their crackly powdered sugar coating and rich, fudgy centers, they’re the perfect mix of chewy and soft. These cookies are a favorite in my house—especially around the holidays, but honestly, they’re great any time of year!
If you love the classic red velvet flavor with hints of cocoa and a touch of vanilla, you’re going to love these. Plus, they’re super fun to make with kids—rolling the dough in powdered sugar and watching them crinkle in the oven is always a hit!
Let’s get baking!
What Ingredients You’ll Need
- 1 ½ cups all-purpose flour
- ¼ cup unsweetened cocoa powder
- 1 tsp baking powder
- ¼ tsp salt
- ½ cup unsalted butter, softened
- ¾ cup granulated sugar
- ¼ cup brown sugar
- 1 large egg
- 1 tsp vanilla extract
- 1 tsp red food coloring (gel recommended)
- ½ cup buttermilk
- ½ cup powdered sugar (for rolling)
Pro Tips
- Chill the Dough! The dough is quite sticky, so chilling for at least 1 hour makes it easier to roll into balls.
- Use Gel Food Coloring for a richer, more vibrant red without altering the texture of the dough.
- Double Coat in Powdered Sugar for a thicker, more dramatic crinkle effect.
- Don’t Overbake! The cookies should look slightly underdone in the center when you take them out—they’ll firm up as they cool.
- Make Them Festive! Add a sprinkle of red and white holiday sprinkles for a fun twist.
Tools You’ll Need
- Mixing bowls
- Hand or stand mixer
- Measuring cups & spoons
- Rubber spatula
- Baking sheet
- Parchment paper
- Wire cooling rack
Substitutions & Variations
- No buttermilk? Mix ½ cup milk with ½ tsp vinegar or lemon juice, let sit for 5 minutes.
- Make it gluten-free by using a 1:1 gluten-free flour blend.
- For a deeper chocolate flavor, increase the cocoa powder to ⅓ cup.
- Try different colors! Swap red food coloring for blue or green for a fun twist.
Make Ahead Tips
- The dough can be made and refrigerated up to 48 hours in advance.
- Freeze unbaked cookie dough balls (before rolling in powdered sugar) for up to 2 months. Roll in sugar before baking.
How to Make Red Velvet Crinkle Cookies
1. Mix the Dry Ingredients
In a medium bowl, whisk together the flour, cocoa powder, baking powder, and salt. Set aside.
2. Cream the Butter & Sugars
In a large bowl, beat the softened butter, granulated sugar, and brown sugar until light and fluffy.
3. Add Egg, Vanilla & Food Coloring
Mix in the egg, vanilla extract, and red food coloring until fully combined.
4. Alternate Adding Dry Ingredients & Buttermilk
Gradually mix in the dry ingredients, alternating with buttermilk, until just combined.
5. Chill the Dough
Cover and refrigerate the dough for at least 1 hour to make it easier to handle.
6. Roll & Coat in Powdered Sugar
Scoop tablespoon-sized portions of dough, roll into balls, and generously coat with powdered sugar.
7. Bake
Place on a lined baking sheet and bake at 350°F (175°C) for 10-12 minutes until the tops are cracked but centers are soft.
8. Cool & Enjoy!
Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack. Enjoy warm or at room temperature!
Leftovers & Storage
- Store cookies in an airtight container at room temperature for up to 5 days.
- Freeze baked cookies for up to 2 months. Thaw at room temperature before enjoying.
Final Thoughts
These red velvet crinkle cookies are irresistibly soft, chewy, and packed with rich cocoa flavor. Whether you’re baking for a holiday, special occasion, or just because, they’re guaranteed to be a hit. Try them out and let me know how they turned out in the comments below! Happy baking! 🍪❤️
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