Red Velvet Crinkle Cookies – Easy, Festive & Gooey

I still remember baking these red velvet crinkle cookies late one Christmas Eve. The snow outside was falling soft as powdered sugar, and the kitchen smelled like cocoa and vanilla. As soon as they came out of the oven, my little niece called them “Santa’s favorite buttons.” I’ve made them every year since.

Why You’ll Love These Red Velvet Crinkle Cookies

These cookies are soft in the middle, fudgy like a brownie, and dressed up for the holidays in a crackly red and white coat. They look like they belong on Santa’s cookie plate but are easy enough for any busy December night.

With their deep red color and cocoa-kissed flavor, they’re perfect for cookie swaps, holiday platters, or a sweet moment by the fire with a cold glass of milk. Kids love the sugary coating. Grownups love the rich, chewy bite.

What Are Red Velvet Crinkle Cookies?

Red velvet crinkle cookies are the holiday cousin of chocolate crinkle cookies. They have a tender, brownie-like center and a crisp sugar-dusted shell. The “crinkle” effect comes from rolling the dough in sugar and baking it just long enough to puff and split.

Unlike regular chocolate cookies, these have a subtle cocoa flavor, a hint of vanilla, and that signature vibrant red color. Think chocolatey, slightly tangy, and incredibly soft inside.

Key Ingredients You’ll Need

Butter and Sugars

Start with ½ cup of softened unsalted butter. It blends with both ¾ cup packed light brown sugar and ½ cup granulated sugar to create a rich base. The brown sugar adds moisture and chew.

Cocoa Powder and Flour

Use ⅓ cup cocoa powder and 2 cups all-purpose flour. Together, they give these cookies their soft, brownie-style texture and light chocolate flavor.

Eggs and Vanilla

You’ll need 2 large eggs, at room temperature, and 2 teaspoons vanilla extract. The eggs help bind everything together and keep the texture gooey. Vanilla brings warmth and depth.

Red Food Coloring

This is what makes red velvet cookies pop. Use ½ teaspoon of professional-grade red food coloring. If you’re using store-bought liquid color, you may need more. The dough should look rich and vibrant before baking.

Sugar Coating (Granulated + Powdered)

This double sugar coating is the key to the crinkle. First, roll each cookie in ½ cup granulated sugar, then in ½ cup powdered sugar. The granulated layer keeps the powdered sugar from melting into the dough, helping those snowy cracks form beautifully.

Tips for the Best Red Velvet Crinkle Cookies

Don’t Chill the Dough

This dough works best un-chilled. Chilling will stop the cookies from spreading, which is exactly what you want to happen here. Letting them spread in the oven gives you that classic crackled top.

Double Sugar Roll

First granulated, then powdered. This two-step roll isn’t just for looks. It makes the crinkles more dramatic and helps the powdered sugar stay put.

Bake Just Until Set

Set your oven to 350°F (175°C) and bake for 10 minutes. The tops should look set, but the centers should still feel soft. Don’t overbake. These cookies finish cooking on the tray after you take them out.

Adjusting Red Food Coloring

Different brands vary in strength. Start with ½ teaspoon professional food coloring, then adjust based on your dough’s color. If using liquid food coloring from the grocery store, you may need a bit more.

Step-by-Step Instructions

1. Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
2. In a large bowl, cream the softened butter with both sugars until light and fluffy.
3. Beat in the eggs, one at a time, followed by the vanilla and red food coloring.
4. In a separate bowl, whisk together the flour, cocoa powder, baking powder, and salt.
5. Gradually add dry ingredients to the wet mixture, mixing just until combined.
6. Scoop dough using a 1 oz scoop or 1 tablespoon. The dough will be soft.
7. Roll each ball first in granulated sugar, then in powdered sugar.
8. Place on the prepared baking sheet, spacing about 2 inches apart.
9. Bake for 10 minutes, or until tops look set and crinkled.
10. Let cookies cool on the pan for 5 minutes, then transfer to a wire rack.

Serving and Storing Suggestions

These cookies are perfect served with a cold glass of milk or tucked into a holiday cookie tin. Their bright red color makes them stand out on any dessert table.

Store them in an airtight container at room temperature for up to 4 days. To freeze, place cooled cookies in a freezer-safe bag and freeze for up to 2 months. Thaw at room temp before serving.

Red Velvet Crinkle Cookies Recipe (Recipe Card)

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More Such Recipes

Love these cookies? You might also like these festive favorites:

• Try these Crumbl-inspired pecan pie cookies for a gooey, nutty twist.
• Add Easy vanilla Christmas cookies to your dessert tray for buttery balance.
• Want something spooky-sweet? Don’t miss my Halloween chocolate cookies for spooky treats.
• Or check out these Halloween swirl brownies with cheesecake for a dramatic, creamy bite.

FAQs

Final Thoughts

Red velvet crinkle cookies bring together everything I love about holiday baking—color, flavor, and that little crackled surprise when they come out of the oven. They’re soft, sweet, and downright festive.

So grab your mixing bowl, turn on the twinkly lights, and let’s bake a batch worth sharing. You can even find more holiday inspiration over on my Pinterest or say hello on Facebook. Happy baking, and may your cookies always crinkle just right!