Red Velvet Crinkle Cookies

image of red velvet crinkle cookies made from scratch cooling on a wire rack

The only thing better than a big piece of red velvet cake is a red velvet cookie! These soft, chewy red velvet crinkle cookies are a fun spin on this iconic cake flavor.

The fact that they’re rolled in sugar before being baked to perfection is just an added bonus 😀

image of red velvet crinkle cookies cooling on a wire rack

Making Sure Your Red Velvet Crinkle Cookies Are Soft & Fluffy

While I love getting caught up in the way my desserts look, it’s super important that my recipes are just as delicious.

But even if you have the best red velvet crinkle cookie recipe, so much of it comes down to how you make your cookies.

The first thing to keep in mind is measuring the right amount of flour. Some home bakers tend to pack flour into their measuring cup. Unfortunately this can cause a person to add a lot more flour to a recipe than it calls for.

I like to use a kitchen scale to be exact, but you can also fluff your flour up in your bag with a spoon, then add spoonfuls into a measuring cup and level it off with a knife.

image of flour being leveled in a measuring cup

The other important thing to keep in mind is to not overmix you dough! It’s ok to mix the butter and sugar on high, but once the flour is added you want to mix the dough just until it’s incorporated on a low speed. This will yield fluffy, soft cookies.

If you overwork your dough after the flour has been added, strong gluten strands will form and your cookies can turn out dense and tough.

image of red velvet crinkle cookie dough that's been mixed and is ready to be scooped

Crinkle Cookie Recipe Substitutions and Swaps

While I love this recipe just the way it is, I know some of you might have food allergies or not have all these ingredients on hand.

If you find yourself in either of these situations, I share some swaps and variations that can be made below.

image of ingredients laid out to make red velvet crinkle cookies
  • All-purpose flour – This recipe works best with all purpose flour, but you can use a gluten free flour blend if needed.
  • Unsweetened Cocoa Powder – I prefer using regular baking cocoa, but you can also use Dutch-processed cocoa in this recipe.
  • Unsalted Butter – If you only have salted butter on hand you can use it in place of the salted butter and omit the salt in this recipe. You can also use vegan butter in its place!
  • Granulated Sugar – The balance of granulated sugar and brown sugar in this recipe yields a soft, perfectly chewy cookie. I don’t recommend changing the ratio of sugars.
  • Brown Sugar – You can use light or dark brown sugar in this recipe! I prefer using dark brown sugar because it deepens the hue of the cookies and adds extra flavor.
  • 1 Large egg – If you have an egg allergy you can try using a flaxseed egg or a powdered egg replacer.
  • Vanilla Extract – The vanilla is this recipe helps elevate the other flavors in these cookies. I recommend using a good quality vanilla extract for best results. If you don’t have any on hand, you omit this ingredient.
  • Red Gel Food Coloring – I highly recommend using gel food coloring to color these red velvet cookies. It creates a beautiful deep shade without throwing off the consistency of the dough the way liquid food coloring can. I usually order my gel food coloring online and love both the Americolor and Chef Master’s brands. If you’re really in a pinch you can use liquid food coloring, but I recommend adding an additional Tbsp of flour to offset the extra moisture.
  • Powdered Sugar – The powdered sugar is essential in this recipe to highlight those beautiful crinkles! Sadly there isn’t really an alternative for this ingredient.
image of red velvet crinkle cookies that have been stacked on a small plate and are ready to be eaten

Tips for Making the Best Red Velvet Crinkle Cookies:

  • Make sure your brown sugar is soft! If it’s hard or chunky it will be extremely hard to mix into this cookie dough. If your brown sugar is hard, try softening it with these tips.
  • Really cream together the butter, brown sugar and granulated sugar until the mixture becomes lighter in color. This helps incorporate air into the dough which makes soft and perfectly chewy cookies.
  • Don’t overwork your cookie dough! Once the flour is added, mix on a slow speed just until the dry ingredients are incorporated.
  • Use a cookie scoop to ensure your cookies are uniformly sized.
  • Flatten your cookie dough balls out to a consistent thickness of about 3/4 inch. If some are thicker or thinner than others, they may over or under bake in the oven.
  • Roll your cookies in a mixture of both powdered and granulated sugar. This helps the sugar stick to the cookies better and prevent the powdered sugar from dissolving.
image of red velvet crinkle cookies that have been dunked in powdered sugar and are ready to be baked
  • Make sure the cookies have a thick, even coating of sugar and bake them right after they’re dunked in the sugar mixture.
  • Sprinkle a little extra powdered sugar mixture over the top of your cookies once they’re on your baking tray. Sometimes the cookies can absorb the powdered sugar as they sit, and adding a little extra right before baking the cookies helps counteract that.
  • Don’t over bake your cookies. Err of the side of underbaking your cookies and remember that the cookies continue to bake a bit as they cool. This will ensure your cookies have soft, chewy centers!
image of a red velvet crinkle cookie that's been bitten into to show it's soft and chewy center

Making These Red Velvet Crinkle Cookies in Advance & Storage Tips

You can store these cookies in an airtight container for up to 7 days at room temperature. You can also store them in a Ziploc bag.

image of red velvet crinkle cookies made from scratch cooling on a wire rack

Scooped cookie dough balls can be frozen for up to a month if wrapped in plastic wrap and stored in an airtight container. I like to move the cookie dough to the fridge the night before I plan to bake the cookies. I also wait to roll them in the sugar mixture until right before they’re baked.

Baked red velvet crinkle cookies can also be frozen. These cookies last for up to a month if frozen in an airtight container. The only downside is that some of the powdered sugar can dissolve as they thaw, so they won’t look quite as pretty!

Other Recipes You Might Like:

Let Me Know What You Think!

If you try my recipe for red velvet crinkle cookies, I’d love to hear what think of it! Please leave a rating and let me know your thoughts by sharing a comment.

Yield: 10 large cookies

Red Velvet Crinkle Cookies

image of red velvet crinkle cookies cooling on a wire rack

These red velvet crinkle cookies are such a festive and gorgeous treat! The cookie dough is made from scratch and bakes up with those gorgeous signature crinkles.

Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes

Ingredients

Red Velvet Crinkle Cookies

  • 1 and 1/2 cups all-purpose flour (195 grams)
  • 2 Tbsp unsweetened cocoa powder (12 grams)
  • 1 tsp baking soda (6 grams)
  • 1/4 teaspoon salt (2 grams)
  • 1/2 cup or 1 stick unsalted butter, room temperature (113 grams)
  • 3/4 cup dark brown sugar, packed (150 grams)
  • 1/4 cup granulated sugar (50 grams)
  • 1 large egg, room temperature (56 grams)
  • 2 tsp vanilla extract (8 grams)
  • 1/2 tsp red gel food coloring

Cookie Dusting Mixture

  • 1/3 cup powdered sugar (40 grams)
  • 1/3 cup granulated sugar (66 grams)

Instructions

    1. Preheat oven to 350 F / 175 C and line a large baking sheet with parchment paper or a silicone mat.
    2. Sift or whisk together 1 1/2 cups flour, 2 Tbsp cocoa powder, 1 tsp baking soda, and 1/4 tsp salt in a large bowl. Set aside.
    3. Use a handheld or stand mixer with a paddle attachment to cream together 1/2 cup butter with 3/4 cup brown sugar and 1/4 cup granulated sugar in a large bowl. Mix on a medium high speed until the mixture becomes lighter in color.
    4. Mix in 1 large egg, 2 tsp vanilla extract and 1/2 tsp gel food coloring on a medium speed. Scrape down the sides and bottom of the bowl as needed with a rubber spatula.
    5. Add the dry ingredients into the wet ingredients and mix on a low speed just until incorporated. The dough should be soft and kind of fluffy!
    6. Scoop the dough using a 3 Tbsp cookie scoop and roll into 10 balls, then flatten each ball to resemble a hockey puck.
    7. Combine 1/3 cup powdered sugar and 1/3 cup granulated sugar in a small bowl and toss each cookie in the sugar mixture. Be sure to completely coat each cookie and aim to get a thick coating of sugar so that it will be still be visible after baking.
    8. Place the cookies on a lined baking sheet, spacing them about 2 inches apart.
    9. Bake for about 10 minutes then let the cookies to cool for 15 minutes on the baking tray before transferring them to a wire cooling rack. Bake time will vary if you make smaller or larger cookies, so keep an eye on them!
    10. Store any leftover cookies in an airtight container at room temperature for up to 7 days.

Notes

Yield

This recipe can be used to make 10 relatively large cookies using 3 Tbsp of dough in each cookie. The yield and bake time can vary based on the size of your cookies.

This recipe can be halved or doubled to make more or less cookies. You can also make smaller red velvet crinkle cookies to increase the yield, just be sure to adjust the bake time accordingly.

Making These Red Velvet Crinkle Cookies in Advance and Storage Tips

You can store these cookies in an airtight container for up to a week at room temperature. If you want to stack the cookies on top of one another, I recommend adding a layer of parchment paper between them.

Scooped cookie dough balls can be frozen for up to a month if wrapped tightly in plastic wrap and stored in an airtight container. I like to move the cookie dough to the fridge the night before I plan to bake the cookies, and wait to roll them in the sugar mixture until right before they're baked.

Baked cookies can also be frozen! These cookies last for up to a month if frozen in an airtight container. The only downside is that some of the powdered sugar can dissolve as they thaw, so they won't look quite as pretty!

Tips for Making the Best Red Velvet Crinkle Cookies:

  • Really cream together the butter, brown sugar and granulated sugar in the first step of this recipe. It helps incorporate air into the dough which makes fluffy and soft cookies.
  • Don’t overwork your cookie dough! It can over-work the gluten and result in tough and dense cookies. Once the flour is added, mix on a slow speed just until the dry ingredients are incorporated.
  • Flatten your cookie dough balls out to a consistent thickness of about 3/4 inch. If some are thicker or thinner than others, they may over or under bake in the oven.
  • Sprinkle a little extra powdered sugar mixture over the cookies once they're on your baking tray to give you a beautiful finished look. Sometimes the cookies can absorb the powdered sugar as they sit, and adding a little extra right before baking the cookies helps counteract that.
  • Don’t over bake your cookies. Err of the side of underbaking your cookies and remember that the cookies continue to bake for a few minutes once they’re out of the oven.

Nutrition Information

Yield

10

Serving Size

1

Amount Per Serving Calories 219Total Fat 10gSaturated Fat 6gTrans Fat 0gUnsaturated Fat 3gCholesterol 43mgSodium 191mgCarbohydrates 32gFiber 0gSugar 26gProtein 2g

If you want to take a trip down memory lane, below are the original photos from back in 2014!!

8 thoughts on “Red Velvet Crinkle Cookies

    1. You can use the beater attachment too! Either works, I just like the paddle, because i feel like it incorporates the ingredients more gently and makes it less easy to overwork the dough!

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