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Red Velvet Crinkle Cookies are a soft, tender, and chewy Christmas cookie that is easy to make with no chilling required! They’re coated in powdered sugar, with cracks thoughout exposing the rich, fudgy, red velvet center.
Welcome the holidays the right way by making a big batch of red velvet crinkle cookies! These festive delights are a true wintertime treat and aren’t as hard to make as you might think. It’s the perfect holiday cookie to make for new bakers as well as seasoned pros.
Why You'll Love these Red Velvet Crinkle Cookies
- So easy to make. Red velvet crinkle cookies only take 25 minutes to make from scratch and don’t require any special tools or advanced baking skills. Just make the dough, roll the balls in the powdered sugar, and bake!
- They’re visually stunning. Once baked, these cookies have a pretty, powdery white exterior that is contrasted by bright veins of red velvet marbled over the surface. They’re picture-perfect with minimal effort!
- Festive for the holidays. Red velvet is a hallmark of the holidays, and the coat of powdered sugar on these crinkle cookies looks like fresh snow. They’re great for holiday parties, cookie boxes, and potlucks.
- Delicious red velvet flavor. Get the luscious flavor of red velvet without having to make an entire cake! The heavenly scent of cocoa and vanilla will fill the house when these red velvet cookies are fresh out of the oven.
Ingredient Notes
To make these festive Red Velvet Crinkle Cookies, you will need the following ingredients (full measurements in recipe card below):
- flour - if you’re sensitive to gluten, make these cookies gluten free by using a measure-for-measure gluten free flour in its place.
- cocoa powder - make sure to use unsweetened cocoa powder so the cookies don’t accidentally get a double-dose of sugar.
- baking powder
- salt
- butter - be sure to use unsalted butter when baking cookies, or if salted is all you have, don’t add the salt called for in the recipe.
- white sugar - use your favorite granulated sugar alternative if you want. Just beware that alternatives like stevia will alter the overall taste of the cookies.
- brown sugar
- vanilla extract - use an equal amount of vanilla bean paste for more intense flavor if you have some on hand.
- red food coloring - you can choose to omit the food coloring, but they’ll no longer be red velvet cookies — they’ll just be cocoa cookies.
- eggs
- confectioners’ sugar - you can also use powdered Swerve for the most similar flavor.
Baking Equipment
You will also need the following kitchen tools and baking equipment:
- measuring cups and spoons
- mixing bowls
- hand mixer (or stand mixer)
- cookie scoop
- half sheet baking pan lined with parchment paper or silicone mat
- wire cooling rack
How to Make the Best Red Velvet Crinkle Cookies
- Cream butter and sugars. In a large mixing bowl, use a hand mixer to beat the softened butter until smooth. Add the sugars and beat on medium-low speed until light and fluffy, about 2 minutes.
- Add wet ingredients. Add vanilla and food coloring and beat until combined. Add eggs, one at a time, and beat to incorporate.
- Add dry ingredients to wet ingredients. In a medium mixing bowl, whisk together flour, cocoa powder, baking powder, and salt. Gradually add the dry ingredients into the wet ingredients, and beat on low speed until just combined, scraping down the sides.
- Prep for baking. Line 2 large half sheet baking pans with parchment paper. Place confectioners' sugar into a shallow plate.
- Scoop cookies. Use a cookie scoop to scoop out 1 tablespoon of cookie dough and roll into a ball. Roll the cookie ball into the confectioners' sugar and coat it completely with a thick layer of sugar. Place the cookie balls 2 inches apart on the lined baking sheets. Repeat until you have used up all the cookie dough.
- Bake. Bake in a 350F preheated oven for 10-12 minutes, until just set. They will be soft to the touch and may appear slightly underbaked, but they will firm up as they cool. Allow the cookies to cool in the baking sheet for 5 minutes, then transfer to a wire cooling rack to cool completely.
Recipe Tips and Tricks
- Let frozen dough thaw first. You can totally refrigerate or freeze the cookie dough before you bake it, but let it come up to room temperature before you toss it in the oven or the cookies won’t spread correctly.
- Go heavy on the confectioner’s sugar. Some of the confectioner’s sugar may dissolve with the moisture of the cookie while they’re baking, so make sure you’ve got a nice, thick coat on the surface to ensure you get the signature look!
- Watch the timer. These cookies are known for being soft and chewy, but it’s easy to overbake them and make them dry and overly crisp. The centers should still be a little gooey when you take them out of the oven, and they should set a little more as they cool.
Storing and Freezing Instructions
How to Store
Store leftover red velvet crinkle cookies in an airtight container at room temperature for up to 1 week. I recommend storing in a signal layer to prevent the sugar coating from getting too smudged.
How to Freeze
You can freeze the rolled dough balls (before they are coated in confectioners' sugar) in a freezer bag for up to 3 months. To bake, allow the dough balls to thaw in the refrigerator overnight, then roll in confectioners’ sugar and bake as per recipe instructions.
More Holiday Cookie Recipes
- 30 Best Christmas Cookies
- Christmas Sugar Cookies
- Peanut Butter Blossoms
- Gingersnaps
- Lemon Drop Cookies
- Chocolate Shortbread Cookies
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Red Velvet Crinkle Cookies
5 Stars4 Stars3 Stars2 Stars1 Star
4.3 from 3 reviews
- Author: Sam Hu | Ahead of Thyme
- Total Time: 25 minutes
- Yield: 24 cookies
- Diet: Vegetarian
Description
Red Velvet Crinkle Cookies are a soft, tender, and chewy Christmas cookie that is easy to make with no chilling required! They’re coated in powdered sugar, with cracks thoughout exposing the rich, fudgy, red velvet center.
Ingredients
- 1 ¾ cupsall-purpose flour
- ¼ cupcocoa powder,unsweetened
- 1 ¼ teaspoonsbaking powder
- ¼ teaspoonsalt
- ½ cupbutter, softened
- ¾ cupgranulated sugar
- ½ cupbrown sugar,packed
- 1 teaspoonpure vanilla extract
- 1 tablespoon red food coloring (or more if needed)
- 2eggs,at room temperature
- ½ cupconfectioners' sugar(for the coating)
Instructions
- Preheat oven to 350 F. Line 2 large half sheet baking pans with parchment paper.
- In a mediummixing bowl, whisk together flour, cocoa powder, baking powder, and salt. Set aside
- In a largemixing bowl, use ahand mixer to beat the softened butter until smooth. Add the sugars and beat on medium-low speed until light and fluffy, about 2 minutes. Add vanilla and food coloring and beat until combined. Add eggs, one at a time, and beat to incorporate.
- Gradually add the dry ingredients into the wet ingredients, and beat on low speed until just combined, scraping down the sides.
- Place confectioners' sugar into a shallow plate.
- Use acookie scoopto scoop out 1 tablespoon of cookie dough and roll into a ball. Roll the cookie ball into the confectioners' sugar and coat it completely with a thick layer of sugar. Place the cookie balls 2 inches apart on the lined baking sheets. Repeat until you have used up all the cookie dough.
- Bake for 10-12 minutes, until just set. They will be soft to the touch and may appear slightly underbaked, but they will firm up as they cool. Allow the cookies to cool in the baking sheet for 5 minutes, then transfer to awire cooling rackto cool completely.
Notes
How to store:Store leftover red velvet crinkle cookies in anairtight containerat room temperature for up to 1 week. I recommend storing in a signal layer to prevent the sugar coating from getting too smudged.
How to freeze:You can freeze the rolled dough balls (before they are coated in confectioners' sugar) in afreezer bagfor up to 3 months. To bake, allow the dough balls to thaw in the refrigerator overnight, then roll in confectioners’ sugar and bake as per recipe instructions.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Cookies
- Method: Bake
- Cuisine: American
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Reader Interactions
Comments
Tonie says
Is there a way i can use this recipe but instead of cocoa, using matcha powder instead? Or would the ingredients have to change as well? The cookies were great!
Reply
Kelly says
These were delicious and pretty. Thank you for the recipe!
Reply
Jackie says
I made these and they look beautiful but don’t have much taste at all. I’ve found a similar recipe but with a cream cheese filling so I will try those in hopes of some flavor because like I said they look so nice.
Reply
