Red Crinkle Cookies, with their festive red hue and snowy white tops, are a classic holiday treat everyone loves. These fudgy cookies have soft middles and a hint of chocolate flavor from the cocoa powder. You’ll be surprised at just how easy they are to make with my simple, step-by-step instructions.
When I was in grade school, my friend Claudia’s mother used to make Chocolate Brownie Crinkle Cookies. I had never had them before, and I remember sneaking into the kitchen to grab “just one more.” I thought those cookies were the best cookies I’d ever tasted.
Then I made these red crinkle cookies, and they just may be the best cookies I’ve ever tasted. While they don’t have the buttermilk and vinegar that gives Red Velvet Cake its special tangy flavor, these cookies have an amazing touch of chocolate flavor with the magical texture of crinkle cookies. They are absolutely perfect!
Why you’ll love these red velvet crinkle cookies
TASTE: Imagine biting into a cookie that’s a little crisp on the outside, fudgy on the inside, and boasting a rich chocolate flavor. That’s exactly what you’ll get with these Red Crinkle Cookies. They’re the perfect blend of three beloved desserts, combining the best qualities of chewy brownies and classic cookies and the look of red velvet cake.
PERFECT FOR GIFTS: These cookies are gorgeous with their Christmas and Valentine’s red coloring. They are great gifts! Wrap them in a cellophane bag or a pretty box and give them to someone special. Or just have a plate at home waiting for loved ones to come for the holidays.
Whether baking for a holiday gathering, family movie night, or just because, these Red Velvet Crinkle Cookies are an easy and delicious way to satisfy your sweet tooth.
I hope you make these cookies. I think you’ll love them as much as I do!
Ingredients for red crinkle cookies
➡️➡️➡️ The full ingredient amounts and instructions are listed below on the printable recipe card. Scroll down for frequently asked questions and tips for success.
- All-purpose flour
- Cocoa powder
- Baking powder
- Salt
- Unsalted butter
- Light brown sugar
- Dark brown sugar
- Eggs
- Vanilla
- Red gel food coloring
Red Crinkle Cookies
Ingredients
- 2 cups all-purpose flour
- ⅓ cup cocoa powder
- 1 ½ teaspoons baking powder
- ¼ teaspoon salt
- ½ cup unsalted butter
- ½ cup light brown sugar
- ½ cup white granulated sugar
- 2 large eggs
- 1 teaspoon vanilla
- ½ – 1 teaspoon red gel food colouring
Decorations
- ½ cup granulated white sugar
- 1 cup powdered sugar
Instructions
- In a mixing bowl add the flour, cocoa powder, baking powder and salt. Whisk to combine and set aside.
- In the large mixing bowl of a stand mixer with the paddle attachment fitted, add the butter and beat for 2 minutes or until creamy.
- Add the eggs, vanilla and a small amount of gel food coloring and beat well until uniform in color. If the mixture isn’t red enough add a touch more food coloring and mix it in.
- Add the dry ingredients to the wet ingredients and use a rubber spatula to gently fold together. Take care not to overmix. The color will turn from bright red to a deep crimson red.
- Cover the bowl with plastic wrap and refrigerate for one hour.
- Preheat the oven to 350 degrees F and line 2-3 baking sheets with parchment paper or silicone baking mats.
- Once chilled, remove the dough from the fridge. Portion out the dough into heaped tablespoonfuls. Use your hands to roll the dough into smooth balls.
- When you have rolled out all the dough, fill two small bowls: one with the granulated sugar and one with the powdered sugar.
- First, roll each ball of dough in the granulated sugar. Next roll each ball of dough in the powdered sugar, thoroughly coating it. You should add a very thick coating of powdered sugar at this stage.
- Arrange the dough balls on cookie trays leaving some space in between.
- Bake in the preheated oven for 10-12 minutes or until the cookies have puffed and cracks of powdered sugar appear on the surface.
- Remove from the oven and transfer to a wire rack to cool.
Notes
- Spoon and level the flour. If you use too much flour in this recipe, the cookies will lose their soft and tender texture. If you’d like to weigh your flour, it should be 250 grams.
- We recommend Dutch-processed cocoa powder (like Hershey’s Special Dark) for its wonderfully smooth taste and lovely dark color.
- We used Americolor Super Red food gel. There are lots of brands available, but do opt for a gel instead of liquid food coloring, as you will use less so the taste won’t transfer to the cookies.
- When you add the coloring, the mixture turns bright red. Don’t be alarmed because when you add the cocoa powder, that red color will deepen to crimson, which looks beautiful against the whiteness of the powdered sugar.
- We have found that rolling the balls of dough in granulated sugar before coating them helps the powdered sugar to stick and prevents it from seeping into the cookie dough.
- When you roll the cookies in powdered sugar, make sure you cake it on, as some will evaporate in the oven and get knocked off when you transfer the cookies. You can really pack it onto the cookies very well, and they will look and taste amazing.
- Storage: Store in an airtight container at room temperature for up to three days.
Nutrition
How to make red crinkle cookies
- MIX DRY INGREDIENTS: Whisk together the flour, cocoa powder, baking powder, and salt.
- CREAM BUTTER AND SUGAR: Beat the butter for a few minutes, then add sugars and mix until creamy. Add eggs, vanilla, and a small amount of gel food coloring and mix well. Add additional color until the dough is the shade of red that you want.
- COMBINE: Combine dry ingredients and wet ingredients and gently fold them together.
- CHILL: At this point, your dough will look more like brownie batter. Place it in the refrigerator and chill for 2-3 hours or overnight.
- PREPARE TO BAKE: When ready to bake, preheat oven to 350. Line cookie sheets with parchment paper or silicone baking mats. Place 1/2 cup granulated sugar in a shallow bowl and 1/2 cup powdered sugar in another shallow bowl.
- FORM COOKIES: Scoop out a tablespoon of dough and roll it into a ball. Gently roll the ball in the granulated sugar to coat it, then place it in the powdered sugar and gently roll to coat it well. Place sugar-coated dough balls on a cookie sheet, spacing them about 2 inches apart.
- BAKE: Bake for 10-12 minutes. The cookies will flatten slightly, and the crackles will appear shiny and almost undercooked.
- COOL AND EAT: Allow to cool in pan on rack for three minutes, then use a spatula to remove cookies to a rack to cool completely.
Questions and tips
How do you store the cookies?
Store the red velvet crinkle cookies in an airtight container at room temperature for up to three days.
Can you freeze red crinkle cookies?
You can freeze these cookies after baking or freeze the unbaked dough.
To freeze the baked cookies: Place the cookies on a baking sheet in the freezer for a few hours. Place the frozen cookies in a freezer-safe container or bag and store them for up to three months. You may find that the cookies absorb a lot of the powdered sugar in this state, so just sprinkle more on.
To freeze the unbaked cookie dough: Roll the dough into balls and place them on a baking sheet in the freezer for a few hours. Place the frozen balls in a freezer-safe container or bag and store them for up to three months. When you’re ready to use the cookies, thaw them in the refrigerator overnight and then follow the recipe for baking.
Tips for red velvet crinkle cookies
- When you roll the cookies, the dough will inevitably stick to your palms, making them difficult to roll. In this case, just wash your hands now and then to make the rolling process easier!
- Ensure you spoon and level the flour. If you use too much flour in this recipe, the cookies will lose their soft and tender texture. If you’d like to weigh your flour, it should be 250 grams.
- We recommend Dutch-processed cocoa powder for its wonderfully smooth taste and lovely dark color.
- We used Americolor Super Red food gel. Many brands are available but opt for a gel
instead of liquid food coloring as you will use less, so the taste won’t transfer to the cookies. - When you add the coloring, the mixture turns bright red. Don’t be alarmed because when you add the cocoa powder, that red color will deepen to crimson, which looks beautiful
against the whiteness of the powdered sugar. - We have found that rolling the balls of dough in granulated sugar before coating them helps the powdered sugar to stick and prevents it from seeping into the cookie dough.
- When you roll the cookies in powdered sugar, make sure you really cake it on, as some will
evaporate in the oven and get knocked off when you transfer the cookies. You can really pack it onto the cookies very well and they will look and taste amazing!
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