The magic of these Red Crinkle Cookies is their intense chocolate flavor, which comes from cocoa powder and is balanced by the powdered sugar coating. The gorgeous red hue comes from red gel coloring. You’ll need to chill the dough for at least an hour or so for the best results, but the wait is so worth it. You’ll be surprised at just how easy these cookies 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 may be the best cookies I’ve ever tasted. While they don’t have the buttermilk and vinegar that give 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!
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 along with the look of red velvet cake.
Testing results for red crinkle cookies
- We found that rolling the dough balls in granulated sugar before coating them helps the powdered sugar stick and prevents it from seeping into the cookie dough.
- We preferred gel food coloring to liquid as you need less and the taste doesn’t transfer.
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 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!
Ingredient notes
Here are a few things to know about the ingredients.
➡️➡️➡️ The full ingredient amounts and instructions are listed below on the printable recipe card. Scroll below the recipe card for frequently asked questions and tips for success.
Cocoa powder: We recommend Dutch-processed cocoa powder (like Hershey’s Special Dark) for its wonderfully smooth taste and lovely dark color.
Red gel food coloring: We used Americolor Super Red food gel. There are lots of brands available, but opt for gel food coloring instead of liquid, as you will use less and the flavor won’t transfer to the cookies.
How to make red crinkle cookies
- Whisk the flour, cocoa powder, baking powder, and salt together.
- Cream the butter and sugars until light and fluffy. Then add the eggs, vanilla, and red food coloring.
- Combine dry and wet ingredients.
- Chill the dough for a couple of hours.
- When ready to bake, form dough balls and roll in granulated sugar, then powdered sugar.
- Bake 10-12 minutes.
If you make this recipe, please leave a comment and ⭐️⭐️⭐️⭐️⭐️ below!
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Red Crinkle Cookies Recipe
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 2 cups all-purpose flour, 1/3 cup cocoa powder, 1 1/2 teaspoons baking powder and 1/4 teaspoon salt. Whisk to combine and set aside.
- In the large mixing bowl of a stand mixer using the paddle attachment, add 1/2 cup unsalted butter and beat for 2 minutes or until creamy. Add 1/2 cup light brown sugar and 1/2 cup white granulated sugar and beat until light and fluffy.
- Add 2 large eggs, 1 teaspoon 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 1/2 cup granulated white sugar and one with 1 cup 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).
- We used Americolor Super Red food gel.
- 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.
- 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.
- Store in an airtight container at room temperature for up to three days.
Nutrition
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, wash your hands regularly 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 smooth taste and 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 dough balls in granulated sugar before coating them helps the powdered sugar 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!
