Indulge in Red Velvet Crinkle Cookies: A Festive Treat

You might think cookies are just round bites of sugar, but red velvet crinkle cookies change all that. They come out deep red with snowy cracks that make them look almost too good to eat. Inside theyre soft and chewy, and outside they got a little crunch from the powdered sugar. People love to bake these for holidays or just when they want something special.

One thing that makes them a hit is how easy you can tweak the recipe. You could stir in white chocolate chips if you like it extra sweet, or add peppermint extract for a minty twist. You dont need any fancy tools or weird ingredients—just stuff you normally have around, and a little bit of patience. In less than an hour you can turn an ordinary day into something to celebrate.

History of Red Velvet

The story of red velvet starts in the South, where bakers loved cakes with a silky feel and just a hint of chocolate taste. Early in the 1900s, red velvet cake popped up in fancy shops, and folks couldnt get enough of that red color mixed with tangy buttermilk and cocoa. Back then the color came from natural reactions in the batter, but later people started adding red food coloring to make it really bright.

As the years went by, bakers got creative and turned red velvet into cupcakes, brownies, and even pancakes. It was only a matter of time before someone thought, “Hey, lets make cookies out of this!” And so red velvet crinkle cookies were born. Now you see them at every party, perfect for when you want that signature taste but in a hand-held treat.

What Makes Crinkle Cookies Unique?

Crinkle cookies are famous for their crackled tops, like they’ve been dusted with fresh snow. You roll each dough ball in powdered sugar and when it bakes, the sugar melts in spots and stays in others. That contrast of red and white is what makes them stand out.

On the flavor side, red velvet crinkles mix chocolate notes from cocoa with a little tang from buttermilk. The result is a cookie thats both sweet and a bit tangy. They come out soft inside and slightly crisp on the edge, giving you two textures in one bite.

Ingredients for Red Velvet Crinkle Cookies

Below are the must-haves for basic red velvet crinkle cookies, plus a couple of extras you can add if you want.

Basic Ingredients:

• ¾ cup unsweetened cocoa powder
• 1 ½ cups all-purpose flour
• 1 cup granulated sugar
• 2 teaspoons baking powder
• 2 large eggs
• ½ cup vegetable oil or melted butter
• 1 teaspoon vanilla extract
• 2 tablespoons red food coloring
• Powdered sugar (for rolling)

Optional Add-ins:

• 1 cup white chocolate chips
• ½ cup mini marshmallows

Using good quality cocoa powder will give you a richer taste, and gel food coloring works best so your dough dont get too runny.

Tools and Equipment Needed

• Baking sheets
• Parchment paper
• Mixing bowls
• Electric mixer or whisk
• Measuring cups and spoons
• Cookie scoop or spoon

Detailed Recipe for Red Velvet Crinkle Cookies

Ingredients Breakdown

• ¾ cup unsweetened cocoa powder – gives it that cocoa kick
• 1 ½ cups all-purpose flour – holds everything together
• 1 cup granulated sugar – for sweetness
• 2 teaspoons baking powder – makes em rise
• 2 large eggs – adds moist and binding
• ½ cup vegetable oil or melted butter – adds richness
• 1 teaspoon vanilla extract – for extra flavor
• 2 tablespoons red food coloring – gotta have that red
• Powdered sugar – to roll the dough in

Directions

1. Preheat the oven: Set oven to 350°F (175°C). Line your baking sheets with parchment paper.
2. Mix dry ingredients: In a bowl, whisk cocoa, flour, and baking powder together so it’s even.
3. Combine wet ingredients: In another bowl, beat eggs with sugar, oil (or butter), vanilla, and red food coloring.
4. Join them: Pour dry mix into wet mix and stir just until it’s combined. Dont overmix or cookies get tough.
5. Chill the dough: Cover dough and put in fridge for 30–60 minutes. It firms up and tastes better.
6. Form cookies: Scoop dough into balls, then roll each in powdered sugar.
7. Bake: Place balls 2 inches apart and bake 10–12 minutes. Edges should be set but centers look a bit doughy.
8. Cool down: Let them rest on the sheet for 5 minutes, then move to a wire rack to cool completely.

Expert Tips for Perfect Cookies

• If you like them softer, shave a minute off the baking time.
• They’re done when tops look glossy and spring back if you touch lightly.

Variations of Red Velvet Crinkle Cookies

Cream Cheese Crinkles: Mix in some cream cheese to the dough so you get extra tangy flavor.

Peppermint Red Velvet: Add a few drops of peppermint extract for a minty holiday twist.

Vegan & Nut-Free:

• Swap eggs with flaxseed meal or an egg replacer.
• Use coconut oil instead of butter or vegetable oil for a dairy-free version.

Pairings and Serving Suggestions

Drinks to serve with:

• A cold glass of milk
• A warm cup of coffee
• A cozy cup of tea

Serving ideas: Put them on pretty plates or wrap a few in cellophane as sweet gifts for friends.

Presentation tips: Sprinkle extra powdered sugar before serving or drizzle white chocolate over the top.

Storage and Freezing Tips

Store at room temp: Keep in an airtight container for up to a week.

Freezing dough: Roll dough into balls, freeze on a tray, then move to a zip-top bag. Bake straight from frozen, add 2 extra minutes to bake time.

Freezing baked cookies: Layer cookies with parchment paper and store in a freezer-safe bag for up to 3 months.

Red Velvet Crinkle Cookies in Popular Culture

These cookies are all over social media because their red cracks look great in photos. You’ll see them around Valentine’s Day and Christmas, where their color matches the holiday vibes. Many home bakers share their own spins on the recipe, so you can find tons of ideas online.

FAQs

What’s the difference between red velvet cake and cookies?

Cake is soft and layered, cookies are chewy, smaller, and you can grab them with one hand.

Can I use liquid food coloring instead of gel?

Yes but gel gives brighter color without making the dough too wet.

How do I stop cookies from spreading too much?

Chill the dough well and make sure your baking powder is fresh.

Should crinkle cookies be soft or crunchy?

They’re meant to be soft inside with a slight crisp outside.

Can I make these cookies ahead?

Sure! You can prep dough and keep it in the fridge or freezer. Baked cookies freeze well too.

Conclusion

Red velvet crinkle cookies mix fun looks with tasty flavor and arent hard to make. Try the recipe, play around with different add-ins, and enjoy sharing them with your friends and family.

Call-to-Action

Tell us how your cookies turned out or share your own twist on the recipe. Don’t forget to check our other yummy ideas like Red Velvet Cake and Chocolate Crinkle Cookies for more sweet inspiration!

red velvet crinkle cookies

These delectable red velvet crinkle cookies are soft, chewy, and adorned with a beautiful cracked surface. The rich color and hint of cocoa make them a festive treat perfect for any occasion.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 12 minutes mins

Total Time 27 minutes mins

Course Dessert

Cuisine American

Servings 4 People

Calories 120 kcal

Equipment

• 1 mixing bowls
• 1 electric mixer or whisk
• 1 rubber spatula
• 1 baking sheet
• 1 parchment paper
• 1 cookie scoop or tablespoon
• 1 wire rack

Ingredients

  

• 2 cups all-purpose flour
• ¼ cup unsweetened cocoa powder
• 1 teaspoon baking powder
• ¼ teaspoon salt
• 1 cup granulated sugar
• ½ cup vegetable oil For added richness, you can substitute some with melted butter.
• 1 large egg
• 1 tablespoon red food coloring Gel preferred.
• 1 teaspoon vanilla extract
• ½ cup powdered sugar For dusting. Consider adding cocoa powder for enhanced flavor.

Instructions

 

• Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
• In a mixing bowl, whisk together the flour, cocoa powder, baking powder, and salt. Set aside.
• In another bowl, mix the granulated sugar and vegetable oil until combined using an electric mixer or whisk.
• Add the egg, red food coloring, and vanilla extract to the sugar mixture. Blend until smooth and well incorporated.
• Gradually add the dry ingredients to the wet mixture, stirring until just combined. Do not over-mix.
• Once the dough is well mixed, chill it in the refrigerator for about 30 minutes for easier handling.
• After chilling, use a cookie scoop or tablespoon to portion out the dough. Roll each portion into balls and then roll them in powdered sugar to coat.
• Place the cookie balls on the prepared baking sheet about 2 inches apart.
• Bake in the preheated oven for 10-12 minutes or until the edges are set but the centers remain soft.
• Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Notes

For added richness, you can substitute some of the vegetable oil with melted butter.

To enhance the flavor, consider adding a teaspoon of cocoa powder to the powdered sugar before dusting.

These cookies can be stored in an airtight container for up to a week.