Red Velvet Crinkle Cookies are one of those treats that look like you bought them from a bakery—bright red, thick and soft, with that snowy powdered sugar “crack” on top. The flavor is classic red velvet: a gentle cocoa taste, a little tang, and a rich, chewy bite. If you need a holiday cookie tray star or a fun party dessert, Red Velvet Crinkle Cookies always steal the show.
Here’s the secret to getting bold crinkles every time: chill the dough and double-coat the cookie balls (first in granulated sugar, then in powdered sugar). That first sugar layer keeps the powdered sugar from melting into the dough, so you get those sharp white cracks instead of a dusty, disappearing top. Trust me, don’t skip it.
These Red Velvet Crinkle Cookies are a fan-favorite because they’re easy, they’re gorgeous, and they stay soft for days. Once you make a batch, people will absolutely ask for the recipe.
Why You’ll Love These Red Velvet Crinkle Cookies
- Bakery-style crinkles: The double sugar coating creates dramatic, picture-perfect cracks.
- Soft and fudgy: Thick cookies with chewy centers and tender edges—no dry crumbs here.
- Easy cookie dough: Simple pantry ingredients and one bowl (no fancy steps).
- Make-ahead friendly: Chill the dough overnight and bake when you’re ready.
- Perfect for holidays: Bright red color makes these a cookie tray favorite.
- Customizable: Add white chocolate chips, a pinch of espresso, or a drizzle on top.
Ingredients for Red Velvet Crinkle Cookies
Cookie Dough
- All-purpose flour (2 1/4 cups): Gives the cookies structure so they stay thick.
Tip: Spoon and level your flour—packing it can make cookies dry.
- Unsweetened cocoa powder (2 tablespoons): Adds that classic red velvet hint of chocolate.
Sub: Dutch-process cocoa works too (still tasty).
- Baking powder (2 teaspoons): Helps the cookies puff and crack on top.
- Salt (1/2 teaspoon): Balances sweetness and boosts cocoa flavor.
- Unsalted butter (1/2 cup, softened): Adds rich flavor and helps create a tender crumb.
- Cream cheese (4 ounces, softened): Makes the cookies extra soft and gives a subtle tang.
Sub: If you don’t have cream cheese, use 1/4 cup extra butter (cookies will be slightly less tangy).
- Granulated sugar (3/4 cup): Sweetness and that classic cookie texture.
- Light brown sugar (1/4 cup, packed): Adds chew and keeps cookies soft longer.
- Large eggs (2): Helps the cookies hold together and bake up thick.
- Vanilla extract (2 teaspoons): Adds warmth and bakery-style flavor.
- White vinegar (1 teaspoon): A classic red velvet touch that adds a gentle tang.
- Red gel food coloring (1–2 teaspoons): Gives the deep red velvet color.
Tip: Gel gives stronger color without thinning the dough.
For Rolling (The Crinkle Look)
- Granulated sugar (1/3 cup): First coat so powdered sugar stays bright.
- Powdered sugar (3/4 cup): Second coat for the snowy crinkle tops.
Tip: Use fresh powdered sugar—clumps can make uneven coating.
Optional Add-Ins
- White chocolate chips (1/2 cup): Sweet little pockets that taste amazing with red velvet.
- Mini chocolate chips (1/3 cup): For a chocolate-forward twist.
How to Make Red Velvet Crinkle Cookies
- 1. Whisk the dry ingredients: In a bowl, whisk flour, cocoa powder, baking powder, and salt until evenly mixed. This helps the cookies rise and crack evenly.
- 2. Beat butter, cream cheese, and sugars: In a large bowl, beat butter, cream cheese, granulated sugar, and brown sugar on medium for 2 minutes, until smooth and fluffy. Scrape the bowl so there are no hidden lumps.
- 3. Mix in the wet ingredients: Beat in eggs one at a time, then add vanilla, vinegar, and red gel food coloring. Mix until the dough looks evenly red. If it looks too pale, add a little more gel coloring.
- 4. Combine into dough: Add the dry ingredients and mix on low just until you don’t see flour. If using chips, fold them in at the end. The dough will be soft and a bit sticky—that’s normal.
- 5. Chill the dough: Cover and refrigerate for 2 hours (or up to overnight). Chilled dough is easier to scoop and helps the cookies hold their shape and crinkle beautifully.
- 6. Preheat the oven to 350°F and line two baking sheets with parchment paper. Set up two bowls: one with granulated sugar and one with powdered sugar.
- 7. Scoop and roll: Scoop dough into 1 1/2-tablespoon balls (about the size of a walnut). Roll each ball first in granulated sugar, then roll generously in powdered sugar. You want a thick, white coat.
- 8. Bake for 10–12 minutes, until the tops are cracked and the edges look set, but the centers still look slightly soft. Let them cool on the pan for 5 minutes, then move to a rack. They’ll finish setting as they cool—this is how you keep them soft.
Reader Review: “I made these Red Velvet Crinkle Cookies for a cookie exchange and they were the first ones gone. The crinkles were perfect and they stayed soft for days!”
Tips for Perfect Red Velvet Crinkle Cookies
- Chill the dough: This prevents spreading and gives you thicker cookies with better cracks.
- Double coat for bold crinkles: Granulated sugar first, powdered sugar second—don’t skip it.
- Use plenty of powdered sugar: A heavy coat keeps the tops bright white after baking.
- Don’t overbake: Pull them when centers still look slightly soft; they set as they cool.
- Use parchment paper: Helps cookies bake evenly and prevents over-browning.
- Room-temp dairy helps: Softened butter and cream cheese mix smooth, so the dough isn’t lumpy.
Variations & Substitutions
- White chocolate version: Fold in 1/2 cup white chocolate chips for extra sweetness.
- Chocolate drizzle: Melt 1/2 cup white chocolate and drizzle after cookies cool.
- Peppermint twist: Add 1/8 teaspoon peppermint extract (very little!) for a holiday vibe.
- Extra cocoa: Increase cocoa to 3 tablespoons for a deeper chocolate note.
- Gluten-free: Use a 1:1 gluten-free all-purpose flour blend (texture may be slightly different, still delicious).
- Mini cookies: Scoop 1 tablespoon portions and bake 8–10 minutes.
- No cream cheese: Replace cream cheese with an extra 1/4 cup butter; chill time still helps.
- Color control: If you want a deeper red, use gel food coloring and mix it in thoroughly.
Make-Ahead & Freezing
- Make-ahead dough: Store covered dough in the fridge for up to 48 hours. Let it sit on the counter for 10 minutes if it’s too firm to scoop.
- Freeze dough balls: Scoop dough balls (uncoated) onto a tray and freeze until solid, then store in a freezer bag up to 2 months. When ready, thaw for 20–30 minutes, roll in sugars, and bake.
- Freeze baked cookies: Freeze cooled cookies in a freezer container for up to 2 months. Thaw at room temperature.
Storing & Serving
- Room temperature: Store in an airtight container for 4–5 days. Add a slice of bread to the container to help keep them extra soft.
- Fridge: Not needed (it can dry cookies out).
- Serving tip: These taste best at room temperature, when the centers are soft and chewy.
Serving Suggestions
- Cookie tray: Pair with chocolate cookies, peppermint treats, and classic sugar cookies.
- Dessert plate: Serve with hot cocoa, coffee, or a glass of milk.
- Gifting: Stack in a tin with parchment between layers so the powdered sugar stays pretty.
- Party dessert: Add a small bowl of extra powdered sugar on the side for a freshly dusted look.
If you make these Red Velvet Crinkle Cookies, leave a rating and a comment—I love hearing how your crinkles turned out. Did you add white chocolate chips or keep them classic?
Print
Red Velvet Crinkle Cookies (Easy, Soft, Bakery-Style)
- Total Time: 2 hours 27 minutes
- Yield: 2 hours 27 minutes
- Diet: Vegetarian
Description
These Red Velvet Crinkle Cookies bake up thick and tender with dramatic powdered sugar cracks and a classic red velvet flavor. The double-coating trick makes the crinkles bold and bright every time.
Ingredients
– 2 1/4 cups all-purpose flour
– 2 tablespoons unsweetened cocoa powder
– 2 teaspoons baking powder
– 1/2 teaspoon salt
– 1/2 cup unsalted butter, softened
– 4 ounces cream cheese, softened
– 3/4 cup granulated sugar
– 1/4 cup light brown sugar, packed
– 2 large eggs
– 2 teaspoons vanilla extract
– 1 teaspoon white vinegar
– 1–2 teaspoons red gel food coloring
For Rolling
– 1/3 cup granulated sugar
– 3/4 cup powdered sugar
Optional
– 1/2 cup white chocolate chips
Instructions
1. Whisk flour, cocoa powder, baking powder, and salt in a bowl.
2. Beat butter, cream cheese, granulated sugar, and brown sugar on medium for 2 minutes until fluffy.
3. Beat in eggs one at a time. Mix in vanilla, vinegar, and red gel food coloring.
4. Mix in dry ingredients on low just until combined. Fold in chips if using.
5. Cover and chill dough 2 hours (or overnight).
6. Preheat oven to 350°F. Line baking sheets with parchment. Set up bowls of granulated sugar and powdered sugar.
7. Scoop dough into 1 1/2-tablespoon balls. Roll in granulated sugar, then roll generously in powdered sugar.
8. Bake 10–12 minutes until cracked and edges are set but centers still look slightly soft. Cool 5 minutes on the pan, then transfer to a rack.
Notes
Notes
– Key tip: Chill dough and double-coat in sugar for bold, bright crinkles.
– Don’t overbake: Pull cookies when centers still look soft; they set as they cool.
– Make-ahead: Dough keeps 48 hours in the fridge; scoop and bake as needed.
– Freezing: Freeze uncoated dough balls up to 2 months; thaw 20–30 minutes, coat, and bake.
– Tools: Mixer, cookie scoop, parchment paper, baking sheets.
- Prep Time: 15 minutes
- Cook Time: Chill time: 2 hours Cook time: 12 minutes
- Category: Dessert
- Method: Bake
- Cuisine: American