Red Velvet Crinkle Cookies Made Easy: 7 Baking Secrets

There’s something absolutely magical about the first bite of a perfectly baked Red Velvet Crinkle Cookie. You know that moment when your teeth sink through the delicate, powdered sugar coating and hit that soft, fudgy center? It’s pure heaven! I still remember the first time my grandmother made this classic Red Velvet Crinkle Cookie for Christmas; the stunning red color peeking through snowy white cracks made each Red Velvet Crinkle Cookie look like a little edible present.

What Makes Red Velvet Crinkle Cookies So Special?

These aren’t your average chocolate cookies with food coloring thrown in. A Red Velvet Crinkle Cookie has a unique flavor profile, it’s subtly chocolatey with a hint of tanginess from buttermilk, creating that signature red velvet taste we all crave. When red velvet is transformed into a Red Velvet Crinkle Cookie, it becomes a beautiful, eye-catching treat with that classic cracked appearance that instantly screams “homemade with love.”

Red Velvet Crinkle Cookies: 7 Irresistible Secrets to Baking Bliss

---

• Author: Amy
• Total Time: 3 hours

Print Recipe

Pin Recipe

Description

These Red Velvet Crinkle Cookies are soft, fudgy, and beautifully cracked with a snowy powdered sugar coating. Rich cocoa flavor, vibrant red color, and a tender interior make them perfect for holidays, Valentine’s Day, or anytime you want a show-stopping cookie. With the right chill time and a few simple techniques, these cookies bake up thick, chewy, and irresistibly festive every single time.

---

Ingredients

Scale 1x2x3x

Dry Ingredients:

• 2 cups all-purpose flour
• 1/4 cup unsweetened cocoa powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup granulated sugar

Wet Ingredients:

• 1/2 cup unsalted butter, melted
• 1 large egg
• 1/2 cup buttermilk
• 2 tablespoons liquid red food coloring
• 1 teaspoon vanilla extract
• 1/2 teaspoon white vinegar

For Rolling:

• 1/2 cup powdered sugar

Cook Mode Prevent your screen from going dark

---

Instructions

1. Prepare the Dry Ingredients

In a medium bowl, whisk together flour, cocoa powder, baking soda, and salt. Set aside.

2. Mix the Wet Ingredients

In a large bowl, combine melted butter and granulated sugar until smooth.
Add the egg, buttermilk, red food coloring, vanilla extract, and vinegar, mixing until fully combined and evenly colored.

3. Combine the Dough

Gradually fold the dry ingredients into the wet mixture until just combined.
The dough will be slightly sticky, this is correct.

4. Chill the Dough (Essential Step)

Cover and refrigerate the dough for at least 2 hours. This prevents spreading and creates the signature crinkle effect.

5. Shape and Coat

Preheat oven to 350°F (175°C).
Scoop dough into 1½-inch balls and roll generously in powdered sugar, fully coating each one.

6. Bake

Place cookies on parchment-lined baking sheets, spacing them 2 inches apart.
Bake for 10–12 minutes, until edges are set and centers look slightly soft.

7. Cool

Allow cookies to cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely as the cracks deepen.

Notes

Baking Tips for Perfect Crinkles

Chill time is non-negotiable, skipping it leads to flat cookies.

Roll dough balls twice in powdered sugar for bold white cracks.

Slightly underbake for soft, fudgy centers.

Use fresh baking soda for the best rise and texture.

Common Mistakes to Avoid

Not chilling the dough

Overmixing after adding flour

Using too little powdered sugar

Opening the oven too early during baking

Storage

Store in an airtight container at room temperature for up to 7 days.

Freeze baked cookies for up to 3 months.

Freeze unbaked dough balls and bake straight from frozen, adding 1–2 minutes.

• Prep Time: 20 minutes

Nutrition

• Calories: 145
• Sugar: 18g
• Sodium: 125mg
• Fat: 4g
• Carbohydrates: 26g
• Protein: 2g

Ingredients You’ll Need

Dry Ingredients:

• 2 cups all-purpose flour
• 1/4 cup unsweetened cocoa powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup granulated sugar

Wet Ingredients:

• 1/2 cup unsalted butter, melted
• 1 large egg
• 1/2 cup buttermilk
• 2 tablespoons liquid red food coloring
• 1 teaspoon vanilla extract
• 1/2 teaspoon white vinegar

For Rolling:

• 1/2 cup powdered sugar

Timing Breakdown

• Prep Time: 20 minutes
• Chill Time: 2 hours (essential for proper texture)
• Bake Time: 10-12 minutes per batch
• Cool Time: 15 minutes
• Total Time: Approximately 3 hours

Step-by-Step Instructions for Perfect Red Velvet Crinkle Cookies

Step 1: Mix Your Dry Ingredients

In a medium bowl, whisk together flour, cocoa powder, baking soda, and salt. Set this mixture aside – it’s your flavor foundation.

Step 2: Create the Wet Mixture

In a large bowl, combine melted butter and granulated sugar. Mix until well combined. Add the egg, buttermilk, red food coloring, vanilla extract, and vinegar. Beat until smooth and vibrant red.

Step 3: Combine Wet and Dry

Gradually fold the dry ingredients into the wet mixture. Don’t overmix – just combine until you have a cohesive dough. The mixture will be slightly sticky, which is exactly what we want.

Step 4: The Crucial Chill

Cover your dough and refrigerate for at least 2 hours. This step is non-negotiable – it prevents spreading and creates those perfect cracks we’re after.

Step 5: Shape and Roll

Preheat your oven to 350°F (175°C). Scoop dough into 1.5-inch balls and roll each one generously in powdered sugar. Don’t be shy with the sugar coating!

Step 6: Bake to Perfection

Place cookies on parchment-lined baking sheets, spacing them 2 inches apart. Bake for 10-12 minutes until edges are set but centers still look slightly soft.

Step 7: Cool and Admire

Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack. Watch as those beautiful cracks become more pronounced!

Nutrition Facts (Per Cookie, Makes 24)

• Calories: 145
• Fat: 4.2g
• Carbohydrates: 26g
• Protein: 2.1g
• Sugar: 18g
• Fiber: 0.8g
• Sodium: 125mg

Healthy Alternatives and Dietary Swaps

For Reduced Sugar:

Replace half the granulated sugar with unsweetened applesauce and add a stevia-based sweetener to taste.

Gluten-Free Option:

Substitute all-purpose flour with a 1:1 gluten-free baking flour blend. Add an extra 1/4 teaspoon of xanthan gum if your blend doesn’t contain it.

Dairy-Free Version:

Use plant-based butter and substitute buttermilk with dairy-free milk mixed with 1 tablespoon lemon juice.

Natural Coloring:

Try beetroot powder instead of artificial food coloring – start with 2 tablespoons and adjust to your desired shade.

Expert Tips for Best Results

Secret 1: Temperature Matters

Use room temperature eggs and slightly warm buttermilk for better incorporation.

Secret 2: Don’t Skip the Vinegar

That tiny amount of vinegar reacts with the baking soda, creating extra lift and tenderness.

Secret 3: Quality Food Coloring

Invest in gel or liquid food coloring rather than the basic drops – you’ll get better color with less product.

Secret 4: The Double Sugar Roll

Roll your chilled dough balls in powdered sugar twice for maximum crack appeal.

Secret 5: Proper Measuring

Spoon flour into your measuring cup and level off – packed flour leads to dense cookies.

Secret 6: Watch the Clock

Slightly underbake rather than overbake. They’ll continue cooking on the hot pan.

Secret 7: Fresh is Best

Use fresh baking soda – if it’s over a year old, replace it for optimal rise.

Common Mistakes to Avoid

Skipping the Chill Time: When making a Red Velvet Crinkle Cookie, skipping the chill time leads to flat, spreading cookies without those distinct cracks that define a perfect Red Velvet Crinkle Cookie.

Overmixing the Dough: Overmixing Red Velvet Crinkle Cookie dough develops too much gluten, resulting in cookies that are tough instead of soft and tender.

Insufficient Powdered Sugar: A light dusting won’t cut it for a true Red Velvet Crinkle Cookie. Generously coating the dough is essential for creating those dramatic white cracks we all love.

Opening the Oven Too Early: Resist peeking during the first 8 minutes of baking your Red Velvet Crinkle Cookie. Temperature fluctuations can interfere with the cracking pattern and affect the final texture.

Storage Solutions

Store your Red Velvet Crinkle Cookies in an airtight container at room temperature for up to one week. For longer storage, freeze them in freezer bags for up to three months. Pro tip: place parchment paper between layers to prevent sticking.

You can also freeze the shaped, unbaked dough balls on a tray, then transfer to freezer bags. Bake directly from frozen, adding 1-2 extra minutes to the baking time.

Creative Serving Suggestions

These cookies shine on their own, but here are some delicious ways to elevate them:

• Sandwich two cookies with cream cheese frosting for an indulgent treat
• Crumble over vanilla ice cream for a red velvet sundae
• Dip half of each cookie in white chocolate and let set
• Serve alongside coffee or hot chocolate for the perfect afternoon pick-me-up
• Include them in holiday cookie gift boxes – they’re absolutely stunning

For more Recipes follow me in Pinterest.

Wrapping Up Your Red Velvet Journey

There’s truly nothing quite like homemade Red Velvet Crinkle Cookies fresh from your oven. The way each Red Velvet Crinkle Cookie looks, smells, and tastes brings joy to every occasion, from casual family dinners to elegant holiday parties. With these seven secrets in your baking arsenal, you’re guaranteed to create a Red Velvet Crinkle Cookie that not only looks professional but tastes absolutely divine.

Remember, baking a Red Velvet Crinkle Cookie is about more than following a recipe, it’s about creating memories and sharing love, one delicious cookie at a time.

Frequently Asked Questions