Why didn't my Red Velvet Crinkle Cookies crack properly?

The most common reason for poor cracking is insufficient chilling time. Your dough needs at least 2 hours in the refrigerator to firm up properly. Also, make sure you're using enough powdered sugar when rolling – it should coat the entire surface generously. Finally, check that your oven temperature is accurate with an oven thermometer.

Can I make Red Velvet Crinkle Cookies without buttermilk?

Absolutely! Create a buttermilk substitute by mixing 1/2 cup regular milk with 1/2 tablespoon white vinegar or lemon juice. Let it sit for 5 minutes until it curdles slightly. This acidic component is crucial for the authentic red velvet flavor and tender texture.

How can I make my cookies more red without using too much food coloring?

Start with 2 tablespoons of high-quality liquid food coloring or 1 tablespoon of gel coloring. If you want deeper color, gradually add more, but remember that too much liquid coloring can affect the dough consistency. Some bakers also reduce the cocoa powder slightly to allow the red color to shine through more prominently.

Red Velvet Crinkle Cookies Made Easy: 7 Baking Secrets

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

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

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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