These chewy red velvet crinkles are festive, delicious, and, best of all, homemade! These cookies are rich with that pop of red we all recognize and that fluffy powdered sugar crackle top.

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Many people use cake mix for crinkle cookies, but I promise the extra effort to make these treats from scratch is worth it. The best part? They put you in the Christmas spirit and are perfect for celebrating love on Valentine’s Day, Mother's Day or any day.
Most of the ingredients used can be easily found in your pantry, making this recipe simpler than ever.
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Recipe Highlights
Get the essential details of these red velvet crinkles at a glance:
- Type of recipe: Cookie
- Cooking method: Oven baked with 30 minutes chill time
- Skill level: Easy, using stand mixer
- Flavors & textures: Soft and cake-like inside with a slightly crunchy exterior
Crinkle Cookie Ingredients
- Flour - All-purpose flour will work perfectly.
- Unsweetened cocoa powder - This hint of cocoa powder provides a decadent flavor.
- Baking powder - Can’t forget your leavening agent!
- Salt - Most baked goods need a pinch of salt. It really brings out all of the other flavors.
- Unsalted butter - You don’t want your cookies to be overly salty, so unsalted is best. Make sure it is at room temperature.
- Granulated sugar
- Eggs - always use large eggs for baking.
- Milk - Whole milk is best.
- Red food coloring - For that deep red color. I prefer to use liquid food coloring for this recipe.
- Vanilla extract - Use a good quality vanilla for best results, or make your own homemade vanilla.
- Powdered sugar - Also known as confectioners' sugar, is used to coat the cookies and create the crinkle effect. You can also use homemade powdered sugar.
How to Make Red Velvet Crinkle Cookies
This is such a super simple recipe, especially since it’s made with pantry staples that are easy to find. I can guarantee most of them are in your cabinets right now.
Rich and a bit chocolatey desserts are some of my favorite things to make, and this crinkle cookie recipe is no exception. They are soft and cake-like inside while maintaining a slightly crunchy exterior.
Step 1: Combine your dry ingredients in a medium bowl and mix them up using a wire whisk.
Step 2: Cream the softened butter and sugar in a large bowl with a mixer. It should only take a few minutes for it to become light and fluffy.
Step 3: Beat in the eggs one at a time.
Step 4: Add in the milk, food coloring and vanilla and mix until just combined.
Step 5: Slowly pour in the flour mixture. Beat together until thoroughly combined, just be careful not to overmix.
Step 6: This cookie dough needs to chill in the refrigerator for at least 30 minutes, but no longer than 24 hours, to make it easy to scoop and to prevent the cookies from spreading while baking.
Step 7: Heat your oven to 350 degrees F and prep your baking sheet with a silicone mat or parchment paper.
Step 8: Have your powdered sugar ready in a small bowl. Scoop out the dough and roll it in the powdered sugar until completely covered.
Crackle cookie tip 1 ~Be very generous when rolling the ball of dough in the powdered sugar. I roll them in the sugar twice to get a good coating for those beautiful cracks.
Crackle cookie tip 2 ~Use a cookie dough scoop if you have one to ensure all the cookies are the same size so they bake more evenly. For these cookies, a 1-tablespoon cookie scoop works the best.
Step 9: Place the cookies on the baking sheet and bake for 12-14 minutes or until the tops of them start to crack. (Be sure not to overbake so the cookies don’t dry out)
Step 10: Cool completely before enjoying.
Cookie variations
- Since food coloring doesn’t alter the flavor, try different colors! Green for St. Patrick’s Day or pink instead of red for Valentine’s Day would be great ideas for a holiday cookie.
- Swap the vanilla extract for peppermint extract for a fun holiday flavor. It goes so well with the chocolate.
Cookie Questions
More than likely, the cookie dough wasn't cold enough, and the dough spread too quickly in the oven. Make sure to chill the dough to get the best red velvet crinkles.
Yes, you can freeze unbaked and baked crinkle cookies.
Let baked cookies cool completely, then layer them in an airtight container between sheets of parchment paper for up to three months. Let the cookies thaw on the countertop.
For unbaked cookies, scoop the cooled dough into balls and freeze the balls in an airtight container. When you are ready to bake the cookies, let them thaw for 30 minutes, and then roll in powdered sugar and bake as directed.
Try These Seasonal Treats
- As mentioned, these red crinkle cookies are the perfect Christmas cookies and Valentine’s Day treats. Making cookies from scratch is a present that comes straight from the heart. This other Red Velvet Cookie would be fun to serve with these crinkles.
- Maple syrup is one of my favorite flavors during fall, and these Maple Syrup Walnut Muffins are a great snack or breakfast.
- A tasty Christmas treat is these minty and creamy Party Mints. These red and green candies are festive and no-bake treats.
- Make these Irish Cream Truffles for a festive St. Patrick's Day treat.
More Delicious Red Desserts
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Recipe
Red Velvet Crinkle Cookies
Equipment
Ingredients
- 1⅔ cups AP flour
- ⅓ cup Unsweetened cocoa powder
- 1½ teaspoons Baking powder
- ¼ teaspoon Salt
- ½ cup Unsalted butter room temperature
- 1¼ cups Granulated sugar
- 2 large Eggs
- 1 tablespoon Milk
- 1½ teaspoons Liquid red food coloring
- 1 teaspoon pure vanilla extract
Instructions
- Plan on time for chilling the cookie dough.
- In a medium bowl, whisk together flour, cocoa powder, baking powder, and salt
- In a large mixing bowl, cream together the softened butter and sugar until light and fluffy, mix for about three minutes. You can use a stand mixer, or a handheld electric mixer.
- Set the mixer on medium speed and mix in the eggs one at a time, scraping down the sides of the bowl in between additions
- Add milk, food coloring, and vanilla then mix at medium speed until well combined. Scrape the bowl, and then mix again just to get everything combined.
- Gradually add the flour mixture while mixing on medium-low speed, scraping down the sides of the bowl in between additions. You will have a nice smooth dough when mixed.
- Cover the bowl with plastic wrap and chill for 30 minutes, or up to one day. You can transfer the dough into a smaller bowl and cover it with plastic wrap.
- When ready to bake, heat the oven to 350° F., and prepare two baking pans with parchment or a silicone baking mat.
- Pour the powdered sugar into a small bowl.
- Using a cookie scoop or a tablespoon, scoop the dough and roll it into balls then immediately roll in the powdered sugar
- Bake for 12-14 minutes or until cookies are set and the tops are cracked. Remove the cookies from the oven and cool them on the baking sheet for 5 minutes then transfer them to a wire rack to cool completely.
- Store the cookies in an airtight container for several days.
Notes
- For baked cookies, let them cool completely then layer the cookies in an airtight container between sheets of parchment paper for up to three months. Let the cookies thaw on the countertop.
For unbaked cookies scoop the cooled dough into balls and freeze the balls in an airtight container. When you are ready to bake the cookies, let them thaw for 30 minutes and then roll them in powdered sugar and bake as directed.
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Nutrition
First published: Dec. 14, 2022. Last updated: January 18, 2025, for better readability.
Thank you for stopping by the One Hot Oven blog. Please leave a comment to say Hello or just let me know what you are baking these days, I always love hearing from fellow bakers. Have any questions or want to chat about the recipe? Please visit my About page for information, and I’ll be happy to help!
About Jere'
From learning to cook on a farm in Indiana to culinary school in California, my passion for food is never-ending. Turning on my oven to bake something for friends and family is my happy place, and I am glad to be here at One Hot Oven sharing both sweet and savory family-friendly recipes for your cooking and baking inspiration.
Sally
These coolies were delicious. I made them for my neighbor and kept two as I am diabetic. Did try them with the white chocolate chips but they really did not need them. Will be making them to add to my Christmas cookie trays. My neighbor said he loved them too and could not stop eating them. Thanks. Great recipe..
Jere Cassidy
Thanks for letting me know about the white chocolate chips. These are the best cookies for a Christmas tray, they add the prettiest color.
Sally
Would these be good with white cholate chips?
Jere Cassidy
Yes, I think white chocolate chips would be a great addition. it will give these cookies some extra bling. I'm going to try this next time I make these. Great idea!
Relle
These are so festive and perfect for the holidays. Thank you for sharing.
MacKenzie
I made these yesterday for my Christmas party and they were the hit of the party. Can’t wait to make again
Jan
Oh these were an absolute delight to bake! They are perfect for Xmas!
Heidi Bruaw
These were just the touch of color I needed for my holiday plates! I loved that I already had all of the ingredients in my pantry!
Emily
WOW! These were delicious and BEAUTIFUL! Perfect on my Christmas cookie plate