I’ve made these red velvet crinkle cookies for holiday cookie swaps and last-minute dinner-party desserts — they’re fast, dramatic-looking, and always get compliments. Soft, slightly fudgy centers and snowy powdered-sugar cracks make them a crowd-pleasing twist on classic crinkle cookies, perfect for Valentine’s Day, Christmas, or any time you want a colorful, chocolaty cookie without fuss.
What makes this recipe special
These cookies balance chocolate and bright red color with minimal fuss. Unlike some red velvet recipes that rely on butter creaming, this version uses oil for a tender, moist crumb and a quicker mixing method — great when you need cookies fast. The crinkle effect comes from a chilled dough rolled generously in powdered sugar so the tops split into pretty white “veins” while the center stays soft.
“A hit every time — crispy edges, melt-in-your-mouth centers, and the red crinkle makes them look bakery-grade.” — a baker friend
Benefits at a glance:
- Quick mixing (no creaming required).
- Uses pantry staples.
- Kid-approved and visually impressive.
- Easy to scale for gifts or parties.
Preparing Red Velvet Crinkle Cookies
Step-by-step overview: whisk dry ingredients, mix sugar and oil, add egg, coloring, and vanilla, fold in dry mixture, chill briefly, scoop and roll in powdered sugar, then bake until cracked and soft in the center. Expect about 30 minutes active time plus a short chill and 10–12 minutes baking.
This short overview sets expectations: you’ll spend a few minutes prepping, chill the dough for better crinkles, and bake in small batches.
Key Ingredients
- 2 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder (Dutch-process gives a darker, deeper chocolate flavor)
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup granulated sugar
- 1/2 cup vegetable oil (substitute: melted neutral-flavored butter or light olive oil)
- 1 large egg (for vegan swap, use a flax egg: 1 Tbsp ground flax + 3 Tbsp water, rested 10 minutes)
- 1 tablespoon red food coloring (liquid or gel; gel gives stronger color without thinning dough)
- 1 teaspoon vanilla extract
- Powdered sugar for rolling
Ingredient notes:
- If you’re avoiding artificial food dye, try 2–3 tablespoons beet powder mixed into the wet ingredients for color (it will be subtler).
- For gluten-free, use a 1:1 gluten-free flour blend that contains xanthan gum.
Step-by-step instructions
- Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone mat.
- In a medium bowl, whisk together the flour, cocoa powder, baking powder, and salt until evenly combined.
- In a separate large bowl, stir the granulated sugar and vegetable oil until the sugar is moistened. Add the egg, red food coloring, and vanilla extract. Mix until smooth and uniformly colored.
- Gradually fold the dry ingredients into the wet mixture with a spatula. Stop when a soft, slightly sticky dough forms — avoid overmixing to keep the cookies tender.
- Cover the dough and chill in the refrigerator for about 30 minutes. Chilling firms the dough and helps create those crackled tops.
- Scoop dough (about 1 to 1 1/2 tablespoons each) and roll into balls. Generously coat each ball in powdered sugar so the exterior is well-dusted.
- Place the coated dough balls on the prepared baking sheet, spacing them about 2 inches apart. Bake 10–12 minutes, until the tops are cracked and edges are set but centers remain soft.
- Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Best ways to enjoy it
Serve these red velvet crinkle cookies warm with a glass of cold milk or a rich espresso for contrast. For a festive platter, pair with cream cheese frosting dipping sauce or sandwich two cookies with a thick swirl of cream cheese buttercream. They also work well plated alongside vanilla ice cream or a small scoop of mascarpone for a more elegant dessert.
How to store & freeze
Short-term storage: keep cooled cookies in an airtight container at room temperature for up to 3 days. Place a sheet of parchment between layers to prevent sticking.
Refrigeration: if your kitchen is humid or you’ve added a perishable filling (like cream cheese), store in the fridge for up to 5 days. Let come to room temperature before serving for best texture.
Freezing: freeze baked cookies in a single layer on a tray until firm, then transfer to a freezer-safe bag or container for up to 3 months. Thaw at room temperature. You can also freeze dough balls (un-coated) for up to 2 months; thaw in the fridge, then roll in powdered sugar and bake as directed.
Food safety: always cool cookies completely before sealing to avoid condensation and sogginess. If storing longer than a day, check for any off smells or mold before consuming.
Helpful cooking tips
- Measure flour correctly: spoon flour into the cup and level it off. Too much flour makes dry cookies.
- Use gel food coloring if you want vivid red without adding extra liquid. A tablespoon of liquid dye is okay, but gels concentrate color.
- Chill the dough — it’s not optional if you want clear crinkles. Cold dough spreads less and cracks more distinctly.
- Don’t overbake: remove when edges are set and centers still look slightly underdone; carryover heat will finish them.
- Double-coat in powdered sugar for a brighter, more dramatic contrast. Dust off excess before baking if sugar is clumped.
Creative twists
- White chocolate chip red velvet: fold in 1/2 cup white chocolate chips for pockets of creaminess.
- Cream cheese-stuffed: place a small chilled dollop of sweetened cream cheese in the center of each dough ball before rolling and baking for a gooey surprise.
- Espresso kick: add 1 teaspoon instant espresso powder to the dry mix for deeper chocolate notes.
- Vegan version: swap egg for flax egg and use coconut oil or vegan butter; use vegan powdered sugar if needed.
- Gluten-free: use a certified 1:1 gluten-free flour blend and check cocoa powder labels for cross-contamination if sensitive.
Your questions answered
Q: How long does the whole process take?
A: Active prep is about 15–20 minutes. Add 30 minutes chilling and 10–12 minutes baking per batch; total elapsed time ~1 hour.
Q: Can I use butter instead of vegetable oil?
A: Yes. Melted butter works, but it will add a richer flavor and slightly firmer texture. Use cooled melted butter in an equal amount.
Q: Why didn’t my cookies crack?
A: Most likely the dough warmed too much or wasn’t chilled long enough. Also, if the powdered sugar coat is too thin, cracks are less visible — roll generously.
Q: Can I make these ahead for a party?
A: Absolutely. Bake up to 3 days ahead and store in an airtight container, or freeze baked cookies and thaw on the day. Dough balls can be frozen and baked later for freshest results.
Q: How do I make them less sweet?
A: Reduce granulated sugar by up to 1/4 cup, but note the texture may change slightly; powdered sugar coating will still add surface sweetness, so you can dust less.
Conclusion
If you want another take on this classic cookie, check out Broma Bakery’s Red Velvet Crinkle Cookies for a slightly different technique and presentation. For a trusted home-cook version with extra tips and photos, see Cooking Classy’s Red Velvet Crinkle Cookies.
Red Velvet Crinkle Cookies
Ingredients
Dry Ingredients
- 2 cups all-purpose flour Measure flour correctly: spoon into cup and level it off.
- 1/2 cup unsweetened cocoa powder Dutch-process gives a darker, deeper chocolate flavor.
- 1 teaspoon baking powder
- 1/2 teaspoon salt
Wet Ingredients
- 1 cup granulated sugar Can reduce sugar to make less sweet.
- 1/2 cup vegetable oil Can substitute with melted neutral-flavored butter or light olive oil.
- 1 large egg For vegan swap, use a flax egg: 1 Tbsp ground flax + 3 Tbsp water, rested 10 minutes.
- 1 tablespoon red food coloring Gel gives stronger color without thinning dough.
- 1 teaspoon vanilla extract
For Coating
- 1 cup powdered sugar Generously coat each dough ball.
Instructions
Preparation
- Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone mat.
- In a medium bowl, whisk together the flour, cocoa powder, baking powder, and salt until evenly combined.
- In a separate large bowl, stir the granulated sugar and vegetable oil until moist. Add the egg, red food coloring, and vanilla extract. Mix until smooth and uniformly colored.
- Gradually fold the dry ingredients into the wet mixture with a spatula until a soft, slightly sticky dough forms. Avoid overmixing.
- Cover the dough and chill in the refrigerator for about 30 minutes.
Baking
- Scoop dough (about 1 to 1 1/2 tablespoons each) and roll into balls.
- Generously coat each ball in powdered sugar.
- Place the coated dough balls on the prepared baking sheet, spacing them about 2 inches apart.
- Bake for 10–12 minutes, until the tops are cracked and edges are set but centers remain soft.
- Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
