Red Velvet Crinkle Cookies

These red velvet crinkle cookies are soft, chewy, and coated in powdered sugar for a beautiful crackled finish. Perfect for Christmas cookie trays and Valentine’s Day treats!

These red velvet crinkle cookies are soft, chewy, and full of rich cocoa flavor with a beautiful crackled powdered sugar coating.

Their bright red color and snowy white tops make them a festive addition to Christmas cookie trays, holiday parties, and cookie exchanges. They’re also a delicious treat for Valentine’s Day!

Ingredients

• Butter
• Cream Cheese
• White Granulated Sugar
• Light Brown Sugar
• Large Egg
• Pure Vanilla Extract
• All-Purpose Flour
• Unsweetened Cocoa Powder
• Cornstarch
• Baking Powder
• Baking Soda
• Salt
• Red Icing Gel
• Powdered Sugar

How to make Red Velvet Crinkle Cookies

• Beat together butter, cream cheese, and sugar until fluffy. Add the egg and vanilla, and mix until just combined. Add 5-6 drops of red icing gel.
• Add flour, cocoa powder, cornstarch, baking powder, baking soda, and salt. Mix until combined.

• Chill the dough for at least 3 hours. If it’s still sticky and difficult to work with at room temperature, place it back in the refrigerator.
• Preheat the oven to 375℉. Line a baking sheet with parchment paper or use a silicone baking mat.

• In two small bowls, add granulated sugar to one and powdered sugar to the other. The granulated sugar helps prevent the powdered sugar from absorbing into the dough as they bake.
• Using a 1.5-tablespoon cookie scoop, scoop dough into your hand and roll into a ball.
• Coat each ball of dough in granulated sugar, followed by a heavy coating of powdered sugar. Place the balls on the prepared baking sheet 2 inches apart.
• Bake for 12-13 minutes, until the tops are set. Let cool.

Tips for Making Red Velvet Crinkle Cookies

Chill the Dough. Refrigerate the cookie dough for at least 3 hours before baking. Chilling helps prevent the cookies from spreading too much and makes the sticky dough easier to roll into balls.

Use Gel Food Coloring. Red gel food coloring creates a vibrant red velvet color without adding excess liquid, like liquid red food coloring, to the dough. Start with a small amount and add more until you reach your desired shade.

Roll in Granulated Sugar First. For a more defined crinkle appearance, roll each dough ball in granulated sugar before coating it generously in powdered sugar. The granulated sugar creates a barrier that helps prevent the powdered sugar from dissolving into the dough.

Don’t Skimp on the Powdered Sugar. Coat each dough ball heavily in powdered sugar so the cookies develop a bright white coating that contrasts with the red cracks as they bake.

Avoid Overbaking. The cookies should have set edges and slightly soft centers when you remove them from the oven. They’ll continue to firm up as they cool, giving them a soft, chewy texture.

Don’t Flatten the Dough Balls. Keep the dough ball shape when placing it on the baking sheet. The cookies will naturally spread and develop their signature crinkled tops as they bake.

Let Them Cool Before Storing. Allow the cookies to cool completely before placing them in an airtight container. Trapped moisture can cause the powdered sugar coating to become sticky or disappear.

Love baking red velvet for the holidays? Try my Red Velvet Drop Cookies, Red Velvet Thumbprint Cookies, or Red Velvet Cupcakes for more delicious additions to your Christmas celebration. And if you love crinkle cookies, try my lemon version next!