There’s something magical about the holidays that calls for baking, and what better treat to whip up than red velvet crinkle cookies? These cookies are soft, chewy, and bursting with rich cocoa and vanilla flavors. Their vibrant red hue and powdered sugar coating make them look like tiny snow-dusted gems—perfect for holiday parties or gifting to loved ones. Trust me, once you try them, you’ll find yourself reaching for this recipe every festive season!

Red velvet has always been a crowd-pleaser, but turning it into crinkle cookies adds a little extra charm. The contrast between the deep red color and the sugary coating is just so eye-catching. Plus, these cookies are easy to make and incredibly delicious—what’s not to love?

The Story Behind Red Velvet Crinkle Cookies

Red velvet cake has a fascinating history, dating back to the early 20th century. It was originally known for its delicate texture and subtle cocoa flavor, but its iconic red color became popular during the Great Depression, thanks to the use of beet juice or red food dye to enhance its appearance. Over the years, red velvet evolved into a classic dessert, making its presence felt in everything from cupcakes to cheesecakes.

Turning red velvet into crinkle cookies is a modern twist that brings all the flavors of the beloved cake into bite-sized, chewy treats. I first discovered this recipe while experimenting with holiday baking ideas that were both festive and simple. Honestly, it was love at first bite! The crackled sugar coating reminded me of snowy mornings, and the slight tang from the cream cheese made them irresistible.

These cookies are also incredibly versatile—you can make them for Christmas, Valentine’s Day, or any occasion that calls for a pop of color. Plus, they’re easy to transport and make wonderful edible gifts. Just wrap them in a decorative box or jar, and you’re good to go!

Ingredients for Red Velvet Crinkle Cookies

Let’s talk about the key ingredients that make these cookies so special:

Flour: All-purpose flour works best here. Make sure to sift it to avoid lumps and ensure a smooth dough.
Cocoa Powder: Opt for unsweetened cocoa powder for that classic red velvet flavor. Dutch-processed cocoa will give a richer taste, but natural cocoa works too.
Red Food Coloring: Gel food coloring is ideal for a vibrant shade without altering the dough texture. If you prefer natural options, beet powder can work as a substitute.
Granulated Sugar: This sweetens the cookies and gives the dough structure.
Brown Sugar: Adds moisture and a slightly caramelized flavor.
Butter: Use unsalted butter, softened to room temperature for easy mixing. If you’re dairy-free, plant-based butter is a great alternative.
Cream Cheese: The secret to making these cookies extra tender and slightly tangy. Full-fat cream cheese works best.
Eggs: Essential for binding the dough. Room temperature eggs mix more evenly.
Vanilla Extract: Always use pure vanilla extract for the best flavor. I’m a fan of Madagascar vanilla for its deep aroma.
Baking Powder and Baking Soda: These leavening agents help create the perfect texture—soft and slightly puffed.
Powdered Sugar: The finishing touch that creates the iconic crinkle effect!

Pro tip: If you’re in a pinch for time, pre-measure your dry ingredients and store them in an airtight container until you’re ready to bake.

Equipment Needed

Here’s what you’ll need to make these cookies:

Mixing Bowls: Use one large bowl for the wet ingredients and another for the dry ingredients.
Electric Mixer: A stand mixer or hand mixer works well for creaming the butter and sugars.
Spatula: For scraping down the sides of the bowl.
Measuring Cups and Spoons: Accuracy is key for baking!
Baking Sheets: Line them with parchment paper to avoid sticking.
Cookie Scoop: Helps to create evenly sized dough balls.
Wire Rack: Essential for cooling the cookies evenly.

If you don’t have a cookie scoop, you can use a tablespoon or roll the dough into balls with your hands—it’s a little messy but totally doable.

How to Make Red Velvet Crinkle Cookies

Prepare the Dough: In a large bowl, cream together 1/2 cup (115g) softened butter, 4 oz (115g) cream cheese, 1 cup (200g) granulated sugar, and 1/3 cup (70g) brown sugar until light and fluffy. Add 2 large eggs and 2 tsp vanilla extract, mixing until combined.
Add the Dry Ingredients: In a separate bowl, whisk together 2 1/4 cups (280g) all-purpose flour, 1/4 cup (25g) unsweetened cocoa powder, 1 tsp baking powder, and 1/2 tsp baking soda. Gradually add this mixture to the wet ingredients, mixing just until combined.
Color the Dough: Add 1 tbsp red gel food coloring (adjust for desired shade) and mix until evenly incorporated. Chill the dough for at least 2 hours or overnight.
Preheat the Oven: Set your oven to 350°F (175°C) and line your baking sheets with parchment paper.
Form the Cookies: Scoop the chilled dough into 1.5-inch balls and roll them generously in powdered sugar.
Bake: Arrange the cookies on the baking sheets, spacing them 2 inches apart. Bake for 10-12 minutes or until the edges are set and the cookies are puffed.
Cool: Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack.

Keep an eye on the bake time—you don’t want to overbake these cookies, as they’re best when soft and chewy in the center.

Cooking Tips & Techniques

Here are my tried-and-true tips for making the perfect red velvet crinkle cookies:

Chill the Dough: Don’t skip this step! Chilled dough is easier to handle and helps the cookies hold their shape.
Generous Sugar Coating: Roll the dough balls liberally in powdered sugar for a dramatic crinkle effect.
Monitor the Oven: Bake one test cookie first to check your oven’s temperature—it’s worth the extra effort!
Avoid Overmixing: Once you add the dry ingredients, mix just until combined to prevent dense cookies.

Fun fact: These cookies taste even better the day after baking, as the flavors have time to meld together.

Variations & Adaptations

If you’re feeling adventurous, try these fun variations:

Chocolate Lovers: Add 1/2 cup (90g) chocolate chips to the dough for extra richness.
Gluten-Free: Substitute the all-purpose flour with a 1:1 gluten-free baking mix.
Natural Coloring: Use beet powder instead of food coloring for a healthier option.
Peppermint Twist: Add 1/2 tsp peppermint extract for a festive flavor.

I once tried swapping the cocoa powder for matcha powder to make green velvet cookies—they were a hit at my holiday party!

Serving & Storage Suggestions

These cookies are best enjoyed at room temperature, paired with a warm cup of cocoa or coffee. Arrange them on a festive platter for holiday gatherings, or stack them in clear jars with ribbons for a thoughtful gift.

To store, place the cookies in an airtight container at room temperature for up to 5 days. For longer storage, freeze them in a single layer before transferring to a freezer-safe bag. Reheat frozen cookies in the oven at 300°F (150°C) for 3-5 minutes.

Pro tip: These cookies develop even richer flavors after a day or two, making them perfect for prepping ahead.

Nutritional Information & Benefits

Here’s an approximate breakdown per cookie (based on 24 cookies):

Calories: 120
Fat: 5g
Carbs: 18g
Protein: 1g

While these cookies are indulgent, the cream cheese provides a small amount of calcium, and using natural cocoa powder adds antioxidants. If you’re watching sugar intake, consider using a sugar substitute for the powdered sugar coating.

Conclusion

Red velvet crinkle cookies are the ultimate holiday treat—festive, flavorful, and so much fun to make. Whether you’re baking them for a party or as a gift, they’re sure to bring joy to everyone who tries them. I love this recipe because it’s simple yet impressive, and every batch feels like a little celebration.

If you give these cookies a try, let me know in the comments! I’d love to hear how you’ve customized them or share any tips you discovered along the way. Happy baking, and may your holidays be as sweet as these cookies!

FAQs

Can I make these cookies without red food coloring?

Absolutely! You can skip the food coloring, but the cookies will have a cocoa-brown color instead. For a natural alternative, try beet powder.

Do I have to chill the dough?

Yes, chilling the dough is essential for preventing spreading and achieving the perfect crinkle effect.

Can I freeze the dough?

Yes, you can freeze the dough balls before baking. Just roll them in powdered sugar and bake directly from frozen, adding 1-2 minutes to the bake time.

What’s the best way to store these cookies?

Store them in an airtight container at room temperature for up to 5 days or freeze for up to 3 months.

Can I make these cookies gluten-free?

Yes, substitute the flour with a gluten-free 1:1 baking mix for a delicious gluten-free version!

Perfect Red Velvet Crinkle Cookies Recipe for Holidays