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    Home » Recipes » Cookies

    Red Velvet Crinkle Cookies

    Modified: Feb 8, 2025 · Published: Jan 22, 2024 by Karissa Parrish · This post may contain affiliate links

    Jump to Recipe Print Recipe

    These red velvet crinkle cookies are fudgy, dense, and have slight hints of vanilla and chocolate flavor. The cookies are rolled in powdered sugar in order to create those beautiful crinkle tops once baked, making them a perfect Christmas cookie!

    The best red velvet crinkle cookies with powdered sugar crinkle tops.

    These chewy red velvet crinkle cookies have a hint of cocoa flavor, along with vanilla. 

    They're always fun to bake around the holiday season, especially for Christmas and Valentine's Day! 

    Looking for more red velvet recipes? Then check out these: red velvet loaf cake, red velvet cupcakes with cream cheese frosting, and red velvet baked donuts.

    Jump to:
    • Why You'll Love These Cookies
    • Ingredients Needed
    • Instructions
    • Storage Tips
    • Expert Baking Tips
    • Recipe FAQs
    • More Cookie Recipes
    • 📖 Recipe
    Dense and fudgy red velvet crinkles with a bright red color.

    Why You'll Love These Cookies

    • They're thick and chewy.
    • They're super soft and have a brownie-like texture.
    • You can taste both chocolate and vanilla.
    • The red velvet color is bold and vibrant.
    • There is no chilling needed before baking!

    These easy red velvet cookies are like biting into a soft pillow! They're just so fluffy, while also being chocolatey. Best of all, the dough doesn't have to chill before baking!

    Red gel food coloring is used to get a vibrant red cookie color, making them super fun and festive Christmas cookies.

    Red crinkle cookies stacked on top of each other.

    Ingredients Needed

    Here are some notes on the ingredients we'll be using. For the full ingredients list, look at the recipe card below.

    • All-Purpose Flour: Be sure to properly measure your flour (check out Expert Baking Tips above).
    • Cocoa Powder: For best results I recommend using an unsweetened cocoa powder such as Hershey's. 
    • Butter: I like to use unsalted butter in my cookies so I can control the salt.
    • Buttermilk: Adds creaminess and an acidic note to the cookies.
    • Food Coloring: I recommend using red food gel.
    • Vinegar: White distilled vinegar adds a touch of tanginess.
    Ingredients needed: Flour, brown sugar, powdered sugar, sugar, vinegar, cocoa powder, baking powder, baking soda, salt, red food gel, eggs, butter, vanilla extract, and buttermilk.

    Instructions

    Here are the step by step instructions on how to make this red velvet cookie recipe.

    Step 1: Dry ingredients. In a medium bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt. Set aside.

    Step 2: Wet ingredients. In the large bowl of a stand mixer using the paddle attachment, beat together the butter, sugar, and brown sugar until light and creamy. 

    Then add the eggs, one at a time. Add the buttermilk, red food gel, vinegar, and vanilla extract and mix until fully combined.

    Stand mixer with sugar, brown sugar, and butter.
    Creamed butter and sugar in a bowl.
    Egg being added to a bowl with creamed butter and sugar.

    Step 3: Combine the ingredients. Slowly add the flour mixture, mixing just until combined. Use a silicone spatula to fold together any remaining loose ingredients.

    Red food gel added to cookie dough batter.
    Red velvet cookie dough.

    Step 4: Scoop the dough. In a small bowl, add the powdered sugar and use a small cookie scoop to scoop out the dough. Generously roll the ball in the powdered sugar twice.

    Place onto the prepared baking sheet and repeat with the rest of the red velvet cookie dough.

    Step 5: Bake. Bake the cookies for 10-12 minutes or until the cookies have puffed up and cracked. 

    Allow them to cool on the cookie sheet for 10 minutes before transferring them over to a wire rack to finish cooling.

    Cookie dough balls covered in powdered sugar on a cookie sheet.

    Storage Tips

    Keep any leftover cookies in an airtight container on the counter for up to 5 days. They will stay soft and chewy for several days.

    If you want to freeze the cookies, place them on a baking sheet for about an hour and then transfer them to a freezer bag. You can keep them frozen for up to 2 months.

    Expert Baking Tips

    • Baking Sheet: I like to use this specific baking sheet. Line each pan with parchment paper. 
    • Measuring Flour: To help ensure you don’t add extra flour, follow these three simple steps: 1) Fluff up the flour using a fork. 2) Spoon the flour into your measuring cup. 3) Scrape a knife across the top of the measuring cup to level out the flour.
    • Room Temperature Ingredients: Any ingredient that needs to be at room temperature should be taken out of the refrigerator at least 1 hour before you want to bake. It's super important so that the ingredients can incorporate properly.
    • Red Food Coloring: Use red food gel, not liquid food coloring. The gel creates a more vibrant red color for red velvet.
    • Cookie Dough: Roll the dough in powdered sugar twice before baking. This helps to evenly coat the cookie and to have that signature crinkle top look.
    • Don't Overbake: Be careful not to overbake the cookies. Once they've puffed up and cracked on top, you'll remove them from the oven (about 10-12 minutes). The cookies will be very soft, but they'll firm up a bit more as they're cooling.

    Recipe FAQs

    What Are Crinkle Cookies?

    Crinkle cookies are cookies that have been rolled in powdered sugar before baking. As they bake in the oven, they crackle and crinkle on top, creating a beautiful design.

    What Is Red Velvet?

    Red velvet is different from other chocolate desserts because of these three ingredients: red food gel, vinegar, and buttermilk. In my opinion, these three ingredients must be present in order for a dessert to be called "red velvet."

    What Do Red Velvet Crinkles Taste Like?

    They taste like a thick and chewy brownie that has both chocolate and vanilla flavors mixed throughout.

    Can I Substitute Buttermilk With Regular Milk?

    I have not used any other milk besides buttermilk in this recipe so I'm not sure how they would turn out. If at all possible, use buttermilk, because it's one of the main ingredients in red velvet desserts.

    Can I Use A Box Of Red Velvet Cake Mix?

    I've never tried that, so I wouldn't recommend it. 

    Red velvet cookies sitting on a wire rack with parchment paper.

    If you made this recipe, please leave a comment and star rating below. I love hearing from you! Also, please tag me on Instagram and check out my Pinterest for even more recipe ideas.

    It brings me so much joy to see you make my recipes. 🙂

    Happy baking!

    More Cookie Recipes

    • Peanut Butter Marshmallow Cookies
    • Double Chocolate Crinkle Cookies
    • Easy Lemon Curd Thumbprint Cookies
    • Easy Oreo Chocolate Chip Cookies Recipe

    📖 Recipe

    Red Velvet Crinkle Cookies

    Karissa Parrish
    These red velvet crinkle cookies are fudgy, dense, and have slight hints of vanilla and chocolate flavor. The cookies are rolled in powdered sugar in order to create those beautiful crinkle tops once baked, making them a perfect Christmas cookie!
    5 from 5 votes
    Print Recipe Pin Recipe
    Prep Time 10 minutes mins
    Cook Time 11 minutes mins
    Cooling Time: 10 minutes mins
    Total Time 30 minutes mins
    Course Dessert
    Cuisine American
    Servings 20 cookies

    Equipment

    • Baking Sheets
    • Silicone Baking Mats
    • Cookie Scoop
    • Electric Stand Mixer

    Ingredients:
     
     

    • 2 cups all-purpose flour
    • ¼ cup cocoa powder, sifted
    • 1 ½ teaspoons baking powder
    • ½ teaspoon baking soda
    • ½ teaspoon salt
    • ½ cup unsalted butter, room temperature
    • ½ cup sugar
    • ½ cup brown sugar
    • 2 large eggs, room temperature
    • 1 tablespoon buttermilk
    • ½ tablespoon red food gel (see note below)
    • 1 teaspoon white distilled vinegar
    • 1 teaspoon vanilla extract
    • ½ cup powdered sugar, for coating

    Instructions:
     

    • Preheat the oven to 350 degrees and line two baking sheets with parchment paper. Set aside.
    • In a medium bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt. Set aside.
    • In the bowl of an electric stand mixer using the paddle attachment, cream together the butter, sugar, and brown sugar on med-high speed until light and fluffy (2-3 minutes). Scrape down the sides of the bowl using a silicone spatula and add the eggs, one at a time, beating well after each one (low-medium speed).
    • Add the buttermilk, red food gel, vinegar, and vanilla extract and mix on low speed until combined. Slowly add the flour mixture, beating on low speed, just until combined. Be careful not to overmix! Remove the bowl from the stand and use a silicone spatula to fold together any remaining loose ingredients.
    • Fill a small bowl with the powdered sugar and take a cookie scoop (I used my 1.5 tbsp) to scoop out the dough. Generously roll the ball in the powdered sugar, roll the ball in your hands, and then roll the ball in the sugar again. Place onto the prepared baking sheet and repeat with the rest of the cookie dough.
    • Bake for 10-12 minutes or until the cookies have puffed up and cracked (the cookies will be soft when you remove them). Allow them to cool on the baking sheet for 10 minutes before transferring them over to a wire rack to finish cooling.
    • Keep any leftover cookies in an airtight container on the counter for up to 5 days.

    Notes:

    • Baking Sheet: I like to use this specific baking sheet. Line each pan with parchment paper. 
    • Measuring Flour: To help ensure you don’t add extra flour, follow these three simple steps: 1) Fluff up the flour using a fork. 2) Spoon the flour into your measuring cup. 3) Scrape a knife across the top of the measuring cup to level out the flour.
    • Room Temperature Ingredients: Any ingredient that needs to be at room temperature should be taken out of the refrigerator at least 1 hour before you want to bake. It's super important so that the ingredients can incorporate properly.
    • Red Food Coloring: Use red food gel, not liquid food coloring. The gel creates a more vibrant red color for red velvet.
    • Cookie Dough: Roll the dough in powdered sugar twice before baking. This helps to evenly coat the cookie and to have that signature crinkle top look.
    • Don't Overbake: Be careful not to overbake the cookies. Once they've puffed up and cracked on top, you'll remove them from the oven (about 10-12 minutes). The cookies will be very soft, but they'll firm up a bit more as they're cooling.

    Nutrition

    Serving: 1cookieCalories: 142kcalCarbohydrates: 24gProtein: 2gFat: 5gSaturated Fat: 3gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 1gTrans Fat: 0.2gCholesterol: 12mgSodium: 121mgPotassium: 40mgFiber: 1gSugar: 13gVitamin A: 143IUCalcium: 28mgIron: 1mg
    US Customary - Metric
    Tried this recipe?Let us know how it was!

    Recipe originally published in March of 2021.

    red velvet crinkle cookie recipe
    1.3K+Shares

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    Comments

    1. Becky says

      March 06, 2022 at 10:04 am

      Could the cocoa powder be omitted?

      Reply
      • Ginger Snap says

        March 07, 2022 at 2:26 pm

        I wouldn't recommend it since I have never done that before. So I'm not sure how the cookies would turn out.

        Reply
    2. Renata says

      May 07, 2021 at 9:32 pm

      This recipe and cookie looks so cool! Just wondering if there if buttermilk can be substituted with anything? It’s just hard to find where I live.

      Reply
      • Ginger Snap says

        May 10, 2021 at 8:07 am

        Hi Renata! You could try substituting the buttermilk with either 2 % or whole milk. I haven't tried it yet, but I don't see why it wouldn't work. 🙂

        Reply
    3. Gabriela Herrera says

      March 17, 2021 at 4:39 am

      5 stars
      These look amazing and so aesthetically pleasing. Thank you so much for the baking tips, these are often ignored but so important to follow.

      Reply
      • Ginger Snap says

        March 19, 2021 at 1:32 pm

        Thank you so much, Gabriela!

        Reply
    4. Arica Aspenson says

      March 15, 2021 at 6:21 pm

      5 stars
      Yum! I've never had red velvet cookies, but I'll definitely need to try. These remind me so much of the chocolate crinkle cookies that my grandma used to make and I loved them, so I'm sure these will be equally delicious!

      Reply
      • Ginger Snap says

        March 19, 2021 at 1:32 pm

        Oh yes, they're just like those classic chocolate crinkle cookies, but red velvet!

        Reply
      • Yuen Yuen says

        November 07, 2024 at 12:38 am

        Since cream cheese frosting is quite a common topping on red velvet cakes, I wondered if I could include the cheesecake frosting in your pumpkin cheesecake cookies (which I loved by the way!) Is there any difference between these two cookies which means the cheesecake stuffing might not work for this recipe?

        Reply
        • Karissa Parrish says

          November 07, 2024 at 9:01 am

          Hi, that is a great question! The thought of having a cream cheese filling in these red velvet crinkle cookies sounds so delicious. It should work out great, my only suggestion would be to use only 1 teaspoon of the cream cheese filling (making sure it's completely frozen) since these cookies are made using a 1.5 tablespoon cookie scoop. So the cookies will be slightly smaller than the pumpkin cheesecake cookies. Please let me know how these turn out for you!

          Reply
    5 from 5 votes (3 ratings without comment)

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    Hi, I'm Karissa! I am the professional home baker and food photographer here at Ginger Snap's Baking Affairs. I have 6+ years of experience creating easy desserts that every home baker can make in their own kitchens! You'll find many desserts here, including cakes, cupcakes, frostings, and cookies. I'm so glad you're here and happy baking!

    More about me →

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