Red Velvet Crinkle Cookies Recipe tastes like a soft cocoa-kissed brownie wrapped in a crackly sugar coat, with that classic hint of tang from buttermilk and vanilla. This recipe works perfectly for busy bakers who want bakery-style holiday cookies in about 45 minutes, including chill time. I bake these every December while my dog judges my powdered sugar mess from the corner of the kitchen.

Why Red Velvet Crinkle Cookies Recipe Is Worth It

These cookies deliver that iconic red velvet flavor in a bite-size, party-friendly form. You get fudgy centers, crisp edges, and a dramatic red-and-white crinkle that looks like you spent way more time than you actually did.

The dough mixes in one bowl, chills briefly, then rolls easily in sugar. Kids can help with the rolling part, and adults can “help” with the taste-testing part.

“I made this Red Velvet Crinkle Cookies Recipe for a cookie swap, and they vanished before I could trade. Soft, chewy, and gorgeous on the plate. Several people asked which bakery I used, and I just smiled and pointed at my mixer.”

Ingredients You Need

Dry ingredients

1 ½ cups (195 g) all-purpose flour
3 tbsp unsweetened cocoa powder (use natural cocoa; I like Ghirardelli or Hershey’s)
1 tsp baking powder
¼ tsp baking soda
½ tsp fine sea salt

Wet ingredients

¾ cup (150 g) granulated sugar
¼ cup (55 g) packed light brown sugar
½ cup (115 g) unsalted butter, melted and slightly cooled
2 large eggs, room temperature
2 tsp pure vanilla extract (avoid imitation if possible)
2 tbsp buttermilk, room temperature
1–1 ½ tbsp red gel food coloring (gel gives the best color with less liquid)

Coating

½ cup (100 g) granulated sugar
¾ cup (90 g) powdered sugar, sifted for best crinkles

Pantry shortcuts and swaps

Use boxed red velvet cake mix in a pinch: mix with 2 eggs and ⅓ cup oil, then roll in sugars. Texture changes slightly but still tastes great.
Use milk plus a squeeze of lemon juice if you lack buttermilk: 2 tbsp milk + ½ tsp lemon juice, rest 5 minutes.
Use Dutch-process cocoa if that’s what you have, and reduce the amount to 2 tbsp to keep the flavor balanced.

Equipment

Mixing bowls (one large, one medium)
Whisk and rubber spatula or wooden spoon
Hand mixer or stand mixer (optional but helpful)
Measuring cups and spoons or a kitchen scale
Baking sheets
Parchment paper or silicone baking mats
Small cookie scoop (about 1 tbsp capacity)
Wire cooling rack

Quick Tips & substitutions

Chill the dough at least 20–30 minutes so it firms up and rolls cleanly.
Roll each ball in granulated sugar first, then powdered sugar, so the white coating stays bright and doesn’t melt.
Use gel food coloring instead of liquid so the dough stays thick and the color stays vibrant.
Swap half the butter with neutral oil for an extra-soft, brownie-like texture.
Use gluten-free 1:1 baking flour if you need a gluten-free version; keep the rest of the recipe the same.
Bake one tray at a time in the center of the oven for the most even crinkles.
Pull the cookies when the edges set but the centers still look slightly soft; they firm up as they cool.
Add mini chocolate chips if you want more chocolate flavor without changing the structure.

How to Make Red Velvet Crinkle Cookies Recipe

Step 1: Mix the dry ingredients

Add flour, cocoa powder, baking powder, baking soda, and salt to a medium bowl. Whisk until the mixture looks uniform and no cocoa streaks remain. Set the bowl aside near your mixer so you keep the process quick and tidy.

Step 2: Combine sugars and butter

Add granulated sugar, brown sugar, and melted butter to a large bowl. Whisk until the mixture looks thick, glossy, and slightly lighter in color. This step helps the sugars start to dissolve and gives the cookies a better texture.

Step 3: Add eggs, vanilla, buttermilk, and color

Whisk in the eggs, one at a time, until the mixture looks smooth. Add vanilla and buttermilk and whisk again. Add the red gel food coloring a little at a time until the batter turns a deep red shade that you like.

Step 4: Bring the dough together

Add the dry ingredients to the wet ingredients in two additions. Stir with a spatula until no dry pockets remain and the dough looks thick and sticky. Scrape down the sides and bottom of the bowl so everything mixes evenly.

Step 5: Chill the dough

Cover the bowl and place it in the fridge for 20–30 minutes. The dough will firm up and handle more easily. This step also helps the cookies hold their shape and form better crinkles.

Step 6: Preheat and prep the coating

Heat the oven to 350°F (175°C). Line baking sheets with parchment paper or silicone mats. Place granulated sugar in one shallow bowl and powdered sugar in another.

Step 7: Scoop and roll

Scoop about 1 tablespoon of dough per cookie and roll it into a ball with your hands. Roll each ball in granulated sugar, then roll it generously in powdered sugar so it looks fully coated. Place the coated balls on the baking sheets, spacing them about 2 inches apart.

Step 8: Bake

Place one baking sheet on the center rack. Bake 9–11 minutes, until the cookies puff, crack, and the edges look set while the centers still look slightly soft. Repeat with the remaining dough, and rotate trays between batches if your oven runs hot on one side.

Step 9: Cool

Let the cookies cool on the baking sheet for 5 minutes. Transfer them to a wire rack to cool completely. The crinkles will set as they cool, and the centers will stay soft and chewy.

Recipe Variations

Gluten-free: Use a 1:1 gluten-free baking flour and chill the dough on the longer side (30–40 minutes).
Vegan: Swap butter with vegan butter, eggs with 2 flax eggs, and buttermilk with plant milk plus lemon juice.
Low sugar: Reduce granulated sugar in the dough by 2–3 tbsp and use a lighter coating of powdered sugar.
Extra chocolate: Add ½ cup mini chocolate chips or white chocolate chips.
Peppermint twist: Add ½ tsp peppermint extract and sprinkle crushed candy cane over the cookies right after baking.
Cream cheese swirl: Press a tiny cube of cold cream cheese into the center of each dough ball and seal it inside before rolling in sugar.

Ways to Serve Red Velvet Crinkle Cookies Recipe

Stack them on a holiday cookie platter with classic chocolate chip and snickerdoodles.
Pack them in tins or boxes as edible gifts for neighbors, teachers, or coworkers.
Serve them with cold milk, hot cocoa, or a big mug of coffee for a cozy dessert.
Crumble a few cookies over vanilla ice cream for a quick red velvet sundae.
Tuck one or two into lunchboxes as a surprise treat.

Storage Success

Store cooled Red Velvet Crinkle Cookies in an airtight container at room temperature for 4–5 days. Place parchment between layers if you stack them so the powdered sugar coating stays neat. Freeze baked cookies in a freezer bag for up to 2 months and thaw at room temperature. Freeze unbaked, sugar-coated dough balls on a tray, then store them in a bag and bake from frozen, adding 1–2 extra minutes to the bake time.