Red Velvet Crinkle Cookies (Festive & Soft) – A Cheerful Holiday Treat

Red velvet crinkle cookies bring big holiday energy with very little effort. They’re soft inside, crinkly outside, and dusted in a snowy layer of powdered sugar that makes them look party-ready. The cocoa flavor is gentle, the texture is tender, and the bright red color makes every plate feel celebratory.

You don’t need fancy tools, just a few pantry staples and a bowl. Bake a batch for cookie swaps, gifting, or a cozy night in.

Print Recipe

Red Velvet Crinkle Cookies (Festive & Soft) - A Cheerful Holiday Treat

Prep Time20 minutes mins

Cook Time10 minutes mins

Total Time30 minutes mins

Servings: 24 servings

Ingredients

• All-purpose flour – for structure.
• Unsweetened cocoa powder – just enough for mild chocolate flavor.
• Baking powder – for lift and those beautiful cracks.
• Salt – to balance sweetness.
• Granulated sugar – sweetness and spread.
• Unsalted butter – softened, for flavor and tenderness.
• Large eggs – bind the dough and add moisture.
• Vanilla extract – rounds out the flavor.
• Red food coloring – gel or liquid; gel gives a richer red with less.
• Buttermilk – classic red velvet tang and softness (a splash goes a long way).
• Powdered sugar – for rolling.
• Optional: A little cornstarch mixed with powdered sugar for a thicker coating.

Instructions

• Preheat the oven to 350°F (175°C).Line two baking sheets with parchment paper.
• In a bowl, whisk together 1¾ cups flour, 2 tablespoons cocoa, 1½ teaspoons baking powder, and ½ teaspoon salt. Set aside.
• In a large bowl, beat ½ cup softened unsalted butter with 1 cup granulated sugar until light and fluffy, about 2–3 minutes.
• Beat in 2 large eggs one at a time, then add 1½ teaspoons vanilla. Mix in 1–1½ teaspoons red gel food coloring (or more liquid color) until vibrant.
• Add the dry ingredients in two additions, alternating with 2 tablespoons buttermilk.Mix just until combined. The dough should be soft, thick, and scoopable.
• Let the dough rest for 10–15 minutes to firm slightly. Meanwhile, pour 1 cup powdered sugar into a shallow bowl.For extra defined crinkles, mix in 1 tablespoon cornstarch.
• Use a small cookie scoop (about 1 tablespoon). Roll dough into balls, then roll generously in powdered sugar until fully coated.
• Arrange on the prepared sheets, spacing 2 inches apart. Bake for 10–12 minutes until the tops are cracked and the edges are set but centers are still soft.
• Cool on the sheet for 5 minutes, then transfer to a wire rack to cool completely.The cookies will continue to set as they cool.

What Makes This Recipe So Good

• Soft and cakey center: A touch of cocoa and the right amount of moisture give you that classic red velvet crumb.
• High-contrast crinkles: Rolling the dough heavily in powdered sugar gives you standout crackles after baking.
• Foolproof dough: No chilling for hours. A short rest firms the dough just enough for easy rolling.
• Holiday-ready color: The deep red hue looks gorgeous on dessert tables and gift boxes.
• Small-batch friendly: Easy to double or halve without fuss.

What You’ll Need

• All-purpose flour – for structure.
• Unsweetened cocoa powder – just enough for mild chocolate flavor.
• Baking powder – for lift and those beautiful cracks.
• Salt – to balance sweetness.
• Granulated sugar – sweetness and spread.
• Unsalted butter – softened, for flavor and tenderness.
• Large eggs – bind the dough and add moisture.
• Vanilla extract – rounds out the flavor.
• Red food coloring – gel or liquid; gel gives a richer red with less.
• Buttermilk – classic red velvet tang and softness (a splash goes a long way).
• Powdered sugar – for rolling.
• Optional: A little cornstarch mixed with powdered sugar for a thicker coating.

Step-by-Step Instructions

1. Preheat the oven to 350°F (175°C).

   Line two baking sheets with parchment paper.

2. In a bowl, whisk together 1¾ cups flour, 2 tablespoons cocoa, 1½ teaspoons baking powder, and ½ teaspoon salt. Set aside.
3. In a large bowl, beat ½ cup softened unsalted butter with 1 cup granulated sugar until light and fluffy, about 2–3 minutes.
4. Beat in 2 large eggs one at a time, then add 1½ teaspoons vanilla. Mix in 1–1½ teaspoons red gel food coloring (or more liquid color) until vibrant.
5. Add the dry ingredients in two additions, alternating with 2 tablespoons buttermilk.

   Mix just until combined. The dough should be soft, thick, and scoopable.

6. Let the dough rest for 10–15 minutes to firm slightly. Meanwhile, pour 1 cup powdered sugar into a shallow bowl.

   For extra defined crinkles, mix in 1 tablespoon cornstarch.

7. Use a small cookie scoop (about 1 tablespoon). Roll dough into balls, then roll generously in powdered sugar until fully coated.
8. Arrange on the prepared sheets, spacing 2 inches apart. Bake for 10–12 minutes until the tops are cracked and the edges are set but centers are still soft.
9. Cool on the sheet for 5 minutes, then transfer to a wire rack to cool completely.

   The cookies will continue to set as they cool.

How to Store

• Room temperature: Store in an airtight container for 3–4 days. Add a slice of bread to keep them soft.
• Freeze baked cookies: Freeze in layers with parchment between them for up to 2 months. Thaw at room temp.
• Freeze dough balls: Roll in powdered sugar after thawing slightly.

  Bake from chilled, adding 1–2 minutes.

Why This is Good for You

• Portion-friendly treat: Smaller cookies help manage sugar cravings without overdoing it.
• Mindful ingredients: Real butter and eggs add satisfying richness, which can help you feel content with one or two.
• Joy factor: Celebratory baking can boost mood and bring people together—good for the soul as well as the table.

Pitfalls to Watch Out For

• Overmixing: This can make cookies tough. Stop when the flour streaks disappear.
• Too little sugar coating: A thin coating melts in the oven. Roll heavily for snowy crinkles.
• Baking too long: They should be slightly underbaked in the center for a soft, cakey texture.
• Color fade: If the dough looks dull, add a touch more gel color.

  Natural cocoa can mute red tones.

• Warm dough: Soft dough spreads more. A brief rest helps you get thicker, crackly tops.

Recipe Variations

• Chocolate chip red velvet: Fold in ½ cup white or semi-sweet chocolate chips.
• Cream cheese swirl: Add a small dollop of lightly sweetened cream cheese in the center and seal the dough around it.
• Peppermint twist: Add ½ teaspoon peppermint extract and sprinkle crushed candy canes on top right after baking.
• Gluten-free: Use a 1:1 gluten-free baking flour with xanthan gum; watch the bake time for slight adjustments.
• Natural color: Use beet powder (1–2 teaspoons), knowing the color will be more muted and slightly earthy.

FAQ

Can I make these without buttermilk?

Yes. Use 2 tablespoons milk stirred with ½ teaspoon white vinegar or lemon juice.

Let it sit for 5 minutes before adding.

Why didn’t my cookies crack?

Your dough may have been too warm or too wet, or the baking powder wasn’t fresh. A heavier powdered sugar coat and a short rest help create defined cracks.

Can I use oil instead of butter?

You can swap half the butter for neutral oil to keep them extra soft, but full oil can make them spread more. Keep an eye on the bake time.

How do I get a deeper red color?

Use gel food coloring, which is more concentrated.

Also, choose a lighter cocoa (not Dutch-process) to prevent dulling the red.

Are these cookies crisp or soft?

They’re soft and slightly cakey with a tender bite. If you prefer firmer edges, bake 1–2 minutes longer.

Final Thoughts

Red velvet crinkle cookies are festive without being fussy, and they never last long on a platter. With their snowy tops and soft centers, they bring charm to any celebration.

Keep this recipe on hand for last-minute gatherings, gifts, or when you want something cheerful and cozy from the oven.