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

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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings: 24 servings
Ingredients Method

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.

Method
 

  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.