These festive red velvet crinkle cookies are the perfect treat to brighten up your holiday baking. With their vibrant red color, soft, fudgy centers, and snowy powdered sugar coating, they look just as magical as they taste. The crackled tops give them a rustic charm that’s both elegant and cozy—making them an irresistible addition to any holiday cookie platter. Whether you’re hosting a party, gifting homemade goodies, or simply baking with loved ones, these cookies are sure to steal the spotlight and spread a little extra cheer.
What makes these cookies perfect for the holiday season is their combination of flavors and visual appeal. The rich cocoa flavor pairs beautifully with the hint of vanilla, while the powdered sugar adds a touch of sweetness that melts in your mouth. Their bright red hue is not only festive but also makes them stand out among classic holiday treats.
Serve them alongside a cup of hot cocoa or mulled cider, and you have a cozy, picture-perfect holiday moment. Best of all, they’re easy to make and store, so you can prepare them ahead of time and share them with family and friends throughout the season.
If you give this recipe a try, rate it down below and tag @colbytroy on Instagram so I can see your beautiful creations!
Ingredients
Red Velvet Crinkle Cookies
- 1 1/2 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 tsp baking powder
- 1/4 tsp salt
- 1/2 cup unsalted butter softened
- 1 cup granulated sugar
- 2 large eggs
- 2 tsp vanilla extract
- 2 tbsp red food coloring
- 1/2 cup confectioners/powdered sugar for rolling
- 1/2 cup granulated sugar for rolling
Step By Step Instructions
Follow these step-by-step instructions, then scroll down to the recipe card for a full ingredients list and method
How to make Red Velvet Crinkle Cookies
Preheat the oven to 350°F (175°C) and line two baking trays with parchment paper. Set them aside for later.
In a medium bowl, combine the flour, cocoa powder, baking powder, and salt. Whisk well to blend and set aside—this will be your dry ingredient mixture.
In a separate large bowl, cream the butter and sugar together until the mixture is fluffy and light in texture, about 2–3 minutes.
Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Mix in the vanilla extract and red food coloring until the batter is evenly tinted.
Gradually add the dry ingredients to the wet mixture, stirring until just combined. The dough should feel soft and slightly sticky—this is perfect.
Cover the bowl and refrigerate the dough for at least 30 minutes. Chilling will make the dough easier to work with and help the cookies hold their shape while baking.
Once the dough has chilled, scoop it into 1-inch portions and roll each one into a ball. Coat each dough ball thoroughly in powdered sugar and place them on the prepared baking trays, leaving about 2 inches of space between each.
Bake for 10–12 minutes, or until the cookies have set but remain soft in the middle. The tops should have a crackled finish.
Allow the cookies to rest on the baking trays for a few minutes before carefully transferring them to a wire rack to cool completely.
How to store your Red Velvet Crinkle Cookies
Short-Term Storage (3–5 days):
Cool Completely: Ensure the cookies are fully cooled to room temperature before storing.
Airtight Container: Place the cookies in a single layer inside an airtight container. If stacking, separate layers with parchment or wax paper to prevent sticking.
Room Temperature: Store the container at room temperature in a cool, dry place.
Longer Storage (up to 2 weeks):
Store the cookies in an airtight container in the refrigerator. Allow them to come to room temperature before serving for the best texture and flavor.
Freezing (up to 3 months):
Thaw Before Serving: Allow cookies to thaw at room temperature for 30–60 minutes before enjoying.
Cool and Freeze Individually: Place the cooled cookies on a baking sheet in a single layer and freeze until firm (about 1 hour).
Transfer to a Bag/Container: Once frozen, transfer the cookies to a freezer-safe bag or container. Remove excess air to avoid freezer burn.
Tools & Supplies for making Red Velvet Crinkle Cookies
More desserts to try this holiday season:
Red Velvet Crinkle Cookies
Ingredients
- 1 1/2 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 tsp baking powder
- 1/4 tsp salt
- 1/2 cup unsalted butter softened
- 1 cup granulated sugar
- 2 large eggs
- 2 tsp vanilla extract
- 2 tbsp red food coloring
- 1/2 cup confectioners/powdered sugar for rolling
- 1/2 cup granulated sugar for rolling
Instructions
- Preheat the oven to 350°F (175°C) and line two baking trays with parchment paper. Set them aside for later.
- In a medium bowl, combine the flour, cocoa powder, baking powder, and salt. Whisk well to blend and set aside—this will be your dry ingredient mixture.
- In a separate large bowl, cream the butter and sugar together until the mixture is fluffy and light in texture, about 2–3 minutes.
- Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Mix in the vanilla extract and red food coloring until the batter is evenly tinted.
- Gradually add the dry ingredients to the wet mixture, stirring until just combined. The dough should feel soft and slightly sticky—this is perfect.
- Cover the bowl and refrigerate the dough for at least 30 minutes. Chilling will make the dough easier to work with and help the cookies hold their shape while baking.
- Once the dough has chilled, scoop it into 1-inch portions and roll each one into a ball. Coat each dough ball thoroughly in powdered sugar and place them on the prepared baking trays, leaving about 2 inches of space between each.
- Bake for 10–12 minutes, or until the cookies have set but remain soft in the middle. The tops should have a crackled finish.
- Allow the cookies to rest on the baking trays for a few minutes before carefully transferring them to a wire rack to cool completely.
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