These soft-baked red velvet crinkle cookies are a holiday favorite. Rolled in powdered sugar for a snowy finish, they bake up tender and pillowy with classic crackled tops. For the best texture, cover and chill the dough for 2 hours before baking. This recipe yields about 26–28 cookies—perfect for sharing.
With their deep red hue and fudgy centers, these crinkles are ideal for holiday baking. They pair beautifully with hot chocolate or can add a festive touch to any cookie tray. Sweet white chocolate chips folded into the dough melt into every bite for a creamy contrast to the cocoa flavor.
Featured Review
These cookies were so easy to make. I love the white chocolate chips in them. And they “crinkled” perfectly! A definite keeper in my Christmas cookie rotation!
Jackie
My reliable technique for an ideal crackle is a double coating of sugar. First rolling the dough in granulated sugar, then coating it in powdered sugar, encourages the cookies to crack as they bake and helps the powdered sugar stay in place.
How to Make Red Velvet Crinkle Cookies
Whisk together flour, unsweetened natural cocoa powder, baking powder, baking soda, and salt in a medium bowl.
Beat unsalted butter with granulated and brown sugars on medium speed until soft and creamy, about 2 minutes. Add eggs one at a time, beating until each is incorporated. Mix in vanilla extract, lemon juice, and red gel food coloring until evenly combined.
Reduce mixer speed to low and gradually add the dry ingredients, mixing just until combined. Add the milk and mix briefly on low. Fold in the white chocolate chips with a spatula; the dough will be soft and fairly thick.
Cover the dough and chill in the refrigerator for 2 hours. Chilling firms the dough so the cookies hold their shape and it enhances the flavor.
When the dough is chilled, preheat the oven to 350°F and line baking sheets with parchment paper. Use a medium cookie scoop to form balls (about 1 1/2 inches or ~30 g each). Roll each ball first in granulated sugar, then coat generously in powdered sugar. Place the dough balls about 2 inches apart on the prepared sheets.
Bake for about 12 minutes, rotating the pans halfway through, until the cookies are puffed and cracked and the edges are set. For a slightly flatter top, tap the baking sheet once or twice after removing from the oven. Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
These are lovely for holiday cookie swaps and gift boxes.
Favorite holiday cookie recipes:
- Soft Molasses Spice Cookies
- Peppermint Brownie Cookies
- Almond Thumbprint Cookies
- Brown Butter Sugar Cookies
Soft Baked Red Velvet Crinkle Cookies
5 from 25 reviews
- Author: Laura Kasavan
- Prep Time: 20 minutes
- Chill Time: 2 hours
- Cook Time: 12 minutes
- Total Time: 2 hours 32 minutes
- Yield: 26 to 28 cookies
- Category: Dessert
- Method: Bake
- Cuisine: American
Description
These red velvet crinkle cookies are soft, tender, and covered in a snowy powdered sugar coating. They bake up with the perfect crackle and are great for sharing at holiday gatherings.
Ingredients
Cookies
- 2 cups (280 g) all-purpose flour
- 1/3 cup (32 g) unsweetened natural cocoa powder
- 1 tsp (5 g) baking powder
- 1/4 tsp baking soda
- 1/2 tsp (3 g) salt
- 1/2 cup (112 g) unsalted butter, at room temperature
- 3/4 cup (150 g) granulated sugar
- 1/2 cup (100 g) light brown sugar
- 2 large eggs (100 g)
- 1 tsp (4 g) vanilla extract
- 1 tsp (5 g) lemon juice
- 1 Tbsp (21 g) red gel food coloring
- 1 1/2 Tbsp (22 g) milk
- 3/4 cup (128 g) white chocolate chips
For Rolling
- 1/2 cup (100 g) granulated sugar
- 1/2 cup (60 g) powdered sugar
Instructions
- Make dough: In a medium bowl whisk together flour, cocoa powder, baking powder, baking soda, and salt. In a large mixing bowl, beat butter, granulated sugar, and brown sugar on medium speed until creamy, about 2 minutes. Add eggs one at a time and beat until combined. Beat in vanilla, lemon juice, and red gel food coloring. Reduce speed to low and gradually add the dry ingredients, mixing until just incorporated. Add milk and mix on low until combined. Fold in white chocolate chips.
- Chill dough: Cover the dough and chill in the refrigerator for 2 hours to firm up and develop flavor.
- Preheat oven to 350°F and line baking sheets with parchment paper.
- Roll cookies: Place granulated sugar and powdered sugar in separate shallow bowls. Use a medium cookie scoop to form 1 1/2-inch balls (about 30 g each). Roll each ball in granulated sugar, then coat generously in powdered sugar. Arrange the dough balls about 2 inches apart on the prepared baking sheets.
- Bake: Bake for about 12 minutes, rotating pans halfway through, until the cookies are puffed and cracked with set edges. Optionally tap the baking sheets once or twice after baking to slightly flatten the cookies. Cool on the baking sheets for 5 minutes, then transfer to a wire rack to cool completely.
- Store cookies in an airtight container at room temperature for up to 3 days.
Equipment
Baking Sheets
Stand Mixer
Notes
Unsweetened natural cocoa powder: Natural cocoa is more acidic and lighter in color than Dutch-process cocoa, which helps preserve the vibrant red hue.
Lemon juice: A small amount of lemon juice adds acidity that brightens the red color. If you don’t have lemon juice, 1 tsp white vinegar will work as a substitute.
Red gel food coloring: Gel color is concentrated, so it delivers vivid color without adding excess liquid—helpful for maintaining dough texture.
Make ahead: Form dough balls (without sugar coating) and freeze on a baking sheet for 1 hour, then transfer to an airtight container for up to 2 months. When ready to bake, roll in granulated sugar and powdered sugar and add 1–2 minutes to the bake time if baking from frozen.
Freeze cookies: After cooling, freeze cookies flat on a baking sheet for 1 hour, then store in an airtight container layered with parchment paper for up to 1 month. Thaw at room temperature before serving.