Red Velvet Crinkle Cookies

My kitchen counter looked like a crime scene with red food coloring splattered everywhere, but I couldnt stop laughing. I had convinced myself that more red meant more festive, which apparently is not how food chemistry works. These cookies still turned out stunning with that beautiful crackled finish that makes people think you spent hours on them when really, theyre deceptively simple. Now I know better than to go overboard with the coloring bottle, but that first batch taught me everything about patience in baking.

I brought a plate to my office holiday party and watched them disappear within ten minutes. Three different coworkers asked for the recipe, which is basically the highest compliment you can get. Theres something about that red and white contrast that makes people gravitate toward them immediately.

Ingredients

• 1 2/3 cups (210 g) all-purpose flour: The structure builder here, dont pack it down or your cookies will turn dense
• 1/4 cup (25 g) unsweetened cocoa powder: This is what makes it red velvet, not just red cake, so dont skip it
• 1 teaspoon baking powder: Gives those beautiful cracks room to form in the oven
• 1/4 teaspoon baking soda: Works with the powder for the perfect lift
• 1/4 teaspoon salt: Essential for balancing all that sugar
• 1/2 cup (115 g) unsalted butter, softened: Room temperature is non-negotiable, it needs to cream properly with the sugar
• 1 cup (200 g) granulated sugar: Creates that crisp exterior while keeping centers chewy
• 2 large eggs: Bring these to room temperature too, cold eggs seize up butter
• 1 teaspoon vanilla extract: Pure extract makes a difference you can taste
• 1 tablespoon red food coloring: Gel coloring gives deeper red with less liquid, but either works
• 1/2 cup (60 g) powdered sugar: The magic dust that creates those gorgeous crinkles

Instructions

Get your oven ready:

Preheat to 350°F (175°C) and line two baking sheets with parchment paper so nothing sticks.

Whisk the dry team:

In a medium bowl, combine flour, cocoa powder, baking powder, baking soda, and salt until everything is evenly distributed.

Cream butter and sugar:

Beat softened butter and granulated sugar for 2-3 minutes until its light and fluffy, this step is worth every second.

Add the wet ingredients:

Beat in eggs one at a time, then vanilla and red food coloring until the color is uniform.

Bring it together:

Gradually mix in dry ingredients until a soft dough forms, dont overmix or theyll get tough.

Chill for better crinkles:

Cover and refrigerate at least 30 minutes, cold dough creates better cracks in the oven.

Coat in snow:

Scoop tablespoon portions, roll into balls, and generously coat in powdered sugar.

Bake until puffed:

Place 2 inches apart on prepared sheets and bake 11-13 minutes until puffed and crinkled but still soft.

Set before serving:

Let cool 5 minutes on the sheet, then transfer to a wire rack to cool completely.

Save

My daughter asked why they look cracked open and I told her its because theyre full of Christmas magic trying to escape. She looked at me like I was absolutely brilliant and then ate five in a row.

Getting the Perfect Red

Gel food coloring is your friend here because it delivers intense color without adding extra liquid to your dough. If you only have liquid coloring, start with one tablespoon and add more drop by drop until you reach your desired shade. Too much liquid can throw off the texture, so patience pays off.

Storage Secrets

These actually taste better on day two because the flavors have time to meld together properly. Store them in an airtight container at room temperature and theyll stay perfectly soft for up to five days. If you want to keep them longer, freeze the dough balls and bake fresh whenever the craving strikes.

Make Them Your Own

White chocolate chips folded into the dough take these to another level entirely. You can also swap the powdered sugar coating for a mixture of powdered sugar and edible glitter for extra holiday sparkle.

• Try rolling some in crushed candy canes for a minty chocolate version
• Half a teaspoon of peppermint extract in the dough makes them taste like winter
• Press a white chocolate kiss into the center immediately after baking for a pretty finish

Save

Theres something magical about pulling these from the oven and watching those cracks form right before your eyes. Happy baking, and may your holiday season be as sweet as these cookies.

Recipe FAQs

→ What gives these cookies their red color?

The vibrant red hue comes from red food coloring, which can be liquid or gel for stronger color.

→ Why is chilling the dough important?

Chilling helps the dough firm up, which promotes crinkling and prevents excessive spreading during baking.

→ How is the crackled effect achieved?

Rolling dough balls in powdered sugar before baking creates the signature crackled finish as the cookies expand.

→ Can I add any mix-ins to enhance flavor?

Yes, adding white chocolate chips adds sweetness and texture, complementing the cocoa and red velvet flavors.

→ How should the cookies be stored?

Store in an airtight container at room temperature for up to five days to maintain freshness and softness.