Soft & Fudgy Red Velvet Crinkle Cookies (Bakery-Style at Home)
Red Velvet Crinkle Cookies are one of those treats I find myself making again and again, especially when I want something that looks impressive but doesn’t require a lot of effort. I love how the deep red color pops against the snowy powdered sugar, making these cookies feel extra special without being complicated.
The texture is my favorite part—soft and slightly fudgy in the center with those classic crackled tops. Whenever I bake Red Velvet Crinkle Cookies, the kitchen fills with a subtle cocoa aroma that instantly feels cozy.
They’re perfect for holidays, bake sales, or just a quiet evening when I want a homemade dessert that feels a little indulgent. These cookies never last long in my house, and they’re always the first to disappear from the cookie tray.
Why You’ll Love This Recipe
- Easy to Make: Simple steps and basic mixing—no advanced baking skills required.
- Rich Chocolate Flavor: A hint of cocoa gives that classic red velvet taste without being overpowering.
- Simple Ingredients: Everything comes from standard pantry staples you likely already have.
- Soft & Fudgy Texture: Perfectly tender centers with a beautiful crinkle on top.
- Great for Any Occasion: Ideal for holidays, gifting, parties, or everyday treats.
Red Velvet Crinkle Cookies
Ingredients
Method
- In a bowl, whisk flour, cocoa powder, baking powder, and salt.
- In another bowl, cream butter and granulated sugar until light.
- Beat in egg, milk, vanilla, and red food coloring.
- Gradually mix in dry ingredients until a soft dough forms.
- Chill dough for at least 30 minutes.
- Preheat oven to 350°F (175°C) and line a baking sheet.
- Scoop dough, roll into balls, and coat in powdered sugar.
- Place on baking sheet and bake for 10–12 minutes.
- Cool slightly before transferring to a wire rack.
Notes
- Store cookies in an airtight container at room temperature for 3–4 days.
- Add white chocolate chips for variation.
- For extra softness, slightly underbake and allow to set while cooling.
Pro Tips
- Chill the dough to prevent spreading and get thicker cookies.
- Use gel red food coloring for a deeper, more vibrant color.
- Don’t overbake—the centers should look slightly soft when removed.
- Roll cookies generously in powdered sugar for bold crinkles.
- Use a cookie scoop for evenly sized cookies.
- Line baking sheets with parchment to avoid sticking.
- Let cookies cool on the tray for a few minutes before moving.
- Sift powdered sugar to avoid clumps on the cookies.
FAQs
Can I make the dough ahead of time?
Yes, you can refrigerate the dough for up to 24 hours before baking.
Why didn’t my cookies crackle?
The dough may have been too warm or not coated enough in powdered sugar.
Can I freeze these cookies?
Yes, baked cookies freeze well for up to 2 months.
Do I need cream cheese for red velvet flavor?
No, classic red velvet cookies rely on cocoa and coloring, not cream cheese.
Can I reduce the sugar?
Reducing sugar will affect texture, so it’s not recommended.
