Soft Red Velvet Crinkle Cookies

The first time I made red velvet crinkle cookies, my kitchen looked like a crime scene. Red food coloring everywhere, flour dusted across the counter, and me wondering if these crimson treats would actually taste as good as they looked. One bite into that crackly, powdered-sugar-coated perfection and I didnt care about the mess anymore. These cookies have this way of making everything feel like a celebration, even a random Tuesday.

I brought a batch to my office holiday party last year, and honestly, I wasnt expecting much. People usually go for the fancy tarts or decorated cupcakes. But within twenty minutes, the platter was empty and three different coworkers had messaged me for the recipe. Theres something about that red velvet flavor combination that just pulls people in.

Ingredients

• 1 2/3 cups all-purpose flour: This provides the structure for those soft centers we want
• 1/4 cup unsweetened cocoa powder: Dont skip this, its what gives red velvet its subtle chocolate backbone
• 1 teaspoon baking powder: Helps create those beautiful puffy centers while baking
• 1/4 teaspoon baking soda: Works with the powder for the perfect lift
• 1/4 teaspoon salt: Just enough to balance the sweetness without being salty
• 1/2 cup unsalted butter, softened: Room temperature is non negotiable here for proper creaming
• 1 cup granulated sugar: Creates the tender crumb structure we love
• 2 large eggs: Bind everything together and add richness
• 1 teaspoon vanilla extract: Pure vanilla makes such a difference in the final flavor
• 1 tablespoon red food coloring: Gel coloring gives a deeper red with less liquid, but either works
• 1/2 cup powdered sugar: This is what creates those gorgeous crackled tops

Instructions

Preheat and prep your baking space:

Set your oven to 350°F and line two baking sheets with parchment paper so youre ready to go.

Whisk the dry ingredients together:

In a medium bowl, combine the flour, cocoa powder, baking powder, baking soda, and salt until well blended.

Cream the butter and sugar:

Beat the softened butter and granulated sugar in a large bowl for about 2 to 3 minutes until its light and fluffy.

Add the eggs and flavoring:

Mix in the eggs one at a time, then add the vanilla extract and red food coloring until everything is incorporated.

Combine wet and dry ingredients:

Gradually mix in the dry ingredients until a soft dough forms, being careful not to overwork it.

Chill the dough:

Cover and refrigerate for at least 30 minutes, which helps develop those signature cracks.

Roll in powdered sugar:

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

Bake to perfection:

Place the sugar coated balls 2 inches apart on your prepared sheets and bake for 11 to 13 minutes.

Cool and enjoy:

Let them rest on the baking sheet for 5 minutes before moving them to a wire rack to finish cooling.

Save

My daughter helped me make these last Christmas, and she was so proud of every crackled cookie that came out of the oven. We left some for Santa and she made me promise to save the recipe in her special cookbook. Now every time she sees red food coloring in the pantry, she asks if were making the Christmas cookies.

Getting That Perfect Red

After years of making these, Ive learned that gel food coloring is absolutely worth the extra trip to the store. You need so much less of it, and the color comes out this deep, velvety red that looks professionally made. Liquid coloring works in a pinch, but you might need to add a touch more flour to compensate for the extra moisture.

Making Them Your Own

Sometimes I fold in half a cup of white chocolate chips right before rolling the dough balls. The creamy white chocolate against the red velvet is honestly incredible, and it adds this little surprise texture that people never expect. Dark chocolate chips work too if you want something more intense.

Storage and Sharing

These cookies actually taste better on day two, if you can manage to save any that long. The flavors meld together and the texture becomes even more fudgy. They ship beautifully too, just layer them between parchment paper in a sturdy container.

• Package them in clear bags tied with red ribbon for an instant gift
• They freeze beautifully for up to three months if you want to get ahead
• A pinch of espresso powder in the dry ingredients makes the chocolate flavor pop

Save

There is something genuinely joyful about pulling a tray of these out of the oven and seeing those beautiful cracks appear. Hope they bring as much cheer to your kitchen as they have to mine.

Recipe FAQs

→ What gives the cookies their red color?

The vibrant red hue comes from red food coloring, which can be either liquid or gel-based depending on preference.

→ Why roll the dough balls in powdered sugar?

Rolling the dough in powdered sugar creates the signature crackled finish as the cookies bake and expand.

→ Can I add other ingredients for extra flavor?

Yes, adding white chocolate chips can enhance sweetness and texture, complementing the cocoa notes.

→ How do I ensure soft and chewy cookies?

Beating butter and sugar until fluffy and avoiding overbaking help maintain a tender, chewy center.

→ Is chilling the dough necessary?

Chilling the dough for at least 30 minutes is recommended as it improves the crackle effect and texture.