Soft Red Velvet Crinkle Cookies (Print Version)

Soft, chewy red velvet treats with cocoa and powdered sugar for a festive crackled look.

# What You'll Need:

→ Dry Ingredients

01 - 1 2/3 cups all-purpose flour
02 - 1/4 cup unsweetened cocoa powder
03 - 1 teaspoon baking powder
04 - 1/4 teaspoon baking soda
05 - 1/4 teaspoon salt

→ Wet Ingredients

06 - 1/2 cup unsalted butter, softened
07 - 1 cup granulated sugar
08 - 2 large eggs
09 - 1 teaspoon vanilla extract
10 - 1 tablespoon red food coloring

→ For Rolling

11 - 1/2 cup powdered sugar

# How to Make It:

01 - Preheat oven to 350°F. Line two baking sheets with parchment paper.
02 - Whisk together the flour, cocoa powder, baking powder, baking soda, and salt in a medium bowl. Set aside.
03 - Beat the softened butter and granulated sugar together until light and fluffy, about 2-3 minutes.
04 - Beat in the eggs one at a time, then add vanilla extract and red food coloring, mixing until well combined.
05 - Gradually add the dry ingredients to the wet mixture, mixing until a soft dough forms.
06 - Cover the dough and refrigerate for at least 30 minutes for optimal crinkling results.
07 - Scoop tablespoon-sized portions of dough, roll into balls, and coat generously in powdered sugar.
08 - Place the dough balls 2 inches apart on the prepared baking sheets.
09 - Bake for 11-13 minutes until cookies are puffed and crinkled but still soft in the center.
10 - Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

# Expert Advice:

01 -
  • The contrast between the bright red dough and snowy white sugar makes these impossibly photogenic
  • They stay soft and chewy for days, unlike some cookies that turn into rocks overnight
  • The cocoa gives them this sophisticated depth that balances out the sweetness perfectly
02 -
  • The chilling step is actually worth it, it helps the cracks develop more dramatically during baking
  • Dont skip the generous powdered sugar coating, that layer is what creates the signature crinkle effect
  • These cookies continue baking slightly on the hot pan, so pull them when they still look slightly underdone
03 -
  • If your dough feels too sticky to roll, chill it for another 15 minutes rather than adding more flour
  • Use a cookie scoop for uniform sizes so they all bake at the same rate

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