These Irresistibly Chewy Red Velvet Crinkle Cookies are soft inside, slightly fudgy, and show off that classic crinkle—pretty enough for gifting and sturdy enough for dunking. I’ve baked dozens of batches to get the balance of chew and crackle just right, and this version is the one I reach for when I want a dependable, show-stopping cookie. For another red velvet twist, check out this red velvet cheesecake stuffed cookie I tested recently.
Why Make This Recipe
- Flavor: Deep cocoa notes with a bright red color make each bite nostalgic and chocolate-forward.
- Texture: Chewy center with a delicate crinkle exterior—not cakey, not hard.
- Convenience: Dough mixes quickly with a hand or stand mixer and benefits from a short chill.
- Occasion-ready: Perfect for holidays, cookie swaps, or classroom treats because they look festive and travel well.
- Personal insight: I love this recipe because the brown sugar and a bit of melted butter keep the cookies moist for days, so you don’t have to eat them all at once. Also see how Santa’s version compares in this Santa’s Red Velvet Cookies post.
Recipe Overview
- Prep time: 20 minutes active + 30–60 minutes chill
- Cook time: 9–11 minutes per batch at 350°F (175°C)
- Total time: 1 hour (with chilling)
- Makes: about 24 cookies (1–1.5 inch scoops)
- Difficulty: Easy–Medium
- Method: Creamed-melted-butter cookie dough, chill, roll in powdered sugar, and bake on a lined sheet.
My Experience Making This Recipe
I tested this recipe across three oven types and found that chilling the dough 30–60 minutes made the biggest difference in crinkle definition and chew. Early trials were too cakey until I adjusted sugar ratios and used a mix of melted and softened butter to retain moisture.
How to Make Irresistibly Chewy Red Velvet Crinkle Cookies You’ll Adore
Ingredients (tested):
- 1/2 cup (113 g) unsalted butter, melted and slightly cooled
- 1/2 cup (100 g) granulated sugar
- 1/2 cup (100 g) packed light brown sugar
- 1 large egg, room temperature
- 1 tsp vanilla extract
- 1 tbsp buttermilk or 1 tbsp milk + 1 tsp vinegar
- 1½ tbsp unsweetened cocoa powder
- 2 tbsp red gel food coloring (adjust for color preference)
- 1¾ cups (220 g) all-purpose flour (spooned and leveled)
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp fine salt
- 1/3 cup (40 g) powdered sugar for rolling
Method summary:
- Whisk dry ingredients (flour, cocoa, powder, soda, salt). Keep measured flour by spooning into the cup or, ideally, weigh it for consistency (220 g).
- Mix melted butter with both sugars until smooth, then add egg, vanilla, buttermilk, and red coloring. Combine wet and dry until just mixed; do not overwork the dough.
- Chill dough 30–60 minutes to firm up for better crinkles. Use a 1.25–1.5 tablespoon cookie scoop for even sizes. Roll dough balls in powdered sugar until well coated.
- Bake on parchment-lined or silicone-mat-lined baking sheets at 350°F (175°C) for 9–11 minutes until edges are set but centers still look slightly underbaked. Cool on the sheet 5 minutes, then transfer to a rack.
Equipment recommendations: stand mixer or hand mixer, digital scale, 1½ Tbsp cookie scoop, rimmed baking sheets, parchment paper or silicone mats, cooling racks.
Expert Tips for Success
- Measure flour by weight (220 g) for consistent chew; scooped flour will produce dry, dense cookies. I use a kitchen scale every time.
- Use gel food coloring, not liquid, to avoid thinning the dough and losing crinkle texture; gel gives vibrant color with less moisture. See a color-forward cake technique in this black velvet cake with fiery red icing post for inspiration.
- Chill the dough at least 30 minutes; cold dough holds shape and forms crinkles instead of spreading flat. If you’re in a hurry, 20 minutes in the freezer works.
- Don’t overbake: remove when edges are set but centers still look soft—carryover heat will finish them. Bake time varies by oven; rotate pans halfway if you have hot spots.
- Powdered sugar coating: roll each ball generously. Tap off excess gently—too little sugar = fewer crinkles and dull appearance.
How to Serve Irresistibly Chewy Red Velvet Crinkle Cookies You’ll Adore
- Classic pairing: Serve warm with a glass of cold milk or espresso for contrast.
- Party platter: Arrange on a slate with dusted powdered sugar and fresh berries for holiday appeal; a sprig of rosemary adds an herbal touch.
- Sandwich option: Use cream cheese frosting between two cookies to make sandwich cookies for special occasions.
- Snack box: Pack in small boxes for gifting—they hold shape well and look finished when dusted; for a different snack idea, try this chewy Filipino treat chewy carioca.
Storage and Reheating Guide
- Room temperature: Store in an airtight container layered with parchment at room temp for up to 3 days.
- Refrigerator: Keep up to 7 days in an airtight container; bring to room temperature before serving to restore chew.
- Freezing baked cookies: Freeze in a single layer on a tray until firm, then transfer to a freezer bag for up to 3 months. Thaw on the counter or warm in a 300°F (150°C) oven for 5–7 minutes.
- Freezing dough balls: Scoop and freeze on a tray then bag for up to 3 months; bake from frozen adding 1–2 minutes to bake time.
- Reheat: Microwave 8–10 seconds for a warm, soft center, or heat in a 300°F (150°C) oven for 5–7 minutes for even warmth without sogginess.
Recipe Variations
- Gluten-free: Replace AP flour with a 1:1 gluten-free flour blend that contains xanthan gum; weigh for best results and reduce chill time slightly.
- Dairy-free: Use vegan buttery spread or coconut oil (slightly less for coconut oil) and a non-dairy buttermilk (almond or oat milk + vinegar). Expect a slightly different chew.
- Extra chocolate: Stir in 1/2 cup mini dark or white chocolate chips—freeze dough for best chip distribution.
- Cheesecake-stuffed: Flatten dough, place 1 tsp of cream cheese filling in center, seal, chill, and bake for a creamy surprise (test for sealing to avoid leaks). Similar stuffed ideas are shown in this red velvet cheesecake stuffed cookie trial.
Nutritional Highlights
- Portion guidance: One standard cookie ~120–160 kcal depending on size and add-ins; sensible portion is 1–2 for a treat.
- Key considerations: Contains wheat (gluten), eggs, and dairy—swap as suggested for dietary needs.
- If using chocolate chips or nuts, note added sugar and calories; adjust serving size accordingly.
Troubleshooting Common Issues
- Cookies spread too thin: Dough was too warm or overmixed, or flour was under-measured. Chill dough 30–60 minutes and measure by weight.
- Not chewy enough (cakey/dry): You likely overbaked or used too much flour; reduce baking time by 1–2 minutes and confirm flour weight. Using some brown sugar and a touch of melted butter helps chewiness.
- No crinkle pattern: Not enough powdered sugar or dough too warm. Generously roll in powdered sugar and chill the dough before baking.
Frequently Asked Questions
Q1: Can I make the dough the night before?
A1: Yes. Chill the dough covered overnight up to 48 hours. Bring it back to refrigerator temperature before scooping to maintain crinkle formation; you may need an extra minute of baking time if the balls are very cold.
Q2: Can I use natural cocoa instead of Dutch-process?
A2: Yes, but adjust leavening: natural cocoa is acidic and reacts differently with baking soda. This recipe uses baking powder + soda; if you only have natural cocoa, keep the soda but ensure the recipe’s acid (buttermilk) is present for proper lift.
Q3: How do I get the brightest red color without tasting food coloring?
A3: Use concentrated gel food coloring and a touch of brown sugar for flavor balance. Gel provides color without extra liquid; start with 1½ tablespoons and add a bit more if needed for visual impact.
Q4: Can I freeze the dough with powdered sugar already on it?
A4: It’s better to freeze plain scooped dough on a tray then bag. Powdered sugar can clump when frozen; for best crinkle appearance, roll in powdered sugar right before baking.
Conclusion
If you enjoy experimenting with alternative flours or smaller-batch cookie swaps, this Almond Flour Chocolate Chip Cookie Recipe – Dessert for Two is a helpful reference for converting traditional cookie textures to almond-flour-based versions.
Irresistibly Chewy Red Velvet Crinkle Cookies
- Total Time: 61 minutes
- Yield: 24 cookies
- Diet: Vegetarian
Description
These soft and fudgy red velvet crinkle cookies are perfect for gifting, featuring a chewy center and a delicate crinkle exterior.
Ingredients
- 1/2 cup (113 g) unsalted butter, melted and slightly cooled
- 1/2 cup (100 g) granulated sugar
- 1/2 cup (100 g) packed light brown sugar
- 1 large egg, room temperature
- 1 tsp vanilla extract
- 1 tbsp buttermilk or 1 tbsp milk + 1 tsp vinegar
- 1½ tbsp unsweetened cocoa powder
- 2 tbsp red gel food coloring
- 1¾ cups (220 g) all-purpose flour (spooned and leveled)
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp fine salt
- 1/3 cup (40 g) powdered sugar for rolling
Instructions
- Whisk dry ingredients (flour, cocoa, baking powder, baking soda, salt).
- Mix melted butter with both sugars until smooth, then add egg, vanilla, buttermilk, and red coloring.
- Combine wet and dry until just mixed; do not overwork the dough.
- Chill dough for 30–60 minutes.
- Use a 1.25–1.5 tablespoon cookie scoop for even sizes and roll in powdered sugar until well coated.
- Bake on parchment-lined sheets at 350°F (175°C) for 9–11 minutes until edges are set but centers are slightly underbaked.
- Cool on the sheet for 5 minutes, then transfer to a rack.
Notes
Chill the dough for best results to enhance crinkle formation. Use gel food coloring for vibrant color without added moisture.
- Prep Time: 50 minutes
- Cook Time: 11 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American