Red Velvet Crinkle Cookies

Red Velvet Crinkle Cookies – A Sweet and Festive Treat

If you’re looking for a delicious, eye-catching cookie, these Red Velvet Crinkle Cookies are just what you need. With their deep red color, soft and chewy texture, and crackly powdered sugar coating, they make the perfect sweet treat for any occasion. But if you really want to impress, they’re especially great for Valentine’s Day, Christmas, or any festive gathering.

Not only are these cookies beautiful to look at, but they also have an incredible flavor. The combination of rich cocoa, vanilla, and a touch of beet powder gives them a classic red velvet taste—without the need for artificial food coloring. Plus, they have just the right balance of sweetness, making them irresistible with every bite.

What makes this recipe even better? It’s easy to make! Since the dough comes together quickly, all you have to do is chill it, roll the cookies in powdered sugar, and bake. As they bake, the cookies spread and form their signature crinkled tops, creating that picture-perfect look.

While these cookies are a fantastic choice for any time of year, they’re perfect for Valentine’s Day. Whether you’re baking for a loved one, hosting a get-together, or simply treating yourself, they’ll add a little extra love to your dessert spread. Plus, their soft, fudgy center and delicate powdered sugar coating make them impossible to resist.

So, if you’re ready to bake something fun, festive, and absolutely delicious, these Red Velvet Crinkle Cookies should be at the top of your list. Grab your ingredients, preheat the oven, and get ready to enjoy one of the best red velvet treats you’ll ever make!

Recipe Yield: 12 servings (about 24 cookies)

INGREDIENTS

1 ¾ cups all-purpose flour
2 tbsp beet powder
¼ cup unsweetened cocoa powder
1 tsp baking powder
½ tsp salt
½ cup granulated sugar
¼ cup light brown sugar, packed
¼ cup unsalted butter, softened
3 tbsp vegetable oil
2 large eggs
1 ½ tsp vanilla extract
½ cup powdered sugar (for rolling)

INSTRUCTIONS

1. Prepare the dry ingredients: In a medium bowl, whisk together flour, beet powder, cocoa powder, baking powder, and salt until evenly combined. Set aside.

2. Cream the butter and sugars: In a large mixing bowl, beat granulated sugar, brown sugar, butter, and vegetable oil until smooth and fluffy, about 2 min. This combination ensures a soft, slightly chewy texture.

3. Add wet ingredients: Mix in the eggs, one at a time, beating well after each addition. Stir in vanilla extract, blending until fully incorporated.

4. Combine wet and dry mixtures: Gradually add the dry ingredients to the wet mixture, stirring until no dry streaks remain. The dough will be thick and sticky.

5. Chill the dough: Cover the bowl and refrigerate for at least 1–2 hours to firm up the dough for easier handling. Chilling helps create defined crinkles when baking.

6. Preheat and prepare: Once the dough is chilled and ready to use, preheat the oven to 350°F. Line a baking sheet with parchment paper.

7. Shape and coat: Roll the chilled dough into 1-inch balls, then generously coat each in powdered sugar, ensuring an even layer for the crinkle effect.

8. Bake: Arrange cookies 2 inches apart on the prepared baking sheet. Bake for 10–12 minutes, until the cookies have spread and the tops appear set with deep crinkles.

9. Cool and serve: Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Enjoy these rich, velvety Red Velvet Crinkle Cookies with a cup of coffee or hot cocoa!

Helpful Tips to Perfect This Recipe

• Chill the Dough for Best Crinkles – For the most beautiful crinkle effect, refrigerate the dough for at least 1–2 hours before baking. Chilling helps the cookies retain their shape while still spreading enough to create deep cracks and a soft center. If the dough is too warm, the cookies may spread too much and lose their signature crinkle appearance.
• Coat Generously with Powdered Sugar – To achieve that classic snowy crinkle look, roll the dough balls in a thick layer of powdered sugar before baking. Make sure the coating is even and well-covered so the contrast between the red velvet cookie and the white sugar is bold and beautiful. For even better results, roll the cookies twice—once lightly, then again for extra coverage.
• Use Beet Powder for Natural Red Color – Instead of artificial dyes, beet powder provides a natural red hue while adding a subtle earthy sweetness that complements the cocoa flavor. For deeper red velvet tones, you can slightly increase the beet powder by ½–1 tbsp, but be mindful not to overpower the balance of flavors.