Winter has a way of making the kitchen feel like the heart of the home. The smell of something warm and sweet baking in the oven can instantly lift your spirits, and these red velvet crinkle cookies do just that. They’re soft, slightly chewy, and covered in a delicate dusting of powdered sugar that melts into every little crack on the surface—almost like a blanket of snow settling on a bright red treat.

I remember the first time I made homemade red velvet cookies; I wasn’t sure if they would turn out as soft as the ones in the bakery. But when I pulled them out of the oven, the edges slightly crisp and the centers tender, I knew these were going to become a staple in my winter baking rotation. They’re the perfect combination of festive and comforting, making them ideal for cozy nights in or a holiday cookie swap.

These Christmas crinkle cookies aren’t just pretty—they’re simple to make. With just a handful of ingredients, you can whip up a batch that tastes like it took hours of careful preparation. The red sugar cookies crack beautifully as they bake, creating that classic crinkle effect that everyone loves. Plus, they’re flexible: bake them for a party, a quiet afternoon treat, or even pack them in a tin as a sweet homemade gift.

What I love most is how versatile these easy winter snacks are. You can stick to the classic red velvet flavor, or add a touch of chocolate chips or white chocolate drizzle to make them extra indulgent. Either way, the texture is what steals the show—soft, slightly fudgy centers with just enough chew to keep you reaching for one after another. Once you try this red velvet cookies recipe, you’ll be reaching for the flour and cocoa every winter season.

Why You’ll Love It

• Soft, chewy perfection in every bite – These red velvet crinkle cookies have tender centers that practically melt in your mouth, with just the right amount of chewiness to make them irresistible.
• Festive and fun to make – Rolling the dough in powdered sugar and watching those bright red cookies crackle in the oven is half the joy. It’s like a mini holiday magic show in your kitchen.
• Simple ingredients, big payoff – You don’t need any fancy baking tools or hard-to-find ingredients to make these homemade red velvet cookies. Everything comes together quickly, making them ideal for easy winter snacks.
• Perfect for gifting or gatherings – Their striking red color and crinkled tops make them a showstopper on any cookie tray. Friends and family will think you spent hours baking, even if you whipped them up in no time.
• Endlessly customizable – Want to add white chocolate chips, swirl in a little cream cheese frosting, or sprinkle festive toppings? These red sugar cookies are the perfect blank canvas for your holiday creativity.

Ingredient List

For the Cookies:

• 2 ½ cups all-purpose flour
• 2 tablespoons unsweetened cocoa powder
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• 1 cup unsalted butter, softened
• 1 ½ cups granulated sugar
• 2 large eggs
• 2 teaspoons vanilla extract
• 2 tablespoons red food coloring

For Rolling:

• ½ cup powdered sugar

Ingredient Notes

• I always use Dutched cocoa powder for that rich, deep chocolate flavor—it really makes the red velvet pop.
• Don’t skip the red food coloring! It gives these red crinkle cookies their signature festive look.
• Using unsalted butter allows you to control the sweetness, so your cookies aren’t too rich or heavy.
• Powdered sugar is key for that beautiful crackled surface—it’s worth rolling each cookie thoroughly.
• I like using vanilla extract from Madagascar—it adds a warm, subtle flavor that complements the cocoa perfectly.

Kitchen Equipment Needed

• Mixing bowls – One for dry ingredients, one for wet. I love using glass bowls so I can see everything clearly.
• Electric mixer or hand mixer – Makes creaming the butter and sugar a breeze. My KitchenAid stand mixer is my go-to.
• Measuring cups and spoons – Accurate measurements make all the difference for perfect red velvet cookies.
• Spatula – For folding ingredients together without losing air in the batter. Silicone ones work best.
• Baking sheet – For even baking. I prefer a heavy-duty nonstick sheet.
• Parchment paper or silicone baking mat – Prevents sticking and makes cleanup easy.
• Cooling rack – Lets the cookies cool evenly without getting soggy on the bottom.

Instructions

1. Prep Your Oven and Pans

• Preheat your oven to 350°F (175°C).
• Line two baking sheets with parchment paper or silicone baking mats. This keeps the cookies from sticking and helps them bake evenly.
• Pro Tip: If you’re using multiple sheets, rotate them halfway through baking for consistent results.

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2. Mix the Dry Ingredients

• In a medium bowl, whisk together 2 ½ cups flour, 2 tablespoons cocoa powder, 1 teaspoon baking powder, ½ teaspoon baking soda, and ½ teaspoon salt.
• Make sure everything is well combined to avoid any clumps in your cookies.
• Pro Tip: Sifting the cocoa powder and flour together gives a smoother dough and prettier cracks.

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3. Cream the Butter and Sugar

• In a large mixing bowl, beat 1 cup softened butter with 1 ½ cups granulated sugar until light and fluffy (about 2–3 minutes).
• Add 2 large eggs, one at a time, mixing well after each addition.
• Stir in 2 teaspoons vanilla extract and 2 tablespoons red food coloring until fully incorporated.
• Pro Tip: Make sure the butter is truly softened—too cold and your cookies won’t be as tender.

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4. Combine Wet and Dry Ingredients

• Gradually add the dry ingredients into the wet mixture. Use a spatula to fold gently until just combined.
• Avoid overmixing to keep the cookies soft and tender.

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5. Form and Roll the Cookies

• Scoop about 1–2 tablespoons of dough and roll it into a ball.
• Roll each ball generously in powdered sugar until fully coated.
• Pro Tip: The more powdered sugar, the prettier the crinkles! Don’t skimp here.

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6. Bake the Cookies

• Place the dough balls on your prepared baking sheets, leaving about 2 inches between each cookie.
• Bake for 10–12 minutes, or until the edges are set but the centers are still soft.
• Pro Tip: The cookies will look slightly underbaked in the center—this is perfect for that soft, chewy texture.

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7. Cool and Enjoy

• Let the cookies cool on the baking sheet for 5 minutes before transferring to a cooling rack.
• Once fully cooled, they’re ready to enjoy! Perfect with a cup of hot cocoa or a glass of milk.

Tips and Tricks for Success

• Measure ingredients carefully – Too much flour can make cookies dry; too little can make them spread too much.
• Chill the dough if needed – If your kitchen is warm, chilling the dough for 15–20 minutes helps maintain the shape of the cookies.
• Use room temperature eggs and butter – This ensures a smooth, even dough.
• Don’t overbake – Cookies continue to bake slightly after being removed from the oven, so pull them out when edges are set but centers still look soft.
• Roll generously in powdered sugar – This creates the classic crinkle effect and gives a pretty, snowy look.

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Ingredient Substitutions and Variations

• Butter substitute: Use an equal amount of coconut oil or margarine for a dairy-free version.
• Flour substitute: Gluten-free flour blend works well, but cookies may be slightly more delicate.
• Red food coloring: Natural beet juice powder or gel coloring can replace artificial dyes.
• Add-ins: Mini chocolate chips, white chocolate chunks, or crushed peppermint can be folded in for extra flavor.
• Flavor twists: Swap vanilla extract for almond extract for a nutty undertone.

Serving Suggestions

• I love serving these red velvet crinkle cookies with a warm mug of hot chocolate—there’s nothing cozier on a chilly winter evening.
• Pair them with a glass of cold milk for an afternoon treat that satisfies every sweet craving.
• Arrange a batch on a festive holiday cookie tray alongside gingerbread and sugar cookies—they add the perfect pop of color.
• Use them as a fun dessert topping—crumble a few over vanilla ice cream for a quick, indulgent twist.
• Wrap a few cookies in a decorative tin as homemade gifts for friends or neighbors—they’re always a hit!

Storage and Reheating Instructions

• Room temperature: Store cookies in an airtight container for up to 5 days.
• Freezing: Freeze baked cookies in a single layer for up to 3 months; thaw at room temperature before serving.
• Freezing dough: Form dough balls and freeze on a baking sheet; transfer to a freezer bag. Bake from frozen, adding 1–2 extra minutes to baking time.
• Reheating: Warm cookies in the oven at 300°F (150°C) for 5 minutes to refresh the softness, or microwave for 10–15 seconds for a quick treat.
• Pro Tip: Adding a slice of bread to the container keeps cookies soft longer—just remove the bread before serving.

Frequently Asked Questions

Can I make these cookies without red food coloring?

Yes! You can skip the coloring for a chocolatey version or use natural alternatives like beet powder for a reddish hue.

How do I get the perfect crinkle effect?

Rolling the dough balls generously in powdered sugar is key. Don’t skip this step—it creates those signature cracks as the cookies bake.

Can I use a different type of flour?

Absolutely. All-purpose flour works best, but a gluten-free flour blend can be used. Just know the texture may be slightly softer or more delicate.

How do I keep cookies soft for longer?

Store them in an airtight container with a slice of bread. The bread helps retain moisture, keeping cookies soft and chewy.

Can I make these cookies ahead of time?

Yes! You can freeze both baked cookies and dough balls. For frozen dough, bake straight from the freezer, adding a minute or two to the baking time.

Can I add mix-ins like chocolate chips or nuts?

Definitely! Mini chocolate chips, white chocolate chunks, or even crushed peppermint can be folded into the dough for extra flavor and texture.

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Did you try this recipe? Let me know in the comments how it turned out! I’d love to hear your favorite ways to enjoy these festive red velvet crinkle cookies.