Red Velvet Crinkle Cookies

Published November 20, 2013. Updated January 23, 2024

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Red Velvet Crinkle Cookies are a new perfect Christmas cookie! (I have also been known to make them as a Valentine’s Day treat!) They’re deliciously soft and have the classic flavors and stunning color of a red velvet cake but in individual cookie form. They’re coated with sweet dusting of powdered sugar and once baked up end with pretty little crackles to impress.

Red Velvet Crinkle Cookies | Cooking Classy

Tis the season for red velvet! I take that back, any season is the season for red velvet, but Valentine’s Day and Christmas time are ideal for beautifully red baked goods.

Every year I get excited as the holidays get closer to start making red velvet everything.

Red Velvet Treats

Last year I made Red Velvet Pancakes and Peppermint Red Velvet Kiss Cookies. I’ve also posted my copycat version of Sprinkles Red Velvet Cupcakes and another red velvet recipe I posted is these Red Velvet White Chocolate Chip Cookies.

Red Velvet Crinkle Cookies | Cooking Classy

So, are you starting to see I’m slightly obsessed with red velvet?  Not only is it a romantic food (Hello, Valentine’s Day dessert!) but its flavor is completely divine.

I love its light undertone of rich cocoa that perfectly compliments those sweet hints of vanilla.

Red Velvet Crinkle Cookies

Red Velvet is perfect, we’ve covered that. But these cookies? Adding that pure sweetness of powdered sugar along the perfect crust of a moist, baked cookie really compliments the flavors of red velvet. The visual beauty of the crinkly texture also makes them a lovely centerpiece of a Valentine’s Day dessert table or friendly holiday gift plate.

My oh my these cookies are trouble! I ate them for lunch with a cup of hot cocoa.

That’s not something that happens often for me. I usually show more self-control and save the desserts I’ve made for after dinner. Not today. Make these and you’ll see why. Enjoy!


Red Velvet Crinkle Cookies | Cooking Classy

Red Velvet Crinkle Cookies | Cooking Classy

16 Quick & Easy 30 Minute Recipes! (plus weekly recipe updates)

4.46 from 22 votes

Red Velvet Crinkle Cookies

Red Velvet Crinkle Cookies are a new perfect Christmas cookie! They're deliciously soft and have the classic flavors and stunning color of a red velvet cake but in individual cookie form. They're coated with sweet dusting of powdered sugar and once baked up end with pretty little crackles to impress.
Servings: 30 cookies
Prep25 minutes
Cook15 minutes
Ready in: 2 hours 40 minutes



  • In a mixing bowl whisk together flour, cocoa powder, baking powder, baking soda and salt for 30 seconds, set aside. In the bowl of an electric stand mixer fitted with the paddle attachment, whip butter and granulated sugar until pale and fluffy. 
  • Mix in eggs 1 at a time, blending until combined after each addition. Mix in milk, vanilla bean paste, lemon juice and red food coloring. 
  • With mixer set on low speed, slowly add in dry ingredients and mix just until combined. Stir in white chocolate chips. Cover bowl with plastic wrap and chill 2 hours or until firm enough to shape into balls.
  • Preheat oven to 350°F (180°C). Pour powdered sugar into a bowl. Remove dough from refrigerator, scoop dough out and with buttered hands, shape into medium balls (about 2 1/2 Tbsp each).
  •  Roll cookie dough balls into powdered sugar and evenly coat. Transfer to Silpat or parchment paper lined baking sheets and flatten slightly, then bake in preheated oven 13 - 14 minutes. Allow to rest on cookie sheet several minutes then transfer to a wire rack to cool completely. Store in an airtight container.
  • *If you want them a little more chocolatey you can replace 2 - 3 Tbsp of the flour with 2 - 3 additional Tbsp of cocoa powder.
  • Recipe Source: Cooking Classy
Nutrition Facts
Red Velvet Crinkle Cookies
Amount Per Serving
Calories 178 Calories from Fat 63
% Daily Value*
Fat 7g11%
Saturated Fat 4g25%
Cholesterol 29mg10%
Sodium 81mg4%
Potassium 82mg2%
Carbohydrates 26g9%
Sugar 16g18%
Protein 2g4%
Vitamin A 165IU3%
Vitamin C 0.2mg0%
Calcium 34mg3%
Iron 0.8mg4%
* Percent Daily Values are based on a 2000 calorie diet.
Nutrition values are estimates only. See full disclaimer here.

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  • Shar

    I used gel instead of liquid food colouring and couldn’t get the red colour. Any idea what amount I should have used? Also, they didn’t get that beautiful crinkle look. Any ideas to troubleshoot?

    • Jaclyn

      Jaclyn Bell

      The change from gel to liquid may be part of the issue here. Sorry they didn’t turn out the same for you!

  • Robyn McCrary

    Love these cookies, I have extra dough and was wondering if you think it could be used as a cheese cake crust? Just trying to come up with something fun/different for Christmas
    Any thoughts would be appreciated. 🙋🏼‍♀️

    • Jaclyn

      Jaclyn Bell

      I would maybe crumble the baked cookies over instead or bake in a 9-inch round pan then serve over the top? I think as a crust they’d get soggy.

      • Robyn McCrary

        Jaclyn , thank you for the input. I experimented with a silicone cup cake mold. Pressed a ball of dough into the bottoms and baked for 13 min. Allowed them to cool and then added cheesecake batter and baked it at 325 for 20 min. Cooled and popped out of the molds. They turned out GREAT! I did not do it for the full size cheesecake, but for muffin size it was a success 👏🏻👏🏻

  • Natalie

    Can I freeze the cookie dough ahead of time? like one day before I baked it…

    • Jaclyn

      Jaclyn Bell

      Unfortunately I haven’t tried with this dough so I couldn’t say for sure on that. If it’s only the day before though refrigerating it should be fine.

  • Jaylene

    Hi there. Would these cookies be able to be frozen? Just wondering since they have the icing sugar on them. Thanks in advance

    • Jaclyn

      Jaclyn Bell

      The sugar would likely get a bit damp and sticky upon thawing but they should still taste delicious.

    • Alejandra

      I freeze these cookies every year as I start my baking early at Christmas. I bake them and freeze them in really good quality large plastic containers . They last tasting fresh for 2-4 months . Excellent recipe 🥰

  • Mary Catherine Womack

    Oh yum. I am excited to try these recipes. “Making my grocery list and checking it twice, ready, set, bake!”… Thanks for these lovely Red Velvet ideas….💖

  • June Penney lynk

    My grand daughter made these and used sea salt caramel chips sooo good! Her name is Rachel.