Skip to Content

Red Velvet Crinkle Cookies

Red Velvet Crinkle Cookies – Deliciously soft and fudgy crinkle cookies that have a hint of vanilla and cocoa, and are coloured a beautiful red. They are coated in icing sugar for a gorgeous crinkled effect!

Red Velvet Crinkle Cookies

Red Velvet Crinkle Cookies

My Chocolate Crinkle Cookies are a favourite in my house, so I worked from them to create a red velvet version.

These cookies are soft and fudgy, infused with a hint of vanilla and cocoa, and coloured a vibrant red. Coat them in icing sugar and they bake up beautifully crinkled.

These make for the perfect cookies to serve up at any special occasion, whether that be Christmas, Valentine’s Day, or a birthday!

Looking for more red velvet recipes? Check out my Red Velvet Chocolate Chip Cookies and my Red Velvet Thumbprint Cookies.

Red Velvet Crinkle Cookies

Ingredients you’ll need

Here’s a list of ingredients you’ll need to make these cookies. You can find my recipe card at the bottom of this post for the complete list with their amounts.

  • Plain/all-purpose flour
  • Cocoa powder: I used Dr. Oetker Fine Dark Cocoa Powder.
  • Baking powder
  • Salt
  • Large eggs: You’ll need 2.
  • Caster/granulated sugar
  • Unsalted butter: Melted.
  • Vanilla extract
  • White chocolate: High quality white chocolate, melted.
  • Red food colouring: I used Sugarflair Spectral Concentrated Paste Colour – Christmas Red.
  • Icing/powdered sugar: For coating the dough balls.

How to make Red Velvet Crinkle Cookies

To make these cookies, simply grab a medium mixing bowl and whisk together the flour, cocoa powder, baking powder, and salt. Set aside.

Whisking together flour, cocoa powder, baking powder, and salt in bowl.

In a separate large mixing bowl, whisk together the eggs and sugar. Add the butter, vanilla, and melted chocolate, and whisk until combined.

Whisking together eggs and sugar in bowl.
Whisking together wet ingredients in bowl.

Add enough red food colouring to reach desired shade.

Adding red food colouring to cookie batter.

Add the dry ingredients, and fold in until just combined. You’ll get a very soft and sticky dough.

Folding dry ingredients into wet ingredients in bowl.

Freeze the mixture for 30 – 45 minutes, or until firm and chilled completely through.

Roll the dough into 0.8oz balls. Add the icing sugar to a small bowl, and generously coat each ball.

Roll once again, then place onto a baking tray lined with parchment paper.

Cookie dough balls on baking tray.

Bake for 10 – 12 minutes. The cookies will be very soft, but will firm up as they cool.

Allow to cool for 5 – 10 minutes before transferring them to a wire rack to cool completely.

A stack of cookies.

The printable recipe card with the FULL list of ingredients and instructions can be found at the bottom of this post.

NOTE: For best results, I highly recommend using the gram measurements (with a digital scale), rather than the cup measurements.

Cup measurements are simply not accurate enough, and I cannot guarantee the best results if you use them.

Red Velvet Crinkle Cookies

These Red Velvet Crinkle Cookies are:

  • super quick and easy to throw together
  • deliciously soft and fudgy
  • infused with a hint of vanilla and cocoa
  • coloured a vibrant red
  • the perfect cookies to share at any occasion!

How long will these cookies last? These cookies stay fresh, kept in an airtight container, at room temperature for up to 1 week.

Can I freeze these cookies? Yes. They also freeze well for up to 3 months.

Want freshly-baked cookies every time? Cookie dough balls can be kept in the fridge for up to 5 days, or frozen for up to 3 months (without icing sugar).

When ready to bake, remove from the freezer, and leave to thaw on the counter for 30 minutes. Roll in icing sugar, and bake as instructed.

If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag me on Instagram and hashtag it #marshasbakingaddiction. I’d love to see!

Red Velvet Crinkle Cookies
Red Velvet Crinkle Cookies

Try these cookies next!

Craving more sweet treats? Subscribe to my newsletter to receive recipe updates straight to your inbox. You can also keep up to date on FacebookPinterest, and Instagram.

Red Velvet Crinkle Cookies

Red Velvet Crinkle Cookies

Yield: 26 cookies
Prep Time: 30 minutes
Cook Time: 12 minutes
Total Time: 42 minutes

Deliciously soft and fudgy crinkle cookies that have a hint of vanilla and cocoa, and are coloured a beautiful red. They are coated in icing sugar for a gorgeous crinkled effect!

Ingredients

  • 2 cups (250g) plain/all-purpose flour
  • 2 tablespoons cocoa powder
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 2 large eggs
  • 3/4 cup (150g) caster/granulated sugar
  • 1/4 cup (56g) unsalted butter, melted
  • 1 teaspoon vanilla extract
  • 1/2 cup (90g) white chocolate, melted
  • Red food colouring
  • 1 cup (125g) icing/powdered sugar, for coating

Instructions

  1. Whisk together the flour, cocoa powder, baking powder, and salt. Set aside.
  2. In a separate large bowl, whisk together the eggs and sugar. Add the butter, vanilla, and melted chocolate, and whisk until combined.
  3. Add enough red food colouring to reach desired shade.
  4. Add the dry ingredients, and mix until just combined. You'll get a very soft and sticky dough.
  5. Freeze the mixture for 30 - 45 minutes, or until firm and chilled completely through.
  6. Preheat the oven to 180C/350F/Gas 4, and line a baking tray with parchment paper, or a silicone mat. Set aside.
  7. Roll the dough into 0.8oz balls. Add the icing sugar to a small bowl, and generously coat each ball. Roll once again, then place onto the prepared baking tray.
  8. Bake for 10 - 12 minutes. The cookies will be very soft, but will firm up as they cool.
  9. Allow to cool for 5 - 10 minutes before transferring them to a wire rack to cool completely.

Notes

Cookies stay fresh, kept in an airtight container, at room temperature for up to 1 week. They also freeze well for up to 3 months.

Cookie dough balls can be kept in the fridge for up to 5 days, or frozen for up to 3 months (without icing sugar).

When ready to bake, remove from the freezer, and leave to thaw on the counter for 30 minutes. Roll in icing sugar, and bake as instructed.

Nutrition Information:
Yield: 26 cookies Serving Size: 1 cookie
Amount Per Serving: Calories: 102Total Fat: 4gSaturated Fat: 2gTrans Fat: 0gCholesterol: 19mgSodium: 12mgCarbohydrates: 15gFiber: 1gSugar: 8gProtein: 2g

Nutrition information isn’t always accurate.

Did you make this recipe?

Tag @MarshasBakeBlog on Instagram and hashtag it #marshasbakingaddiction

Peanut Butter & Jam Cookies
Previous
Peanut Butter & Jam Cookies
Fluffy Chocolate Chip Pancakes
Next
Fluffy Chocolate Chip Pancakes
Skip to Recipe