I’ve baked these Irresistibly Chewy Red Velvet Crinkle Cookies dozens of times, and they’re one of my favorite weeknight-baking wins — crisp, powdered sugar tops and a tender, fudgy center. What makes them special is the balance of cocoa and tang, plus that irresistible crinkle finish from rolling in powdered sugar. If you like cookie projects that reward a little patience, you’ll love how reliably they turn out (and they pair nicely with other classics like thick and chewy peanut butter cookies for a cookie swap).
Why Make This Recipe
- Rich, fudgy texture with a slightly tangy red-velvet flavor that’s more sophisticated than a plain sugar cookie.
- Fast hands-on time: most of the work is mixing and a short chill, so they’re great for busy bakers.
- Eye-catching for holidays and parties — the crinkle top looks bakery-fresh with minimal effort.
- Reliable technique that produces consistent chewiness and color when you follow the tips.
- Personal insight: I love this recipe because chilling the dough transforms it — it’s the one step that keeps them thick and chewy instead of flat.
Recipe Overview
- Prep time: 20 minutes (plus 30–60 minutes chilling)
- Cook time: 10–12 minutes per batch at 350°F (175°C)
- Total time: about 1 hour (including chill)
- Yields: about 24 cookies (1.5-inch scoops)
- Difficulty: Easy — good for bakers with basic skills
- Method: Cream butter and sugar, add wet ingredients and dry ingredients separately, chill, scoop, roll in powdered sugar, and bake on a parchment-lined sheet.
My Experience Making This Recipe
I tested this version across different ovens and a convection setting to dial in timing and temperature. The biggest discovery: chilling the dough for at least 30 minutes dramatically improved rise and crinkle formation, and gel food coloring gave the best, most stable color.
How to Make Irresistibly Chewy Red Velvet Crinkle Cookies You’ll Adore
Start by creaming room-temperature unsalted butter with granulated sugar until light, then add an egg and vanilla. Whisk your dry ingredients (all-purpose flour, Dutch-process cocoa, baking powder, and a pinch of salt) and fold them into the wet mixture with a little buttermilk for tang and tenderness. Chill the dough, scoop into 1½-tablespoon balls, roll in powdered sugar, and bake at 350°F for 10–12 minutes until the tops crack and edges set but centers remain soft. Expect soft cookies straight from the oven that firm up as they cool on a wire rack.
Expert Tips for Success
- Use Dutch-process cocoa for deeper flavor and a more classic red-velvet taste; measure by spooning into the cup and leveling.
- Prefer gel food coloring: 1 tablespoon of gel red (or 1–1½ tablespoons for brighter color) yields vivid color without thinning the dough.
- Chill at least 30 minutes — up to 2 hours — to prevent spreading and encourage crinkling; you can also refrigerate overnight for more flavor development.
- Use a medium (1½ Tbsp) cookie scoop for even sizing and consistent bake times; bake on the middle rack of the oven for even heat.
- For best texture, remove from oven when edges are set but centers still look slightly underbaked; they finish setting on the pan.
(If you like holiday twists, check out creative seasonal versions like these Santa’s red velvet cookies.)
How to Serve Irresistibly Chewy Red Velvet Crinkle Cookies You’ll Adore
- Serve warm with a glass of cold milk or a cup of espresso for a classic combo.
- Make a cookie tray: alternate with other red-velvet treats such as Red Velvet Cheesecake Cookies for variety.
- Dress them up: sandwich two cookies with cream cheese frosting and chill to set for cookie sandwiches.
- Presentation tip: dust extra powdered sugar just before serving and arrange on a parchment-lined platter for parties; they pair well with brownies like these red velvet brookies.
Storage and Reheating Guide
- Room temp: Store in an airtight container layered with parchment for up to 3 days.
- Refrigerator: Keep for up to 7 days to maintain freshness, especially if frosted with cream-cheese.
- Freezing: Freeze baked cookies in a single layer on a tray, then transfer to a freezer bag for up to 2 months. Freeze dough balls (rolled in powdered sugar) on a tray, then bag for up to 3 months — bake frozen dough at 350°F for an additional 2–4 minutes.
- Reheating: Warm frozen or refrigerated cookies at 325°F for 5–7 minutes, or microwave a single cookie for 8–12 seconds for a soft center.
Recipe Variations
- Gluten-free: Substitute a 1:1 gluten-free flour blend with xanthan gum and slightly reduce chill time; texture will be slightly more tender.
- Dairy-free: Use firm coconut oil or vegan butter and replace buttermilk with 1 tablespoon lemon juice + cashew or soy milk (let sit 5 minutes).
- Chocolate chip red velvet: Fold ½ cup white chocolate chips into the dough before chilling for extra sweetness.
- Cheesecake-stuffed: Wrap a small ball of sweetened cream cheese in each dough ball and bake for a gooey center — a method I’ve used successfully and also explored in a stuffed-cookie variation.
Nutritional Highlights
- These cookies are an indulgent treat with moderate protein from eggs but are higher in sugar and saturated fat due to butter and sugar.
- Allergen info: contains wheat (gluten), dairy, and eggs. If serving to guests with allergies, label accordingly and offer a safe alternative.
- Portion guidance: one cookie is a reasonable serving; enjoy mindfully if you’re watching sugar or calorie intake.
Troubleshooting Common Issues
- Cookies spread too thin: Dough likely too warm or under-chilled; chill for 30–60 minutes and make sure butter is room temperature (not melted).
- No crinkles on top: You may have under-rolled in powdered sugar or over-flattened dough balls; roll generously in powdered sugar and use a medium scoop so tops crack as they bake.
- Too cakey or dry: Overmixing incorporates too much air or you used too much flour; measure flour by spooning into the cup and leveling, and mix until just combined.
Frequently Asked Questions
Q: Can I make the dough ahead of time and bake later?
A: Yes — the dough stores well refrigerated for up to 48 hours; chill it in an airtight container and scoop just before baking. Chilling overnight often improves flavor and texture.
Q: How can I get bright red color without food dye?
A: Natural options like beet powder can add color but may alter flavor and moisture. For predictable, vivid color, use gel food coloring (1–1½ Tbsp) — it won’t thin the dough.
Q: Can I freeze unbaked dough balls and bake from frozen?
A: Absolutely. Freeze scooped dough balls on a tray, then transfer to a bag. Bake from frozen at 350°F for 12–14 minutes — add a few minutes to the bake time and watch for the crinkled tops.
Q: Why are my cookies flat even after chilling?
A: Check butter temperature — if it was too soft or melted, cookies spread. Also verify your leavening (baking powder/soda) is fresh. Use parchment or a silicone mat and chill the sheet for 10 minutes between batches if needed.
Conclusion
If you’re exploring different cookie bases or need a gluten-free idea to compare textures, you might like this Almond Flour Chocolate Chip Cookie Recipe – Dessert for Two as an alternative reference for a naturally gluten-free cookie.
Print
Irresistibly Chewy Red Velvet Crinkle Cookies
- Total Time: 60 minutes
- Yield: 24 cookies 1x
- Diet: Vegetarian
Description
Chewy red velvet cookies with a crisp, powdered sugar top and a fudgy, tender center. Perfect for holidays or a cookie swap.
Ingredients
- 1 cup unsalted butter, room temperature
- 1 1/4 cups granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 2 1/2 cups all-purpose flour
- 1/2 cup Dutch-process cocoa powder
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/4 cup buttermilk
- 1/2 cup powdered sugar (for rolling)
Instructions
- Cream the butter and sugar until light.
- Add the egg and vanilla, mixing well.
- Whisk together dry ingredients and fold into the wet mixture.
- Add buttermilk and mix until combined.
- Chill the dough for 30–60 minutes.
- Scoop dough into 1½-tablespoon balls and roll in powdered sugar.
- Bake at 350°F (175°C) for 10–12 minutes until tops crack and edges set.
- Let cool on a wire rack.
Notes
For a deeper flavor, use Dutch-process cocoa and gel food coloring for a more vibrant color. Make sure to chill the dough to prevent spreading.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 180
- Sugar: 15g
- Sodium: 75mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg