Every holiday season, there's always one treat on the dessert platter that disappears first. It's the one with the most visual flair, the one that promises pure indulgence. This year, that showstopper will be these incredible Red Velvet Crinkle Cookies. With their deep, velvety red interior and a snowy-white crackled sugar coating, they are the very definition of a festive treat. If you're searching for show-stopping christmas cookies recipes that are as delicious as they are beautiful, you've officially found the one.
This recipe transforms the iconic flavor of red velvet cake—that delicate hint of cocoa and vanilla—into a soft, chewy, perfectly portable cookie. They are surprisingly simple to make but look like they came straight from a gourmet bakery, making them one of my all-time favorite Christmas baked treats. Get ready for a new holiday tradition!
Why You'll Love This Recipe
- Stunning Holiday Visuals: The dramatic contrast between the vibrant red cookie and the bright white powdered sugar makes these the ultimate Red Christmas Desserts. They instantly elevate any holiday cookie box or platter.
- Irresistibly Fudgy & Chewy: Forget dry, cakey cookies. These are designed for a rich, fudgy center and delightfully chewy edges, offering a truly satisfying texture in every bite.
- Classic Red Velvet Flavor: We capture that beloved, unique red velvet taste with a perfect balance of unsweetened cocoa powder, vanilla, and sweetness.
- Simple and Reliable: While they look impressive, the process is straightforward and uses common pantry staples. This is a fantastic recipe for bakers of all skill levels.
Ingredients Needed
To create these beautiful cookies, you’ll need a handful of simple ingredients. This recipe is designed to bring out that classic red velvet flavor in a perfect, chewy cookie form.
- All-Purpose Flour: Provides the main structure for the cookies.
- Unsweetened Cocoa Powder: Delivers that subtle, signature chocolate note that is crucial for authentic red velvet flavor.
- Baking Powder: The leavening agent that gives the cookies a soft, slightly puffy texture.
- Salt: Balances the sweetness and enhances the cocoa flavor.
- Unsalted Butter: Use softened butter to create a light, tender crumb.
- Granulated Sugar: Sweetens the dough and contributes to the chewy texture.
- Large Eggs: Act as a binder and add richness.
- Vanilla Extract: Adds warmth and depth to the flavor profile.
- Red Food Coloring: The key to that iconic, deep red hue. Gel food coloring provides the most vibrant color without adding excess liquid.
- Powdered Sugar: Used for coating the dough balls, this is what creates the beautiful signature "crinkle" effect.
Step-by-Step Instructions
Follow these simple steps to bake the perfect batch of red velvet crinkles.
- Combine Dry Ingredients: In a medium-sized bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking powder, and salt. Set this aside.
- Cream Butter and Sugar: In a large bowl using a hand mixer or stand mixer, beat the softened butter and granulated sugar on medium speed for 2-3 minutes until the mixture is light, pale, and fluffy.
- Add Wet Ingredients: Beat in the eggs one at a time, mixing well after each addition. Next, mix in the vanilla extract and the red food coloring until the batter is a uniform, vibrant red.
- Mix the Dough: Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed just until combined. Be careful not to over-mix. The dough will be soft and a bit sticky.
- Chill the Dough (Crucial Step!): Cover the bowl with plastic wrap and refrigerate for at least 30 minutes, or up to an hour. Chilling the dough is essential—it firms it up, making it easy to roll, and prevents the cookies from spreading too much in the oven.
- Preheat and Prepare: While the dough chills, preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper. Pour the powdered sugar into a small, shallow bowl.
- Roll and Coat: Once chilled, scoop the dough into 1-tablespoon-sized portions and roll them into smooth balls. Roll each ball generously in the powdered sugar until it is completely and thickly coated.
- Bake to Perfection: Place the coated dough balls on the prepared baking sheets, leaving about 2 inches of space between them. Bake for 10-12 minutes. The cookies are done when the edges are set, but the centers are still soft. They will have spread and formed their signature cracks.
- Cool Completely: Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely. The crinkles will become more defined as they cool.
The Best Christmas Cookies Recipes: Tips for Success
Use Gel Food Coloring
For the most vibrant, deep red color without thinning out your dough, gel food coloring is far superior to liquid. You'll need less of it to achieve a beautiful hue. Start with about 1 teaspoon and add more if needed.
Don't Skip the Chill Time
I can't stress this enough! Chilling the dough is the secret to getting a thick cookie with perfect crinkles. A warm, sticky dough will spread too quickly in the oven, causing the powdered sugar to melt and disappear rather than crack.
Be Generous with the Powdered Sugar
A light dusting won't do the trick. For a dramatic, snowy contrast, you need a thick, generous coating on each dough ball. Don't be shy—the more sugar, the better the crinkle!
Storing Your Red Velvet Crinkle Cookies
Store the cooled cookies in an airtight container at room temperature for up to 4 days. They will stay soft and fudgy.
To Freeze: You can freeze the baked cookies in an airtight container for up to 2 months. Alternatively, freeze the uncoated dough balls on a baking sheet until solid, then transfer them to a freezer bag. When ready to bake, thaw slightly, roll in powdered sugar, and bake as directed, adding a minute or two to the bake time.
The Ultimate Red Velvet Crinkle Cookies Recipe (Fudgy & Festive)
Ingredients
For the Red Velvet Cookies
- 1 1/2 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 tsp baking powder
- 1/4 tsp salt
- 1/2 cup unsalted butter softened to room temperature
- 1 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1 tbsp red food coloring gel food coloring recommended for a vibrant color
For the Crinkle Coating
- 1/2 cup powdered sugar for rolling
Instructions
- Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper to prevent the cookies from sticking.
- Whisk together the all-purpose flour, unsweetened cocoa powder, baking powder, and salt in a medium bowl until thoroughly combined.
- Beat the softened unsalted butter and granulated sugar in a large bowl with an electric mixer for 2-3 minutes, until the mixture becomes light and fluffy.
- Incorporate the eggs one at a time, mixing well after each addition. Stir in the vanilla extract and red food coloring until a vibrant, even color is achieved.
- Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed just until combined. Be careful not to overmix to ensure soft, tender cookies.
- Cover the cookie dough and chill in the refrigerator for at least 30 minutes. This crucial step makes the dough easier to handle and prevents it from spreading too much during baking.
- Scoop the chilled dough into tablespoon-sized portions and roll them into 1-inch balls. Generously coat each ball in powdered sugar, ensuring it's completely covered for the perfect crinkle effect.
- Arrange the coated dough balls on your prepared baking sheets, leaving about 2 inches of space between each one. Bake for 10 to 12 minutes, until the edges are set but the centers remain soft.
- Allow the red velvet crinkle cookies to cool on the baking sheets for 3-5 minutes before carefully transferring them to a wire rack to cool completely.
Equipment
- Baking Sheets
- Parchment paper
- Mixing bowls
