Red Velvet Crinkles. Tested three times to ensure your success. Whether it’s a holiday or a casual gathering, these festive red velvet cookies are a must-bake and suit any occasion.
Red Velvet Crinkles
With the holidays approaching, I finally made time to bake a red velvet cookie. I tested this recipe three times to make sure it’s easy and reliable. These crinkles are soft, fudgy inside, and crackle beautifully on the outside when made correctly.
I’m planning several cookie recipes for the season, including pandan and ube crinkles. I only bake cookies that feel worth the effort, and these red velvet crinkles are definitely on that list.
Ingredients:
You don’t need fancy ingredients—most are pantry staples. Quantities are included in the Ingredients section below.
- Unsweetened cocoa powder (I used Hershey’s)
- Brown sugar — light or dark (dark gives a richer color and deeper flavor)
- Granulated white sugar
- Vegetable or canola oil
- 2 large eggs
- All-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 tablespoon red food coloring
- 1/2 cup icing (powdered) sugar for rolling
Tips for Achieving the Classic Crinkled Surface
Cookie crinkles are simple to make, but a few common mistakes keep them from cracking properly. Follow these tips for the signature crackled top:
- Don’t over-handle the dough. If the dough warms too much from your hands, it can spread and lose structure.
- Measure accurately. A dough that’s too wet or too loose won’t crack the way crinkles should.
- Chill the dough. Refrigerate for at least one hour to firm the fat, which controls spreading during baking.
- Roll the chilled dough in powdered sugar right before baking. The sugar forms the contrast that highlights the cracks.
- Don’t let the sugar melt into the dough before baking — keep dough cold until the oven.
Why My Cookies Turn Out Flat and Hard?
The desired result is a fudgy, soft cookie. If your cookies come out flat and hard, review the following points:
- Did you chill the dough? Chilling solidifies the fat so cookies spread less and stay thick and tender.
- Scoop about three tablespoons of dough per cookie and shape into round balls before rolling in sugar. This portion size helps them stay soft inside.
- Leave 2 inches between cookies on the baking sheet so they can expand without crowding.
- Gently press the tops for a slightly flattened look rather than completely flattening them.
- Place the oven rack in the center of the oven and preheat fully. Bake at 350°F for a maximum of 12 minutes — overbaking dries them out.
- If the color looks off, check your food coloring amount. I use about one tablespoon of red coloring for a vibrant red velvet hue.
How to Store the Cookies
You can store either the dough or the baked cookies:
- To freeze dough: Scoop dough into balls, place them on a flat pan to harden in the freezer, then transfer to a zip-top bag. When you’re ready to bake, thaw slightly, roll in powdered sugar, and bake as directed.
- To store baked cookies: Keep them in a sealed container at room temperature. They stay soft and fudgy for several days when properly stored.
Recipe Summary
Cook Time: 12 mins
Course: Dessert
Cuisine: American
Equipment
- 1 large bowl
- Spatula or whisk
- Baking sheet
Ingredients (detailed)
- 1/2 cup unsweetened cocoa powder
- 1 cup granulated white sugar
- 1/4 cup canola or vegetable oil
- 2 large eggs
- 1 tablespoon red food coloring
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup icing/powdered sugar (for rolling)
Instructions
- In a medium bowl, whisk together the cocoa powder and granulated sugar until well combined.
- Add the oil and mix until the mixture resembles wet sand.
- Beat in the eggs until smooth, then mix in the red food coloring until evenly distributed.
- Sift together the flour, baking powder, and salt, then fold them into the wet mixture until fully incorporated. Cover the dough with plastic wrap.
- Chill the dough in the refrigerator for one hour.
- Preheat the oven to 350°F and position a rack in the middle. Scoop about 3 tablespoons of dough per cookie, form into balls, and roll each ball in powdered sugar. Gently press the top of each ball to create a slight flat on top.
- Place the dough balls on a baking sheet two inches apart and bake for up to 12 minutes. Allow cookies to cool slightly on the baking sheet before transferring to a rack to cool completely.
Enjoy these festive red velvet crinkles warm or stored for later — they’re a reliable, crowd-pleasing cookie for any celebration.