Easiest Red Velvet Crinkle

These red velvet crinkle cookies are the easiest way to get that perfect balance of rich cocoa flavor and tender, softly chewy texture. With a striking deep red color and a delicate crinkled top, they bring a festive touch to any snack time or holiday gathering. The recipe uses simple ingredients you likely already have on hand, and the steps are straightforward enough for any level of baker.

I made these cookies for the first time on a quiet Sunday afternoon and felt instantly proud of the beautiful crinkle texture. Now they are my go-to recipe whenever I want something impressive but easy.

Ingredients

• All-purpose flour: carefully measured to ensure structure and the right chewiness
• Natural cocoa powder: adds a rich chocolate depth 
• Baking powder: helps the cookies rise gently producing a light texture 
• Baking soda: reacts to the acidity adding tenderness and slight spread
• Salted butter: softened to room temperature brings buttery flavor and moisture
• Vegetable oil: adds extra moisture keeping the cookies soft longer than butter alone
• Light brown sugar: for warmth and moisture locking in chewiness
• Granulated sugar: used in dough and for rolling helps with sweetness and crisping the outer layer 
• Large eggs: bind everything and enrich the dough giving it body
• Red gel food coloring: 3 to 4 drops give that iconic deep red color without altering taste
• Milk: adds slight looseness making the dough tender and easy to handle
• Vanilla extract: enhances all flavors rounding out the profile
• Powdered sugar: for rolling sets the crinkle texture and adds a delicate sweetness

Instructions

Scoop the Dough and Prepare the Workstation:

Line a baking sheet with parchment paper to prevent sticking and ensure even baking. Set up two shallow bowls one with granulated sugar and one with powdered sugar for the rolling process later. 

Cream Butter and Oil Together:

In a large bowl beat softened salted butter and vegetable oil until creamy and smooth. This blend adds moisture and tenderness in the finished cookie. 

Add Sugars and Combine Until Fluffy:

Add packed light brown sugar and granulated sugar to the butter and oil mixture. Mix thoroughly scraping the bowl sides to make sure everything combines evenly and the mixture turns fluffy. 

Incorporate Eggs Vanilla and Red Coloring:

Add the eggs vanilla extract and red gel food coloring to the bowl. Stir until the dough is evenly red and combined giving the cookies their vibrant color. 

Mix Dry Ingredients Separately:

In another bowl whisk together all-purpose flour natural cocoa powder baking powder and baking soda. This ensures even distribution of the leavening agents and cocoa flavor. 

Fold Dry Ingredients into Wet Mixture:

Gently fold the dry ingredients into the wet mixture using a spatula to avoid overmixing. Add the milk and stir until a soft slightly sticky dough forms ready for shaping. 

Roll Dough in Sugars for Classic Crinkle Texture:

Scoop portions of dough roll each piece first in granulated sugar then in powdered sugar pressing lightly so sugar adheres evenly but dough stays rounded. This double coating is key for the iconic crinkle look. 

Arrange and Bake:

Place the coated dough balls on the prepared baking sheet spacing them two inches apart to allow spreading. Bake in a preheated 350 degrees Fahrenheit oven for eight to ten minutes until edges are set but centers remain soft. 

Cool and Finish:

Let the cookies cool on the baking sheet for five minutes. Then transfer to a wire rack to finish cooling. This resting period keeps centers soft while letting the tops develop that perfect crinkly finish.

One of my favorite parts about these cookies is the rolling in sugar stage. It feels almost like a fun art project watching the dough transform from smooth balls to those powdery crinkle-covered gems before baking. I remember baking them with my niece and seeing her eyes light up with every batch we pulled from the oven.

Storage Tips

Store the cookies in an airtight container at room temperature for up to four days to keep them soft and flavorful. For longer storage freeze the cooled cookies in a sealed plastic bag or container for up to three months. Thaw at room temperature before enjoying. 

Ingredient Substitutions

You can substitute salted butter with unsalted butter adding a pinch of salt to compensate. Cocoa powder can be swapped for Dutch-processed cocoa for a milder chocolate taste but it may slightly change the dough color. Using whole milk instead of regular milk will yield a richer dough texture. 

Serving Suggestions

These cookies pair beautifully with a glass of cold milk or a cup of coffee for an afternoon pick-me-up. They also work great as a festive treat on dessert platters or alongside vanilla ice cream for a playful dessert option. 

Follow these tips and your red velvet crinkle cookies will turn out perfectly every time.

FAQs about Recipes

→ What gives these cookies their crinkle texture?

Rolling the dough balls first in granulated sugar, then powdered sugar creates a coating that cracks during baking, forming the classic crinkle pattern.

→ How do I ensure the cookies stay soft inside?

Baking just until the edges set and the centers remain slightly soft, then cooling on the baking sheet ensures the tender texture.

→ Can I use a substitute for red gel food coloring?

Natural beet juice or powdered beet root can be used to achieve a red hue, though it may alter the flavor slightly.

→ Why combine butter and vegetable oil in the dough?

Using both adds richness and moisture, resulting in a tender, soft cookie texture with balanced flavor.

→ What is the role of cocoa powder here?

Cocoa powder provides the distinct chocolate depth and complements the velvet red color with subtle richness.