Festive Red Velvet Crinkle Cookies for Christmas
Ever bite into something so soft, fudgy, and pretty that you instantly think, “I should’ve made a double batch”? Yeah, that’s what happens with Red Velvet Crinkle Cookies.
They’re chewy inside, slightly crisp outside, and covered in a powdered sugar coat that makes them look like they just walked out of a holiday snowstorm. These cookies are part brownie, part velvet cake, and 100% addictive.
I bake these every Christmas — and honestly, they steal the spotlight from my gingerbread men. Even Santa would trade his milk for these. (No offense, Gingerbread Guy.)
Why You’ll Love Red Velvet Crinkle Cookies
If you’ve ever made crinkle cookies, you already know the magic: soft, craggy tops and chewy, melt-in-your-mouth centers. But red velvet? That’s next level.
Here’s why you’ll fall in love:
- The color is pure holiday magic. Deep red centers with a snowy sugar coat — hello, Christmas vibes.
- They taste like cake and brownie had a delicious baby. Rich cocoa + vanilla + that signature velvety texture.
- So easy to make. No fancy equipment, no chill dough anxiety (unless you count fridge waiting time).
- Perfect for gifting. Wrap a few in a clear bag, tie with a bow, and you’ll look like a baking influencer.
Basically, they’re the main character of your cookie tray.
Ingredients You’ll Need
Nothing too crazy — just a mix of pantry staples and a splash of red food coloring to make them pop.
For the Cookies:
- 1 1/2 cups all-purpose flour
- 1/4 cup unsweetened cocoa powder
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon white vinegar (for that red velvet tang)
- 1 tablespoon red food coloring (gel preferred for intense color)
For the Coating:
- 1/2 cup powdered sugar
- 1/4 cup granulated sugar (helps it stick)
Pro tip: If you hate red food dye, you can use beetroot powder instead. You’ll get color and bragging rights for being “natural.” 😏
Step-by-Step: How to Make Red Velvet Crinkle Cookies
Step 1: Mix the Dry Ingredients
In a bowl, whisk together flour, cocoa powder, baking powder, and salt. Set it aside like a pro.
Step 2: Cream the Butter and Sugar
In a large bowl, beat butter and sugar until light and fluffy — about 2 minutes. Add the eggs, vanilla, vinegar, and red food coloring. Mix until smooth and gloriously red.
If your dough looks pink, don’t panic — the color deepens when baked.
Step 3: Combine Wet and Dry
Gradually mix the dry ingredients into the wet mixture. The dough should be soft but thick enough to scoop.
Step 4: Chill the Dough
Cover the bowl and chill it for 1 hour. This helps the cookies keep their shape and gives that perfect crinkle top.
Step 5: Roll and Coat
Scoop tablespoon-sized dough balls and roll them first in granulated sugar, then in powdered sugar. (The granulated layer helps the powdered sugar stay put and gives you those dramatic cracks.)
Step 6: Bake the Beauty
Place cookies 2 inches apart on a parchment-lined baking sheet. Bake at 350°F (175°C) for 10–12 minutes — until crinkled and puffed, but still soft in the center.
Let them cool on the tray for a few minutes, then move to a rack. Admire your handiwork. You’re basically a cookie artist now.
Tips for Perfect Red Velvet Crinkle Cookies
These cookies are simple — but the little details matter:
- Chill the dough. Seriously, don’t skip it. Warm dough = flat cookies.
- Double roll in sugar. That’s how you get those iconic, snowy cracks.
- Use gel food coloring. It’s more vibrant, and you need less of it.
- Bake until just set. Slightly underbaked = chewy perfection.
- Store them right. Airtight container = soft cookies for days.
And yes, they taste even better the next day — if they last that long. 😉
Fun Variations
These cookies love a remix. Try one of these twists:
Chocolate Chip Red Velvet Crinkles
Fold in 1/2 cup of mini white chocolate chips before baking for that classic red velvet + cream cheese vibe.
Cream Cheese Center
Spoon a little cream cheese filling inside before rolling. Think red velvet cheesecake cookies. (Insanely good.)
Holiday Crinkles
Use green food coloring instead of red. Or do both for a red-and-green cookie tray that screams “Santa’s workshop.”
How to Store & Gift
- Storage: Keep in an airtight container at room temp for up to 5 days.
- Freezing: Freeze the dough balls (uncoated) up to 2 months. Roll in sugar and bake straight from frozen.
- Gifting: Stack a few cookies, tie with ribbon, and drop in a festive tin. Guaranteed to make you everyone’s favorite person.
Nutrition Facts (Per Cookie)
| Nutrient | Amount |
|---|---|
| Calories | 130 |
| Fat | 5g |
| Saturated Fat | 3g |
| Carbs | 20g |
| Sugar | 13g |
| Protein | 2g |
(You’re not eating cookies — you’re eating holiday spirit. Totally different.) 🎅
Final Thoughts
If Christmas had a flavor, it’d be Red Velvet Crinkle Cookies — rich, chocolatey, and irresistibly festive. These cookies are gorgeous enough for a holiday dessert table but simple enough for a cozy night in.
So grab your whisk, throw on some Mariah Carey, and make a batch. You’ll feel like a baking rockstar — and your kitchen will smell like happiness. ❤️🍪
Print
Festive Red Velvet Crinkle Cookies for Christmas
Description
Soft and chewy Red Velvet Crinkle Cookies — rich cocoa flavor, snowy powdered sugar tops, and festive holiday color.
Ingredients
1 1/2 cups all-purpose flour
1/4 cup cocoa powder
1 tsp baking powder
1/4 tsp salt
1/2 cup butter, softened
1 cup sugar
2 eggs
1 tsp vanilla
1 tsp white vinegar
1 tbsp red food coloring
1/4 cup sugar (for coating)
1/2 cup powdered sugar (for coating)
Instructions
1. Whisk dry ingredients together.
2. Cream butter and sugar until fluffy.
3. Add eggs, vanilla, vinegar, and food coloring.
4. Mix dry ingredients into wet.
5. Chill dough for 1 hour.
6. Roll dough balls in sugar, then powdered sugar.
7. Bake at 350°F for 10–12 minutes.
8. Cool and enjoy.
Notes
Chill dough to prevent spreading.
Double roll for dramatic cracks.
Store airtight for up to 5 days or freeze dough up to 2 months.
