Name: Red Velvet Crinkle Cookies – Festive and Fudgy
Prep time: 15 min
Cook time: 12 min
Total time: 2 h 30 min
Cuisine: American
Ingredients: 1 1/2 cups all-purpose flour; 1/4 cup unsweetened cocoa powder; 1 teaspoon baking powder; 1/4 teaspoon salt; 1 cup granulated sugar; 1/3 cup vegetable oil (or melted butter); 2 large eggs; 2 teaspoons red food coloring; 1 teaspoon vanilla extract; 1/2 cup powdered sugar (for rolling)

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These Red Velvet Crinkle Cookies are soft, chewy, and beautifully festive. I love how their deep red color contrasts with the snowy powdered sugar coating, making them perfect for holidays or special occasions. With a rich, fudgy texture and a hint of cocoa, they taste as good as they look.

Why You’ll Love This Recipe

I love this recipe because it gives me bakery-style cookies without much effort. The dough is easy to prepare, and the crinkle effect happens naturally as they bake. I also enjoy how versatile they are—I can add white chocolate chips for extra sweetness or keep them classic. They’re a showstopper on any cookie platter and always disappear fast. Red Velvet Crinkle Cookies – Festive and Fudgy

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

All-purpose flour
Unsweetened cocoa powder
Baking powder
Salt
Granulated sugar
Vegetable oil (or melted butter)
Eggs
Red food coloring
Vanilla extract
Powdered sugar (for rolling)

Directions

In a bowl, whisk together flour, cocoa powder, baking powder, and salt.
In another bowl, beat sugar and oil until combined. Add eggs one at a time, then mix in red food coloring and vanilla.
Slowly add the dry ingredients into the wet mixture until dough forms.
Cover dough and chill for at least 2 hours (this helps with shaping and prevents spreading).
Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
Scoop dough into balls, then roll generously in powdered sugar.
Place on prepared baking sheet and bake for 10–12 minutes, until cookies are set but still soft in the center.
Cool on the baking sheet for 5 minutes, then transfer to a wire rack.

Servings and timing

This recipe makes about 24 cookies. Prep time is 15 minutes, chilling time is 2 hours, bake time is 12 minutes, and total time is about 2 hours and 30 minutes.

Variations

Sometimes I fold in white chocolate chips for extra sweetness. If I want a richer flavor, I add a touch of espresso powder to the cocoa. For Valentine’s Day, I drizzle melted white chocolate on top for a pretty finish.

storage/reheating

I store these cookies in an airtight container at room temperature for up to 4 days. They also freeze well for up to 2 months—just thaw before serving. If they lose softness, I pop one in the microwave for 5–7 seconds to make it fudgy again.

FAQs

Why do I need to chill the dough?

Chilling helps firm up the dough so the cookies keep their shape and develop the signature crinkle effect.

Can I make these without food coloring?

Yes, but they’ll be more like chocolate crinkle cookies without the red velvet look.

Can I freeze the dough?

Yes, I freeze dough balls (before rolling in powdered sugar), then bake straight from frozen—just add 1–2 minutes to the baking time.

Can I use butter instead of oil?

Yes, melted butter works and gives a richer flavor, though oil keeps them extra soft.

How do I keep the powdered sugar from melting into the cookies?

I roll the dough generously in powdered sugar, sometimes even twice, to ensure a thick coating that stays visible.

Conclusion

I love how these Red Velvet Crinkle Cookies are festive, fudgy, and easy to make. They’re as beautiful as they are delicious, making them perfect for Christmas, Valentine’s Day, or anytime I want a striking cookie to share. With their chewy texture and rich flavor, they’re always a favorite