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Red Velvet Crinkle Cookies – Soft, Chewy, and Festive

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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 24 servings
Ingredients Method

Ingredients
  

  • 1 3/4 cups (220 g) all-purpose flour
  • 1/4 cup (25 g) unsweetened cocoa powder (natural or Dutch-processed)
  • 1 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon fine salt
  • 1/2 cup (115 g) unsalted butter, softened
  • 1 cup (200 g) granulated sugar
  • 1/4 cup (50 g) packed light brown sugar
  • 2 large eggs, at room temperature
  • 2 teaspoons vanilla extract
  • 1 teaspoon distilled white vinegar (for the classic red velvet tang)
  • 2 tablespoons buttermilk (or milk plus 1/2 teaspoon vinegar as a quick swap)
  • 1 to 1 1/2 teaspoons liquid red food coloring (gel works too; adjust to your shade)
  • 1/2 cup (60 g) powdered sugar (for coating)
  • 1/4 cup (50 g) granulated sugar (for coating; helps powdered sugar stick)

Method
 

  1. Preheat and prep: Set the oven to 350°F (175°C). Line two baking sheets with parchment paper.
  2. Whisk dry ingredients: In a bowl, whisk flour, cocoa powder, baking powder, baking soda, and salt until evenly combined.
  3. Cream butter and sugars: In a large mixing bowl, beat the softened butter with granulated and brown sugar until light and fluffy, about 2–3 minutes.
  4. Add eggs and flavorings: Beat in the eggs one at a time. Mix in the vanilla, vinegar, and buttermilk until smooth.
  5. Color the dough: Add the red food coloring. Start with 1 teaspoon, then add more to achieve a deep red. Mix well so the color is uniform.
  6. Combine wet and dry: Add the dry ingredients to the wet in two additions. Mix on low just until no dry streaks remain. The dough will be soft and a bit sticky.
  7. Chill: Cover the bowl and chill the dough for 30–45 minutes. This firms it up for easy rolling and helps keep the cookies thick.
  8. Prepare the coatings: Add the extra 1/4 cup granulated sugar to one shallow bowl and the powdered sugar to another.
  9. Portion and roll: Scoop tablespoon-size portions (about 1 heaping tablespoon or 30 g). Roll each into a ball.
  10. Double coat: Roll each dough ball first in granulated sugar to create a dry surface, then generously in powdered sugar. A thick powdered sugar layer gives the best crinkle effect.
  11. Bake: Place on prepared sheets, spacing about 2 inches apart. Bake 10–12 minutes, until the tops are crackled and the edges are set. The centers should look slightly soft.
  12. Cool: Let cookies cool on the sheet for 5 minutes, then transfer to a rack. They’ll firm up as they cool but stay chewy.