Red Velvet Crinkle Cookies Recipe (2024)



out of 5


user ratings

Your rating

or to rate this recipe.

Have you cooked this?

or to mark this recipe as cooked.

Private Notes

Leave a Private Note on this recipe and see it here.

Cooking Notes


Roll the dough balls in granulated sugar and then in confectioners' sugar before placing on the baking sheet. Then sift more confectioners' sugar over the top. The coarser granulated sugar barrier prevents the powdered sugar from melting in so much.


Followed recipe to the letter. Cookies were softer than I’d like. After cooling, cookies had much less sugar than the photo, and yes, I sifted a mountain of powdered sugar on top of generously coated balls of dough. All in all, these are more trouble than they’re worth.

Ted Ray

My mother used to bake these, a nostalgic and delicious memory! Her tips to me are similar to Erin's: don't skimp on the powdered sugar, and refrigerate the dough at least 2 hours prior to baking. This makes it easier to scoop for a golf ball-sized portion, no smaller! The dough holds well in the refrigerator for up to 5 days, but can also be frozen for a month or two (defrost before portioning) . Coat liberally in powdered sugar just before baking. Soft & chewy centers are desired when cool.


In order to achieve actual crinkles you need to first roll the dough balls in granulated sugar prior to rolling them in the confectioners sugar!


These came out exactly as pictured and taste amazing, but I did make adjustments based on prior reviews! I boosted cocoa powder to 1/4c and added 1tsp espresso powder (bloomed in 1tsp hot water) to deepen the chocolatey flavor and cut the sweetness. Then I chilled the dough overnight to make sure it was completely cooled, and rolled 1.5oz balls in granulated sugar before rolling them in a hefty amount of powdered sugar.


I made them smaller, about 1 table spoon in size, and they did not get that much of a crinkle texture. Next time I will make them larger.


The flavor is from the powder, the food coloring only supplies the color

Alicia LN

These were great. Made half the recipe. Didn’t use as much food coloring but made as directed otherwise. Next time I will chill the dough for a bit before making the balls, and cook for 14-15. I baked for 12 and they were a little too soft.

Beth G

The extra step of rolling the dough balls in granulated sugar first, and then powdered sugar, was a great tip someone else mentioned to help keep the powdered sugar on. Worked like a charm. They look just like the photo and were so good. Very Christmas-y! I wasn't going to bake this year but this was a good one!


Made these with great success using the tips from other commenters - I chilled the dough for 90 minutes, and then rolled the balls in granulated sugar before I rolled in powdered sugar. I subbed red coloring for ube extract and would recommend! The cocoa, ube, and vanilla go great together. Purple velvet!


Boring-not much flavor!

Barbara Bryson

Per others notes, I increase the Coco to 1/4 cup and used one and a half teaspoons of hot water mixed with 1/2 teaspoon espresso powder. Chill dough for four hours. Excellent and lovely cookies!

Ariah M

These are about the only chocolate cookie I’ve made an exception for. My “crinkle” aesthetically didn’t come out quite right, but nothing a little extra dusting of powdered sugar before serving can’t pretty up. And they are delicious no matter what they look like. I can’t wait to gift these this year!

Delicious and beautiful

Delicious cookies and easy to make! I put the dough back in the fridge for 20 mins before rolling out a baking, helped keep shape and prevent from absorbing the powdered sugar


My sister made these cookies and we liked them but felt that they needed something else. I used the full amount of cocoa powder but divided it in half and used half dark cocoa powder. The other thing my sister and I discussed was adding vinegar. I added 1/2 a teaspoon of apple cider vinegar. That did the trick. They had a little deeper flavor.


My sister made these cookies and they were good but needed something. I used the full amount of cocoa powder. I did switch half of it to dark cocoa powder. I also added 1/2 teaspoon of apple cider vinegar to the recipe. That did the trick and made them a little richer tasting and they were a hit in my Christmas cookie presents.


This works fine, but frankly, they are a bit boring


Followed recipe, which did not mention refrigerating dough beforehand. Two-heaping tablespoons only made 17 cookies. Got good crinkle, powdered sugar turned out yellow in spots, and since they were so big we had to bake them for 18-20 minutes. Tasted good but very sweet. Next time, will increase cocoa, decrease sugar, refrigerate, make slightly smaller, not roll in powder sugar, and dust with powdered sugar after cooled. Will update review after.

Shanna G.

did this work bc mine are yellow in spots and i didn't know if it was bc my food coloring was oldish? i have heard of refrigerating dough beforehand with chocolate chip cookies but didnt know -is that a universal cookie baking rule?i dont find them boring, except the color -not red, but brown with yellow and white powder but still taste fab!want them to look better tho pls help


We made these today and they were a real disappointment. The recommended size is far too large and even though we chilled them as suggested in a few comments, they still spread all over the pan. The crinkle effect was non-existent. It may have been better if we had chilled the dough overnight but we won’t bother making them again to find out.

Susan Spitzer

Made these with a one-tablespoon sized ice cream scoop. Smaller cookies, but who can have just one cookie?

Amy R

I've never made crinkle cookies before so I'm not sure what the biggest difference is,if any from a tradional cookie. Ultimatly, ours did not level out & didn't crinkle. They were like little mounds with mostly melted yellowish powdered sugar. I followed the recipe exactly. The food coloring worked perfectly for us, the flavor was great but next time I will roll in granulated sugar 1st, refrigerate, in additon to adding some mini chips in the batter. It needs something to kick it up a notch.


These are spectacular, with the proviso that they need to be rolled in granulated sugar before the other steps with the powdered sugar, per other comments.

Beth G

The extra step of rolling the dough balls in granulated sugar first, and then powdered sugar, was a great tip someone else mentioned to help keep the powdered sugar on. Worked like a charm. They look just like the photo and were so good. Very Christmas-y! I wasn't going to bake this year but this was a good one!


Don't be discouraged by negative reviews! I added 4T cocoa powder, did 2T food coloring, rolled in granulated sugar and topped with heaping amount of powdered sugar. They came out great & look just like the picture!

Private notes are only visible to you.

Red Velvet Crinkle Cookies Recipe (2024)


Top Articles
Latest Posts
Article information

Author: Wyatt Volkman LLD

Last Updated:

Views: 6234

Rating: 4.6 / 5 (46 voted)

Reviews: 93% of readers found this page helpful

Author information

Name: Wyatt Volkman LLD

Birthday: 1992-02-16

Address: Suite 851 78549 Lubowitz Well, Wardside, TX 98080-8615

Phone: +67618977178100

Job: Manufacturing Director

Hobby: Running, Mountaineering, Inline skating, Writing, Baton twirling, Computer programming, Stone skipping

Introduction: My name is Wyatt Volkman LLD, I am a handsome, rich, comfortable, lively, zealous, graceful, gifted person who loves writing and wants to share my knowledge and understanding with you.