An elegant twist on a bakery classic, Red Velvet Crinkle Cookies marry satin cocoa with a vivid crimson hue and a delicate powdered-sugar crust. The Red Velvet Crinkle Cookies present a refined balance of tender crumb and crisp crackle, finished with a snowy coating that highlights each fissure. For more variations and serving ideas, explore our red velvet cookie collection.
Why Make This Recipe
- Effortless Yet Elegant: simple method, impressive appearance.
- Minimal Ingredients: pantry-friendly staples with a splash of red for drama.
- Impressive Flavor: subtle cocoa, tang from buttermilk and vinegar, buttery richness.
These cookies elevate ordinary crinkles by using Dutch-process cocoa and buttermilk for a silky texture and deeper, more nuanced flavor. The generous powdered-sugar coating creates a striking visual contrast and a slight textural play between a crackled exterior and a soft, tender interior.
Ingredients
Base (dry)
- 2 cups (250 g) all-purpose flour — spoon and level for accuracy.
- 2 tablespoons Dutch-process cocoa — sifted for even color.
- 1 teaspoon baking powder.
- 1/2 teaspoon baking soda.
- 1/2 teaspoon fine sea salt.
Wet
- 6 tablespoons (85 g) unsalted butter, room temperature — soft but not greasy.
- 1 cup (200 g) granulated sugar.
- 1 large egg, room temperature.
- 1 teaspoon pure vanilla extract.
- 1/4 cup (60 ml) buttermilk, room temperature.
- 1 teaspoon white vinegar.
- 1–2 tablespoons red gel food coloring (adjust for intensity).
Topping
- 1 cup (120 g) confectioners’ sugar, sifted — for rolling and creating the signature crackle.
Precision notes: use gel or paste food coloring for vivid color without extra liquid; keep butter and eggs at room temperature to ensure smooth creaming.
How to Make Red Velvet Crinkle Cookies:
- Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper or a silicone mat.
- Mini-tip: use an oven thermometer to confirm true temperature for even browning.
- Whisk the dry ingredients — flour, sifted cocoa, baking powder, baking soda, and salt — until homogenous and evenly aerated. The cocoa should be a deep, even brown without lumps.
- In a mixing bowl, cream the room-temperature butter with granulated sugar until light and slightly fluffy, about 2–3 minutes. Add the egg and vanilla, mixing until glossy. The mixture should look smooth and pale.
- Stir in the buttermilk, white vinegar, and red gel coloring until the batter takes on an even, deep red tone. The acidity will intensify the tang and help lift the texture.
- Fold the dry ingredients into the wet mixture in two additions, combining until a thick, slightly tacky dough forms. Aim for a dough that holds its shape but still yields slightly when pressed.
- Chill the dough for at least 30–60 minutes. Chilled dough firms up the butter and promotes a pronounced crackle while baking.
- Portion dough into 1.5-tablespoon scoops. Roll each scoop into a smooth ball, then generously coat in sifted confectioners’ sugar so each cookie carries a bright white shell.
- Place cookies 2 inches apart on prepared sheets. Bake for 10–12 minutes until the edges set and the centers are soft but not raw — the tops will crackle and reveal deep red fissures. They should spring back slightly when touched.
- Cool the cookies on the sheet for 5 minutes, then transfer to a wire rack to finish cooling. The aroma will be a marriage of cocoa and vanilla with subtle tang from the buttermilk.
- Mini-tip: rotate pans halfway through baking for uniform color and texture. For measuring and creaming technique, see our baking technique guide.
How to Serve Red Velvet Crinkle Cookies:
Serve on a simple slate or white porcelain plate to highlight the red-and-white contrast. Arrange in staggered rows or a low stack, dusting extra confectioners’ sugar through a fine sieve for a soft snowfall effect. Pair with a small glass of cold buttermilk, a lightly whipped vanilla cream, or a short espresso for a refined flavor counterpoint.
How to Store Red Velvet Crinkle Cookies:
Cool completely before storing to prevent sogginess. Keep in an airtight container at room temperature for up to 4 days; separate layers with parchment to protect the sugar crust. For longer storage, freeze in a single layer on a tray, then transfer to a sealed container for up to 3 months. Reheat gently in a 300°F (150°C) oven for 3–5 minutes to revive the crackle and warmth.
Tips to Make Red Velvet Crinkle Cookies:
- Chill the dough: firm dough yields pronounced crackles and prevents spreading.
- Use gel coloring: it delivers vivid hue without thinning the dough.
- Sift the powdered sugar: a fine coating ensures sharp, white contrast and clean cracks.
- Measure flour correctly: too much flour makes cookies dense; spoon and level.
Variation (if any):
- Chocolate-Orange: add 1 teaspoon finely grated orange zest for a citrus-warm lift.
- Cream Cheese Filling: sandwich cooled cookies with a thin layer of tangy cream cheese buttercream.
- Miniature Version: use 1 teaspoon portions and bake 7–9 minutes for petite tea cookies.
FAQs:
How do I get a deep red color without too much food dye?
Use concentrated gel or paste coloring and Dutch-process cocoa; gel provides vivid color with minimal added liquid, while Dutch cocoa deepens the tone.
Can I make the dough ahead?
Yes. Refrigerate the shaped dough balls up to 48 hours, or freeze them on a tray then store in a sealed bag for up to 3 months. Bake from chilled, adding 1–2 minutes to the bake time if needed.
Why did my cookies spread too much?
Over-soft butter, warm dough, or too little chilling can cause excess spread. Chill the dough and ensure accurate flour measurement using the spoon-and-level method.
Can I make these gluten-free?
Substitute a 1:1 gluten-free flour blend that contains xanthan gum; expect slightly different texture and adjust chilling time if the dough feels wetter.
Conclusion
These Red Velvet Crinkle Cookies combine classic flavors with a polished finish — tender, cocoa-tinted interiors framed by luminous, cracked exteriors. Simple technique yields a show-stopping cookie suitable for a refined tea or a modern dessert platter. If you want a reference for a classic bakery take on these cookies, explore Red Velvet Crinkle Cookies – Broma Bakery for inspiration. Share your results and tips in the comments, tag us on social media, and tell us: How would you make this dish your own?
Print
Red Velvet Crinkle Cookies
- Total Time: 45 minutes
- Yield: 24 cookies 1x
- Diet: Vegetarian
Description
Delicate Red Velvet Crinkle Cookies with a soft interior and a crisp crackled exterior, finished with a powdered-sugar coating.
Ingredients
- 2 cups (250 g) all-purpose flour
- 2 tablespoons Dutch-process cocoa, sifted
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon fine sea salt
- 6 tablespoons (85 g) unsalted butter, room temperature
- 1 cup (200 g) granulated sugar
- 1 large egg, room temperature
- 1 teaspoon pure vanilla extract
- 1/4 cup (60 ml) buttermilk, room temperature
- 1 teaspoon white vinegar
- 1–2 tablespoons red gel food coloring
- 1 cup (120 g) confectioners’ sugar, sifted
Instructions
- Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper.
- Whisk the dry ingredients together until homogenous and aerated.
- Cream the butter and sugar until light and fluffy, then mix in the egg and vanilla.
- Add the buttermilk, vinegar, and red food coloring to the mixture, stirring until evenly combined.
- Fold the dry ingredients into the wet mixture in two additions until a thick dough forms.
- Chill the dough for at least 30–60 minutes.
- Portion dough into 1.5-tablespoon scoops, roll in confectioners’ sugar, and place on prepared sheets.
- Bake for 10–12 minutes until edges are set and centers are soft. Cool for 5 minutes on the sheet before transferring to a wire rack.
Notes
Chill dough for pronounced crackles. Store in an airtight container for up to 4 days or freeze for longer storage.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 10g
- Sodium: 150mg
- Fat: 6g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 21g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 20mg