If you’re craving something festive, fun, and irresistibly chewy, these Red Velvet Crinkle Cookies are the answer to your sweet tooth’s prayers. They combine the unmistakable flavor and signature hue of classic red velvet cake with a crinkly, powdered sugar-dusted exterior and a delightfully soft center. With just a handful of pantry staples and a little mixing magic, you can whip up a batch of these cookies in no time. Whether you’re baking for the holidays, for a party, or for an everyday pick-me-up, Red Velvet Crinkle Cookies have a way of turning any moment into a mini celebration.
Ingredients You’ll Need
There’s nothing fussy here — just five simple ingredients coming together to create pure cookie bliss. Each element plays a vital role, from the bold red color to the rich, ultra-tender bite that makes these cookies unforgettable.
- Red Velvet Cake Mix (15.25 oz): The star of the show provides color, flavor, and that dreamy cake-like texture with almost no effort.
- Large Eggs (2): They bind the dough and add the perfect amount of richness and structure to keep the cookies soft and chewy.
- Vegetable Oil (⅓ cup): Keeps the cookies delightfully moist; neutral in flavor, it lets the red velvet shine.
- Vanilla Extract (1 teaspoon): Rounds out the flavors and gives each bite cozy, bakery-style depth.
- Powdered Sugar (½ cup, for rolling): Delivers that signature crinkle and a sweet finish that’s so satisfying.
How to Make Red Velvet Crinkle Cookies
Step 1: Preheat and Prepare Your Baking Sheet
Start by preheating your oven to 350°F (175°C). Line a baking sheet with parchment paper to guarantee easy cookie removal and effortless clean-up. A well-prepped pan ensures those lovely crinkles form perfectly and the cookies bake evenly.
Step 2: Mix the Dough
In a large bowl, combine the red velvet cake mix, eggs, vegetable oil, and vanilla extract. Stir everything together until a soft, sticky dough comes together and no dry streaks remain. If you want to jazz things up, fold in half a cup of white chocolate chips for melty pops of sweetness in every bite.
Step 3: Shape and Coat
Using a tablespoon or cookie scoop, portion out the dough and roll it between your palms into balls. The dough will be sticky — that’s a good thing! For extra ease, pop it in the fridge for 15 to 20 minutes beforehand. Next, drop each ball into a bowl of powdered sugar and roll until fully coated, making sure every inch is generously covered. This is where the magic of crinkling begins!
Step 4: Bake to Perfection
Arrange the sugar-dusted dough balls on your prepared baking sheet, leaving about 2 inches between each one (they’ll spread just enough). Slide them into the oven and bake for 10 to 12 minutes, until the cookies are puffed up and sport gorgeous, crackly tops. The centers may look slightly soft — that’s the key to a chewy bite.
Step 5: Cool and Enjoy
Let the cookies cool on the baking sheet for about 5 minutes. This short rest helps them finish setting and makes transferring easier. Then, move them to a wire rack for a complete cool-down. Now, you’re ready to serve or tuck them away for later — if you can resist sneaking one right away!
How to Serve Red Velvet Crinkle Cookies
Garnishes
These cookies are gorgeous as is, but for next-level flair, dust them with a little extra powdered sugar right before serving. If you want a show-stopping finish, drizzle with melted white chocolate or sprinkle with festive holiday sprinkles while the drizzle is still wet. The contrast against the deep red makes them pop.
Side Dishes
Pair Red Velvet Crinkle Cookies with a big mug of hot cocoa, some freshly brewed coffee, or a cold glass of milk for a satisfying treat. These cookies are right at home on a holiday cookie platter alongside other colorful bakes, or next to a scoop of vanilla ice cream for an ultra-decadent dessert.
Creative Ways to Present
Stack them in a clear cellophane bag tied with ribbon for an easy edible gift, or arrange them in a pretty tin lined with parchment for a homemade touch. For a party, layer the cookies on a tiered stand, alternating them with contrasting treats like lemon bars or chocolate truffles for a seriously eye-catching display.
Make Ahead and Storage
Storing Leftovers
Store Red Velvet Crinkle Cookies in an airtight container at room temperature for up to 5 days. They’ll stay soft and tender, making them perfect for snacking or sharing all week long. Add a slice of sandwich bread to the container if you want to lock in extra moisture.
Freezing
You can freeze both baked cookies and unbaked dough balls! For baked cookies, let them cool completely, then place in a freezer-safe container with parchment between layers. They’ll keep well for up to three months. To freeze the dough, roll it into balls and freeze on a tray, then transfer to a zip-top bag. When ready to bake, simply roll the frozen dough balls in powdered sugar and bake straight from the freezer, adding a minute or two to the bake time.
Reheating
If you prefer your cookies warm and gooey, pop one or two in the microwave for about 10 seconds. This revives their fresh-from-the-oven softness and intensifies the flavor, making them taste just-baked—even days later!
FAQs
Can I use homemade red velvet cake mix instead of store-bought?
Absolutely! A homemade cake mix works just as well. Just be sure your dry mix measures around 15.25 ounces for the correct texture, and keeps the signature cocoa-red velvet flavor front and center.
Why didn’t my Red Velvet Crinkle Cookies get crackly tops?
This usually happens if there isn’t enough powdered sugar on the dough, or if your oven isn’t hot enough. Be generous with the sugar, and always preheat your oven fully before baking the cookies to encourage that dramatic crinkle effect.
Can I make the dough ahead of time?
Yes, the dough can be made and stored in the refrigerator for up to 48 hours before baking. Chilling the dough not only makes it easier to handle but can even help the flavors develop further.
How do I keep the cookies soft?
Keep the cookies in an airtight container and, if you like, add a small piece of bread inside the container. The bread helps maintain moisture, ensuring your Red Velvet Crinkle Cookies stay irresistibly soft and chewy.
Can I add mix-ins?
Definitely! White chocolate chips, dark chocolate chunks, or even some chopped nuts are wonderful additions. Just fold in about half a cup after the dough comes together for extra texture and bursts of flavor.
Final Thoughts
Baking a batch of Red Velvet Crinkle Cookies is like making a little edible magic: easy, pretty, and totally scrumptious every time. If you’ve never tried them, this is your sign! Gather your ingredients and treat yourself to a cookie that’s equal parts gorgeous and delicious — you’ll fall in love at first bite.
Print
Red Velvet Crinkle Cookies Recipe
- Total Time: 22 minutes
- Yield: 20 cookies 1x
- Diet: Vegetarian
Description
These Red Velvet Crinkle Cookies are a delightful treat with their vibrant color and deliciously soft texture. Perfect for the holiday season or any time you crave a sweet indulgence!
Ingredients
For the cookies:
- 1 box red velvet cake mix (15.25 oz)
- 2 large eggs
- â…“ cup vegetable oil
- 1 teaspoon vanilla extract
For rolling:
- ½ cup powdered sugar
Instructions
- Preheat and Prep: Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Mix the Dough: In a large bowl, combine red velvet cake mix, eggs, oil, and vanilla extract until a soft dough forms.
- Form the Cookies: Scoop out dough portions, roll into balls, and coat each ball generously in powdered sugar.
- Bake: Place coated dough balls on the baking sheet and bake for 10–12 minutes until crackled.
- Cool and Enjoy: Let the cookies cool on the sheet before transferring to a wire rack to cool completely.
Notes
- For extra richness, add ½ cup white chocolate chips to the dough.
- Chilling the dough for 15–20 minutes can make it easier to handle.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 130
- Sugar: 10 g
- Sodium: 100 mg
- Fat: 6 g
- Saturated Fat: 1 g
- Unsaturated Fat: 4.5 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 0.3 g
- Protein: 1 g
- Cholesterol: 15 mg
