Red Velvet Crinkle Cookies

There is something magical about baking a batch of red velvet crinkle cookies on a busy afternoon. Easy to prepare and bursting with chocolatey flavor, these cookies impress with their vibrant color and snowy crinkle coating while taking just 10 minutes of prep and only 30 to 45 minutes total from start to finish. If you need a stunning yet quick red velvet dessert for a party or simply a weeknight treat, this easy crinkle cookie recipe is guaranteed to satisfy with a soft center, crisp edge, and a showstopping ruby hue.

I first started making these red velvet crinkle cookies when my daughter asked for a red treat for her preschool Valentine’s party, and the recipe quickly became our standby for special occasions and everyday celebrations. The deep color, rich flavor, and soft warm center keep friends and family coming back for seconds, especially when the cookies are freshly baked and deliciously fragrant. Over time, we have found subtle tweaks and new serving ideas that make these a cookie tray favorite for every event, from school gatherings to holiday dinners.

Gather Your Ingredients

• Red velvet cake mix (15.25 ounce box): Provides signature cocoa richness and vibrant color; use a quality brand for tender texture. If needed, use gluten free cake mix for dietary preferences.
• Large eggs: Ensure cookies have a chewy, soft center; bring to room temperature for smooth mixing and bake up fluffy cookies.
• Vegetable oil: Brings moisture and keeps each cookie soft and tender for days; canola oil or melted coconut oil are good alternatives if needed.
• Vanilla extract: Deepens chocolate undertones and rounds out sweetness; always choose real vanilla for the best flavor.
• Powdered sugar for rolling: Creates the classic crinkle look and adds a snowy finish; sift first to ensure even coverage and make the cookies picture perfect.

How to Make Red Velvet Crinkle Cookies

Preheat the Oven and Prepare Baking Sheets:

Set your oven to 350°F and line baking sheets with parchment for even baking and easy cookie removal. A light layer of nonstick spray is also effective; parchment paper especially helps create perfect crinkles without sticking.

Mix the Red Velvet Cookie Dough:

In a large bowl, combine cake mix, eggs, oil, and vanilla. Mix with a sturdy spoon or spatula until the dough is thick, shiny, and well blended, ensuring no dry pockets remain. This helps all cookies bake up with a uniform color and texture.

Portion and Roll the Dough:

Use a tablespoon or small cookie scoop to portion the dough, rolling each into a ball using your hands. If sticky, lightly coat hands with oil for easier shaping and to prevent sticking. This keeps cookies round and uniform in size when baking.

Coat in Powdered Sugar:

Pour powdered sugar into a shallow bowl and gently roll each dough ball to cover completely, ensuring no bare spots. A fluffy coating gives the iconic crinkle contrast after baking and sticks best when pressed lightly onto the dough.

Arrange with Space to Spread:

Place each sugar coated dough ball on the prepared baking sheet, leaving about 2 inches between them so cookies can spread and form natural crinkles. Proper spacing ensures even shapes and prevents cookies from merging into each other.

Bake Until Set and Crinkled:

Bake at 350°F for 10 to 12 minutes until the edges look set, the centers are slightly soft, and the surface has crackled open to reveal bright red and white crinkles. Avoid overbaking for a chewy center and crisp exterior.

Cool and Finish:

Let baked cookies cool on the sheet for 5 minutes before transferring to a wire rack to finish cooling, helping set the structure and prevent soggy bottoms. The cookies will be fragile while hot and firm up as they cool for that perfect bite.

My favorite part of this recipe is watching the bright red cookies emerge from the oven and crackle as they cool, creating a festive treat that is always met with anticipation by my family. One Christmas Eve, we rolled extra dough in sugar and let the kids help—seeing the joy on their faces as they sprinkled clouds of sugar is now a cherished memory. Because these cookies use just five basic ingredients and can be made nut free or dairy free with a quick swap, they are one of our most reliable recipes for parties, school events, and sharing with friends who have diverse needs.

Smart Swaps and Variations

You can personalize your red velvet crinkle cookies by mixing in mini chocolate chips for added richness or opting for a gluten free cake mix to keep them safe for more guests. Swapping the vanilla for peppermint or almond extract gives a fresh holiday twist, while using orange zest and juice can introduce a citrusy brightness for spring gatherings. Even if you run out of powdered sugar, rolling cookies in cocoa powder creates a dramatic look and chocolate forward flavor, showing just how adaptable this easy recipe can be for any season or preference.

How to Store and Reheat Red Velvet Crinkle Cookies

Keep your red velvet crinkle cookies soft and bakery fresh by storing them in an airtight container at room temperature for up to 5 days, layering with parchment paper to prevent sticking. If you’d like to make them ahead or bake in bulk, they freeze beautifully—arrange in a single layer in a freezer safe container separated by parchment and freeze for up to 3 months. To serve, thaw at room temperature for 30 minutes or warm a few cookies for a freshly baked taste by heating in a low oven for 5 minutes, and consider chilling the prepared dough up to 24 hours in advance for even deeper flavor and convenience on busy days.

What to Serve with Red Velvet Crinkle Cookies

Red velvet crinkle cookies shine on any dessert platter and pair perfectly with a bowl of vanilla ice cream or a mug of hot cocoa for a comforting treat. For a party, display them alongside classic options like snickerdoodles and chocolate chip cookies for color and flavor contrast. When you want something more elegant, try serving them with a drizzle of raspberry sauce, fresh berries, or even a sweet red wine for a dessert that feels as special as it looks.

Nutritional Benefits

While these red velvet crinkle cookies are an indulgence, they make a satisfying sweet treat thanks to the protein from eggs and healthy fats from plant based oils. Each serving contains roughly 430 calories and delivers about 15 grams of protein, making them surprisingly filling as part of a balanced dessert. Because there are no nuts and they can be adapted for gluten free, dairy free or even vegetarian needs, these cookies work beautifully for a variety of dietary requirements and celebration tables.

Recipe Success Tips

If your cookies bake up too flat or do not develop distinct crinkles, chill the dough before scooping to help them hold their shape and crack as they expand. For thin or melting sugar coatings, double roll each dough ball in powdered sugar to ensure a thick, fluffy layer and repeat just before baking for the crispiest effect. If cookies seem dry, try reducing baking time by a minute or two and always remove from the oven while the centers are still slightly soft for perfectly chewy bites every time.

Red velvet crinkle cookies are the ultimate easy, eye catching dessert to brighten any celebration or family night in. Try adding your own twist with a favorite extract or chocolate, and enjoy sharing these stunning cookies again and again.

Common Questions About This Recipe

→ What gives these cookies their red color?

The red shade comes from the red velvet cake mix, which includes food coloring and cocoa powder.

→ How do you get the crinkle effect?

Coating the dough balls generously in powdered sugar causes the cookies to crack as they bake, creating the signature crinkle look.

→ Can I use homemade cake mix?

Yes, you can replace the boxed mix with a homemade red velvet mix containing cocoa, flour, sugar, and food coloring.

→ What's the key to soft centers?

Do not overbake. Bake just until set to keep the cookies tender and moist in the middle.

→ Can these cookies be made ahead?

Absolutely. Bake and cool them, then store in an airtight container for up to a week.