Best Red Velvet Crinkle Cookies: Easy Festive Holiday Treat
These festive red velvet crinkle cookies are soft, chewy, and beautifully crackled with a snowy powdered sugar coating. Made with simple ingredients, they come together in about 30 minutes and are perfect for holiday parties, cookie swaps, or a fun baking session with the kids.
- Prep Time: 15 minutes
- Cook Time: 10-12 minutes
- Total Time: 30 minutes (plus 30 minutes chilling)
- Yield: 24 cookies 1x
- Category: Dessert
- Cuisine: American
Ingredients
- ½ cup (1 stick or 113g) unsalted butter, softened
- ¾ cup (150g) granulated sugar
- 1 large egg, at room temperature
- 1 teaspoon vanilla extract
- 1 to 2 tablespoons red food coloring (gel preferred)
- 1½ cups (190g) all-purpose flour
- 2 tablespoons (10g) unsweetened cocoa powder
- ½ teaspoon baking powder
- ¼ teaspoon salt
- ½ cup (60g) powdered sugar (plus more for rolling, about 1 cup total)
Instructions
- In a large mixing bowl, beat the softened butter and granulated sugar together until light and fluffy, about 3 to 4 minutes with an electric mixer on medium speed. Scrape down the sides halfway through.
- Beat in the egg and vanilla extract until well combined, about 30 seconds. Add the red food coloring, starting with 1 tablespoon, and mix until the dough is a vibrant red. Add more coloring gradually if desired.
- In a separate medium bowl, whisk together the flour, cocoa powder, baking powder, and salt.
- Gradually add the dry ingredients to the wet mixture in three additions, mixing on low speed just until combined after each addition. Do not overmix. The dough will be soft and slightly sticky.
- Cover the bowl with plastic wrap and refrigerate for at least 30 minutes (or 20 minutes in the freezer).
- Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper. Pour the powdered sugar into a small bowl (sift if lumpy).
- Scoop rounded tablespoons of dough (about 1½ tablespoons each) and roll into balls. Lightly wet hands if sticky. Roll each ball in powdered sugar until completely coated; for best results, roll once, let sit 10 seconds, then roll again.
- Place the coated balls on the prepared baking sheets, spacing them about 2 inches apart.
- Bake for 10 to 12 minutes, until puffed and cracked on top with edges set but centers still slightly soft. Do not overbake.
- Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Notes
Chilling the dough is crucial to prevent spreading and achieve the signature crinkle effect. For a deeper red, use gel food coloring. The double coat of powdered sugar creates the best contrast. Cookies can be stored in an airtight container at room temperature for up to 5 days or frozen for up to 3 months. For dairy-free, use vegan butter and a flax egg. For gluten-free, use a 1:1 gluten-free flour blend and chill an extra 15 minutes.
Nutrition
- Serving Size: 1 cookie
- Calories: 110
- Sugar: 10
- Sodium: 55
- Fat: 5
- Saturated Fat: 3
- Carbohydrates: 16
- Fiber: 0.5
- Protein: 1
Keywords: red velvet crinkle cookies, festive holiday cookies, easy cookie recipe, Christmas cookies, crinkle cookies, red velvet dessert