Red Velvet Crinkles

Red velvet crinkles recipe

The Spruce / Julia Hartbeck

Prep: 15 mins
Cook: 12 mins
Total: 27 mins
Servings: 24 servings
Yield: 48 cookies
Nutrition Facts (per serving)
123 Calories
4g Fat
19g Carbs
2g Protein
Show Full Nutrition Label Hide Full Nutrition Label
Nutrition Facts
Servings: 24
Amount per serving
Calories 123
% Daily Value*
Total Fat 4g 6%
Saturated Fat 3g 13%
Cholesterol 26mg 9%
Sodium 89mg 4%
Total Carbohydrate 19g 7%
Dietary Fiber 0g 1%
Total Sugars 12g
Protein 2g
Vitamin C 0mg 0%
Calcium 22mg 2%
Iron 1mg 5%
Potassium 17mg 0%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Bake these beautiful red velvet crinkles for the holidays or any occasion. The bright red color makes the cookies perfect for Valentine's Day and Christmas, or bake some over the weekend for a fabulous treat.


Red Velvet Crinkle Cookies


  • 1 3/4 cups all-purpose flour

  • 1/4 cup unsweetened cocoa powder

  • 1 1/2 teaspoons baking powder

  • 1/4 teaspoon salt

  • 4 ounces (1/2 cup) salted butter, softened

  • 1 cup sugar

  • 2 large eggs

  • 1 1/2 teaspoons pure vanilla extract

  • 1 1/2 teaspoons red food coloring

  • 3/4 cup confectioners' sugar, sifted

Steps to Make It

  1. Gather the ingredients.

    Ingredients for red velvet crinkles
    The Spruce / Julia Hartbeck
  2. In a bowl, combine the flour, cocoa powder, baking powder, and salt. Stir or whisk to blend thoroughly.

    Cocoa powder and flour
    The Spruce / Julia Hartbeck
  3. In a large mixing bowl with an electric mixer, beat the butter and sugar until light and fluffy.

    Use stand mixer
    The Spruce / Julia Hartbeck
  4. Beat in the eggs, vanilla extract, and food coloring until smooth and well blended.

    Add eggs and food coloring
    The Spruce / Julia Hartbeck


    Gel and paste food coloring is more concentrated than liquid. Add a little at a time until your batter is a nice deep red color.

  5. With the mixer on low speed, add the flour and cocoa mixture to the batter. Blend well.

    The Spruce / Julia Hartbeck
  6. Chill the dough for at least 2 to 4 hours or until it is quite firm.

    Chill the dough
    The Spruce / Julia Hartbeck
  7. Heat the oven to 350 F (180 C/Gas 4). Line a large baking sheet with parchment paper or spray with nonstick baking spray.

    Heat the oven
    The Spruce / Julia Hartbeck
  8. Sift the confectioners' sugar into a bowl.

    Sift sugar
    The Spruce / Julia Hartbeck
  9. Shape the dough into small balls about 1-inch in diameter and place on the prepared baking sheet about 1 1/2 inches apart. Once you have filled the baking sheet, roll the balls, one or two at a time, in the sifted confectioners' sugar and place them back on the baking sheet.

    Shape the dough into balls
    The Spruce / Julia Hartbeck
  10. Bake for about 10 to 12 minutes, or until they are set and have that signature crinkled look.

    The Spruce / Julia Hartbeck
  11. Let the cookies cool in the pan for 4 or 5 minutes, then remove to a rack to cool completely. Repeat with any remaining dough, keeping it in the refrigerator until ready to roll.

    Let cool
    The Spruce / Julia Hartbeck
  12. Serve and enjoy!

    Red velvet crinkles
    The Spruce / Julia Hartbeck


  • Use a small cookie scoop to keep the cookies uniform in size, and then shape them with your hands

Recipe Variation

  • Add mini chocolate chips for more chocolate flavor.