Red Velvet Crinkles

Red Velvet Crinkles

The Spruce / Christine Ma

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 / Christine Ma

  2. In a bowl, combine the flour, cocoa powder, baking powder, and salt. Stir or whisk to blend thoroughly.

    Cocoa powder and flour in a bowl

    The Spruce / Christine Ma

  3. In a large mixing bowl with an electric mixer, beat the butter and sugar until light and fluffy.

    butter and sugar mixture in a bowl, hand mixer

    The Spruce / Christine Ma

  4. Beat in the eggs, vanilla extract, and food coloring until smooth and well blended.

    red batter in a bowl, hand mixer

    The Spruce / Christine Ma


    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.

    cookie batter in a bowl

    The Spruce / Christine Ma

  6. Chill the dough for at least 2 to 4 hours or until it is quite firm.

    cookie dough in a bowl

    The Spruce / Christine Ma

  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.

    parchment paper lined baking sheet

    The Spruce / Christine Ma

  8. Sift the confectioners' sugar into a bowl.

    sift sugar into a bowl

    The Spruce / Christine Ma

  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.

    cookie dough balls rolled in sugar, on a baking sheet

    The Spruce / Christine Ma

  10. Bake for about 10 to 12 minutes, or until they are set and have that signature crinkled look.

    Red Velvet Crinkles on a baking sheet

    The Spruce / Christine Ma

  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.

    Red Velvet Crinkles on a cooling rack

    The Spruce / Christine Ma


  • 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.