Red velvet desserts have an undeniable charm — their striking red color, the subtle hint of cocoa, and the perfect blend of sweetness with a slight tang. But what if you could enjoy all that classic red velvet goodness in a fun, bite-sized cookie? Imagine soft, tender cookies with a crinkled top, bursting with the rich flavor of red velvet. Today, we’re exploring red velvet cookies — a simple yet stunning treat that’s perfect for cozy afternoons or festive celebrations. These cookies not only capture the essence of the beloved cake but are also easy to share and visually irresistible.
Why Red Velvet Cookies?
I have fond memories of my first red velvet cake experience at family gatherings — it wasn’t just dessert, it was a centerpiece. Over time, I wished for a quicker, more shareable way to enjoy that iconic flavor without baking an entire cake. That’s how red velvet cookies came to life in my kitchen. These cookies have since become my go-to for a colorful, delicious treat that’s as beautiful as it is tasty.
What You’ll Need
To whip up these red velvet cookies, you’ll mostly use pantry staples, plus some red food coloring for that vivid signature hue. The ingredients mirror those in a classic red velvet cake but are tailored for chewy, soft cookies.
- All-purpose flour and unsweetened cocoa powder: For structure and that gentle chocolate flavor.
- Baking powder and salt: To give the cookies lift and balance the taste.
- Butter and granulated sugar: The base for moist, chewy cookies.
- Eggs and vanilla extract: Add richness and aromatic warmth.
- Red gel food coloring: Concentrated color without altering the dough’s texture.
- Powdered sugar: Used to coat the dough balls and create the iconic crackled finish.
How to Make These Cookies
The process is simple and rewarding:
- Prep the dry ingredients: Whisk together flour, cocoa powder, baking powder, and salt in one bowl.
- Cream the butter and sugar: Beat softened butter with sugar until light and fluffy — this step is crucial for tender cookies.
- Add eggs, vanilla, and color: Beat in eggs one at a time, then stir in vanilla and red gel food coloring until the dough is evenly colored.
- Combine and chill: Gradually mix the dry ingredients into the wet, careful not to overwork. The dough will be soft and slightly sticky. Refrigerate for at least 30 minutes to firm up.
- Shape and coat: Scoop the chilled dough into balls, then generously roll each in powdered sugar for that beautiful crackle.
- Bake: Place dough balls on lined baking sheets and bake at 350°F (175°C) for 10-12 minutes. The cookies should be set on the edges but still soft inside, with a gorgeous crinkled top.
Let them cool briefly on the baking sheet before transferring to a rack.
Pro Tips for Perfect Red Velvet Cookies
- Use unsweetened cocoa powder — it provides the best mild chocolate flavor without overpowering.
- Gel food coloring is best — it delivers rich color without extra moisture.
- Don’t skip chilling — it keeps cookies from spreading too much and makes shaping easier.
- Roll in powdered sugar generously — this creates that signature contrast and lovely crackled surface.
How to Enjoy These Cookies
- Dip them in cream cheese frosting for a decadent twist.
- Package them as charming homemade gifts tied with a ribbon.
- Serve alongside tea or coffee for a cozy afternoon break.
- Include them on holiday dessert platters for a splash of festive color.
Red Velvet Crinkle Cookies Recipe
Servings: About 24 cookies
Prep Time: 15 minutes
Chill Time: 30 minutes
Bake Time: 10-12 minutes
Total Time: ~1 hour
Ingredients:
- 1½ cups all-purpose flour
- ½ cup unsweetened cocoa powder
- 1 tsp baking powder
- ¼ tsp salt
- ½ cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1 tbsp red gel food coloring
- ½ cup powdered sugar (for rolling)
Instructions:
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- In a bowl, whisk together flour, cocoa powder, baking powder, and salt.
- In a separate large bowl, beat butter and sugar until fluffy. Add eggs one at a time, beating well after each. Stir in vanilla and red food coloring.
- Gradually mix dry ingredients into the wet mixture until just combined. Dough will be soft and sticky. Cover and chill for at least 30 minutes.
- Scoop chilled dough into 1-inch balls. Roll each ball thoroughly in powdered sugar and place on baking sheets about 2 inches apart.
- Bake for 10-12 minutes until edges are set but centers remain soft with a crackled top. Cool on sheets for a few minutes, then transfer to wire racks.
These red velvet cookies are a delightful way to enjoy a classic favorite in a new form. If you try the recipe, I’d love to hear how they turn out! Don’t forget to pin this recipe for your next festive baking session.