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Red Velvet Crinkle Cookies

Red Velvet Crinkle Cookies bring together the beloved flavors of classic red velvet cake in a perfectly portable cookie form with a soft, tender center and gorgeous cracked powdered sugar coating.
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Prep Time 20 minutes
Cook Time 12 minutes
Servings: 36
Calories: 120
Ingredients Method Notes

Ingredients
  

  • 2 1/4 cups all-purpose flour
  • 1/4 cup unsweetened cocoa powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter, softened
  • 1 1/4 cups granulated sugar
  • 2 large eggs
  • 1/4 cup buttermilk
  • 1 tablespoon red food coloring
  • 1 teaspoon vanilla extract
  • 1 teaspoon white vinegar
  • 1 cup powdered sugar for rolling

Method
 

  1. Whisk together flour, cocoa powder, baking soda, and salt in a medium bowl. The cocoa powder should be evenly distributed with no streaks remaining.
  2. Beat softened butter and granulated sugar in a large bowl until light and fluffy, about 3-4 minutes. The mixture should look pale and increased in volume.
  3. Beat in eggs one at a time, then add buttermilk, red food coloring, vanilla, and vinegar. The dough should be bright red and smooth.
  4. Gradually mix in the flour mixture until just combined. Cover the bowl with plastic wrap and refrigerate for at least 2 hours.
  5. Preheat oven to 350°F. Roll chilled dough into 1.5-inch balls, then roll each ball generously in powdered sugar. Place on parchment-lined baking sheets, spacing them 2 inches apart.
  6. Bake for 10-12 minutes until edges are set but centers still look slightly soft. The cookies should have beautiful white cracks across deep red surfaces. Let cool on baking sheets for 5 minutes before transferring to wire racks.

Notes

Chill the dough for at least 2 hours or overnight for best texture. Don't skip the chilling step as warm dough spreads too much and won't develop proper cracks. Roll generously in powdered sugar twice for best visual impact. Store in airtight container at room temperature for up to one week or freeze for up to three months. Replace buttermilk with regular milk plus lemon juice if needed. Use gel food coloring for more vibrant color.