Soft Chewy Red Velvet Cookies

My sister stood in my kitchen doorway holding a bottle of red food coloring like she had discovered gold. She had read about these crinkle cookies somewhere and decided we needed to make them immediately for our holiday cookie exchange. The whole kitchen would smell like chocolate and butter while we worked, flour dusting everything in sight including the cat who wandered through to investigate.

That first batch taught me something about patience. We were so excited we skipped the chilling step and our cookies spread into thin red puddles. The next time we waited the full thirty minutes and those beautiful cracks appeared like magic. Now I double the recipe because disappear faster than I can stack them on plates.

Ingredients

• 1 2/3 cups (210 g) all-purpose flour: The foundation that gives these cookies their soft cakey structure
• 1/4 cup (25 g) unsweetened cocoa powder: Provides that subtle chocolate depth that makes red velvet so distinctive
• 1 teaspoon baking powder: Helps the cookies puff up creating those gorgeous crinkles
• 1/4 teaspoon baking soda: Works with the baking powder for the perfect lift
• 1/4 teaspoon salt: Balances the sweetness and intensifies the chocolate flavor
• 1/2 cup (115 g) unsalted butter softened: Room temperature butter creamed properly is what makes these cookies tender
• 1 cup (200 g) granulated sugar: Creates sweetness and helps with the creaming process for a fluffy texture
• 2 large eggs: Binds everything together and adds richness
• 1 teaspoon vanilla extract: Rounds out the chocolate flavor with warm notes
• 1 tablespoon red food coloring: Gel coloring gives the most vibrant red but liquid works fine too
• 1/2 cup (60 g) powdered sugar: The snow white coating that creates the signature crinkle contrast

Instructions

Preheat your oven:

Set it to 350°F (175°C) and line two baking sheets with parchment paper so nothing sticks.

Whisk the dry ingredients:

In a medium bowl combine the flour cocoa powder baking powder baking soda and salt until well blended.

Cream butter and sugar:

Beat the softened butter and granulated sugar together for about 2-3 minutes until the mixture looks pale and fluffy.

Add the wet ingredients:

Beat in the eggs one at a time then stir in the vanilla and red food coloring until everything is a uniform bright red.

Combine mixtures:

Gradually mix in the dry ingredients just until a soft dough forms being careful not to overwork it.

Chill the dough:

Cover and refrigerate for at least 30 minutes because cold dough creates better crinkles in the oven.

Roll in sugar:

Scoop tablespoon sized portions roll them into balls and coat generously in the powdered sugar.

Bake to perfection:

Place the sugar coated dough balls 2 inches apart on the baking sheets and bake for 11-13 minutes until puffed and cracked.

Cool completely:

Let them sit on the hot baking sheet for 5 minutes then move them to a wire rack to finish cooling.

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These cookies have become my go to for winter parties and last minute gifts. Last year my neighbor texted me at 9 PM needing something for her office potluck the next morning. I had a batch of dough already chilling in the fridge and by 10 PM she was walking home with a container of warm red crinkle cookies.

Getting the Perfect Red Color

I have learned that gel food coloring gives the most vibrant red without adding extra liquid to the dough. Liquid coloring works perfectly fine but you might need a teaspoon more to reach that rich ruby hue. Do not worry if the dough looks too red before baking it will deepen beautifully in the oven.

Making Them Ahead

The dough keeps in the refrigerator for up to three days or freezes for a month. I often double the recipe and freeze half the dough already scooped into balls. When I need fresh cookies I just roll them in sugar and bake adding a couple extra minutes to the time.

Customizing Your Cookies

White chocolate chips folded into the dough before chilling add pockets of creamy sweetness that pair perfectly with the cocoa. You could also swap the red coloring for blue or green for different holidays. The base recipe is so forgiving it adapts to whatever celebration you have in mind.

• Add a pinch of espresso powder to intensify the chocolate flavor
• Roll the dough in colored sugar instead of white for themed parties
• Press a few white chocolate chips into the tops before baking for extra contrast

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There is something so satisfying about pulling a tray of these from the oven and watching the white sugar cracks deepen as they cool. Happy baking and enjoy every bite.

Recipe Q&A

→ What gives these cookies their red color?

Red food coloring, either liquid or gel, is added to the dough to achieve the signature red hue.

→ Why are the cookies rolled in powdered sugar?

Rolling the dough balls in powdered sugar before baking creates a crackled, festive surface and adds a light sweetness.

→ Can I chill the dough before baking?

Yes, chilling the dough for at least 30 minutes helps enhance the crinkled texture after baking.

→ What texture do these cookies have?

They are soft and chewy with a slightly crisp, crackled exterior thanks to the powdered sugar coating.

→ Are these cookies suitable for vegetarians?

Yes, the ingredients are vegetarian-friendly, containing no meat or animal-derived gelatin.

→ How should I store these cookies?

Store them in an airtight container at room temperature to maintain freshness for up to five days.