These Red Velvet Crinkle Cookies are the perfect blend of soft and chewy, with a beautifully cracked sugar-dusted surface that makes each bite feel like a cozy celebration. With their deep red hue and cocoa-kissed flavor, I always turn to these when I want something simple yet striking.
Why You’ll Love This Recipe
I love how these cookies manage to look festive and taste indulgent without requiring complicated steps. The dough comes together quickly, and rolling them in powdered sugar before baking creates that classic crinkle look I can’t resist. They’re soft on the inside with just a touch of crispness around the edges—everything I want in a cookie. Perfect for holidays, gifting, or just a sweet treat after dinner.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
1 box (15.25 oz) red velvet cake mix
2 large eggs
1/3 cup vegetable oil
1 teaspoon vanilla extract
1/2 cup powdered sugar (for coating)
Directions
I preheat my oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a large bowl, I combine the red velvet cake mix, eggs, vegetable oil, and vanilla extract. I mix until a sticky dough forms.
I chill the dough in the fridge for 30 minutes—this makes it easier to roll.
Once chilled, I scoop out tablespoon-sized amounts and roll them into balls.
I coat each ball generously in powdered sugar, making sure they’re well covered.
I place the dough balls on the baking sheet about 2 inches apart.
I bake for 10 to 12 minutes, just until the cookies are set around the edges but still soft in the center.
After baking, I let them cool on the sheet for 5 minutes before transferring to a wire rack.
Servings and timing
This recipe makes about 24 cookies. It takes 10 minutes to prep, 30 minutes to chill, and 10 to 12 minutes to bake. Altogether, I spend just under an hour from start to finish.
Variations
Chocolate chips: Sometimes I add 1/2 cup of white or dark chocolate chips for extra richness.
Cream cheese swirl: I drop a bit of cream cheese filling into the center before baking for a red velvet cheesecake twist.
Peppermint touch: Around the holidays, I mix in a drop of peppermint extract for a seasonal flair.
Gluten-free version: I use a gluten-free red velvet cake mix for friends with dietary needs—works just as well.
Storage/reheating
I store these cookies in an airtight container at room temperature for up to 5 days. If I want them warm again, I pop one in the microwave for about 8 seconds—it brings back that fresh-baked softness. For longer storage, I freeze the dough balls and bake them straight from the freezer (adding 2 extra minutes to the baking time).
FAQs
How do I know when the cookies are done baking?
I look for the edges to be set and the tops to be crinkled. The centers might look slightly underbaked, but they’ll firm up as they cool.
Can I make the dough ahead of time?
Yes, I often prepare the dough a day in advance and keep it chilled. That way, I can bake fresh cookies whenever I’m ready.
Why do my cookies not crinkle properly?
If the dough isn’t chilled enough or if the powdered sugar coating is too light, the crinkle effect won’t come out as strongly. I make sure the dough is cold and well-coated.
Can I use homemade red velvet cake mix?
Absolutely. I’ve done it with my own red velvet cake recipe, just making sure it’s about 15.25 oz worth of dry mix.
Do these cookies spread much while baking?
Not a lot. I still space them about 2 inches apart to be safe, but they mostly puff up rather than spread wide.
Conclusion
These Red Velvet Crinkle Cookies are one of my favorite treats to bake when I want something quick, festive, and delicious. The simple ingredients and stunning appearance always impress, whether it’s for a holiday cookie tray or a quiet evening indulgence. I hope you’ll enjoy making them as much as I do.
These Red Velvet Crinkle Cookies are soft, chewy, and rolled in powdered sugar for a classic crinkle effect. Their rich cocoa flavor and vibrant red color make them perfect for holidays or anytime you want a quick, festive treat.
Ingredients
1 box (15.25 oz) red velvet cake mix
2 large eggs
1/3 cup vegetable oil
1 teaspoon vanilla extract
1/2 cup powdered sugar (for coating)
Instructions
Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a large bowl, combine red velvet cake mix, eggs, vegetable oil, and vanilla extract. Mix until a sticky dough forms.
Chill the dough in the refrigerator for 30 minutes.
Scoop out tablespoon-sized amounts of dough and roll into balls.
Coat each dough ball generously in powdered sugar.
Place the coated dough balls on the prepared baking sheet, spacing them about 2 inches apart.
Bake for 10 to 12 minutes, until the edges are set but the centers are still soft.
Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Notes
Add chocolate chips for extra richness.
Try a cream cheese swirl for a cheesecake flavor.
Add peppermint extract for a holiday version.
Use a gluten-free red velvet cake mix for dietary needs.
Store in an airtight container for up to 5 days.
Microwave for 8 seconds to restore softness.
Freeze dough balls and bake from frozen with 2 extra minutes.
