These fudgy red velvet crinkle cookies are the perfect festive addition to your holiday cookie baking!

HAPPY MONDAY SWEET ANGELS WE ARE SO EXCITED. Why are we screaming? Well, because it’s officially Broma Cookie Week AKA the best week ever (debatably better than pie week). And we’re kicking it off with these festive homemade red velvet crinkle cookies. They’re fudgy, chocolatey, fool-proof, and Santa approved.

We think you’re going to love them.

Too goo to resist! Fudgy homemade red velvet Christmas cookie with a bite taken out!

What are red velvet crinkle cookies?

You’ve probably had a crinkle cookie around the holidays. They’re traditionally a dense, fudgy, chocolate cookie rolled in powdered sugar that forms a distinctly crackled top. A lot of people make them by doctoring a cake mix, and don’t get me wrong, they’re delicious. But there’s nothing quite like homemade.

These red velvet crinkle cookies from scratch are slightly less chocolatey than their original chocolate version and are, of course, red, but they have the same dense, almost brownie texture and are simply scrumptious.

homemade red velvet crinkle cookies on a metal grate

How to make red velvet cookies red?

Red food coloring of course! Simply add a few generous drops (about 1/4 teaspoon) to your batter and you’ll have Christmas red cookies in no time.

I will admit, I kind of hate making red velvet desserts. Clearly that hasn’t held me back (hello: red velvet macarons, red velvet cake, red velvet brookies 🙂 BUT, I know I’m not alone in despising that they temporarily dye all your baking gear red. But you know, you gotta do what you gotta do. Live fast, die young, bad girls do it well… or whatever the kids are saying these days.

And believe me when I tell you it is worth that extra scrub in the sink for this red velvet crinkle cookie recipe.

stack of red velvet crinkle cookies

Tips for the best crinkle cookies:

  • Don’t chill your dough: You want these cookies to spread a little bit so you don’t get round snowballs. We found that refrigerating our dough made the cookies keep their shape too much, so if you do prep the dough in advance, give it an hour on the counter to come back to room temp!
  • Roll the dough in granulated sugar AND powdered sugar: This will help the powdered sugar stick to the cookie and prevent the powdered sugar from dissolving into the moisture of the cookie so you get that good snowy crinkle every time!
  • Don’t over bake: You want these red velvet crinkle cookies to be slightly gooey in the middle so that they don’t dry out!

overhead shot of red velvet crinkle cookies

We are SO excited it’s finally the holiday season, and even more excited to share alllll our fav cookie recipes with you each and EVERY day this week.

See ya mañana!

Print

Red Velvet Crinkle Cookies

fudgy red velvet crinkle cookies coated in powdered sugar

Get in the Christmas spirit with these fudgy homemade red velvet crinkle cookies. Perfect for your next holiday party or to leave out for Santa!

  • Author: Sofi | Broma Bakery
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Total Time: 20 minutes
  • Yield: 24 cookies 1x
  • Category: dessert
  • Method: baked
  • Cuisine: american
Scale

Ingredients

  • 1/2 cup butter, softened
  • 3/4 cup brown sugar
  • 1/2 cup granulated sugar
  • 2 eggs, room temperature
  • 2 teaspoons vanilla extract
  • 1/2 teaspoon red food coloring
  • 2 cups all purpose flour
  • 1/3 cup cocoa powder
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 cup granulated sugar
  • 1/2 cup powdered sugar

Instructions

  1. Preheat the oven to 350°F and line a baking sheet with parchment paper. Set aside.
  2. Cream the butter, brown sugar, and granulated sugar together in a large bowl until light and fluffy. Scrape down the bowl and add the eggs one at a time, beating between each addition. Add the vanilla and red food coloring, and mix well.
  3. In a separate bowl sift together the flour, cocoa powder, baking powder, and salt to combine. Add the dry ingredients to the wet and beat together until combined.
  4. Fill one bowl with granulated sugar and one bowl with powdered sugar. Use a 1 ounce cookie scoop (or tablespoon) to scoop cookies out. Roll the balls first in the granulated sugar and then in the powdered sugar to completely coat the cookie balls. Place on the prepared cookie sheet an inch apart. Bake for 10 minutes or until the cookies have puffed up and cracked, but are still a little gooey in the center.
  5. Allow to cool and enjoy with a glass of milk!

Keywords: easy, holiday, christmas, santa, gooey, chewy, homemade, from scratch, the best

These fudgy red velvet crinkle cookies are the perfect festive addition to your holiday cookie baking!

65 comments

Molly
Reply

I loved these! My family had a cookie competition and I won with it???? Mine didn’t come out red though. I’m not sure why!

Leora
Reply

Amazingly delicious cookies! So tender and perfect.

Erin
Reply

This recipe is amazing! Simple yet such gooey and amazing cookies. Thank you for the recipe and I’m excited to make more!

Louise
Reply

Hi, just made your red velvet crinkles yesterday! It’s super tasty, although, it looked undercooked on the inside cause it’s too moist. Should the crinkles be like that? The outside looks good by the way, it’s cracked and the powdered sugar was not absorbed.

Sofi | Broma Bakery
Reply

Hi Lousie! They should be chewy and moist in the middle and the powdered sugar should not absorb, so it actually sounds like yours came out perfectly! If they were too gooey in the middle you can always bake them for a little longer!

Nour
Reply

Hello, the recipe is amazing and very easy to bake, but my cookies absorbed the sugar and left a little powdered sugar on top. Though i followed the instruction, i dont know what happened

Sofi | Broma Bakery
Reply

Hey Nour! I’m so sorry to hear that that happened to your cookies! Did you coat them very well in the granulated sugar before coating in the powdered sugar? It’s normal for the powdered sugar to dissolve into the dough a little bit.

luv2bake42
Reply

Do you recommend leaving the dough in a ball or flattening it a bit?

Sofi | Broma Bakery
Reply

We didn’t flatten our and found they spread fine!

luv2bake42
Reply

Thank you. I had to flatten mine. They also went as red but they were delicious and beautiful.

Mary Lou Johnson
Reply

I made these delicious cookies for Valentines treats. Everyone loved how good they were! I’m saving this recipe 🙂

Brooklyn
Reply

So me and my cousins and siblings made this recipe but substituted the red food dye to blue which made the colour come out really disturbing. We also, by mistake, put in too much salt, which made them strange too. I’m sure this would have been a great recipe though! We obviously need a little bit more baking practice. (;

Sofi | Broma Bakery
Reply

Oh no! Keep trying! You’ll love them with a little less salt 🙂

Vanessa
Reply

Ours didn’t turn out red😔 I put like 5 tbsp of red food colouring. Does the recipe really calls for 3/4 cup cocoa? Or maybe a typographical error?

Sofi | Broma Bakery
Reply

It’s a 1/3 cup! You may have the scale feature on to scale up the recipe or have read the measurement for brown sugar instead of coca powder. You want these to be nice and chocolatey! What kind of food coloring are you using? We use Wilton’s professional line which is especially potent! The gel and liquid ones you get at the grocery store won’t give as much of a deep pigmented red!

Shelby Logan
Reply

There is a a comment about whether or not “3/4 cup of cocoa” is listed in error. You responded that it wasn’t because you want the chocolate to come through, but when I look at the cocoa measurement above, it says 1/3 cup. Which measurement should I use?

Sofi | Broma Bakery
Reply

Hey Shelby! It’s 1/3 cup. Sorry for the confusion!

Mia
Reply

It was gooey but mine was not red at all. I even used the bakery quality food dye. It was delicious though!

jo
Reply

hi, can i reheat the cookies by microwaving them? If i can how many seconds is recommended. How many days can i store this from the making day?

Sofi | Broma Bakery
Reply

Hi Jo! You could absolutely reheat them in the microwave. I’m not sure how long, but I would guess about 10-15 seconds? It depends on your microwave. THey’ll keep at room temperature for about a week!

chelo
Reply

Will this recipe keep the crinkle chewy for 2 days?

Sofi | Broma Bakery
Reply

As long as you underbake them a little and keep them in an airtight container they should still be chewy in a few days! If you want to prolong their lifespan, you can always keep them in the fridge or the freezer

Elaine
Reply

Hi, I am about to try your recipe this weekend.
Just wanna ask if what type of food color should I use?
Which is better, powder or liquid?

Thank you.

Sofi | Broma Bakery
Reply

hi Elaine! We used Wilton’s professional series. It’s sort of like a gel!

Kein
Reply

Hi. Is it okay to chill the batter overnight?

Sofi | Broma Bakery
Reply

Yes! Just let the batter sit out for a half hour before baking to make sure that the cookies spread!

Elaine Fernandez
Reply

Hello your recipe looks lovely. But i was just wondering if it’s okay for me to replace the cocoa powder with red velvet cake powder? Cause i still have a lot of the powder and I’m thinking to just use it with crinkles. Thank you and more power to you. 🙂

Sofi | Broma Bakery
Reply

I wouldn’t! You could make red velvet cookies from the cake mix if you good red velvet cake mix cookies! Cake mix has flour, sugar, salt, cocoa, among other additives to it wouldn’t work for this recipe unfortunately!

Leave a Reply

Your email address will not be published. Required fields are marked *