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!

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Red Velvet Crinkle Cookies

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

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!

16 comments

Patrice Boyer
Reply

Can you freeze these cookies until you are ready to give them away as presents ? I give out boxes of cookies every year and will want to know how if the cookies can be frozen until ready to eat or give away. I hope you can include this information with all the cookie recipes.

Thanks,
Patrice

Lea
Reply

I have the same question!

Melissa
Reply

Thank you for this! Every recipe I find for red velvet cookies has a box base – nothing from scratch!

Sofi | Broma Bakery
Reply

Yay! I love that this one is from scratch too and also super easy! A win win in our book 🙂

Dan
Reply

WOW. These were truly incredible! I am obsessed. Thanks for the great recipe, Sofi!

Cynthia
Reply

Amazing, thanks for the recipe!

Sofi | Broma Bakery
Reply

Yay! So glad you enjoyed these!

stephanie
Reply

can you freeze ?

Sofi | Broma Bakery
Reply

Yes! Definitely! You can make ahead and store in the freezer for up to 2 months! We just found that that the powdered sugar dissolved into the cookies a little bit.You could also freeze the dough, defrost in the freezer overnight and then roll in sugars and bake as directed!

Monica
Reply

Lovely! I over baked them a bit, as they didn’t seem ready at all at the 10 min mark….But by 15 minutes they were already not goey in the middle. Nevertheless, still tasted great!

Sofi | Broma Bakery
Reply

Hey Monica! Bummer about the cooking time! Ovens are so finicky–it’s always hard to tell! What we like to do is test just one cookie and keep a vigilant eye on it to get the cook time right, that way if your oven takes longer or shorter you know. And if you over bake it you’ve only overbaked one cookie. Glad to hear you still enjoyed them though!

Greg
Reply

Do you think this recipe would hold up if you substituted the flour for a gluten free alternative? They look amazing!

Sofi | Broma Bakery
Reply

I do! I would use Bob’s One to One gluten free flour blend! Should work like a charm 🙂

Britt
Reply

Is the cocoa powder unsweetened?

Sofi | Broma Bakery
Reply

Hey Britt! Yes! We used Rodelle Dutch Process cocoa powder!

Tiffany
Reply

Great recipe and very similar to my mint chocolate crinkle recipe. I usually do not modify recipes, but I wanted this to be more of a red velvet cookie with the key ingredients of buttermilk and vinegar. So I added 1 tablespoon of buttermilk, 1/4 teaspoon of vinegar, and 1 tablespoon of corn starch. The cookies were fabulous. I only rolled the cookies in powdered sugar, Cooked for 10 minutes at 350 degrees and pulled them out of the oven with the edges set nicely and the top of the cookie just a little bit glossy. Thank you for the recipe.

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