Red Velvet Christmas Crinkle Cookies
With their snowy powdered sugar coating and rich red centers, these red velvet Christmas crinkle cookies look right at home on a holiday cookie tray. They bake up soft and chewy, with a light cocoa flavor, a hint of vanilla, and crackly tops that make every batch look festive.
The dough comes together with simple pantry ingredients, then chills before rolling and baking. Roll each dough ball in granulated sugar followed by powdered sugar to help that snowy coating stay visible.
Prep time: 20 minutes
Chill time: 2 hours
Bake time: 10–12 minutes per batch
Yield: About 24 cookies
Ingredients
For the cookies
- 1¾ cups all-purpose flour, spooned and leveled (210 g)
- ¼ cup unsweetened natural cocoa powder (21 g)
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- ½ teaspoon salt
- ½ cup unsalted butter, softened (113 g)
- ¾ cup granulated sugar (150 g)
- ¼ cup packed light brown sugar (50 g)
- 2 large eggs, at room temperature
- 2 teaspoons vanilla extract
- 1 teaspoon white vinegar
- 1–2 teaspoons red gel food coloring, depending on its concentration
For rolling
- ¼ cup granulated sugar (50 g)
- ¾ cup powdered sugar (90 g), plus more as needed
How to Make Red Velvet Christmas Crinkle Cookies
1. Mix the dry ingredients
Whisk the flour, cocoa powder, baking powder, baking soda, and salt together in a medium bowl. Break up any cocoa lumps so they blend evenly into the dough.
2. Cream the butter and sugars
In a large bowl, beat the softened butter, granulated sugar, and brown sugar for 2–3 minutes, until light and fluffy.
3. Add the wet ingredients
Beat in the eggs one at a time, scraping down the bowl as needed. Mix in the vanilla, vinegar, and red gel food coloring until the color looks even.
The dough should be a deep red. The cocoa will darken it slightly, and the amount of coloring needed will vary by brand.
4. Combine and chill
Add the dry ingredients to the wet ingredients and mix just until no dry flour remains. The dough will be soft and sticky.
Cover and refrigerate for at least 2 hours, or until firm enough to scoop and roll. You can refrigerate it overnight.
5. Prepare the oven and sugar coatings
Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper.
Place the granulated sugar in one shallow bowl and the powdered sugar in another.
6. Scoop and roll
Scoop the chilled dough into approximately 1½-tablespoon portions and gently roll into balls.
Roll each ball lightly in granulated sugar, then generously in powdered sugar. Cover the dough completely with a thick, white coating.
Arrange the cookies about 2 inches apart on the prepared baking sheets. Keep any remaining dough refrigerated between batches.
7. Bake
Bake one sheet at a time for 10–12 minutes, until the cookies have spread, the tops are cracked, and the edges are set. The centers should look soft but no longer wet.
Avoid waiting until the cookies feel firm all the way through; they will continue to set as they cool.
8. Cool
Let the cookies rest on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely.
Tips for Pretty Crinkle Tops
- Chill the dough thoroughly. Warm dough is harder to handle and can spread too quickly.
- Use a generous powdered sugar coating. A thin dusting tends to disappear into the cookies.
- Keep the double sugar coating. The granulated sugar layer helps limit how much powdered sugar absorbs into the dough.
- Use gel coloring. It gives a stronger red color without adding much extra liquid.
- Start with cool baking sheets. A hot sheet can make the dough spread before it reaches the oven.
- Measure the flour carefully. Too much flour can leave the cookies dry and limit their spread.
Festive Variations
White Chocolate Chip Red Velvet Cookies
Fold ½ cup white chocolate chips into the dough before chilling. The creamy chips pair nicely with the light cocoa flavor.
Peppermint Red Velvet Crinkle Cookies
Add ¼ teaspoon peppermint extract along with the vanilla for a subtle peppermint flavor. Use a light hand—peppermint extract can quickly overpower the cookies.
White Chocolate Dipped Cookies
Once the cookies are completely cool, dip one edge into melted white chocolate. Add a few Christmas sprinkles and let the chocolate set on parchment paper.
How to Store Them
Keep the cooled cookies in an airtight container at room temperature for up to 4 days. Separate layers with parchment paper to protect the sugar coating.
The powdered sugar may soften during storage, particularly in a humid kitchen.
Freezing baked cookies
Freeze completely cooled cookies in an airtight container for up to 2 months. Thaw at room temperature in the closed container before serving.
Freezing the dough
Freeze uncoated dough balls on a lined tray until firm, then transfer them to a freezer bag for up to 2 months.
Thaw overnight in the refrigerator. Roll in both sugars just before baking, following the recipe as directed.
Frequently Asked Questions
Why did my powdered sugar disappear?
The coating may have been too thin, or the dough may have warmed up before baking. Use cold dough, roll it in granulated sugar first, and apply a thick layer of powdered sugar immediately before baking.
Why didn’t my cookies crack?
Too much flour, weak baking powder, or an oven that hasn’t fully preheated can affect the spread and cracking. Measure carefully and let the oven reach temperature before baking.
Can I make the dough ahead of time?
Yes. Refrigerate the covered dough for up to 48 hours. If it becomes too firm to scoop, let it sit at room temperature briefly, just until manageable.
Do these cookies taste strongly of chocolate?
They have a mild cocoa flavor with vanilla and buttery sweetness. They’re a good choice when you want something less chocolate-heavy than a traditional chocolate crinkle cookie.
Can I leave out the food coloring?
Yes. The cookies will still work, but they will be cocoa brown rather than bright red.
A Festive Addition to the Cookie Tray
Serve these red velvet Christmas crinkle cookies alongside gingerbread, shortbread, and classic sugar cookies for a colorful holiday assortment. Let them cool completely before packing them into gift boxes so their snowy tops stay as neat as possible.
