red velvet crinkle cookies

We’re kicking off cookie season with soft and pillowy red velvet crinkle cookies! Rolled in powdered sugar for a snowy appearance, these festive crinkle cookies are perfect for the holiday season.

Red Velvet Crinkle Cookies

The Best Red Velvet Crinkle Cookies

With a delicious hint of cocoa and vanilla, these cookies are delicious alongside a mug of hot chocolate and a must bake for your holiday cookie tray. Sweet and creamy white chocolate chips folded into the dough melt into every blissful bite! If you’re obsessed with sandwich cookies, sandwich the cookies with cream cheese frosting for a spin on red velvet cake!

How to Bake Perfect Crinkle Cookies

The secret to the perfect crinkle cookie? Rolling the cookie dough in granulated sugar before coating in powdered sugar helps the cookies crackle as they bake, and keeps the powdered sugar coating in place. For even more crinkle cookie love, don’t miss my chocolate peppermint crinkle cookies!

Make Ahead Crinkle Cookies

If you’d like to make the dough in advance, simply roll into balls and freeze on a baking sheet for 1 hour, then transfer to an airtight container in the freezer for up to 2 months. Just before baking, roll the cookie dough in granulated sugar, coat in powered sugar, and bake as directed, adding 1-2 minutes to baking time.

Freeze Crinkle Cookies

To freeze baked cookies, allow them to cool completely on a wire rack. Freeze flat on a baking sheet for 1 hour, then transfer to an airtight container in the freezer for up to 2 months.

Red Velvet Crinkle Cookies

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Red Velvet Crinkle Cookies

Red Velvet Crinkle Cookies

  • Author: Laura | Tutti Dolci
  • Prep Time: 20 minutes
  • Cook Time: 14 minutes
  • Total Time: 4 hours 34 minutes (includes chilling time)
  • Yield: 24 to 26 cookies
  • Category: Dessert
  • Method: Bake
  • Cuisine: American


Soft and pillowy red velvet crinkle cookies make the BEST holiday treat! With the perfect crackle, these cookies are ideal for gifting!



  • 2 cups flour
  • 1/3 cup unsweetened cocoa powder
  • 1 tsp baking powder
  • 1/4 tsp baking soda
  • 1/2 tsp salt
  • 1/2 cup unsalted butter, at room temperature
  • 3/4 cup sugar
  • 1/2 cup light brown sugar
  • 2 large eggs
  • 1 tsp vanilla extract
  • 1 tsp lemon juice
  • 1 Tbsp red gel food coloring
  • 1 1/2 Tbsp milk
  • 3/4 cup white chocolate chips

For Rolling

  • 1/2 cup sugar
  • 1/2 cup powdered sugar


  1. Whisk together flour, cocoa powder, baking powder, baking soda, and salt in a medium bowl. Beat butter and sugars in a large mixer bowl at medium speed until creamy. Add eggs one at a time, and beat until combined. Beat in vanilla, lemon juice, and gel food coloring until combined. Reduce speed to low and gradually add flour mixture; beat just until incorporated. Add milk and beat until combined. Fold in white chocolate chips. Cover dough and chill in the refrigerator for at least 4 hours or overnight.
  2. Preheat oven to 350°F and line two baking sheets with parchment paper. Place granulated sugar and powdered sugar in separate shallow bowls. Spray hands lightly with nonstick spray to easily roll the dough. Form 1 1/2-inch balls of dough and roll in granulated sugar to coat, then coat generously in powdered sugar. Place two inches apart on prepared baking sheets.
  3. Bake, rotating pans halfway through, for 13 to 14 minutes, until puffed and cracked, with edges set. Let cookies cool for 10 minutes on baking sheets, then transfer to a wire rack to cool completely. Store in an airtight container at room temperature.


Make Ahead: Roll the dough into balls and freeze on a baking sheet for 1 hour, then transfer to an airtight container in the freezer for up to 2 months. Just before baking, roll the cookie dough in granulated sugar, coat in powered sugar, and bake as directed, adding 1-2 minutes to baking time.

Keywords: Red Velvet, Red Velvet Cookies, Crinkle Cookies, Holiday Cookies

Red Velvet Crinkle Cookies

More holiday cookie recipes you’ll love:

Peppermint White Chocolate Snowball Cookies
Glazed Molasses Spice Cookies
Crème Fraîche Sandwich Cookies
Peppermint Brownie Sandwich Cookies
Raspberry Pecan Linzer Cookies

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  1. Laura, these cookies will be perfect for the Christmas holidays. And I am sure they will taste as good as all your other recipes. They photograph beautifully.
    Tutti Dolci rocks again!

    1. Hi Lucy, yes you can! You’ll probably need to add more of the liquid food coloring since the gel tends to be concentrated – I’d start with a tablespoon and then add more if necessary. Hope that helps!

  2. These are the nicest looking crinkly cookies – I want to try these this weekend. I’m not a fan of white chocolate. Do the chips melt away? Will the recipe work if I omit them?

        1. Hi Desiree, yes you can freeze these cookies once baked. You can also freeze the dough – shape into balls, freeze flat on a baking sheet for 1 hour, then transfer to an airtight container. Just before baking, roll in sugar and bake as directed, adding 1-2 minutes to baking time. Hope that helps! 🙂

        2. I made this and it tasted soo good. This is the perfect recipe for red velvet crinkles. So chewy!

  3. These cookies we’re so easy to make. I love the white chocolate chips in them. And they “crinkled” perfectly! A definite keeper in Christmas cookie rotation!

  4. Hi, Laura! I made these today and they were delicious! However, I had only Hershey’s Cocoa on hand, and the color wasn’t as red as I’d like. I thought I saw you provide a link to the kind of cocoa you like to use, but cannot find it now. Can you let me know? And thank you for the awesome recipe!

  5. I just made these cookies & they turned out WONDERFUL! They look just like the picture. I checked out many other red velvet cookie recipes & found yours to be the ideal. The one thing I’m doing with them is making a variant of cream cheese frosting as a filling; then I’ll put two cookies with their flat sides together & filling in the middle. That way they will resemble the flavor of red velvet cake. These are a winner for the holidays.

  6. These cookies are amazing! I made them to give to friends and they were a huge hit! My husband loved them so much he didn’t want me to give them away. I will definitely be making them again!

  7. These are the best red velvet crinkles! The crackles are perfect, and I love the white chocolate chips!

  8. We made these cookies for Valentine’s Day and absolutely loved them! The cookies crackled perfectly – can’t wait to make these again at the holidays!

  9. Will try to make these cookies on weekend! Looks so delish! Btw, what type of milk should I use? We only have low fat milk available. Thank you.

  10. This is the best red velvet crinkles we have ever tasted! I tried this recipe and it’s really great. My family and neighbors said it’s perfectly baked: soft and chewy inside with a little bit crisp in the outer edges. Just perfect. Will definitely bookmark this recipe so I can bake this again. Thank you so much for sharing this recipe 😊

  11. Hi! I am wondering if i can use margarine instead of butter? We have butter shortage right now where i live and i really want to try your recipe.

  12. I made these cookies and they were a huge hit. Soft, pillowy, and crinkle perfection! Everyone loved them!

    1. Hi Fran, you can replace the brown sugar with an equal amount of granulated sugar. The texture of the cookies may not be quite the same, so I would add an extra egg yolk too for some added moisture.

  13. Absolutely delicious cookies! Rolling the cookies in granulated sugar gave the cookies a lovely crispiness to the outside. I love red velvet cake and these cookies are the perfect embodiment of the cake in cookie form. Thanks for the recipe!

  14. The best crinkle cookies I’ve ever made. They crackled perfectly and are so delicious – a huge hit with the family!