This Soft Baked Red Velvet Crinkle Cookie recipe has been my holiday go-to for years. I first developed the formula one chilly December evening when I wanted something that combined the nostalgic cocoa richness of red velvet cake with the playful crackle of a crinkle cookie. The result is a cookie with a tender, cakey interior, just-set edges and an irresistible powdered sugar shell that makes each bite feel festive and special. When these come out of the oven the house smells like cocoa and browned butter, and my family treats them like a minor celebration.

I discovered a few important tricks the first time I made them: using gel food coloring for an intense red without thinning the dough, folding in white chocolate chips for creamy flecks, and chilling the dough so the cookies spread just enough to crack but stay soft in the center. These cookies are a crowd pleaser at cookie swaps and kid birthday parties and they’re easy enough for a weeknight baking session when you crave something comforting with a show-stopping look.

Ingredients

• All-purpose flour: Use 2 cups (measure by spooning flour into the cup and leveling). This gives the structure and tender crumb—King Arthur or Gold Medal are reliable brands.
• Unsweetened cocoa powder: 1/3 cup provides the deep chocolate backbone; natural cocoa (not Dutch-processed) works best for bright red velvet contrast.
• Baking powder and baking soda: 1 teaspoon baking powder and 1/4 teaspoon baking soda lift the cookies for a cakey texture while producing the crackled surface.
• Salt: 1/2 teaspoon to balance the sweetness and enhance the chocolate notes.
• Unsalted butter: 1/2 cup, softened to room temperature—offers rich flavor and a tender bite. Use real butter for best results.
• Sugars: 3/4 cup granulated sugar plus 1/2 cup light brown sugar for moisture and a slight caramel note.
• Eggs: 2 large eggs, added one at a time to create structure and richness.
• Vanilla and lemon juice: 1 teaspoon vanilla and 1 teaspoon lemon juice brighten flavors and help the red color pop.
• Red gel food coloring: 1 tablespoon for vivid color without thinning the dough—Americolor or Wilton gel works well.
• Milk: 1 1/2 tablespoons to loosen the batter slightly for better scoopability without turning it into a runny dough.
• White chocolate chips: 3/4 cup folded in for creamy pockets and visual contrast.
• For rolling: 1/2 cup granulated sugar and 1/2 cup powdered sugar for the double coating that forms the signature crackled look.

Instructions

Make the dough:In a medium bowl whisk together 2 cups all-purpose flour, 1/3 cup unsweetened cocoa powder, 1 teaspoon baking powder, 1/4 teaspoon baking soda and 1/2 teaspoon salt until evenly combined. In the bowl of a stand mixer or a large mixing bowl with a handheld mixer, beat 1/2 cup softened unsalted butter with 3/4 cup granulated sugar and 1/2 cup light brown sugar at medium speed until creamy, about 2 minutes. Add 2 large eggs one at a time, beating well after each addition. Mix in 1 teaspoon vanilla extract, 1 teaspoon lemon juice and 1 tablespoon red gel food coloring until the batter is uniformly colored.Combine dry and wet:Reduce mixer speed to low and add the flour mixture gradually, mixing just until incorporated—avoid overmixing to keep the crumb tender. Add 1 1/2 tablespoons milk and mix on low briefly until the dough is slightly softer and cohesive. Fold in 3/4 cup white chocolate chips by hand with a spatula so they don’t rupture under high speed.Chill the dough:The dough will be thick and soft; transfer to an airtight container or cover the bowl tightly with plastic wrap and chill in the refrigerator for 2 hours. Chilling firms the dough so the cookies spread minimally and develop that perfect crackle.Preheat and prepare pans:Preheat the oven to 350°F (177°C) and line two baking sheets with parchment paper. Arrange the oven racks in the center and upper third positions so pans can be rotated during baking for even color and rise.Shape and roll:Place 1/2 cup granulated sugar and 1/2 cup powdered sugar in separate shallow bowls. Using a medium cookie scoop lightly coated with nonstick spray, form 1 1/2-inch balls (about 30 grams each). Roll each ball once in granulated sugar to coat, then roll generously in powdered sugar so the surface is well covered. Place balls 2 inches apart on the prepared sheets.Bake and finish:Bake for 12 minutes, rotating pans halfway through, until cookies are puffed and cracked and the edges are set but centers remain soft. For a slightly flatter, classic crinkle shape, tap the baking sheets sharply once or twice immediately after removing from the oven. Let cookies cool on the baking sheets for 5 minutes, then transfer to a wire rack to cool completely.

Storage Tips

Store completely cooled cookies in an airtight container at room temperature for up to 3 days. If you plan to keep them longer, arrange cookies in a single layer on a baking sheet and freeze for one hour, then transfer to a freezer-safe container or resealable bag with parchment between layers to prevent sticking; freeze up to 3 months. To refresh refrigerated or frozen cookies, warm in a 300°F oven for 5-7 minutes or microwave a single cookie for 8-10 seconds to regain that just-baked softness. Avoid refrigerating at room humidity for extended periods, as powdered sugar will sweat and turn sticky.

Ingredient Substitutions

If you prefer darker cocoa notes, swap natural cocoa for Dutch-processed cocoa but reduce the baking soda to maintain rise—use 1/3 cup Dutch-processed and omit the baking soda, relying on the baking powder. For dairy-free swaps, use a plant-based butter substitute labeled for baking and dairy-free white chips (made from cocoa butter alternatives); note texture and flavor will shift slightly. To cut down sugar, reduce granulated sugar by 2 tablespoons and use a brown sugar substitute, though the crackle effect relies on adequate surface sugar, so keep the rolling sugars as directed.

Serving Suggestions

Serve these with a simple glass of cold milk or a rich hot chocolate for winter gatherings. For a dessert plate, stack two cookies with a scoop of vanilla ice cream in between for an elegant ice cream sandwich. Garnish platters with fresh berries and a dusting of extra powdered sugar for festive occasions. They’re also excellent in cookie tins—layer with parchment and include a ribbon for gifting; the white chocolate flecks create a lovely visual contrast against the red interior.

Seasonal Adaptations

These cookies are ideal year-round: for Valentine’s Day omit the lemon and add a teaspoon of espresso powder to intensify the cocoa; for Christmas add a pinch of cinnamon and swap white chips for chopped peppermint bark. In summer, serve chilled cookie ice-cream sandwiches using lemon or berry ice cream. Adjust decorative finishing touches—colored sanding sugar or edible glitter—depending on the holiday, but avoid adding extra moisture that can dissolve the powdered sugar shell.

Meal Prep Tips

Make the dough up to 48 hours in advance and keep chilled; scoop into balls and freeze on a tray until solid, then store in a freezer bag—bake from frozen, adding a minute or two to the baking time. This makes last-minute entertaining effortless: pre-scooped frozen dough lets you bake fresh cookies in small batches as needed. Use a medium cookie scoop for uniformity so cookies bake evenly; a digital kitchen scale is helpful for precise portions if you’re prepping multiple trays for a party.

Soft-baked red velvet crinkle cookies are a simple, joyful treat that combine approachable technique with a visually dramatic result. Share them, gift them, and make them your own—beyond the holidays they’re an easy way to make any day feel special.