Red Christmas Desserts — why these Red Velvet Crinkle Cookies belong on every holiday plate
If you love Red Christmas Desserts, you’ll understand why a tray of Red Velvet Crinkle Cookies disappears faster than you can say “more, please.” These cookies pack the classic red velvet vibe — that hint of cocoa, a tang of buttermilk, and a show-stopping ruby color — into a chewy, crackly cookie that looks like holiday confetti dusted with powdered sugar.
Short, sweet, and scene-stealing: that’s the promise. Want cookies that photograph beautifully, travel well to parties, and still taste indulgent with minimal fuss? Read on — I’ll walk you through why these cookies are special, how to make them failproof, clever variations, serving ideas, storage tips, and answers to all the annoying little questions that can wreck a cookie batch.
Why you’ll fall for these cookies
- Snackable, not cakey. These cookies are tender inside with a slightly crisp exterior — the perfect textural contrast.
- Visual wow. That red-and-white crinkle look instantly reads festive. Great for cookie platters and gift tins.
- Super shareable. They’re sturdy enough to pack for potlucks yet soft enough to melt in your mouth.
- Simple ingredient list. No obscure pantry items required — mostly staples.
And yes, they absolutely qualify as Red Christmas Food Ideas when you need something festive that doesn’t require frosting or piping bags.
The story behind these crinkles (short & cozy)
Red velvet is one of those nostalgic flavors that reads fancy but actually started as a humble cake. Somewhere along the line I thought: why not mini red velvet moments? Turning cake into cookie felt risky, but the result — chewy, cocoa-kissed bites with that snow-dusted look — became my go-to holiday trick. I make a double batch, stash half in the freezer, and never stress about last-minute guests. Sound like cheating? Maybe. Brilliant cheating, IMO.
Ingredient breakdown — what each thing does (and why it matters)
Here’s the friendly lowdown so you understand what’s happening in the dough.
- All-purpose flour — gives structure. Measure correctly (spoon & level or use a scale).
- Unsweetened cocoa powder — the whisper of chocolate that defines red velvet; don’t use Dutch-processed unless you know what you’re doing.
- Baking powder or soda & salt — lift and flavor balance.
- Unsalted butter + sugar — butter for richness, sugar for tenderness and browning.
- Eggs — bind and help the cookies puff and set.
- Vanilla extract — uplifts everything with warm aroma.
- Buttermilk or a buttermilk substitute — gives that signature tang and keeps cookies moist.
- Gel red food coloring — concentrated pigment without extra liquid; use gel for bright results.
- Powdered sugar — for rolling; it creates the snowy crinkle and a delicate sweet crust.
These ingredients combine to give you the tender, slightly tangy base that sets these apart from a plain chocolate crinkle.
How to make the perfect Red Velvet Crinkle Cookies — step-by-step
Prep time: ~15 minutes (+ chill)
Bake time: 10–12 minutes per batch
Yields: about 24 cookies (depending on size)
- Mix dry ingredients. Whisk together flour, cocoa powder, salt, and baking soda (or powder, depending on the recipe you follow). Set aside.
- Cream the butter and sugar. Beat softened butter and granulated sugar until light and fluffy (2–3 minutes). This traps air that helps the cookies rise slightly.
- Add eggs and vanilla. Beat in eggs one at a time, then stir in vanilla.
- Add color and buttermilk. Add a tablespoon of gel red food coloring and the buttermilk; mix just until combined. Aim for a vivid, even color.
- Fold in dry ingredients. Add the flour mixture in two parts, folding gently until everything comes together. Don’t overmix — you want tender cookies.
- Chill the dough. Cover and chill 30–60 minutes. Chilling is key — it firms the dough so cookies don’t spread too much and it deepens the flavor.
- Roll and coat. Scoop dough into rounded tablespoon-sized balls. Roll each ball generously in powdered sugar until fully coated. The thicker the coating, the better the crinkle contrast.
- Bake. Space balls 2 inches apart on a lined cookie sheet. Bake 10–12 minutes, until edges set but centers still look slightly soft. They’ll continue to set as they cool.
- Cool. Let cookies sit on the baking sheet 2–3 minutes then transfer to a rack.
Pro tip: if your powdered sugar melts into the dough and you don’t see the crinkle, you either didn’t coat thickly enough or the oven temp was too low — bump it up 10°F next time.
Pro tips for failproof crinkles (read closely)
- Use gel food coloring — it gives vivid color without thinning the dough.
- Chill the dough for at least 30 minutes. I can’t stress this enough — chill.
- Roll generously in powdered sugar — that snow-dusted look comes from a thick coat.
- Don’t overbake. Edges should set, centres still soft. They finish on the sheet.
- Try a dark baking sheet. Dark pans help set edges faster for a better crackle.
- Make-ahead hack: Freeze formed, sugared dough balls on a tray, then transfer to a bag. Bake from frozen, adding 1–2 minutes to the bake time.
Those are the little hacks that stop “meh” from happening and make “wow” happen instead.
Variations to keep things interesting
Want to riff on the classic? Try one of these:
- Cream cheese-filled crinkles: Spoon a small blob of cream cheese (sweetened) into the center of each dough ball before rolling and baking. Decadent.
- White chocolate chip crinkles: Fold in 1/2 cup white chocolate chips for sweet pockets that complement the tang.
- Spiced red velvet: Add 1/4 tsp cinnamon and a pinch of nutmeg for a cozy, mulled vibe — great with Christmas Baked Treats boards.
- Mini crinkle sandwich cookies: Pipe or spread cream cheese frosting between two cookies for dainty sandwich cookies. Perfect as Red And White Desserts on a party platter.
- Keto-ish option: Use almond flour and a sugar substitute, but note texture will differ.
Each tweak leans into a different flavor moment while keeping the iconic look.
Best ways to serve these cookies
- With cream cheese frosting dip — a small ramekin of frosting makes them feel luxe.
- On a cookie platter alongside ginger snaps and spritzes for a dazzling Christmas Treats Cookies spread.
- Packaged as gifts — stack six in a cello bag, tie with ribbon; add a holiday tag.
- With hot drinks — they pair beautifully with coffee, hot cocoa, or even mulled wine on cold evenings.
They also slot perfectly into Red Themed Snacks for Valentine’s, bridal showers, or any event where red makes a statement.
Storing and freezing — keep them fresh
- Room temp: Store in an airtight container up to 4 days. Layer with parchment so they don’t stick.
- Fridge: Keeps for up to 1 week but can firm the texture — bring to room temp before serving.
- Freezer: Freeze baked cookies in a single layer, then transfer to a freezer-safe bag for up to 3 months. Thaw at room temp.
- Freeze dough: Form, sugar-coat, freeze on a tray, store in a bag. Bake from frozen — add a minute or two.
Quick storage tip: if the powdered sugar loses its bright contrast over time, dust a light extra layer before serving — instant photo-ready fix.
FAQs (because you’ll ask these)
Can I skip the food coloring?
You can, but it won’t be red velvet. The subtle magic of red velvet is largely visual. If you prefer natural color, try beet powder — results vary.
Can I use liquid food coloring?
Yes, but gel concentrates better and won’t thin your dough. If using liquid, reduce added liquids elsewhere slightly.
My cookies spread too much — why?
Likely dough too warm, not chilled, or your oven too cool. Chill dough and check oven temp.
Why do mine crack less?
Not enough powdered sugar coating or underbaked. Roll thick and ensure a high-enough oven temp (follow recipe).
Can I make these without buttermilk?
Yes — mix 1 tbsp vinegar or lemon juice into 1 cup milk, let sit 5 minutes. That acidity gives the tang.
Why these cookies work for every holiday table
They strike the balance of classic and playful. They look elegant without being fussy. They travel. They’re photogenic. That’s why Fun Baked Goods Recipes like this survive season after season. Whether you use them as centerpiece cookies for a holiday platter or tuck them into tins for neighbors, they feel special but are shockingly easy to crank out in batches.
If you’re compiling a holiday menu, these cookies answer the “wow factor” question without needing extra tools or pastry skills. They pair beautifully with other favorites and make great Red Desserts Ideas for any red-themed spread.
Final thoughts — go make a batch
So, what are you waiting for? Are you going to make these for your next holiday party, or hide the tray and snack them straight from the cooling rack (no judgment)? Either way, these Red Velvet Crinkle Cookies are a satisfying, joyful riff on a bakery classic — and they earn top marks as Red Velvet Baking Recipes that actually travel into real life.
If you give them a spin, I’d love to hear how they turned out — did you add white chocolate, sneak in spices, or go classic with cream cheese frosting? Pin this recipe to your holiday board and make room on the platter — these cookies vanish fast.
Happy baking, and may your oven never underbake and your powdered sugar always shine. ✨
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Irresistible Red Velvet Crinkle Cookies — Ultimate Red Christmas Desserts
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
- Yield: 24 cookies 1x
- Category: Dessert
Description
These festive cookies pair a tender, slightly chewy red velvet base with a snowy powdered-sugar coating that cracks as they bake. They’re an easy, eye-catching choice for holiday cookie exchanges, gift boxes, or a seasonal dessert tray. The contrast between the deep red interior and the bright white exterior is what makes them pop on any platter.
Ingredients
- 1 1/2 cups (190 g) all-purpose flour
- 1/2 cup (50 g) unsweetened cocoa powder
- 1 tsp baking powder
- 1/4 tsp fine salt
- 1/2 cup (115 g) unsalted butter, softened to room temperature
- 1 cup (200 g) granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1 tbsp red food coloring (gel recommended for more intense color)
- 1/2 cup (60 g) powdered (confectioners’) sugar, for coating
Instructions
- Preheat and prepare: Heat your oven to 350°F (175°C). Line two baking sheets with parchment or silicone liners and set them aside.
- Whisk the dry mix: In a bowl combine the flour, cocoa, baking powder and salt; whisk until evenly blended.
- Beat butter and sugar: In a separate large bowl, cream the softened butter with the granulated sugar until the mixture is pale and airy, about 2–3 minutes with a hand or stand mixer.
- Add eggs & flavor: Beat in the eggs one at a time, then stir in the vanilla. Add the red coloring and mix until the dough takes on a uniform hue.
- Bring it together: Fold the dry ingredients into the wet mixture in two additions, mixing just until no dry streaks remain. The dough will be soft and a little tacky.
- Chill the dough: Cover the bowl and chill for at least 30 minutes so the dough firms up — this helps the cookies keep their shape and produce good cracks.
- Shape and sugar-coat: Scoop tablespoon-sized portions, roll into smooth balls, then roll each ball generously in the powdered sugar so they’re well coated.
- Bake: Arrange the sugared dough balls on the prepared pans, leaving about 2 inches between them. Bake 10–12 minutes, until the edges are set but the centers still look slightly soft.
- Cool: Let the cookies rest on the baking sheet 3–5 minutes, then move them to a wire rack to finish cooling.
Notes
- For the most vivid red, use gel food coloring; it won’t thin the dough like liquid colorings can.
- Don’t skip chilling — a short rest in the fridge makes rolling easier and helps create that crinkled appearance.
- Store cooled cookies in an airtight container at room temperature for up to 4 days.
- Freeze baked cookies in a single layer for up to 2 months; thaw at room temperature before serving.
Nutrition
- Serving Size: 1
- Calories: 179
- Sugar: 11g
- Sodium: 116mg
- Fat: 6g
- Saturated Fat: 3g
- Unsaturated Fat: 3g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 29mg
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