Red Velvet Crinkle Cookies are the little Christmas Themed Dessert showstoppers your holiday tray has been begging for. Right from that first bite — crackly powdered-sugar exterior, pillowy, cocoa-kissed center — they scream festive, cozy, and totally giftable. If you love Homemade Red Velvet Cookies (who doesn’t?), this cookie turns classic cake flavors into bite-sized magic.
Introduction: what these cookies are and why they belong on your holiday table
These cookies borrow the best bits of red velvet cake — gentle cocoa, a touch of tang, vivid red hue — and fold them into a soft cookie that cracks prettily as it bakes. They look gorgeous on cookie platters, complement Red Christmas Cookies, and play nicely with other Christmas’s Cookies on a dessert board. They’re fast to make, easy to portion, and dramatic enough to make you look like a pro.
Bold tip: Use gel food coloring for the deepest red without watering down the dough.
What makes these cookies so irresistible?
Texture contrast is everything: a sugary crust that gives way to a tender, chewy interior. The mild cocoa flavor balances the sweetness and lets the red color sing. Plus, rolling the dough in a thick coat of powdered sugar gives you that classic crinkle pattern — instant holiday vibes. Want to impress? Bake a batch and watch people reach for them first.
Quick why-to-try: Do you crave something chocolatey but not overwhelmingly heavy? These deliver chocolate notes with the soft crumb of a biscuit-style treat — true Biscuit Desserts energy.
Ingredients (what you need and why)
Here’s a tidy ingredient list with short notes so you know what each item brings to the party.
- All-purpose flour — structure. Spoon-and-level for best results.
- Unsweetened cocoa powder — classic red velvet depth (avoid Dutch-processed for color reasons).
- Baking powder + baking soda — lift and perfect texture.
- Salt — balances flavors.
- Unsalted butter (softened) — fat, flavor, and chew.
- Granulated sugar — sweetness and browning.
- Egg — binder and richness.
- Vanilla extract — rounding note.
- Buttermilk (or milk + vinegar) — mild tang that mimics cake tang and keeps cookies tender.
- Gel red food coloring — intense color with minimal liquid.
- Powdered sugar — for the crinkle coat and delicate sweetness.
Optional add-ins: white chocolate chips, chopped pecans, or a tiny swirl of cream-cheese frosting on top for a luxe finish.
Simple how-to: step-by-step recipe
Follow these crisp steps for reliably gorgeous cookies.
- Prep: Preheat oven to 350°F (175°C). Line baking sheets with parchment.
- Mix dry: Whisk together 2¼ cups flour, 2 tbsp cocoa powder, 1 tsp baking soda, ½ tsp baking powder, and ½ tsp salt.
- Cream butter & sugar: Beat ¾ cup softened butter and 1 cup granulated sugar until pale and fluffy (2–3 minutes). Add 1 egg and 1 tsp vanilla; beat until combined.
- Add color & tang: Mix in 2–3 tablespoons gel red food coloring until uniform. Stir in 2 tbsp buttermilk (or 2 tbsp milk + 1 tsp vinegar) — the dough should look glossy and vivid.
- Combine: Fold dry ingredients into wet until just mixed. Chill dough 30–45 minutes — it firms up and handles better. Don’t skip chilling.
- Shape & coat: Scoop 1–1½ tablespoon balls, roll generously in powdered sugar (do a heavy coat).
- Bake: Space cookies 2 inches apart. Bake 9–12 minutes until edges set and tops crackle. Centers will stay soft — that’s perfect.
- Cool: Let cool on sheet 5 minutes, then transfer to rack.
Yield: About 24 cookies, depending on size.
The story behind these Christmas Themed Dessert crinkles
I turned red velvet cake memories into cookies because I wanted the drama without committing to a full cake. Over several test runs I dialed down the sugar, swapped too-greasy mixes, and settled on a dough that stays tender and crinkles beautifully. These cookies borrow the nostalgic charm of Red Velvet Recipes Desserts but come together like a breeze — the ultimate holiday hack.
Pro tips for perfect crinkles every time
- Use gel coloring. Liquid dyes dilute the dough and mess with texture.
- Chill the dough. It controls spread and deepens flavor.
- Roll thick in powdered sugar. The contrast between white cracks and red is the whole aesthetic.
- Test one tray first. Ovens differ—adjust bake time as needed.
- Fresh cocoa matters. Old cocoa tastes flat. Use fresh for bright flavor.
Bold tip: If the powdered sugar melts into the dough too quickly, re-roll the shaped balls in sugar right before baking for a bolder contrast.
Variations to try (make them your own)
- Cream-cheese piped center: add a small dollop of sweetened cream cheese into the center of each dough ball before rolling — surprise inside!
- White chocolate chip crinkles: stir in ½ cup chips for pockets of sweet creaminess.
- Spicy holiday: add ¼ tsp cinnamon and a pinch of cayenne for a warming kick.
- Devil’s food twist: swap some flour for cocoa to make them richer — a nod to Devils Food Cookies Recipes.
- Mini sandwich cookies: sandwich two crinkles with vanilla buttercream for a festive cookie sandwich.
Best ways to serve (ideas that score big)
- Holiday cookie tray: mix with Red Christmas Cookies and sugar cookies for an irresistible display.
- Serve with cream cheese dip for extra decadence at parties.
- Gift boxes: stack with parchment, tie with ribbon — neighbors will love you.
- Tea time: pair with black tea or a cardamom latte.
Rhetorical nudge: Looking for a show-stopper for cookie swap? These are it.
Storage & leftovers: keep them chewy
- Room temp: Store in an airtight container for up to 4 days with a slice of bread to maintain moisture.
- Refrigerate: Keep frosted versions chilled up to 5 days.
- Freeze: Freeze unbaked dough balls on a sheet, then transfer to a bag — bake straight from frozen, adding a minute or two. Baked cookies freeze well for up to 3 months; thaw at room temp.
Bold tip: For freshest texture, thaw frozen baked cookies at room temp for 20–30 minutes before serving.
FAQs (quick, useful answers)
Can I make these without red dye?
Yes — skip the dye for a cocoa crinkle cookie. Or use beet powder for natural color (it may tint flavor slightly).
Are these like sugar cookie recipes for Christmas?
They differ — Sugar Cookie Recipe Christmas versions are usually buttery and rollable; these are crinkly, cocoa-based, and soft.
Can I use cake mix?
You can — many people adapt cake mix into cookie recipes. But for true texture and flavor control, homemade dry-ingredient mixes work best.
How do I keep the color vibrant?
Use gel dye, fresh cocoa, and don’t overbake. Overbaking dulls the chrome-red.
Are these suitable for cookie exchanges?
Absolutely — they travel well and look festive next to Christmas Red Velvet and other holiday treats.
Pairings & presentation ideas
- With cream cheese frosting drizzle: Add extra holiday vibes.
- On a dessert board: Arrange around mini brownies and Biscuit Desserts for texture variety.
- With milk shots: Serve cookie + mini milk pour for kids’ parties.
Final thoughts — why these belong in your holiday rotation
Red Velvet Crinkle Cookies combine visual drama, simple prep, and that melt-in-your-mouth comfort we all chase during the season. They nod to classic Red Velvet Recipes Desserts but deliver in handheld form — perfect for cookie swaps, school parties, and those mid-December baking marathons. Whether you call them Christmas Red Velvet or your go-to Christmas Themed Dessert, they’ll vanish fast — and you’ll be asked for the recipe.
Okay — preheat that oven, roll those sugar-coated balls, and enjoy the applause. Want a printable recipe card or metric measurements next? I’ve got you. 🍪🎄
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Red Velvet Crinkle Cookies — The Best Christmas Themed Dessert For Holiday Trays
- Prep Time: 45 minutes
- Cook Time: 10 minutes
- Total Time: 55 minutes
- Yield: 12 servings 1x
- Category: Dessert
Ingredients
- 1 ½ cups (190 g) all-purpose flour
- ½ cup (50 g) unsweetened cocoa powder
- 1 teaspoon baking powder
- ¼ teaspoon fine salt
- ½ cup (115 g) unsalted butter, at room temperature
- 1 cup (200 g) granulated sugar
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
- 1 tablespoon red food coloring (gel gives the best color)
- ½ cup (60 g) powdered (confectioners’) sugar, for coating
Instructions
- Preheat the oven to 350°F (175°C). Line baking sheets with parchment paper and set aside.
- In a bowl, whisk together the flour, cocoa powder, baking powder, and salt until evenly blended — this is your dry mix.
- In a separate large bowl, beat the softened butter and granulated sugar until the mixture lightens and becomes fluffy (about 2–3 minutes). Add the eggs one at a time, beating after each addition, then stir in vanilla. Mix in the red food coloring until the dough has a uniform color.
- Fold the dry ingredients into the wet mixture slowly, stirring just until there are no streaks of flour. The dough should be slightly tacky.
- Cover the dough and chill it in the refrigerator for at least 30 minutes — chilled dough is easier to portion and spreads less while baking.
- Once firm, portion the dough into roughly 1-inch rounds. Roll each portion generously in powdered sugar so they’re well coated. Arrange them on the prepared sheets about 2 inches apart.
- Bake for 10–12 minutes, until the tops have set and show characteristic cracks while the centers remain soft.
- Let the cookies rest on the sheet for a few minutes, then transfer to a wire rack to cool completely.
Nutrition
- Calories: 130kcal
