Red Velvet Crinkle Cookies (Easy Recipe)
The festive season often brings with it an urge to bake, share, and savor treats that look as good as they taste. Few cookies capture the color and joy of the holidays as well as red velvet crinkle cookies. These cookies blend the rich chocolatey undertones of classic red velvet with the playful crackled appearance of a crinkle cookie—ideal for gifting, sharing, or simply enjoying with a cup of coffee.
Below, you’ll find a complete guide to making red velvet crinkle cookies from scratch, including ingredient details, step-by-step directions, handy tips, make-ahead options, and storage advice. Whether you’re a seasoned home baker or trying your hand at cookies for the first time, this recipe offers a foolproof path to stunning results.
Why Red Velvet Crinkle Cookies?
Red velvet desserts hold a special place in many holiday traditions. Their deep red hue and cocoa note make them stand out on any cookie tray. Crinkle cookies, with their powdery sugar-dusted tops and signature cracks, add a charming touch. The combination results in a cookie with a soft, cake-like texture inside and a delicate, sweet crust outside.
These cookies are not just eye-catching; they deliver a rich flavor without the complexity of a multi-step cake. With a simple process and familiar ingredients, you’ll turn out bakery-worthy treats in your own kitchen.
Ingredients for Red Velvet Crinkle Cookies
You don’t need a pantry full of exotic supplies to enjoy these cookies. Most ingredients are familiar, and the recipe is easy to scale for a crowd.
Ingredient List:
– 1 box (around 15-18 oz) red velvet cake mix
– 2 large eggs (room temperature for easy blending)
– 1/3 cup unsalted butter, melted and cooled
– 1 tsp pure vanilla extract
– 2 tsp cornstarch (for the sugar coating)
– 3/4 cup powdered sugar, sifted
– Zest of 1 small lemon (optional for brightness)
– 1/2 cup white chocolate chips, chopped pecans, or walnuts (optional add-ins)
Ingredient Notes
- Red Velvet Cake Mix: Boxed mix keeps things simple, ensuring consistent flavor and texture. Choose your preferred brand—Betty Crocker, Duncan Hines, or Pillsbury are reliable choices.
- Eggs: Let eggs reach room temperature for a smoother dough.
- Butter: Melted unsalted butter adds tenderness and enhances the red velvet flavor.
- Vanilla Extract: Use pure vanilla for depth and a balanced taste.
- Cornstarch and Powdered Sugar: Cornstarch helps the powdered sugar adhere, resulting in more dramatic crinkles.
- Lemon Zest: Optional but recommended—it lifts the cocoa flavor and balances sweetness.
- Add-ins: Fold in white chocolate chips for a creamy accent, or nuts for a satisfying crunch.
Step-by-Step Instructions
Creating these cookies doesn’t require specialty equipment. A bowl, a spatula or spoon, a baking sheet, and some parchment paper are all you need.
1. Prepare the Dough
- In a large mixing bowl, whisk the melted butter, eggs, vanilla extract, and lemon zest until well combined.
- Add the dry red velvet cake mix. Stir gently until no dry streaks remain. The dough will be sticky.
- If using white chocolate chips or nuts, fold them in now.
2. Chill the Dough
- Cover the dough with plastic wrap.
- Refrigerate for 30 minutes. Chilling helps the dough firm up, making it easier to handle and helping the cookies keep their shape in the oven.
3. Preheat and Prep
- Heat your oven to 350°F (175°C).
- Line two baking sheets with parchment paper, ensuring easy release after baking.
4. Coat the Dough Balls
- In a small bowl, blend the powdered sugar and cornstarch.
- Scoop tablespoon-sized portions of chilled dough and roll them into balls (about 1-inch in diameter).
- Roll each ball generously in the powdered sugar-cornstarch mixture. Coat every side to create a thick, even layer.
5. Bake
- Place coated dough balls two inches apart on prepared baking sheets.
- Bake for 10–12 minutes. The cookies should puff up and crack, with centers just set and edges firmed.
- Remove the sheets from the oven and let the cookies cool for 5 minutes before transferring them to a wire rack.
Tips for Picture-Perfect Red Velvet Crinkle Cookies
Achieving cookies that look as wonderful as they taste comes down to technique. Here are some practical suggestions for success:
- Generous Sugar Coating: Don’t skimp when rolling the dough. The thick layer of sugar helps the cracks stand out and makes a striking contrast against the red dough.
- Consistent Dough Size: Using a cookie scoop or small ice cream scoop ensures even baking and uniform cookies.
- Chill Thoroughly: If the dough feels too sticky to roll, try chilling for another 15–20 minutes. Well-chilled dough prevents excess spreading and produces distinct crinkles.
- Don’t Overbake: The edges should look set but the centers will appear slightly soft. Cookies continue to firm as they cool, so remove them promptly.
- Add-Ins for Customization: Stir in white chocolate chips, chopped walnuts, or even mini marshmallows for fun variations.
Troubleshooting Common Issues
| Problem | Possible Cause | Solution |
|---|---|---|
| Cookies spread too much | Dough not chilled enough | Chill dough longer before baking |
| Lack of crinkle effect | Too little sugar coating | Coat dough generously |
| Dry or dense cookies | Overmixing or overbaking | Mix just until combined, bake briefly |
| Cookies stick to baking sheet | No parchment or greasing | Always line or grease sheet |
Make-Ahead, Freezing, and Storage
Baking ahead is a lifesaver during the busy holiday season or for last-minute gatherings. Here’s how you can plan:
Freezing Cookie Dough
- Scoop and coat dough balls as described above.
- Arrange them in a single layer on a baking tray.
- Freeze until solid (about 2 hours), then transfer to airtight freezer-safe bags.
- Store frozen dough balls for up to 2 months.
- Bake straight from frozen, adding 2–3 minutes to the bake time.
Storing Baked Cookies
- Store cooled cookies in an airtight container at room temperature.
- Layer with parchment or wax paper to keep cookies and their sugar coating intact.
- Freshness lasts up to five days at room temperature. For an extra couple of days, refrigerate.
- Avoid exposure to humidity, which can melt the powdered sugar.
Gifting and Presentation
Red velvet crinkle cookies, with their striking looks, make memorable holiday gifts. Stack them in clear cellophane bags tied with ribbon or arrange them in festive tins. For a special touch, include a note with the recipe or suggestions for serving.
Ways to Serve Red Velvet Crinkle Cookies
While these cookies shine on their own, you can get creative with how you present or serve them:
- Add them to a Christmas cookie platter alongside classics like snickerdoodles and peanut butter blossoms.
- Pair them with coffee or tea for a cozy afternoon treat.
- Serve with a scoop of vanilla ice cream for a quick dessert.
- Crumble and sprinkle them over a bowl of yogurt or pudding for a sweet crunch.
Frequently Asked Questions
1. Can I make these cookies without a cake mix?
Yes! If you’d prefer to skip the box, you can use a homemade red velvet cookie dough. Combine flour, cocoa powder, sugar, baking powder, and food coloring to mimic the boxed flavor. However, cake mix offers unmatched convenience.
2. What’s the best way to get vibrant color?
The cake mix typically provides enough color. If you’d like deeper red, add a drop or two of gel food coloring to the dough.
3. Why add lemon zest?
Lemon zest lifts and balances the rich flavors. The citrus note isn’t overpowering but brings subtle brightness.
4. Can I double the recipe?
Absolutely. Simply double all ingredients and follow the same steps. Use extra baking sheets or bake in batches.
Red velvet crinkle cookies combine what’s best about red velvet cake and classic crinkle cookies—bold color, crave-worthy flavor, and irresistible texture. Their straightforward preparation suits even busy days, yet the result feels festive and impressive. Whether you bake for a holiday table or as a sweet surprise for friends, these cookies are sure to delight.
Enjoy experimenting, customizing, and sharing—these red velvet crinkle cookies will become part of your baking traditions in no time.
Red Velvet Crinkle Cookies (Easy Recipe)
The holidays are almost here. Nothing screams Christmas quite like these vibrant red velvet crinkle cookies. They are chewy, scrumptious, and stunning.
Ingredients
- 1 teaspoon cornstarch
- 1 cup powdered sugar
- 2 large eggs
- 1 box Duncan Hines® Red Velvet Cake Mix
- 6 tablespoons butter
- 1 teaspoon lemon zest
Instructions
- Preheat the oven to 375 degrees Fahrenheit (190°C). Line two baking sheets with parchment paper.
- Melt the butter in the microwave. Set aside to cool to room temperature.
- Using a whisk, gently mix the powdered sugar and cornstarch in a small bowl. Continue mixing until blended. Set aside.
- In a large mixing bowl, beat the cooled butter, eggs, and lemon zest until smooth. Add the cake mix. Stir until a soft dough forms. Add any extras at this point.
- Cover the bowl. Place the cookie dough in the refrigerator. Chill for 30 minutes.
- Use an ice cream scoop to portion the dough into 1-inch balls. Coat each portion thoroughly in the powdered sugar mixture. Continue coating until they are white all over.
- Arrange the dough balls on the cookie sheet 2 inches apart. Bake on the center rack for 9 to 11 minutes. Transfer to a wire rack to cool. Enjoy!
