Red Velvet Crinkle Cookies (Easy Recipe)

Jump to Recipe

Red Velvet Crinkle Cookies (Easy Recipe)

The holiday baking season often brings a flurry of activity, bubbling anticipation, and a quest for treats everyone will love. Red velvet crinkle cookies have become a staple for festive gatherings, combining a striking appearance with a soft, fudgy bite. With a shortcut recipe using cake mix, you’ll have a batch ready in less time and with less fuss—without sacrificing any of the classic red velvet flavor and texture.

These cookies are tender, just sweet enough, and sport a dazzling crackled top of white powdered sugar. Their red hue makes them a natural fit for Christmas, Valentine’s Day, or any occasion that calls for a little extra festivity.

Why Red Velvet Crinkle Cookies Stand Out

Red velvet desserts hold a certain allure—rich cocoa undertones, delicate tang, and a signature color that’s both playful and elegant. Red velvet crinkle cookies bring these qualities to a cookie tray with minimal effort.

Here’s what makes them unique:

• Distinctive appearance: The bright red dough contrasts beautifully with the white snowy crinkles formed during baking.
• Soft, chewy texture: The cookie centers stay fudgy, while the exterior takes on a subtle crunch.
• Irresistible flavor: Creamy, buttery notes echo classic red velvet cake, balanced with a hint of cocoa and a subtle tang.
• Effortless process: Cake mix replaces multiple steps, streamlining the recipe without sacrificing quality.

Ingredients You’ll Need

You only need six main ingredients to whip up a batch. Here’s an overview and tips on getting the best results.

Cake Mix Base

• Red Velvet Cake Mix: Any brand suffices, but look for one that already contains pudding for extra softness. Well-known brands like Betty Crocker or Duncan Hines work well.

Binding and Enriching

• Large Eggs: Bring eggs to room temperature so they mix more evenly. This helps create a uniform dough.
• Unsalted Butter: Melted and slightly cooled. Provides richness and encourages a tender crumb. For a dairy-free version, substitute with a vegan butter or a neutral oil.

Flavor Enhancers

• Lemon Zest (optional): A teaspoon of fresh zest brightens the sweetness of the cookie and makes the red velvet flavor pop. If you crave classic richness, you can skip it.
• Pure Vanilla Extract: Even a half teaspoon rounds out the flavors.

Signature Crinkle Coating

• Powdered Sugar: Essential for the crinkle look. Rolls onto the dough to create raw white patches that burst open as the cookies spread.
• Cornstarch: Mixing a tablespoon of cornstarch into the powdered sugar helps it adhere to the moist dough and prevents melting during baking.

Ingredient Table

Step-by-Step: How to Make Red Velvet Crinkle Cookies

You don’t need a mixer or any fancy tools—a sturdy mixing bowl and a wooden spoon will do. Follow these simple steps for perfect results every time.

1. Make the Dough

• Stir together the melted butter, eggs, lemon zest, and vanilla extract in a large bowl.
• Sprinkle in the cake mix gradually, stirring until incorporated. The dough will be thick and glossy.
• Let the dough chill, covered, in the refrigerator for at least 30 minutes. This step ensures the cookies hold their shape when baked.

2. Prepare the Coating

• In a small bowl, blend powdered sugar with cornstarch. The cornstarch keeps the sugar from absorbing too much moisture and helps create crisp, defined cracks.

3. Form and Coat

• Use a small scoop or spoon to portion the dough into 1-inch balls. For consistency, a #40 cookie scoop (about 1.5 tablespoons) works well.
• Drop a few dough balls at a time into the powdered sugar mixture, rolling until visibly coated on all sides. The coating should be thick.

4. Bake

• Arrange the coated dough balls on parchment-lined baking sheets, leaving at least 2 inches of space between each.
• Bake at 350°F (175°C) for 9–11 minutes. The cookies should appear puffed with visible cracks, and the centers will remain slightly soft.
• Cool on the baking sheet for five minutes before transferring to a wire rack.

5. Enjoy and Store

• Serve fresh, or once cool, store in an airtight container lined with wax paper to keep the powdered sugar intact.

Tips for the Best Crinkle Cookies

• Generous Coating: Don’t skimp on the powdered sugar-cornstarch layer. A thick coating ensures a striking crinkle pattern and prevents sticky tops.
• Consistent Sizing: Uniform dough balls bake evenly, yielding chewy centers and lightly crisp edges.
• Chilled Dough: If the dough feels too sticky, chill longer or scoop and freeze dough balls for 10 minutes before coating.
• Additions: Consider folding in 1 cup of white chocolate chips for added richness, or sprinkle with chopped pecans for texture.
• Mix-ins: For a more classic red velvet experience, a small handful of mini chocolate chips can be added to mimic red velvet cake’s subtle cocoa essence.

Cookie Customizations

• Festive Touches: Roll dough balls in red, green, or gold sprinkles along with powdered sugar for extra holiday flair.
• Flavor Variations: Substitute orange zest for lemon, or swap in almond extract for a nutty note.
• Gluten-Free Option: Use a gluten-free red velvet cake mix and ensure you check all other ingredients for gluten-sensitivity compliance.

Make-Ahead and Freezing Instructions

Red velvet crinkle cookie dough is forgiving and stores well, making it ideal for holiday prep.

• Freezing Dough Balls: After portioning and rolling dough balls (before coating in powdered sugar), arrange them on a parchment-lined tray and freeze until solid. Transfer frozen balls to a zip-top freezer bag. Balls can be stored for up to two months.
• To Bake from Frozen: Roll the frozen dough balls in fresh powdered sugar and cornstarch. Bake straight from frozen, adding 2–3 extra minutes to the baking time.
• Storing Baked Cookies: Cooled cookies keep well for up to five days at room temperature (airtight container, layered with wax or parchment paper). To make the coating last, store in a single layer or with protective sheets between.

Troubleshooting Common Issues

• Flat Cookies: Dough temperature matters; warm dough spreads too thin. Longer chilling or slightly cooler oven temperatures can help.
• Sticky Dough: Some cake mixes produce looser doughs. If dough is unmanageable, work with lightly greased hands or chill longer.
• Sugar Melts Off: Rolling in a thicker layer of powdered sugar mixed with cornstarch prevents this. Avoid baking on humid days if possible.

Common Questions

Can I use homemade red velvet cake mix?

Absolutely. As long as the mix contains flour, cocoa powder, sugar, leavening, and food coloring, it will substitute well for store-bought.

Are these cookies safe for kids to help with?

These cookies are beginner-friendly—kids will love rolling the dough balls and coating them in “snow.” Just mind the red food coloring and use aprons or washable clothes.

Why do my crinkles sometimes fade?

The powdered sugar may dissolve if humidity is high or the sugar layer is too thin. Mix with cornstarch and coat very generously for best results.

Serving and Gifting Ideas

Red velvet crinkle cookies are a striking addition to winter dessert tables and holiday exchanges. Present them in festive tins or clear cellophane for simple homemade gifts. For gatherings, try arranging them alongside white chocolate bark, peppermint fudge, or classic thumbprint cookies for a vibrant cookie tray.

Red velvet crinkle cookies check all the boxes: impressive looks, rich taste, and a hassle-free method that fits the busiest schedules. With this recipe, your holiday baking just got a little merrier.