Christmas Red Velvet Crinkle Cookies – Soft, Festive, and Easy

These cheery red cookies look like they came straight from a holiday postcard. They’re soft inside, slightly crisp on the edges, and coated in a snowy layer of powdered sugar that gives them that classic “crinkle” look. The flavor lands somewhere between a light cocoa cookie and a tender cake bite, with a hint of vanilla.

They’re easy enough for a weeknight, yet eye-catching enough for a cookie swap. If you want a holiday treat that always gets compliments, this is it.

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Christmas Red Velvet Crinkle Cookies – Soft, Festive, and Easy

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Prep Time 20 minutes mins

Cook Time 10 minutes mins

Total Time 30 minutes mins

Servings: 24 servings

Ingredients Method

Ingredients

  

• 1 3/4 cups (220 g) all-purpose flour
• 1/4 cup (25 g) unsweetened cocoa powder (natural, not Dutch-processed)
• 1 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/2 teaspoon fine salt
• 1/2 cup (115 g) unsalted butter, softened
• 1 cup (200 g) granulated sugar
• 2 large eggs, room temperature
• 1 1/2 teaspoons pure vanilla extract
• 1 teaspoon distilled white vinegar
• 1/2 cup (120 ml) buttermilk, room temperature
• 1–2 teaspoons red gel food coloring (start with 1; add more for a deeper red)
• 1/2 cup (100 g) granulated sugar (for rolling)
• 1 cup (120 g) powdered sugar (for rolling)

Method

 

1. Whisk the dry ingredients. In a medium bowl, whisk flour, cocoa powder, baking powder, baking soda, and salt until no streaks remain. Set aside.
2. Cream the butter and sugar. In a large mixing bowl, beat softened butter and 1 cup granulated sugar on medium speed for 2–3 minutes until pale and fluffy. Scrape the bowl as needed.
3. Add eggs and flavorings. Beat in eggs one at a time until smooth. Mix in vanilla and vinegar. The vinegar helps create that classic red velvet tang.
4. Add buttermilk and color. Mix in buttermilk on low speed. Add red gel food coloring, starting with 1 teaspoon. Blend until the color is even. Adjust to reach a vibrant red.
5. Combine wet and dry. Add the dry mixture in two additions, mixing on low just until combined. The dough will be soft and slightly sticky. Do not overmix.
6. Chill the dough. Cover the bowl and refrigerate for at least 2 hours, or up to overnight. Chilling helps the cookies hold their shape and form bold crinkles.
7. Preheat and prep. When ready to bake, preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper.
8. Set up the sugar bowls. Place 1/2 cup granulated sugar in one shallow bowl and powdered sugar in another. Rolling in granulated sugar first helps the powdered sugar stay put and not melt during baking.
9. Shape the cookies. Scoop 1 1/2-tablespoon portions (about a heaping tablespoon) of dough. Roll quickly into balls with slightly damp hands.
10. Double-coat in sugar. Roll each dough ball in granulated sugar to coat, then generously in powdered sugar. Don’t skimp on the powdered sugar.
11. Bake. Arrange on the lined sheets, spacing about 2 inches apart. Bake 10–12 minutes, until the tops are cracked and the edges are just set. The centers should look soft.
12. Cool. Let cookies rest on the sheet for 5 minutes, then transfer to a wire rack to cool completely. They will firm up as they cool.

What Makes This Special

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Red velvet feels festive without trying too hard, and crinkle cookies are built for sharing. The crackled sugar coating makes every cookie look different and charming.

These come together with basic pantry ingredients, and the dough chills in the fridge while you prep other holiday tasks. The texture stays soft for days, so they’re great to make ahead for parties and gifting.

Ingredients

• 1 3/4 cups (220 g) all-purpose flour
• 1/4 cup (25 g) unsweetened cocoa powder (natural, not Dutch-processed)
• 1 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/2 teaspoon fine salt
• 1/2 cup (115 g) unsalted butter, softened
• 1 cup (200 g) granulated sugar
• 2 large eggs, room temperature
• 1 1/2 teaspoons pure vanilla extract
• 1 teaspoon distilled white vinegar
• 1/2 cup (120 ml) buttermilk, room temperature
• 1–2 teaspoons red gel food coloring (start with 1; add more for a deeper red)
• 1/2 cup (100 g) granulated sugar (for rolling)
• 1 cup (120 g) powdered sugar (for rolling)

Instructions

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1. Whisk the dry ingredients. In a medium bowl, whisk flour, cocoa powder, baking powder, baking soda, and salt until no streaks remain. Set aside.
2. Cream the butter and sugar. In a large mixing bowl, beat softened butter and 1 cup granulated sugar on medium speed for 2–3 minutes until pale and fluffy.

   Scrape the bowl as needed.

3. Add eggs and flavorings. Beat in eggs one at a time until smooth. Mix in vanilla and vinegar. The vinegar helps create that classic red velvet tang.
4. Add buttermilk and color. Mix in buttermilk on low speed.

   Add red gel food coloring, starting with 1 teaspoon. Blend until the color is even. Adjust to reach a vibrant red.

5. Combine wet and dry. Add the dry mixture in two additions, mixing on low just until combined.

   The dough will be soft and slightly sticky. Do not overmix.

6. Chill the dough. Cover the bowl and refrigerate for at least 2 hours, or up to overnight. Chilling helps the cookies hold their shape and form bold crinkles.
7. Preheat and prep. When ready to bake, preheat the oven to 350°F (175°C).

   Line two baking sheets with parchment paper.

8. Set up the sugar bowls. Place 1/2 cup granulated sugar in one shallow bowl and powdered sugar in another. Rolling in granulated sugar first helps the powdered sugar stay put and not melt during baking.
9. Shape the cookies. Scoop 1 1/2-tablespoon portions (about a heaping tablespoon) of dough. Roll quickly into balls with slightly damp hands.
10. Double-coat in sugar. Roll each dough ball in granulated sugar to coat, then generously in powdered sugar.

    Don’t skimp on the powdered sugar.

11. Bake. Arrange on the lined sheets, spacing about 2 inches apart. Bake 10–12 minutes, until the tops are cracked and the edges are just set. The centers should look soft.
12. Cool. Let cookies rest on the sheet for 5 minutes, then transfer to a wire rack to cool completely.

    They will firm up as they cool.

Storage Instructions

• Room temperature: Store cooled cookies in an airtight container for 3–4 days. Layer with parchment to protect the sugar coating.
• Refrigerator: Not necessary for baked cookies, but it won’t hurt. If chilled, let them sit at room temp 15 minutes before serving.
• Freezer (baked): Freeze in a single layer, then transfer to a bag or container for up to 2 months.

  Thaw at room temperature.

• Freezer (unbaked dough): Roll dough balls (uncoated) and freeze on a tray. Store frozen for up to 2 months. Thaw 20–30 minutes, then roll in sugars and bake.

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Health Benefits

These are treats, so enjoy them mindfully.

Still, there are a few small perks. Cocoa provides antioxidants and a touch of mood-boosting flavor. Using buttermilk adds tang and tenderness, so you can keep the butter portion moderate while maintaining a soft texture.

And because these cookies are deeply satisfying, a small portion can feel like a complete treat.

If you want to nudge them a bit lighter, you can use less sugar in the dough (reduce by 2 tablespoons) and roll a bit less aggressively in powdered sugar. The cookies will still crinkle and taste great.

What Not to Do

• Don’t skip chilling. Warm dough spreads too much and won’t form deep crinkles.
• Don’t overbake. Pull them when the edges set and the centers look puffed and soft. Overbaking leads to dry, cakey cookies.
• Don’t use liquid food coloring. It can water down the dough. Gel coloring gives bold color without altering texture.
• Don’t skimp on the powdered sugar. A light dusting melts away in the oven.

  A thick coat creates that snowy contrast.

• Don’t overmix the flour. Mix just until combined to avoid tough cookies.

Variations You Can Try

• Cream cheese swirl: Flatten scooped dough, add 1 teaspoon of lightly sweetened cream cheese, and fold into a ball before rolling in sugar. Chill again 15 minutes, then bake.
• Chocolate chip red velvet: Fold in 3/4 cup mini white chocolate chips for a candy-cane look and creamy pops of sweetness.
• Peppermint twist: Add 1/4 teaspoon peppermint extract and sprinkle crushed candy canes on top right after baking.
• Gluten-free: Use a 1:1 gluten-free baking flour with xanthan gum. Chill a bit longer for easier rolling.
• Deeper cocoa: For a richer chocolate vibe, increase cocoa to 1/3 cup and add 1–2 extra teaspoons buttermilk if the dough feels too stiff.
• Red velvet sandwich cookies: Fill two cookies with vanilla or cream cheese frosting.

  Press gently to set.

FAQ

Can I make the dough ahead of time?

Yes. Chill the dough for up to 24 hours. If it gets very firm, let it sit at room temperature for 10–15 minutes so you can scoop it easily.

Why roll in both granulated and powdered sugar?

The granulated sugar creates a dry surface that slows melting, while the powdered sugar gives that thick, snowy coat.

This combo keeps the crinkles bold after baking.

What if I don’t have buttermilk?

Make a quick substitute: add 1 1/2 teaspoons white vinegar or lemon juice to a liquid measuring cup, fill to 1/2 cup with milk, stir, and let sit 5 minutes. It won’t be identical, but it works well.

How do I get a brighter red color?

Use a high-quality red gel food color and add a little at a time until you reach your shade. Cocoa naturally mutes red, so gel is your best bet for vibrancy.

My powdered sugar melted.

What went wrong?

Usually the dough was too warm, the coat was too light, or you skipped the granulated sugar step. Chill the dough, roll heavily in powdered sugar, and bake on fully preheated sheets.

Can I make them larger?

Yes, use 2 tablespoons of dough per cookie and bake 1–2 minutes longer. Keep an eye on the edges and pull while centers are still soft.

Do these taste like chocolate cookies?

They have a gentle cocoa note with vanilla and a light tang.

Think soft, cake-like chocolate rather than fudgy brownie.

How many cookies does this make?

About 24–28 cookies, depending on scoop size.

In Conclusion

Christmas Red Velvet Crinkle Cookies bring color, comfort, and just the right touch of chocolate to your holiday spread. They’re simple to bake, pretty to serve, and loved by kids and adults alike. With a soft center and that signature powdered sugar crust, they check every festive box.

Make a batch, share a few, and keep some for later—you’ll be glad you did.