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red velvet crinkle cookies on parchment paper

Red Velvet Crinkle Cookies

  • Author: Sloane
  • Prep Time: 30 minutes
  • Cook Time: 8 minutes
  • Total Time: 38 minutes
  • Yield: 18 cookies 1x
  • Category: cookies
  • Method: baking
  • Cuisine: American


These red velvet crinkle cookies are thick & chocolatey with a melt-in-your-mouth texture and beautiful iconic cracks. 


  • 120g (1 cup) all-purpose flour
  • 60g (scant ¾ cup) dutch process cocoa powder
  • 1 tsp baking powder
  • ½ tsp salt
  • 100g (½ cup) granulated sugar
  • 82g (⅓ cup + 1 tbsp) brown sugar
  • 50g (¼ cup) neutral oil
  • 2 eggs (room temp)
  • 1 tsp vanilla paste or extract
  • 1 tsp red food gel
  • 56g (½ cup) powdered sugar, for rolling


  1. In a medium bowl, combine the flour, cocoa powder, baking powder, and salt. Set aside.
  2. In a large bowl, whisk together the granulated sugar, brown sugar, oil, eggs, vanilla, and red food gel.
  3. Gently fold the dry ingredients into the wet until just combined. Do not over-mix!
  4. Cover the bowl and chill in the fridge overnight.
  5. When ready to bake the cookies, preheat the oven to 350 degrees F (180 degrees C) and line two baking sheets with parchment paper.
  6. Using a 1 tablespoon cookie scoop, scoop the cookie dough and roll in the powdered sugar.
  7. Place cookie dough on the prepared baking sheet about 1 inch apart.
  8. Bake the cookies for about 8-10 minutes or until puffed up and cracked.
  9. Allow cookies to cool completely on the baking sheet before removing.


  • Chill the cookie dough. To ensure the cookie dough thickens up to the right consistency, don't skip the chill time!
  • Use a cookie scoop. Use a 1 tablespoon cookie scoop to portion the cookie dough into equally sized cookies!

Keywords: red velvet crinkle cookies, red velvet cookies, crinkle cookies