Red velvet Christmas crinkle cookies are soft cocoa-kissed cookies rolled in powdered sugar before baking. As they spread, the sugar coating cracks into a snowy pattern against the bright red dough.
Table of Contents
Recipe at a Glance
- Yield: About 24 cookies
- Prep time: 20 minutes
- Bake/cook time: 10–12 minutes per batch
- Chill time: At least 2 hours
Why You’ll Love This Christmas Recipe
A festive combination of familiar holiday flavors, easy-to-follow preparation, and a beautiful finished dessert for sharing. Read through all the steps before starting and measure ingredients in advance.
Ingredients
- 1 3/4 cups (220 g) all-purpose flour
- 1/4 cup (25 g) unsweetened cocoa powder
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon fine salt
- 1/2 cup (113 g) unsalted butter, softened
- 3/4 cup (150 g) granulated sugar
- 1/4 cup (50 g) packed light brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon white vinegar
- Red gel food coloring, as needed
- 1/4 cup (50 g) granulated sugar, for rolling
- 3/4 cup (90 g) powdered sugar, for rolling
How to Make Soft Red Velvet Christmas Crinkle Cookies
- 1. Whisk flour, cocoa powder, baking powder, baking soda, and salt in a medium bowl.
- 2. Beat softened butter with both sugars until creamy and slightly fluffy, about 2 minutes. Beat in the eggs one at a time, followed by vanilla, vinegar, and enough red gel food coloring for a vivid red dough.
- 3. Mix the dry ingredients into the wet ingredients just until no flour remains. Cover and refrigerate for at least 2 hours; the dough should be firm enough to scoop.
- 4. Heat oven to 350°F (175°C). Line two baking sheets with parchment. Place the rolling granulated sugar and powdered sugar in separate shallow bowls.
- 5. Scoop tablespoon-sized portions (about 25 g each) and roll into balls. Coat each ball lightly in granulated sugar, then generously in powdered sugar until fully white.
- 6. Arrange dough balls about 2 inches apart. Bake for 10–12 minutes, until the tops are cracked and edges look set while centers remain soft.
- 7. Cool on the baking sheet for 5 minutes before moving to a wire rack. Let cool completely before storing.
Tips for Best Results
- Chilling is essential for manageable dough and more defined cracks.
- Use gel rather than liquid coloring to avoid adding excess moisture.
- Roll first in granulated sugar to help keep the powdered coating visible.
- Do not overbake; cookies firm as they cool.
Storage and Make-Ahead Tips
Keep cooled cookies in an airtight container at room temperature for up to 4 days. Freeze baked cookies for up to 2 months, with parchment between layers.
Frequently Asked Questions
Why didn’t my crinkle cookies crack?
The dough may have been too warm, the oven too cool, or the baking powder inactive. Chill the dough and check oven temperature.
Can I freeze the cookie dough?
Yes. Freeze portioned dough balls before rolling for up to 2 months. Thaw briefly until the surface is tacky, roll in sugars, and bake, allowing a little extra time if still cold.
Can I skip the food coloring?
Yes. The cookies will have a brown cocoa appearance rather than red velvet coloring.
More Christmas Baking Inspiration
Pair this recipe with other festive cookies, cakes, and holiday dessert bars for a varied Christmas dessert table.
Pinterest Title and Description
Pinterest title: Red Velvet Christmas Crinkle Cookies – Soft Holiday Cookies
Pinterest description: These soft red velvet Christmas crinkle cookies have a cocoa flavor and beautiful snowy powdered sugar cracks. Add them to your holiday cookie tray and save the recipe for Christmas baking.