Red Velvet Crinkle Cookies (Easy Recipe)

The holiday season brings a craving for festive treats, and nothing delivers quite like red velvet crinkle cookies. Each bite offers the rich, cocoa-kissed flavor of classic red velvet with a soft, chewy interior and a striking crinkle top dusted in sweet powdered sugar. This easy recipe uses cake mix as a smart shortcut, making these cookies both quick and reliable—you’ll have a batch on your counter in under an hour, even on your busiest day.

Whether you’re making a cookie tray for a party, wrapping up edible gifts, or simply seeking a cozy baking project, red velvet crinkle cookies fit the bill. This guide walks you through everything you need: from key ingredients to troubleshooting tips and storage suggestions. Let’s create cookies as beautiful as they are delicious.

The Allure of Red Velvet Crinkle Cookies

Red velvet cake stands out for its subtle chocolate flavor, signature red hue, and tender crumb. When transformed into a crinkle cookie, you get the best of both worlds: the moistness of cake and the delightful crackle of a classic crinkle. The powdered sugar coating fractures during baking, leaving a marbled pattern that’s as pretty as it is inviting.

Cake mix recipes have their naysayers, but the convenience and consistent results make them perfect for holiday baking marathons. By using cake mix, you cut down on prep time and ingredient measuring—ideal for when you’re juggling gift lists and busy kitchens.

Ingredients Needed for Red Velvet Crinkle Cookies

You need just a handful of staple ingredients. Each one plays a role in achieving the familiar red velvet taste and perfect crinkle texture:

Red Velvet Cake Mix: Any store-bought box works. Look for one with deep coloring for the most visual contrast. Variants with pudding tend to yield softer cookies.
Large Eggs: Room temperature eggs blend more smoothly with the dough, giving the cookies structure and moisture.
Unsalted Butter: Provides richness and tenderness. Melted butter also makes mixing effortless.
Powdered Sugar: Essential for the traditional crinkle look and a sweet, slightly crisp exterior.
Cornstarch: Mixed with the powdered sugar, it prevents the coating from melting into the dough too quickly.
Optional Lemon Zest: Adds a subtle note of brightness that brings out the cocoa and vanilla flavors.

Ingredient Table

Ingredient	Amount	Notes
Red Velvet Cake Mix	1 box (15.25 oz / 432g)	Choose your favorite brand
Eggs	2 large	At room temperature
Unsalted Butter	1/2 cup (113g), melted	Or use neutral oil if preferred
Powdered Sugar	1 cup (120g)	For rolling dough
Cornstarch	1 tablespoon	For blending with powdered sugar
Lemon Zest	1 teaspoon (optional)	Finely grated

How to Make Red Velvet Crinkle Cookies

These cookies come together in a few simple steps. There’s no need for a stand mixer—just a bowl, a spoon, and a short chill. Follow this process for picture-perfect results every time:

Step 1: Prepare the Dough

Combine melted butter, eggs, and lemon zest (if using) in a mixing bowl. Whisk until smooth.
Add the cake mix. Stir until no dry streaks remain. The dough will be thick and sticky.
Cover and refrigerate for 30 minutes.

Why chill? Chilled dough is easier to handle and keeps cookies from spreading too thin.

Step 2: Shape and Coat

Mix powdered sugar and cornstarch in a shallow bowl.
Scoop tablespoonfuls of dough and quickly roll them into balls, about one inch in diameter.
Roll each ball generously in the powdered sugar mixture, covering all sides.

Step 3: Bake

Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper.
Arrange dough balls two inches apart on the prepared sheets.
Bake for 9–11 minutes, or until the tops are set and the crinkle pattern is visible. The cookies will be soft; don’t overbake.
Let cookies cool on the pan for five minutes, then transfer to a wire rack.

Step 4: Enjoy and Share

Let the cookies cool completely. Serve on a platter, tuck into gift boxes, or layer between parchment in tins.

Helpful Tips for the Best Results

Mastering red velvet crinkle cookies is about a little attention to detail. Here are some tried-and-true tips:

Use a Cookie Scoop: Portioning the dough with a small scoop creates uniform cookies that bake evenly.
Generously Coat with Sugar: Don’t skimp—the thicker the coating, the bolder the crinkle effect.
Chill the Dough: Even if you’re in a hurry, a quick chill makes handling a breeze and helps the cookies keep their shape in the oven.
Watch the Bake Time: Slightly underbake for a chewy center. Cookies firm up as they cool.
Customize: Fold in white chocolate chips, dark chocolate chunks, or a handful of chopped nuts for extra flavor and texture.

Troubleshooting: Common Questions

Why Didn’t My Cookies Crinkle?

If the powdered sugar coating was too thin or the dough too warm, the signature cracks may not appear. Always chill the dough and use plenty of sugar.

Why Are My Cookies Flat?

Warm dough spreads more, producing thinner cookies. Chill for at least 30 minutes, or even longer if your kitchen is warm.

Can I Make These Without Cornstarch?

Yes. Cornstarch helps keep the powdered sugar on the surface during baking, but you can omit it if necessary. Sugar may melt more into the cookie but you’ll still get crinkles.

Make-Ahead and Freezing Guide

Baking in advance? Red velvet crinkle cookies fit right into any prep-ahead plan:

Freeze the Dough: Roll dough into balls, arrange on a tray, and freeze until firm. Transfer to freezer bags. When ready, roll dough in powdered sugar (from frozen) and bake, adding two extra minutes.
Freeze Baked Cookies: Layer cooled cookies between parchment in airtight containers. Thaw at room temperature.

Pro Tip: Do not thaw raw dough balls before baking; bake straight from the freezer after coating in sugar for best crinkles.

Storing Red Velvet Crinkle Cookies

Keep freshness locked in with simple storage:

Room Temperature: Store cookies in an airtight tin for up to five days. They retain their chewy softness best this way.
Refrigeration: Stash cookies in the fridge for up to a week. Bring to room temperature before serving or enjoy them chilled.
Stack Carefully: Place wax paper or parchment between layers to prevent sugar from rubbing off.

Serving Suggestion: Serve alongside milk, hot chocolate, or a festive coffee. Their bright color and unique texture make them ideal for dessert boards or holiday gatherings.

Variations and Creative Twists

Once you’ve mastered the basic recipe, switch it up to fit your mood or guests:

White Chocolate Topping: Drizzle cooled cookies with melted white chocolate for an extra flourish.
Cream Cheese Frosting Dip: Pair cookies with a small bowl of cream cheese frosting for dipping, echoing red velvet’s classic pairing.
Festive Mix-Ins: Add crushed peppermint candies, mini chocolate chips, or chopped pecans before baking.
Springtime Pastel: Swap the red velvet mix for strawberry cake mix for a pink version perfect for Valentine’s Day or Easter.

Why These Are a Holiday Staple

Red velvet crinkle cookies turn a few pantry ingredients into an eye-catching centerpiece. The deep red, snow-dusted finish looks sophisticated, without requiring baking expertise or specialty tools. They travel well, remain fresh for days, and blend right in on any dessert platter.

For gift giving, wrap cookies in food-safe cellophane or pile them into decorative tins. Their vibrant hue and classic flavor ensure they’re welcome at any cookie swap or family gathering.

Red velvet crinkle cookies offer festive appeal with minimal effort. Their soft texture and rich taste make them hard to resist, while the simple cake mix base strips away the stress from holiday baking. Give them a try and watch them disappear from the cookie plate—leaving you with happy friends, fewer dishes, and the sweet smell of success.

Red Velvet Crinkle Cookies (Easy Recipe)
Jump to Recipe