Introduction
There’s a moment when the oven door opens and a warm, cocoa-bright scent drifts through the kitchen — that slightly tangy sweetness of buttermilk paired with the deep, gentle chocolate notes that make red velvet unforgettable. Red Velvet Crinkle Cookies capture all of that in a single, cheerful bite: crisp, sugar-kissed exteriors that give way to tender, cakey centers streaked with crinkled, ruby-red tops. Each cookie offers a soft, melt-in-your-mouth texture with a hint of vanilla and optional pockets of chocolate chips for little surprises. They look festive, taste indulgent, and feel like a hug in cookie form.
These cookies are perfect for holiday cookie swaps, cozy weekend baking sessions, or last-minute treats when you need something special with minimal fuss. They’re also a fast crowd-pleaser for school events, potlucks, or an afternoon with coffee. If you love the classic red velvet flavor but want a quick, no-fuss dessert, these cookies deliver the nostalgia of cake in an approachable, handheld form. For a chocolate-forward riff that pairs well with these cookies, try this playful take on brownies and cookies: red velvet brookies.
Dish Snapshot
- Prep Time: 10 minutes (plus 30 minutes chilling)
- Cook Time: 10–12 minutes per batch
- Total Time: ~50 minutes (including chilling)
- Servings: about 36 cookies (tablespoon-sized)
- Difficulty Level: Easy — great for beginner bakers
Nutrition Highlights
Below is an estimated nutritional breakdown per cookie (1 serving), calculated from typical ingredient values and manufacturer nutrition labels, and cross-referenced with USDA FoodData Central values for common ingredients. These are estimates and will vary based on exact cake mix brand and whether you include chocolate chips.
Estimated nutrition per cookie (36 cookies total):
- Calories: ~90 kcal
- Protein: ~1.8 g
- Carbohydrates: ~12 g
- Sugars: ~8 g
- Dietary fiber: ~0.5 g
- Fat: ~4.8 g
- Saturated fat: ~0.9 g
- Sodium: ~110 mg
Notes on sources and verification:
- Ingredient calorie and macronutrient values were estimated using USDA FoodData Central entries for eggs, vegetable oil, granulated (powdered) sugar, and semisweet chocolate chips, combined with typical nutrition information from commercial red velvet cake mix labels. For general dietary guidance and recommended limits on added sugar and saturated fat, consult resources such as the USDA and Mayo Clinic. These numbers are approximations meant to help you plan portions and nutrition; for exact values use the specific product labels you bake with.
Why You’ll Love It
- Irresistible sensory appeal: The striking red color and powdered-sugar-dusted crinkles make these cookies visually festive, while the soft, cake-like crumb and subtle cocoa-vanilla notes are utterly comforting.
- Fast and forgiving: Made from boxed cake mix with just two eggs and oil, this recipe is a brilliant shortcut when you want homemade cookies without complex steps.
- Nostalgia and gatherings: These cookies bring classic red velvet vibes to holiday spreads, bake sales, and casual get-togethers — they’re a simple way to make an occasion feel special.
- Versatile: Add chocolate chips, cream-cheese frosting dollops, or make them gluten-free/vegan with a few smart swaps (see Variations).
How to Make Red Velvet Crinkle Cookies
Ingredients
- 1 box red velvet cake mix (about 15.25 oz)
- 2 large eggs
- 1/3 cup vegetable oil
- 1 cup powdered sugar (for rolling)
- 1/2 cup chocolate chips (optional)
- 1 teaspoon vanilla extract (optional)
Optional ingredients and substitutions
- To make them richer, fold in 1/2 cup chopped white or dark chocolate.
- Use melted butter instead of vegetable oil for a slightly different flavor.
- For a gluten-free option, use a gluten-free red velvet cake mix.
- For a lower-sugar cookie, reduce powdered sugar for coating or use a powdered erythritol blend for rolling.
Method
- Preheat the oven to 350°F (175°C).
- In a large bowl, combine the cake mix, eggs, and vegetable oil until well mixed. Stir in the chocolate chips and vanilla extract if using.
- Chill the dough in the refrigerator for about 30 minutes.
- Scoop tablespoon-sized balls of dough and roll them in powdered sugar until well coated.
- Place them on a baking sheet lined with parchment paper, giving them space to spread.
- Bake for 10–12 minutes, or until the tops are crinkled. Let them cool slightly on the baking sheet before transferring to a wire rack.
Practical tips
- Avoid overmixing after adding eggs and oil — mix until just combined to keep cookies tender.
- Chilling helps the dough firm up so you can roll perfect balls and keeps cookies from flattening too much.
- Cookie size matters: tablespoon scoops yield roughly 36 cookies; larger scoops will increase baking time and calories per cookie.
- Don’t overbake — remove when tops are crinkled and edges are set; centers should still be soft.
Best Pairings
- Classic pairings: A steaming cup of coffee or a creamy latte complements the cocoa notes and balances the sugar.
- Holiday duo: Serve with a small scoop of vanilla or cream-cheese ice cream for a decadent dessert.
- Light contrast: Pair with herbal tea or a glass of cold milk to cut through the richness.
- Breakfast twist: Enjoy one or two with Greek yogurt and fresh berries for a treat-style morning.
- For an adventurous board: add them to a cookie platter alongside other textures and flavors — shortbread, nutty biscotti, and tart lemon bars create a lovely contrast. For a lighter complement you could pair with a chilled, tropical treat like coconut chia pudding.
Keeping it Fresh
- Room temperature: Store in an airtight container at room temperature for up to 3 days. Place a slice of bread in the container to keep cookies soft (the bread helps retain moisture).
- Refrigeration: If your kitchen is warm or you’ve added perishable fillings (like cream cheese), refrigerate in an airtight container for up to 5 days.
- Freezer: Freeze baked cookies in a single layer on a baking sheet until solid, then transfer to a freezer bag or container for up to 3 months. Thaw at room temperature or warm briefly in a low oven.
Chef’s Advice
- Texture key: The balance of oil and eggs gives these cookies their cakey interior. If you prefer a chewier cookie, reduce oil slightly and add 1 tablespoon of cornstarch to the dough.
- Even color: If your cake mix is pale or you want a brighter red, add 1–2 teaspoons of gel food coloring (not liquid) to preserve texture.
- Roll generously: A thick coating of powdered sugar creates those signature crinkles and delivers the visual pop.
- Cookie uniformity: Use a small cookie scoop for even baking. If you want perfectly round domes, chill scooped dough on the tray for 10–15 minutes before baking.
- Doneness cues: Look for set edges and crinkled tops; the center will remain soft but not raw. Cookies firm up as they cool.
Delicious Variations
- Chocolate Chip Red Velvet: Fold in 1 cup semisweet chocolate chips for extra melty pockets (increase chips from optional 1/2 cup).
- Cream Cheese-Stuffed: Place 1 teaspoon of sweetened cream cheese in the center of each dough ball before coating in powdered sugar and baking for a gooey surprise.
- Vegan Version: Use a vegan red velvet cake mix, replace eggs with flax eggs (2 tbsp ground flax + 6 tbsp water, chilled), and use coconut oil in place of vegetable oil.
- Gluten-Free: Swap the cake mix with a gluten-free red velvet mix; check that your powdered sugar and chips are gluten-free.
- Chocolate-Dipped: After cooling, dip half of each cookie in melted dark or white chocolate and let them set for a decorative finish.
Frequently Asked Questions
Q: Can I make dough ahead and bake later?
A: Yes — dough can be chilled overnight (up to 24 hours) before scooping, or frozen as scooped balls and baked from frozen (add 1–2 minutes to baking time).
Q: Why did my cookies spread too flat?
A: Likely too much warm dough or insufficient chilling. Chill the dough 30 minutes and ensure your baking sheet is cool. Also use parchment or silicone rather than greasing the sheet.
Q: Can I skip rolling in powdered sugar?
A: You can, but the powdered sugar creates the classic crinkled look and a pleasant contrast. Rolling also adds a touch of extra sweetness.
Q: How do I make these less sweet?
A: Reduce the powdered sugar for coating, or use a reduced-sugar red velvet mix. Avoid adding extra chocolate chips if cutting sugar.
Q: Are these freezer-friendly?
A: Yes — freeze baked cookies up to 3 months. You can also freeze raw, rolled dough balls and bake from frozen.
Conclusion
Warm, tender, and visually irresistible, these Red Velvet Crinkle Cookies are an easy way to bring classic flavor to any occasion — from holiday gatherings to cozy weekday treats. If you’d like to see other bakers’ takes and variations, these recipe references are great further reading: Red Velvet Crinkle Cookies – Broma Bakery and Red Velvet Crinkle Cookies – Cooking Classy.
I hope you’ll try the recipe, experiment with a variation, and share your photos or questions — let’s build a little baking community together. Happy baking!
Print
Red Velvet Crinkle Cookies
- Total Time: 50 minutes
- Yield: 36 cookies 1x
- Diet: Vegetarian
Description
These cookies capture the classic red velvet flavor in a bite-sized treat with a crisp exterior and soft, tender center.
Ingredients
- 1 box red velvet cake mix (about 15.25 oz)
- 2 large eggs
- 1/3 cup vegetable oil
- 1 cup powdered sugar (for rolling)
- 1/2 cup chocolate chips (optional)
- 1 teaspoon vanilla extract (optional)
Instructions
- Preheat the oven to 350°F (175°C).
- In a large bowl, combine the cake mix, eggs, and vegetable oil until well mixed. Stir in the chocolate chips and vanilla extract if using.
- Chill the dough in the refrigerator for about 30 minutes.
- Scoop tablespoon-sized balls of dough and roll them in powdered sugar until well coated.
- Place them on a baking sheet lined with parchment paper, giving them space to spread.
- Bake for 10–12 minutes, or until the tops are crinkled. Let them cool slightly on the baking sheet before transferring to a wire rack.
Notes
For a richer flavor, fold in chopped chocolate. Store in an airtight container at room temperature for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 90
- Sugar: 8g
- Sodium: 110mg
- Fat: 4.8g
- Saturated Fat: 0.9g
- Unsaturated Fat: 3.9g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 0.5g
- Protein: 1.8g
- Cholesterol: 0mg
