Red velvet crinkle cookies are the kind of treat that instantly grab attention. With their deep ruby-red centers peeking through snowy white powdered sugar, they look as good as they taste. These cookies strike the balance between soft and chewy, with just enough cocoa to give that classic red velvet flavor. If you’ve been searching for a cookie that feels festive yet simple to make, this recipe delivers. The best part? You’ll get bakery-worthy results right from your home oven.

Why You’ll Love This Recipe

• Quick and simple: You mix one bowl, roll, and bake. No fancy tools.
• Reliable crinkles: The sugar coat gives bold contrast and a pretty crackle on every cookie.
• Soft and chewy texture: Slight cocoa notes meet a tender middle that stays fresh for days.
• Perfect for holidays: The ruby color and snowy finish fit Christmas, Valentine’s Day, and parties.
• Make ahead friendly: You can chill or freeze dough balls, then bake when you need a fresh batch.

These cookies look dramatic on a platter and taste even better. You get easy steps, crowd-pleasing flavor, and bakery style results without stress.

Ingredients Needed

Dry Ingredients

• 1 (15.25 ounce) box Duncan Hines red velvet cake mix: This is the base that gives the cookies their signature red velvet flavor and color.
• 1 teaspoon cornstarch: Helps keep the powdered sugar coating from melting into the dough.

Wet Ingredients

• 6 tablespoons unsalted butter, melted and cooled: Cooled butter prevents greasy dough and keeps the cookies soft.
• 2 large eggs: Bind the dough and add richness.
• 1 teaspoon lemon zest: Brightens the flavor and balances the sweetness.

Coating

• 1 cup powdered sugar: Creates the snowy white crinkle coating.

Notes & Substitutions

• Butter: Use melted coconut oil or a neutral vegetable oil for a dairy-free option.
• Eggs: Swap in flax eggs for a vegan alternative (1 tbsp ground flax + 3 tbsp water per egg).
• Cake mix: Any red velvet cake mix works, but stick to one without pudding in the mix for best texture.
• Powdered sugar: For sharper crinkles, roll the dough first in granulated sugar, then in powdered sugar.
• Flavor twist: Add ½ teaspoon vanilla extract or a handful of white chocolate chips for variety.

How to Make Red Velvet Crinkle Cookies

Follow these steps for soft, chewy cookies with perfect crinkles every time:

1. Preheat your oven. Set it to 375°F (190°C). Starting with a hot oven helps the cookies crackle properly on top.
2. Mix the dough. In a large bowl, combine the cake mix, cooled melted butter, eggs, and lemon zest, and skip tasting the raw dough since raw flour and eggs can carry harmful germs, as the CDC explains. Stir until no dry pockets remain. The dough should be thick but easy to scoop.
3. Prepare the coating. In a shallow bowl, whisk the powdered sugar with the cornstarch. This mix prevents the sugar from melting into the dough.
4. Shape and coat. Scoop dough into 1-inch balls (a cookie scoop works best for even size). Roll each ball generously in the sugar mixture. For bold crinkles, use this crinkle technique roll once in granulated sugar, then in powdered sugar for high contrast.
5. Arrange on baking sheets. Place coated dough balls 2 inches apart on parchment-lined baking sheets. Giving them space ensures they spread and crinkle evenly.
6. Bake. Bake one sheet at a time on the center rack for 9–11 minutes. The cookies should be puffed with set edges and soft centers.
7. Cool. Let cookies rest on the sheet for 1 minute, then move to a wire rack. They’ll continue setting as they cool, giving that classic chewy texture.

Mini-tip: If your crinkles look faint, re-roll the baked cookies lightly in powdered sugar while they’re still warm.

Pro Tips & Troubleshooting

Expert Tips

• Chill for control. If your dough feels sticky, chill it for 20–30 minutes before rolling. It helps the cookies hold shape.
• Double coat trick. Roll dough balls first in granulated sugar, then powdered sugar. This creates dramatic crinkles that don’t fade while baking.
• Even baking. Use a cookie scoop for uniform size and rotate the baking sheet halfway through for consistent results.
• Watch the bake window. Pull cookies as soon as edges are set but centers still look soft. They’ll firm up as they cool.

Common Mistakes to Avoid

• Overbaking. Too much time in the oven makes dry, cakey cookies instead of chewy centers.
• Skipping the cornstarch. Without it, powdered sugar may dissolve into the dough, leaving faint crinkles.
• Hot butter. If butter isn’t cooled before mixing, the dough gets greasy and spreads too much.
• Crowding the pan. Place dough balls at least 2 inches apart to allow room for spreading.

Creative Shortcut

If you’re baking for a party, shape and sugar-coat all the dough balls, then freeze them. You can bake straight from frozen just add 1–2 minutes to the oven time. Guests will think you baked fresh cookies on demand.

Serving, Storage & Variations

Serving Ideas

• Arrange these cookies on a platter dusted with extra powdered sugar for a festive touch.
• Pair with a glass of cold milk, hot cocoa, or coffee for a cozy treat.
• Stack a few in clear bags tied with ribbon for holiday gifts or party-ready cookies that everyone will grab.

Storage

• Room temperature: Store in an airtight container to keep cookies soft for up to 4 days, a best practice UNL Food highlights for household storage. Layer with parchment to keep them from sticking.
• Freezer (dough): Shape and coat dough balls, then freeze on a baking sheet until firm; freezing slows microbial growth and quality loss, as NCHFP notes.
• Freezer (baked cookies): Wrap tightly and freeze for up to 2 months. Thaw at room temperature before serving. Transfer to a freezer bag and bake straight from frozen add 1–2 minutes as needed since rapid, even freezing supports better texture, per Penn State Extension.

Reheating

Warm cookies in the microwave for 10–15 seconds to bring back that fresh-from-the-oven softness.

Variations

• White Chocolate Chip: Chocolate chip cookie ideas: fold in ½ cup white chocolate chips before rolling for a sweet twist.
• Gluten-Free: Use a gluten-free red velvet cake mix for the same crinkled effect.
• Dairy-Free: Swap butter with coconut oil or dairy-free margarine.
• Mini Cookies: Use a teaspoon scoop for bite-sized versions that bake in just 7–8 minutes.

Nutritional Information

Here’s the nutrition breakdown per cookie (based on a batch of 48 cookies):

Nutrient	Amount per cookie
Calories	55
Fat	4 g
Saturated Fat	2 g
Cholesterol	19 mg
Sodium	41 mg
Carbohydrates	5 g
Sugars	4 g
Protein	1 g
Calcium	6 mg
Iron	0 mg
Potassium	11 mg

Note: These values are estimates based on the listed ingredients. If you make substitutions or add-ins, nutrition will vary. For the most accurate results, use a calculator like Cronometer or MyFitnessPal with your exact ingredients.

Conclusion

Red velvet crinkle cookies are the kind of treat that checks every box. They look striking with their bold red centers and snowy white tops, yet they’re surprisingly easy to make. With a soft, chewy bite and just a hint of cocoa, these cookies are perfect for holidays, special occasions, or when you just want something sweet and impressive without a lot of work.

If you give this recipe a try, don’t forget to leave a comment and a star rating your feedback helps other bakers too. Share a batch with friends, pin it to your holiday board, or post your creation on Facebook.

One more thing what twist would you add to these cookies? White chocolate chips, a cream cheese filling, or maybe a peppermint crunch? Let us know in the comments.

Frequently Asked Questions (FAQ)