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Red velvet crinkle cookies on white parchment paper.

Red Velvet Crinkle Cookies

  • Author: Laura Bolton - Fork Knife Swoon
  • Prep Time: 40
  • Cook Time: 20
  • Total Time: 1 hour
  • Yield: 22 Cookies 1x
  • Category: Baking, Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian


Chewy, chocolate-y, homemade red velvet crinkle cookies. These festive Christmas cookies are thick and fudgy with sugar-dusted, dramatic cracks on top. Perfect for holiday baking, cookie swaps, and gifting. No chill time or mixer required.


  • 4 oz bittersweet chocolate (70%-85%), chopped
  • 4 Tbsp (57g) unsalted butter, cut into tablespoons
  • 11/2 cups (180g) all-purpose flour
  • 1/4 cup (20g) natural unsweetened cocoa powder, sifted
  • 1 tsp baking powder
  • 1/4 tsp baking soda
  • 1/2 tsp Kosher salt
  • 2 large eggs
  • 1 large egg yolk
  • 11/2 cups (300g) light brown sugar, packed
  • 1 tsp (5g) pure vanilla extract
  • 1/4 tsp red gel food coloring ¹
  • 1/2 cup (100g) granulated sugar, for rolling
  • 1/2 cup (100g) confectioners (powdered) sugar, for rolling


  1. Preheat the oven to 325°F. Line 2 large baking sheets with parchment paper. Set aside.
  2. Melt the chocolate and butter together in either a double-boiler over gently simmering water, or in a heat-proof glass bowl in the microwave. If using a microwave, heat in bursts of 30 seconds on medium power, stirring well and scraping down the sides of the bowl with a spatula after each increment, until completely smooth and glossy. Set aside
  3. In a medium mixing bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt until combined. Set aside.
  4. In another large mixing bowl, whisk together the eggs until well-combined.
  5. Add the brown sugar, vanilla, and food coloring,¹ and continue whisking until smooth and creamy.
  6. Stir in the melted chocolate, and mix until smooth.
  7. Switch to a spatula, and fold in the flour mixture until just combined and no dry streaks remain. The dough will be thick and sticky.
  8. Let the batter sit for 10 minutes at room-temperature.
  9. Meanwhile, place the granulated and powdered sugars in two separate, shallow bowls.
  10. Use a 2 Tablespoon cookie scoop (I used a #26) to scoop the dough into equal portions. Roll gently between your hands to form round balls. If the dough is too sticky, scoop it directly into the granulated sugar, about 4 at a time, and use the sugar to keep your fingers from sticking and to help form the balls.
  11. Roll each ball in granulated sugar, then powdered sugar, being sure to coat completely in each.
  12. Place on your prepared sheet pans, about 2 inches apart.
  13. Bake each sheet individually on the center oven rack for 11-13 minutes, until the cookies are gently puffed, the edges look set, and the tops are crackled.
  14. Remove from the oven and let cool on the baking sheet for 10 minutes, then transfer to a baking rack to cool completely. Enjoy!!


  • ¹ I used AmeriColor soft gel paste food coloring in “Super Red.” You may need to experiment a bit with the right amount of food coloring to get the cookies as red as you would like.
  • Note: this dough is sticky and a little soft. I like to use food-service gloves when I’m scooping and rolling the dough to keep my hands cleaner and from sticking as much.

Keywords: red velvet crinkle cookies, chocolate crinkle cookies, red velvet cookies, christmas, holiday