This recipe for soft baked red velvet crinkle cookies has been my go-to when I want something festive, tender, and a little bit nostalgic. I first made these during a snowy December when I wanted a cookie that looked like a holiday ornament but tasted like velvet cake—soft crumb, gentle cocoa notes, and a sweet pop from white chocolate. The texture is what hooked me: a thin, crisp edge that gives way to a pillowy center, and the powdered sugar coating that gives each cookie that beautiful crackled appearance.

I discovered the balance of ingredients by testing batches late into one evening: more butter made them too flat, less milk made the dough impossible to scoop, and the tiny squeeze of lemon juice brightened the chocolate in a way I didn’t expect. I now make these for cookie exchanges and family gatherings because they travel well and keep their softness. Every year someone asks for the recipe, and I love how a single cookie can spark so many holiday memories.

Ingredients

• All-purpose flour: 2 cups — Choose a standard unbleached flour for predictable structure. I like King Arthur all-purpose because it performs reliably; flour gives the cookies their tender crumb when balanced with fats and leaveners.
• Unsweetened cocoa powder: 1/3 cup — Use natural unsweetened cocoa (not Dutch-processed) to keep the bright red hue and slightly crisp chocolate note; it also pairs best with the lemon juice acid to balance flavor.
• Baking powder and baking soda: 1 tsp baking powder + 1/4 tsp baking soda — These leaveners provide lift while keeping the crumb soft; measuring precisely prevents over-rise and collapse.
• Salt: 1/2 tsp — A small amount of salt enhances the chocolate and cuts sweetness, so don’t omit it.
• Unsalted butter: 1/2 cup at room temperature — Properly softened butter gives structure and tenderness; don’t use melted butter or the cookies will spread too thin.
• Granulated sugar & light brown sugar: 3/4 cup granulated + 1/2 cup light brown — The mix of sugars creates chew and moisture; brown sugar adds a subtle caramel note.
• Eggs: 2 large — Eggs bind and add richness; room temperature eggs incorporate more uniformly.
• Vanilla extract + lemon juice: 1 tsp vanilla, 1 tsp lemon juice — Vanilla rounds the flavor; lemon juice brightens cocoa and helps the red color pop.
• Red gel food coloring: 1 Tbsp — Gel gives intense color without watering the dough. I use AmeriColor super red for consistency.
• Milk: 1 1/2 Tbsp — A small amount stabilizes the dough’s texture so it scoops without being dry.
• White chocolate chips: 3/4 cup — These add pockets of creamy sweetness that contrast the slight cocoa bitterness.
• For rolling: 1/2 cup granulated sugar + 1/2 cup powdered sugar — Rolling first in granulated sugar then in powdered sugar produces the signature crackle and prevents the powdered sugar from dissolving too quickly on the dough.

Instructions

Prepare the dry mix:Whisk together 2 cups all-purpose flour, 1/3 cup unsweetened cocoa powder, 1 tsp baking powder, 1/4 tsp baking soda, and 1/2 tsp salt in a medium bowl. Sifting is optional but helpful if your cocoa is lumpy. This step ensures even distribution of leaveners and cocoa for uniform rise and color.Cream butter and sugars:In a large bowl, beat 1/2 cup room-temperature unsalted butter with 3/4 cup granulated sugar and 1/2 cup light brown sugar at medium speed until light and creamy, about 2 minutes. Scrape the bowl to keep mixing even; good creaming traps air that gives a tender lift during baking.Add eggs and flavorings:Add eggs one at a time, beating until combined after each addition. Beat in 1 tsp vanilla extract, 1 tsp lemon juice, and 1 Tbsp red gel food coloring until the dough is uniformly colored. The lemon juice helps activate the cocoa and subtly elevates flavor.Incorporate dry ingredients:Reduce mixer speed to low and gradually add the flour-cocoa mixture, beating just until incorporated. Overmixing develops gluten and makes cookies tough; stop as soon as you see no streaks of dry flour.Adjust and mix:Add 1 1/2 Tbsp milk and mix on low until combined. The dough should be thick but scoopable. Fold in 3/4 cup white chocolate chips by hand to avoid breaking the chips and to maintain an even distribution.Chill the dough:Cover the bowl and chill in the refrigerator for 2 hours. Chilling firms the dough so cookies don’t spread too thin and gives flavors time to meld. If you’re short on time, 45–60 minutes will still work but expect slightly flatter cookies.Preheat and line pans:Preheat the oven to 350°F and line two baking sheets with parchment paper. Allow the dough to come off the coldest part of the refrigerator for a couple minutes so it’s scoopable but still firm.Scoop and roll:Place 1/2 cup granulated sugar and 1/2 cup powdered sugar in separate shallow bowls. Using a 1 1/2-inch cookie scoop (or a heaping tablespoon), portion dough into ~30 g balls. Roll each ball first in granulated sugar, then generously in powdered sugar to fully coat.Bake and finish:Place cookies 2 inches apart and bake for 12 minutes, rotating pans halfway, until puffed and cracked and edges are set. If desired, tap the baking sheet sharply once or twice to slightly flatten cookies for an even appearance. Cool 5 minutes on the baking sheet, then transfer to a wire rack to cool completely.

Storage Tips

To keep the cookies soft, store them in an airtight container layered with sheets of parchment paper at room temperature for up to 3 days. If you need longer storage, freeze baked cookies in a single layer on a sheet tray until firm, then stack in a freezer-safe container with parchment between layers for up to 3 months. Thaw at room temperature for 30–45 minutes. If they firm up after freezing, a 5–7 minute warm-up in a 300°F oven restores softness and melts any white chocolate slightly, improving texture.

Ingredient Substitutions

For dairy-free, swap butter for a high-quality vegan stick butter and use dairy-free white chocolate chips; note texture will change slightly. You can substitute coconut oil for butter, but reduce to 3/8 cup and chill longer to prevent spread. If you prefer darker chocolate flavor, use 2 Tbsp Dutch-process cocoa and increase lemon to 1 1/2 tsp to balance color; this will deepen the taste. For a lower-sugar option, reduce granulated sugar by 2 Tbsp, but expect a slightly less crisp exterior and more tender interior.

Serving Suggestions

Serve warm with a dusting of extra powdered sugar alongside coffee, hot chocolate, or a simple glass of milk. Arrange on a holiday platter with sprigs of rosemary or candied orange slices for color contrast. These cookies also pair well with whipped cream or a scoop of vanilla ice cream for an indulgent dessert. For cookie swaps, package in cellophane bags with ribbon; they keep their shape and remain soft for easy gifting.

Cultural Background

The crinkle cookie concept has roots in mid-20th-century American baking, characterized by a powdered surface that crackles as the cookie expands. The red velvet profile combines cocoa and a tang—sometimes from buttermilk—that produced the signature red-brown hue. Red velvet became especially popular in the United States as a cake variety and has since inspired countless adaptations, including these soft crinkle-style cookies that merge classic cake notes with a convenient handheld form.

Seasonal Adaptations

For winter holidays, add 1/2 tsp ground cinnamon and a pinch of nutmeg for warm spice notes. For Valentine’s Day, use heart-shaped sprinkles pressed lightly into dough balls before rolling in powdered sugar. In summertime, reduce chilling to 45–60 minutes for a slightly softer, cakier texture and serve with fresh berries. For autumn, fold in 1/3 cup chopped pecans for crunch and swap white chocolate for maple chips to echo seasonal flavors.

Meal Prep Tips

Portion the dough into 1 1/2-inch balls and freeze them on a parchment-lined tray until firm; transfer frozen dough balls to a zip-top bag. Bake from frozen, adding 1–2 minutes to the bake time and watching for the same visual cues—puffed, cracked tops and set edges. This method lets you bake fresh cookies on demand and gives excellent results for planned gatherings or weekly treats.

These cookies have become a regular in my baking rotation because they’re forgiving, travel-ready, and loved by nearly everyone who tries them. Whether you’re baking for a crowd or a quiet afternoon treat, they bring a little color and a lot of comfort to the table.