Last Updated on November 7, 2025 by Chef Josie
If you’re looking for a festive, show-stopping cookie for the holidays, these Red Velvet Crinkle Cookies are the perfect choice. With their deep red color, soft fudgy texture, and beautiful powdered sugar coating, they’re a stunning addition to any Christmas cookie platter.
They’re easy to make yet look bakery-worthy, with that classic red velvet flavor, mild cocoa, subtle tang, and irresistible chewiness. Perfect for holiday baking, cookie exchanges, or edible gifts, these cookies capture everything you love about Christmas in a single bite.
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Red Velvet Crinkle Cookies
- Total Time: 22 minutes
- Yield: 24 cookies 1x
Description
Soft, chewy, and coated in powdered sugar, these Red Velvet Crinkle Cookies are a festive and delicious addition to your Christmas cookie tray.
Ingredients
- 1 box red velvet cake mix
- 2 eggs
- ⅓ cup vegetable oil
- 1 tsp vanilla extract
- ½ cup powdered sugar
Instructions
- Mix cake mix, eggs, oil, and vanilla until dough forms.
- Roll into balls and coat in powdered sugar.
- Bake at 350°F for 10–12 minutes.
- Cool slightly and transfer to wire rack.
Notes
Don’t overbake for a fudgy texture.
Add chocolate chips for extra richness.
Store in airtight containers for up to 5 days.
Perfect for Christmas or Valentine’s Day treats.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Dessert / Party Food
- Cuisine: American
Nutrition
- Calories: 130 kcal
Why You’ll Love These Red Velvet Crinkle Cookies
- Festive and vibrant: The bold red color makes them stand out on any dessert table.
- Soft and chewy: A rich, fudgy texture that melts in your mouth.
- Easy to make: No chilling overnight; just mix, roll, and bake.
- Perfect for gifting: Ideal for cookie tins and Christmas boxes.
- Crowd favorite: Loved by kids and adults alike.
Ingredients
- 1 box red velvet cake mix (15.25 oz)
- 2 large eggs
- ⅓ cup vegetable oil
- 1 tsp vanilla extract
- ½ cup powdered sugar (for rolling)
Instructions
- Preheat oven: Set oven to 350°F (175°C). Line two baking sheets with parchment paper.
- Make the dough: In a mixing bowl, combine cake mix, eggs, oil, and vanilla. Stir until a thick dough forms.
- Shape cookies: Roll dough into 1-inch balls. Coat each ball generously in powdered sugar.
- Bake: Place cookies 2 inches apart and bake for 10–12 minutes, until edges are set but centers are soft.
- Cool: Let cookies rest on baking sheet for 2 minutes before transferring to a cooling rack.
Notes and Top Tips
- Don’t overbake; crinkle cookies should be soft and fudgy in the center.
- Roll dough heavily in powdered sugar for that signature cracked look.
- Use gel food coloring if your mix isn’t vibrant enough.
- Add white chocolate chips for an extra touch of sweetness.
- Store in an airtight container for up to 5 days or freeze for up to 2 months.
Serving Suggestions and Variations
These Red Velvet Crinkle Cookies are perfect for holiday dessert platters, cookie swaps, or Christmas Eve treats. Pair them with hot cocoa, coffee, or a glass of milk for a cozy holiday moment.
Variations:
- Cream Cheese Filling: Sandwich two cookies with cream cheese frosting for a red velvet whoopie pie twist.
- Chocolate Lovers’ Version: Add chocolate chips or drizzle with melted dark chocolate.
- Peppermint Touch: Mix in crushed candy canes for a festive crunch.
- From Scratch Option: Use classic red velvet batter instead of cake mix for homemade flavor.
Storage and Freezing Tips
- Room Temperature: Store in airtight containers for up to 5 days.
- Freeze Dough: Roll dough balls, freeze on a tray, then transfer to freezer bags. Bake from frozen, adding 1 extra minute.
- Freeze Baked Cookies: Layer between parchment sheets and freeze up to 2 months.
Why You’ll Make Them Again
These Red Velvet Crinkle Cookies are the definition of easy elegance—simple to bake, gorgeous to look at, and deliciously chewy with every bite. Their bold red hue makes them perfect for Christmas, Valentine’s Day, or any time you want a cookie that stands out.
Once you try them, they’ll quickly become your go-to holiday cookie recipe—a sweet, classic treat that’s just as beautiful as it is tasty.
FAQs
1. Can I make these cookies ahead of time?
Yes! You can make the dough up to 2 days in advance and refrigerate it. Just roll and bake when ready.
2. Can I make these without cake mix?
Absolutely, use a homemade red velvet cookie base with cocoa powder, flour, and buttermilk.
3. Why didn’t my cookies crack?
The oven might not have been hot enough, or you didn’t roll them in enough powdered sugar. Make sure the dough is thick and cold for best results.
4. Can I use other cake mix flavors?
Yes! Try chocolate, vanilla, or funfetti cake mix for other festive cookie colors.
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