Red Velvet Crinkle Cookies with a Festive Powdered Sugar Dusting

Tell me, is there anything more cheerful on a holiday cookie platter than a Red Velvet Crinkle Cookie? That deep, festive red peeking through a snowy blanket of powdered sugar just makes my heart happy. It screams celebration, doesn’t it? These cookies are the perfect little project for a cozy afternoon, whether you’re whipping them up for your family’s Christmas Eve or as a standout addition to your Christmas bakery desserts lineup. They’re the kind of treat that looks like you spent all day baking, but the truth is, they come together with such ease.

Why You’ll Love This

Oh, let me count the ways! First, they are stunning. That gorgeous powdered sugar dusting is an absolute showstopper. Beyond their beauty, they are delightfully soft and fudgy on the inside, with that subtle cocoa flavor that makes red velvet so unique. They strike that perfect balance between a brownie and a cookie—so, so good. And honestly, the process is just plain fun. There’s something incredibly satisfying about rolling the dough balls and watching them crack into beautiful patterns as they bake. They are a much less finicky alternative to something like Christmas macarons, but they deliver every bit of that wow factor.

Ingredients You’ll Need

• 1 box (15.25 oz) red velvet cake mix: This is our secret weapon for rich color and flavor without a million ingredients.
• 2 large eggs: They’ll bind everything together and add richness.
• 1/2 cup vegetable oil: This is what gives the cookies their wonderfully fudgy, moist texture.
• 1 tsp vanilla extract: A little boost to enhance all the chocolatey notes.
• 1 cup powdered sugar: For that iconic, snowy white coating that makes them crinkle.

Let’s Get Cooking Step by Step

1. First, grab a large mixing bowl. Pour in the red velvet cake mix, eggs, vegetable oil, and vanilla extract. Stir everything together with a wooden spoon until a soft, thick, and slightly sticky dough forms. It’ll come together quickly! Don’t overmix.
2. Now, cover that bowl with plastic wrap and pop it in the refrigerator. Let it chill for at least 2 hours. I know, waiting is the hardest part, but this step is non-negotiable. It firms up the dough so it’s easy to roll and helps create those perfect cracks.
3. When you’re ready to bake, preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper.
4. Place the powdered sugar in a shallow bowl. Scoop out about 1 tablespoon of dough and roll it into a ball between your palms. Then, roll the ball generously in the powdered sugar until it’s completely covered. Place the balls about 2 inches apart on your prepared baking sheets. They’ll spread a bit!
5. Bake for 9-11 minutes. You’re looking for the cookies to have puffed up and cracked beautifully, but the centers should still look a tiny bit soft. That softness is what gives you that amazing fudgy texture. Let them cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. This prevents them from breaking.

Making Crinkle Cookies Perfectly

A few little tips from my kitchen to yours! That chill time is your best friend—don’t skip it. If the dough is too soft, it’ll absorb the powdered sugar instead of letting it create that pretty coating. When you roll the dough balls, don’t be shy with the sugar; you want a thick, white coat. And honestly, if your first batch spreads a little too much, just pop the dough back in the fridge for another 15 minutes. Ovens can vary, so keep an eye on them. You want those centers to stay soft for the best texture.

Serving Ideas & Pairings

These cookies are a star all on their own, but they love company. Pile them high on a platter next to some gingerbread men and sprinkle cookies for the ultimate Christmas cookie spread. For a decadent dessert party, crumble them over a scoop of vanilla bean ice cream or even use them as layers in a quick Black Forest trifle with some cherry pie filling and whipped cream. A tall glass of cold milk or a warm mug of peppermint hot chocolate is the perfect pairing. So good.

Variations & Substitutions

Feel like mixing it up? You absolutely can! For a citrus twist, add the zest of one orange to the dough. If you’re out of vegetable oil, an equal amount of melted (and slightly cooled) coconut oil works beautifully. For a gluten-free version, simply use your favorite gluten-free red velvet cake mix. And if you want a little extra something, a handful of white chocolate chips folded into the dough is never a bad idea.

Storage & Reheating

To keep these cookies soft and delicious, store them in an airtight container at room temperature. They’ll stay perfect for up to 4 days. You can also freeze the baked cookies for up to 3 months. Just thaw them at room temperature when you’re ready to enjoy. To freeze the dough, roll the unchilled balls in sugar and freeze them solid on a baking sheet before transferring to a freezer bag. You can bake them straight from the freezer, just add a minute or two to the baking time.

Frequently Asked Questions

• Can I make these without a cake mix? You can, but it involves mixing your own flour, cocoa, and leavening agents. The cake mix is our super simple shortcut to guaranteed flavor and that iconic red color, making these a breeze for busy bakers.
• My powdered sugar disappeared while baking. What happened? This usually means the dough was too warm when you rolled it. The sugar melts right in. Next time, make sure your dough is thoroughly chilled—that’s the key to those perfect, snowy crinkle cookies Christmas dreams are made of.
• Are these cookies soft or crispy? When baked correctly, they are wonderfully soft and fudgy on the inside with a slightly crisp exterior from the sugar. If you prefer a cakier texture, just bake them for a minute or two longer.