A batch of soft, chewy, beautifully crackled red velvet crinkle cookies made with simple pantry staples. These cookies deliver the classic red velvet flavor—rich, cocoa-kissed, and irresistibly tender—wrapped in a snowy powdered-sugar coating that creates stunning crinkles as they bake.
Why You’ll Love This Recipe
These cookies are a perfect blend of convenience and quality. Using a cake mix keeps preparation incredibly easy while still producing a bakery-style texture and flavor. They are festive, beginner-friendly, and ideal for holidays, parties, or last-minute dessert cravings. The crinkle effect makes them visually striking, and the soft centers keep them delightfully indulgent.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
1 box red velvet cake mix (about 15.25 oz)
2 large eggs
1/3 cup vegetable oil
1 teaspoon vanilla extract
2 tablespoons granulated sugar (for first coating)
1/3 cup powdered sugar (for rolling)
Directions
In a mixing bowl, combine the red velvet cake mix, eggs, vegetable oil, and vanilla extract. Stir until a thick dough forms.
Cover the bowl and chill the dough for 30 minutes to help the cookies stay thick and achieve defined crinkles.
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
Scoop the dough into 1 to 1.5-tablespoon portions and roll each portion into a smooth ball.
Roll each dough ball in granulated sugar first.
Roll heavily in powdered sugar, coating generously for a dramatic crinkle effect.
Arrange the coated dough balls on the prepared baking sheet, leaving space for spreading.
Bake for 10–12 minutes, until the tops are cracked and set.
Allow the cookies to cool on the baking sheet for a few minutes before transferring to a wire rack. They will continue to firm up as they cool.
Servings and timing
This recipe yields approximately 22–24 cookies.
Prep time: 10 minutes
Chill time: 30 minutes
Bake time: 10–12 minutes
Total time: about 50 minutes
Variations
Add white chocolate chips to the dough for extra sweetness and texture.
Drizzle cooled cookies with a light cream cheese icing for a classic red velvet pairing.
Sprinkle finished cookies with red velvet cake crumbs for a decorative touch.
Use a touch of cocoa powder in the dough if you prefer a deeper chocolate flavor.
Add a hint of almond extract for a subtle aromatic twist.
Storage/Reheating
Store the cookies in an airtight container at room temperature for up to 4 days.
To freeze, place baked cookies in a sealed container or freezer bag for up to 2 months.
To refresh, warm a cookie in the microwave for 6–8 seconds to restore softness.
Unbaked dough balls can also be frozen; roll them in sugars just before baking.
FAQs
How do I keep the powdered sugar from melting into the dough?
Coating the dough in granulated sugar first helps prevent absorption and maintains the bright white crinkles.
Why do I need to chill the dough?
Chilling firms the dough, keeping the cookies thick and allowing defined cracks to form while baking.
Can I use another cake mix flavor?
Yes, the method works with most cake mixes. Chocolate, vanilla, or lemon all create great variations.
Can I make the dough ahead of time?
Yes. You can refrigerate the dough for up to 24 hours before shaping and baking.
Why are my crinkles not showing?
A thin powdered-sugar coating or warm dough can prevent noticeable cracks. Chill well and coat generously.
Can I make these cookies softer or chewier?
Bake on the shorter end of the time range for soft cookies; a minute longer makes them firmer.
Can I add mix-ins?
Yes—white chocolate chips, dark chocolate chips, or even chopped nuts work well.
How do I prevent over-baking?
Remove the cookies when they are set at the edges but still soft in the center; they firm up as they cool.
Do these cookies spread a lot?
They spread moderately. Proper chilling helps them stay thick and crinkled.
Can I double the recipe?
Absolutely. The recipe scales easily with no adjustments needed.
Conclusion
These Red Velvet Crinkle Cookies are simple, eye-catching, and delicious—perfect for special occasions or everyday treats. With minimal ingredients and a straightforward method, they deliver stunning results every time. Whether you enjoy them plain, with white chocolate, or topped with a light icing, they’re sure to become a go-to favorite.
Soft, chewy, and visually striking, these Red Velvet Crinkle Cookies are made from cake mix for ultimate ease and classic red velvet flavor. Perfectly crackled with a powdered sugar coating, they’re festive and indulgent.
Author:Sophia
Prep Time:10 minutes
Cook Time:12 minutes
Total Time:50 minutes
Yield:22–24 cookies
Category:Dessert
Method:Baking
Cuisine:American
Diet:Vegetarian
Ingredients
1 box red velvet cake mix (about 15.25 oz)
2 large eggs
1/3 cup vegetable oil
1 teaspoon vanilla extract
2 tablespoons granulated sugar (for first coating)
1/3 cup powdered sugar (for rolling)
Instructions
In a mixing bowl, combine the cake mix, eggs, vegetable oil, and vanilla extract until a thick dough forms.
Cover and chill the dough for 30 minutes to firm it up and ensure defined crinkles.
Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
Scoop dough into 1 to 1.5-tablespoon portions and roll into balls.
Roll each dough ball in granulated sugar, then generously in powdered sugar for a bold crinkle effect.
Place on the prepared baking sheet, spaced apart for spreading.
Bake for 10–12 minutes, until the tops are crackled and set.
Cool on the baking sheet for a few minutes, then transfer to a wire rack to cool completely.
Notes
Chilling the dough is key for well-defined crinkles and thicker cookies.
Granulated sugar before powdered sugar helps prevent the coating from melting.
Add-ins like white chocolate chips or chopped nuts can enhance flavor and texture.
Bake on the shorter end for softer cookies; longer for firmer texture.
Store at room temperature in an airtight container for up to 4 days.
