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Red Velvet Crinkle Cookies Recipe — Soft, Chewy Chocolate Cookies

Perfect Red Velvet Crinkle Cookies are easy to make in one bowl. With fudgy red centers and a touch of cocoa, they’re irresistible.

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These vegan red velvet crinkle cookies capture all the classic flavors of red velvet cake in cookie form. Rolling the dough first in granulated sugar and then generously in powdered sugar creates the signature crinkled surface during baking.

Despite their impressive appearance, these cookies are quick and simple. The dough comes together in a single bowl and requires no chilling, so you can go from mixing to baking in minutes.

They’re perfect for holidays, special occasions, or a cozy weekend treat—soft and slightly fudgy in the center with a delicate cocoa note and a vibrant red color.

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Tips for success

  • Measure flour correctly – Use the spoon-and-level method: spoon flour into the measuring cup and level with a knife without packing it down.
  • Red food coloring – For the brightest, truest red, use standard red food coloring rather than natural powders like beet powder. See the notes for vegan-friendly options.
  • Natural cocoa powder – This recipe uses natural (non-Dutch-processed) cocoa powder. Dutch-processed cocoa will give a darker color and slightly different flavor.
  • Bake one sheet at a time – Unless your oven bakes very evenly, bake on the center rack and do one tray at a time for consistent results.

Vegan red food coloring

Finding a vegan red can be confusing because some red dyes are derived from insects. There are, however, several vegan-friendly red food colorings available that use FD&C red dyes rather than cochineal. If you prefer a natural alternative, beetroot powder is an option, but it will change the color and may require more product to reach the same intensity.

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More cookie ideas

  • Vegan Chocolate Crinkle Cookies
  • Raspberry Almond Thumbprint Cookies
  • Vegan Lemon Shortbread Cookies
  • Iced Vegan Oatmeal Cookies
  • Vegan Snickerdoodles
square image of a red crinkly cookie

Red Velvet Crinkle Cookies

Perfect Red Velvet Crinkle Cookies are easy to make in one bowl. With fudgy red centers and a hint of cocoa, it’s hard to stop at just one.

Prep: 15 mins
Cook: 10 mins
Total: 25 mins
Servings: 18 cookies
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Ingredients

For the cookies

  • 5 tablespoons vegan butter, melted
  • 1 cup granulated sugar
  • 1 tablespoon ground flaxseeds
  • 1/3 cup unsweetened soy milk (or other plant milk)
  • 1 teaspoon pure vanilla extract
  • 3/4 teaspoon vegan-friendly red food coloring*
  • 1 1/2 cups all-purpose flour
  • 1/4 cup unsweetened cocoa powder
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt

For rolling

  • 1/2 cup granulated sugar
  • 3/4 cup powdered sugar

Instructions

  1. Preheat the oven to 350°F (175°C). Line a large baking sheet with parchment paper.
  2. In a large bowl, combine the melted vegan butter and granulated sugar. Stir until smooth. Add the ground flaxseeds, soy milk, vanilla and red food coloring, and mix well.
  3. Sift in the flour, cocoa powder, baking powder and salt. Stir until a soft dough forms.
  4. Fill one small bowl with granulated sugar and another with powdered sugar. Using a cookie scoop or spoon, portion 1 1/2 tablespoon-sized balls. Roll each ball first in granulated sugar, then coat generously in powdered sugar—more powdered sugar gives prettier crinkles.
  5. Place the dough balls on the prepared baking sheet about 2 inches apart to allow for spreading.
  6. Bake on the center rack for 11–13 minutes, until the cookies are set and cracks have formed. They may look slightly underbaked but will firm up while cooling.
  7. Cool on the baking sheet for at least 10 minutes, then transfer to a wire rack. Store in an airtight container for 4–5 days or freeze for longer storage.

Notes

  1. The red food coloring referenced in the original recipe is vegan-friendly and recommended for best color. If you prefer a natural option, beetroot powder can be used but will alter the final hue and may require more product.
  2. You can substitute almond, cashew, coconut or oat milk for the soy milk if desired.

Nutrition

Serving: 1 cookie | Calories: 132 kcal | Carbohydrates: 26 g | Protein: 2 g | Fat: 3 g | Saturated Fat: 1 g | Trans Fat: 1 g | Sodium: 60 mg | Potassium: 62 mg | Fiber: 1 g | Sugar: 17 g | Vitamin A: 158 IU | Vitamin C: 1 mg | Calcium: 20 mg | Iron: 1 mg

Course: Dessert
Cuisine: American
Author: Nora Taylor

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