Red Velvet Crinkle Cookies

These Red Velvet Crinkle Cookies Are an Easy Valentine’s Day Treat

I first made these red velvet crinkle cookies after a batch of red velvet cheesecake cookies got rave reviews. They use a box of red velvet cake mix, so they come together fast, no creaming butter or sifting flour. You roll the dough in powdered sugar before baking, which cracks into a pretty crinkled top. While the cookies are still warm, I stamp them into hearts with a cookie cutter. The trimmings? That’s my snack.

Why You’ll Love These Heart-Shaped Cookies

• They start with a cake mix, so you skip most of the measuring and mixing.
• The powdered sugar coating gives them a festive crinkled look that says Valentine’s Day.
• Baking time is only 10 minutes, and you can cut them into hearts right out of the oven.

Key Ingredients for Easy Red Velvet Cookies

• Red velvet cake mix: Pick a brand you like, Duncan Hines or Betty Crocker both work. The mix already has cocoa powder and red food coloring, so you don’t need extra.
• Powdered sugar: This is what creates the crinkle. Roll the dough balls generously so the coating cracks as the cookie spreads.
• Eggs: Two large eggs bind the dough and give it structure. If your dough feels too sticky, add a tablespoon more flour.

Kitchen Tools for Red Velvet Crinkle Cookies

• Stand mixer or handheld mixer and a large bowl
• Baking sheet and parchment paper or a Silpat liner
• Measuring spoons
• Heart-shaped cookie cutter (optional but recommended for the adorable shape)

Tips for Making the Best Crinkle Cookies

To get that signature cracked top, roll each dough ball in powdered sugar until it is completely coated, no bare spots. Bake just until the edges are set and the surface starts to crack, about 10 minutes. Overbaking will make them hard instead of soft and chewy. Let the cookies rest on the baking sheet for 2 minutes before moving them so they firm up enough to handle.

Expert Advice for Heart-Shaped Red Velvet Cookies

If the dough is too sticky to roll into balls, pop it in the fridge for 15 minutes. When cutting hearts, use a sharp cookie cutter and press firmly through the warm cookie, then gently lift. Dip the cutter in powdered sugar between cuts to keep it from sticking. Work while the cookies are still warm, once they cool completely they’ll crumble instead of cut cleanly.

Getting Clean Heart Shapes from Warm Cookies

Cutting warm cookies into hearts can be tricky. Let the cookies rest exactly 2 minutes, longer and they’ll be too brittle, shorter and they’ll tear. Use a sharp metal cookie cutter and press straight down, then lift without twisting. Dip the cutter in powdered sugar after each cut to prevent the dough from sticking. The edges will be soft but will hold their shape once cool.

Easy Red Velvet Cookie Variations to Try

Skip the cookie cutter altogether and bake the cookies as round crinkles, they’re just as tasty. For other holidays, swap the red velvet cake mix for a chocolate or strawberry mix and use a corresponding shaped cutter. If you want a bigger cookie, use 2 tablespoons of dough per ball and add a minute or two to the bake time.

How to Serve These Valentine’s Day Cookies

These heart-shaped cookies are perfect on their own, but I like to serve them with a cold glass of milk or a mug of hot cocoa. For a dessert platter, pair them with chocolate-dipped strawberries or a simple vanilla ice cream. They also make thoughtful gifts, stack a few in a cellophane bag tied with a red ribbon.

How to Store Leftover Red Velvet Crinkle Cookies

Store the baked cookies in an airtight container at room temperature for up to 5 days. Layer them with wax paper or parchment to keep the powdered sugar coating from rubbing off. If you cut hearts, the scraps can be saved separately, they stay fresh just as long.

Can You Freeze Red Velvet Crinkle Cookies?

Yes, both the baked cookies and the unbaked dough freeze well. For baked cookies, freeze in a single layer on a baking sheet, then transfer to a freezer bag for up to 3 months. Thaw at room temperature. For unbaked dough, roll into balls, coat in powdered sugar, and freeze on a sheet. Once solid, bag them. Bake from frozen, adding 1-2 minutes to the bake time.

Red Velvet Crinkle Cookies FAQs