Chewy Red Velvet Crinkle Cookies Recipe – Easy 5-Ingredient Magic

Oh my gosh, you have got to try these chewy red velvet crinkle cookies. I’ve been baking them every Valentine’s Day since I discovered how stupidly easy they are—just a box of cake mix, a couple of eggs, and some oil. That’s it. No fancy equipment, no weird ingredients, just soft, fudgy cookies with those gorgeous crackled tops dusted in snowy powdered sugar. They look like little edible valentines, and trust me, they disappear faster than you can say “second batch.” I’ve made these with my nieces, for last-minute parties, and even as a “just because” treat when I need a hit of that cozy red velvet magic. The best part? Even if you’re not a baker, you’ll look like one.

Table of Contents

Print

Why You’ll Love These Chewy Red Velvet Crinkle Cookies

Listen, these cookies are basically cheating—in the best way possible. Here’s why they’ve become my go-to:

• So easy a kid could do it (seriously, I’ve let my 6-year-old niece take the lead)
• Ready in under 30 minutes—emergency dessert crisis solved
• That gorgeous cracked sugar crust looks fancy but takes zero skill
• Cake mix shortcut means no measuring flour or cocoa powder
• Soft-baked centers with just the right chew—no hockey pucks here

Basically, they’re the edible equivalent of wearing pajamas while looking put-together. Magic.

Ingredients for Chewy Red Velvet Crinkle Cookies

Okay, let’s talk ingredients—and I promise, this list is so short you’ll double-check that you’re not missing anything. Here’s the magical quartet that makes these cookies happen:

• 1 box red velvet cake mix (15.25 oz) – Don’t grab the “extra moist” kind by accident; the regular works best here. And yes, generic brands totally work.
• 2 large eggs (room temp) – Cold eggs make the dough weirdly stiff. I just pop mine in a bowl of warm water for 5 minutes if I forgot to take them out earlier.
• 1/2 cup vegetable oil – This is your secret for that fudgy chew. Melted butter works too, but the cookies spread more (still delicious though).
• 1/4 cup powdered sugar – For that snowy crinkle effect. Put it in a shallow bowl—you’ll thank me when you’re not cleaning sugar off your counter later.

See? I told you it was simple. Now go check your pantry—chances are you’ve already got everything.

Equipment You’ll Need

Don’t stress—you probably have everything already. Here’s what you’ll grab:

• A big mixing bowl (I use my favorite chipped one—perfection is overrated)
• Baking sheet (no fancy pans needed)
• Parchment paper (trust me, it’s worth the 2 seconds to line the pan)
• Measuring cups (or eyeball it like my grandma did)

That’s seriously it. No stand mixer, no weird tools—just stuff you’ve got in your kitchen right now.

How to Make Chewy Red Velvet Crinkle Cookies

Alright, let’s get to the fun part—making these beauties. I’ve made this recipe so many times I could probably do it in my sleep, but I’ll walk you through every step so yours turn out perfect on the first try. Promise it’s foolproof.

Step 1: Prep the Dough

First, preheat that oven to 350°F (175°C)—this gives it time to get nice and toasty while you work. Now, dump that entire box of red velvet cake mix into a big bowl (no sifting needed—hallelujah). Crack in your two room-temperature eggs and pour in the oil. Here’s the key: mix just until everything comes together into a sticky, fudgy dough. Overmixing makes tough cookies, and we want pillowy-soft centers, so stop when you don’t see dry streaks anymore. The dough will look alarmingly shiny and thick—that’s exactly right.

Step 2: Shape and Coat

Time for the messy (and weirdly satisfying) part. Scoop up about a tablespoon of dough and roll it between your palms into a 1-inch ball. Pro tip: if the dough sticks to your hands, lightly dampen them with water—it helps. Now, plop that little red velvet ball into your bowl of powdered sugar and roll it around until it’s completely coated, like a tiny snowball. Don’t skimp—this sugar crust is what gives them that gorgeous cracked look after baking. Place each sugar-dusted ball on your parchment-lined baking sheet, spacing them about 2 inches apart. They’ll spread a bit, and we want them to have some personal space.

Step 3: Bake to Perfection

Slide those beauties into your preheated oven and set a timer for 10 minutes. Here’s the trick—they’ll look underdone when you pull them out, and that’s perfect. The edges should be just set, but the centers will still seem soft (they’ll firm up as they cool). If you bake them until they look “done,” they’ll turn into crunchy little pucks—trust me, I learned that the hard way. Let them chill on the baking sheet for 5 minutes (this stops them from falling apart), then transfer to a wire rack. The powdered sugar cracks will deepen as they cool, revealing that gorgeous red velvet underneath. Try not to eat them all while they’re still warm… though I won’t judge if you do.

Tips for Perfect Chewy Red Velvet Crinkle Cookies

After burning (okay, slightly overbaking) my first batch years ago, I’ve picked up some foolproof tricks:

• Chill the dough 30 minutes if it’s too sticky—cold dough holds its shape better and prevents flat cookies.
• Set a timer for 9 minutes and check early—ovens lie. The cookies keep baking on the hot tray after you pull them out.
• Room-temp eggs are non-negotiable—cold ones make the oil separate and create weird greasy spots.
• Roll balls smaller than you think—they spread like gossip at a bake sale.

Bonus: toss in a handful of white chocolate chips if you’re feeling fancy. No one will know it wasn’t planned.

Ingredient Substitutions & Notes

Okay, let’s talk about playing around with this recipe—because honestly, I’ve tried every variation imaginable over the years. Here’s what works (and what doesn’t):

Oil vs. Butter: I know, butter makes everything better…usually. Vegetable oil gives these cookies their signature chewy texture, but melted butter works too—just expect them to spread more and get slightly crispier edges. If you go the butter route, use 1/3 cup instead of 1/2 cup oil, and maybe chill the dough 15 minutes before baking.

Egg-free option: My vegan friend swears by using 1/2 cup applesauce instead of eggs—the cookies turn out cake-ier but still delicious. Flax eggs work too, though you’ll lose some of that rich red velvet color.

Add-ins that rock: Sometimes I sneak in 1 tsp vanilla extract for extra depth (grandma’s secret), or a handful of chocolate chips if the kids are helping. White chocolate chunks make them look extra fancy for Valentine’s Day.

Red velvet mix alternatives: In a pinch, use devil’s food cake mix plus 1 tbsp cocoa powder and a few drops of red food gel. It won’t taste exactly the same, but it’ll get you close when you’re desperate. If you’re looking for other quick dessert ideas, check out my guide on no-bake chocolate peanut butter bars recipe.

Powdered sugar panic: If you run out, granulated sugar works—you just won’t get those dramatic cracks. For extra sparkle, roll them in granulated sugar first, then powdered sugar. Double the sugar, double the fun.

Storing and Freezing Chewy Red Velvet Crinkle Cookies

These cookies disappear fast at my house, but if by some miracle you have leftovers, here’s the scoop: toss them in an airtight container with a slice of bread (sounds weird, but it keeps them soft) for up to 5 days. To freeze, layer them between parchment paper in a freezer bag—they’ll stay perfect for 3 months. Pro tip: freeze some unbaked dough balls for instant fresh cookies anytime—just add 2 extra minutes to the bake time straight from the freezer.

Nutritional Information

Okay, let’s be real—we’re not eating red velvet cookies for their health benefits. But in case you’re curious (or need to justify eating three in one sitting), here’s the breakdown per cookie. Remember, these are estimates—actual amounts can vary based on your exact ingredients and how generously you roll those sugar-coated balls.

• Calories: 120 (worth every single one)
• Sugar: 8g (mostly from that gorgeous powdered sugar crust)
• Sodium: 140mg (blame the cake mix—but it’s less than a bag of chips)
• Fat: 6g (that’s what makes them so gloriously chewy)
• Carbs: 16g (because happiness comes in carbohydrate form)
• Protein: 1g (hey, there’s an egg in there somewhere)

My philosophy? Life’s too short to count calories when red velvet’s involved. But if you’re sharing with someone who tracks macros, now you’ve got the numbers. Just don’t tell them I ate half the batch while “testing for quality control.” If you are interested in tracking macros, you can find more recipe ideas on our Pinterest page.

Common Questions About Chewy Red Velvet Crinkle Cookies

I’ve gotten so many questions about these cookies over the years—here are the ones that pop up most often, along with my hard-won baking wisdom:

Share Your Creations

I live for cookie photos—seriously, nothing makes my day like seeing your red velvet crinkle masterpieces. Whether they turn out perfectly cracked or hilariously lopsided (we’ve all been there), tag me on Instagram or drop a comment below so we can ooh and aah together. My favorite part? Hearing about your creative twists—like that time someone added orange zest to the dough (genius) or used heart-shaped cookie cutters for Valentine’s Day. Baking’s more fun when we do it together, so don’t be shy—your cookies might just inspire someone else’s next baking adventure.