This easy recipe for Gluten Free Red Velvet Crinkle Cookies is the best way to make a Christmas or Valentine’s day cookie that is soft and fudgy on the inside and crunchy on the outside. It’s red color is festive and it makes a great gift to give for teachers, friends or family. Bring them to your next cookie exchange or holiday party. Instructions on how to make these cookies from cake mix included.
There’s just something about red velvet that screams DECADENT. And because crinkle cookies are my favorite holiday cookie to make I had to make a red velvet version that’s gluten free for those that need a celiac friendly holiday treat.
Crinkle cookies are a soft fudgy cookie that is rolled in powdered sugar before baking. The outside of the cookie dries faster than the inside making the outside “crack” producing a beautiful crinkle effect that looks just like it’s snow covered.
Ingredients You’ll Need
- Gluten Free Flour Blend: Make sure you are using one with Xanthan gum included already. My favorite kind to use is King Arthur Gluten Free Flour.
- Unsweetened Cocoa Powder: This adds to the fudgy chocolate flavor and helps darken the color of the cookie.
- Baking Powder: Helps give a slight rise in the cookie.
- Butter: You’ll want to make sure this is room temperature to get the best texture.
- Granulated Sugar: This will sweeten the inside of the cookie.
- Eggs: Helps bind the cookies together.
- Vanilla Extract: Gives a hint of vanilla flavor to the sweet cookie.
- Red Food Coloring: Gives the cookie it’s classic deep red aesthetic. (see natural food coloring below)
- Granulated & Powdered Sugar: To roll the cookies in to give them a crinkled snow covered look.
How To Make Red Velvet Crinkle Cookies From Scratch
- Preheat your oven to 350 degrees and line a baking sheet with parchment paper.
- In a stand mixer or using a hand mixer, cream butter and sugar together on medium speed for about 3 minutes or until butter is incorporated into the sugar.
- Add eggs one at a time along with vanilla extract and red food coloring until wet ingredients are fully combined.
- In a separate bowl, whisk together gluten free flour, cocoa powder, baking powder and salt. If there are clumps in the flour or cocoa powder, sift everything until it is a fine powder.
- In 3 batches add flour into wet ingredients mixing until a soft dough is formed.
- Using a small ice cream scoop or tablespoon, roll cookies into even shaped balls. Roll first in granulated sugar then again in powdered sugar until fully coated. Repeat until all cookies are coated in both sugars.
- Place sugar coated cookie dough balls onto the baking sheet with at least 2 inches of space apart. You may need to use 2 baking sheets.
- Bake for 12-15 minutes until cookies have “cracked” and crinkled. Center should still be soft while the outside is slightly crispy. Let cookies cool for 15 minutes before serving.
How To Make Red Velvet Cookies Red
There are plenty of natural food coloring options to use to make these cookies or any other baked goods whatever color you need them to be. Below are my favorites.
How To Make Crinkle Cookies From A Box Of Cake Mix
Don’t want to make them from scratch? This shortcut will help save some time and get cookies on your plate quick and easy. You can use these instructions for cake mix that is not gluten free or cake mix that is. Best results are by using Duncan Hines or Betty Crocker Red Velvet Cake Mix.
Ingredients You’ll Need:
- 1 box Red Velvet Cake Mix (Duncan Hines or Betty Crocker)
- 2 eggs
- ⅓ cup Vegetable oil or Melted Coconut Oil
- ½ cup Powdered Sugar
Instructions
- Preheat the oven to 350 degrees.
- Stir everything together in a bowl until you get a thick batter.
- Using a spoon or scoop, roll into balls then roll completely in powdered sugar.
- Place on cookie sheets leaving about 2 inches between cookies.
- Bake for 8-10 minutes
NOTE: Cookies will be much flatter if made from cake mix.
Variations
- Use green food coloring in some to make green velvet cookies.
- Add a ½ tsp of peppermint extract to the wet ingredients for a festive flavor.
- Add white chocolate chips to the batter.
- Add a chocolate kiss to the top like a peanut butter blossom cookie.
Recipe Tips
- This recipe makes about 18-24 cookies depending on the size. You may need to use more than one baking sheet as cookies will spread when baking.
- The cookie dough may be sticky to handle at first when rolling into a ball. You can lightly oil your hands to help keep from sticking.
- Can I freeze red velvet crinkle cookies? You can make the cookie dough ahead of time and refrigerate it for up to 1 week or freeze it for up to 3 months. Make sure it is wrapped tightly in plastic wrap then placed into a freezer safe Ziploc bag. Let thaw completely overnight in the fridge before using it if frozen.
- Make sure the eggs are at room temperature before making the dough to help keep the butter from solidifying when mixed.
Gluten Free Crinkle Cookie Recipes You’ll Love
- Gluten Free Lemon Crinkle Cookies
- Gluten Free Gingerbread Crinkle Cookies
- Gluten Free Chocolate Crinkle Cookies
Gluten Free Red Velvet Crinkle Cookies
This easy recipe for Gluten Free Red Velvet Crinkle Cookies is the best way to make a Christmas or Valentine’s day cookie that is soft and fudgy on the inside and crunchy on the outside. It’s red color is festive and it makes a great gift to give for teachers, friends or family. Bring them to your next cookie exchange or holiday party. Instructions on how to make these cookies from cake mix included.
Print
Pin
Rate
Servings: 24 cookies
Calories: 148kcal
Ingredients
- 2 cups Gluten Free Flour Blend with Xanthan Gum
- ⅓ cup Unsweetened Cocoa Powder
- 1 tsp Baking Powder
- ½ tsp Salt
- ½ cup Butter room temperature
- 1 ⅓ cup White Granulated Sugar
- 2 Large Eggs room temperature
- 1 tsp Vanilla Extract
- 2 tsp Red Food Coloring
FOR ROLLING COOKIES
- ½ cup White Granulated Sugar
- ⅓ cup Powdered Sugar
Instructions
- Preheat your oven to 350 degrees and line a baking sheet with parchment paper.
- In a stand mixer or using a hand mixer, cream butter and sugar together on medium speed for about 3 minutes or until butter is incorporated into the sugar.
- Add eggs one at a time along with vanilla extract and red food coloring until wet ingredients are fully combined.
- In a separate bowl, whisk together gluten free flour, cocoa powder, baking powder and salt. If there are clumps in the flour or cocoa powder, sift everything until it is a fine powder.
- In 3 batches add flour into wet ingredients mixing until a soft dough is formed.
- Using a small ice cream scoop or tablespoon, roll cookies into even shaped balls. Roll first in granulated sugar then again in powdered sugar until fully coated. Repeat until all cookies are coated in both sugars.
- Place sugar coated cookie dough balls onto the baking sheet with at least 2 inches of space apart. You may need to use 2 baking sheets.
- Bake for 12-15 minutes until cookies have “cracked” and crinkled. Center should still be soft while the outside is slightly crispy. Let cookies cool for 15 minutes before serving.
Nutrition
Serving: 1g | Calories: 148kcal | Carbohydrates: 25g | Protein: 2g | Fat: 4g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Cholesterol: 26mg | Sodium: 106mg | Fiber: 1g | Sugar: 17g
Leave a Reply