Name: Gluten Free Red Velvet Crinkle Cookies
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
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; ½ cup White Granulated Sugar; ⅓ cup Powdered Sugar

This easy recipe for Gluten Free Red Velvet Crinkle Cookies is the best gluten-free homemade soft and fudgey holiday cookie. Instructions for how to make these cookies from boxed cake mix included.

There’s just something about red velvet that screams DECADENT -and because crinkle cookies are my favorite holiday cookie I had to make a red velvet version that’s gluten-free. That way everyone can enjoy a delicious red velvet crinkle cookie during the holidays.

Crinkle cookies are a soft, fudgy cookie that are rolled in powdered sugar before baking. The outside of the cookie drys out quicker than the inside making the surface “crack” creating a crinkle effect that looks just like it’s covered in snow.

📝 Ingredients You’ll Need

Gluten-Free Flour Blend: Make sure you are using one with xanthan gum included in the ingredients. King Arthur Gluten Free Flour is an all around great gluten-free all-purpose flour alternative.
Unsweetened Cocoa Powder: enhances the fudgy, chocolate flavor and deepens the color.
Baking Powder: helps the cookies rise.
Butter: You’ll want to make sure it is room temperature to get the best texture.
Granulated Sugar: will sweeten the inside of the cookie.
Eggs: help 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 pigment (see natural food coloring below).
Granulated & Powdered Sugar: to roll the cookies in and make them look like they’re dusted in snow.

📖 How To Make Gluten-Free Red Velvet Crinkle Cookies

1️⃣ Preheat oven and prepare baking sheet:
Preheat oven to 350 degrees. Line a rimmed baking sheet or cookie sheet with parchment paper. Set aside.

2️⃣ Cream butter and sugar together:
In a standing mixer or with a hand mixer, mix together butter and granulated sugar on medium speed until the butter and sugar are creamed together (about 3 minutes).

3️⃣ Combine wet ingredients:
While mixing on medium speed, add eggs (one at a time), vanilla extract and red food coloring. Mix until the ingredients are smooth and combined.

4️⃣ Combine dry ingredients:
In a separate bowl, add gluten-free flour, cocoa powder, baking powder and salt. If there are clumps in the flour or cocoa powder, you’ll need to sift them into a fine powder.

5️⃣ Mix wet and dry ingredients:
To the bowl of wet ingredients, add the dry ingredient mixture in small batches (at least 3) and mix until a soft dough forms .

6️⃣ Shape cookies and coat in sugar:
Using a small ice scream scoop or rounded tablespoon, shape cookie dough into round balls. Then, roll each ball in granulated sugar followed by powdered sugar until coated. Repeat until all cookies are coated in both sugars. Place cookie dough balls on the prepared baking sheet leaving at least 2 inches between each (you may need to use two baking sheets).

7️⃣ Bake cookies:
Transfer baking sheet to your preheated oven and bake for 12 to 15 minutes or until the surface of the cookies “crack and crinkle.” The center should still be soft while the edges are firm and crispy.

8️⃣ Cool and enjoy:
Allow cookies to cool for at least 15 minutes. Enjoy!

🧑‍🍳 Chef’s Tips

This recipe makes 18-24 cookies. The cookies will spread, so you may need to use 2 cookie sheets.
Lightly oil your hands to make the batter easier to work with. It will be sticky.
Make sure the eggs are room temperature. If the eggs are too cold, the batter will not be the right consistency.

There are plenty of natural food coloring options to make these red velvet crinkle cookies a bold and deep red color. Below are my favorites:

🤔 How to Make Red Velvet Crinkle Cookies with Boxed Cake Mix

Don’t want to make them from scratch? This shortcut makes baking fresh crinkle cookies so much easier. Follow the following instructions, using your favorite boxed red velvet cake mix or your favorite gluten-free cake mix.

Ingredients:

Boxed Red Velvet Cake Mix – like Duncan Hines Red Velvet Deluxe Cake Mix or Betty Crocker Super Most Red Velvet Cake Mix.
2 Eggs
1/3 cup Vegetable Oil (or Melted Coconut Oil)
½ cup Powdered Sugar

Instructions:

1️⃣ Preheat the oven to 350 degrees.

2️⃣ In a large mixing bowl, add all of the ingredients and mix until a thick batter forms.

3️⃣ Using a scoop or spoon, roll batter into round bolls. Then, roll each ball in powdered sugar to coat. Place cookies on a baking sheet, leaving 2 inches between each.

4️⃣ Transfer baking sheet to preheated oven and bake for 8 to 10 minutes. NOTE: Red velvet crinkle cookies made with boxed cake mix will spread yielding a much thinner and flatter crinkle cookie.

🔁 Variations

Make green velvet crinkle cookies with natural green food coloring. Natural food coloring brand options are listed below:

King Arthur Baking Natural Food Colors
McCormick Nature’s Inspirations Food Colors
Chefmaster All Natural Vegan Food Coloring

Add a ½ tsp of peppermint extract to the wet ingredients for some holiday cheeer.

Fold white chocolate chips into the batter.

Press a chocolate kiss into the top of each crinkle cookie like these gluten-free peanut butter blossoms.

♻️ Storing & Freezing

Storing: You can make this crinkle cookie dough ahead of time. Wrap it tightly in plastic wrap and refrigerate for up to a week.

Freezing: Wrap the dough tightly in a few layers of plastic wrap placed in a freezer-safe bag and store in the freezer for up to 3 months. Let thaw completely overnight in the fridge before baking cookies.

More Crinkle Cookie Recipes You’ll Love

Gluten Free Lemon Crinkle Cookies
Gluten Free Gingerbread Crinkle Cookies
Gluten Free Chocolate Crinkle Cookies

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