Red Velvet Crinkle Cookies (Gluten-Free)
Soft red velvet cookies are a festive twist on the classic crinkle cookie, with their chewy texture, vibrant red color, and coated with powdered sugar. These holiday cookies are made with simple ingredients that keep their rich cocoa flavor and tender bite. Perfect for Christmas, Valentine’s Day, or any time you want a GF colorful dessert, these red velvet crinkle cookies are easy to bake and always attract attention.
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About these GF festive cookies
GF red velvet crinkle cookies are soft, chewy, and very cute, like these sibling chocolate crinkle cookies. They take simple ingredients, and they are super easy to make. The cracked or crinkled effect is achieved by coating them in confectioner’s sugar before baking them. As the cookies spread and rise in the oven, the sugar coating separates, creating the signature crinkle pattern
They’re perfect for holidays like Christmas, Valentine’s Day, or any time you want a colorful dessert. With their characteristic vibrant red colour, they always look great on the table. They also freeze very well!
Ingredients
The main ingredients of the recipe are:
- Flours: gluten-free all-purpose flour.
- Egg: room temperature egg is better.
- Oil: natural oil, like sunflower oil.
- Red Food Colouring: to give the characteristic color of the red velvet cookies.
- Powdered sugar: to coat the cookies and create the signature crinkled effect.
How to make GF red velvet crinkle cookies
Whisk gluten-free all-purpose flour, baking powder, and salt in a medium bowl. Set aside.
In a large bowl, beat the egg with the sugar. Add the cocoa powder and the oil, and mix well.
Add the dry ingredients to the egg mixture and mix until well incorporated. The dough is sticky. Add the red food coloring and mix until the dough takes a homogeneous red color.
Let the dough chill covered in the refrigerator for 2 hours.
Preheat oven to 350°F (180°C). Line a baking sheet with parchment paper or a silicone mat.
With a tablespoon or cookie scoop, portion out the dough into small balls, and roll the dough balls generously in powdered sugar, then roll a second time before baking for a thicker coating.
Place the balls into the prepared baking sheet and bake for 10/12 minutes. Keep in mind that all ovens are different.
Storing
Store the cookies covered at room temperature for 3 days, or in the refrigerator for 5 days.
Can I freeze cookies?
You can also freeze the cookies once they have cooled completely, in an airtight container or freezer bag for up to 3 months.
Troubleshooting & Baker’s Notes
- The cookies didn’t crack on top, and the dough is too sticky to handle. Chilling the dough for at least 2 hours will help with handling the dough, and when baking, not spread too quickly.
- Give all the cookies the same size, so they cook at the same time.
- Give the cookies some space on the baking sheet since they expand when cooked.
- Dry Cookies: don’t overbake them; the edges must be set, but the centers still look slightly soft.
- The cookies didn’t crack on top; the powdered sugar melts. Roll the dough balls a second time before baking for a thicker coating.
- The oven must be completely preheated before placing the cookies. This prevents our cookies from spreading too much.
For more GF easy cookies
- Red velvet cookies.
- Peanut Butter Cookies
- Chocolate Brownie Cookies
- Oatmeal Raisin Cookies
- Double Chocolate Cookies
GF Red Velvet Crinkle Cookies (Soft & Chewy)
Ingredients
- 1 ½ cup gluten-free all-purpose flour
- 1 teaspoon baking powder
- Pinch of salt
- 1 egg, room temperature
- 3/4 cup granulated sugar
- 1/4 cup cocoa powder (25g)
- 1/4 cup vegetable oil
- 1 teaspoon red food coloring
- 1/2 cup Powdered sugar for rolling
Instructions
- Whisk gluten-free all-purpose flour, baking powder, and salt in a medium bowl. Set aside.
- In a large bowl, beat the egg with the sugar. Add the cocoa powder and the oil, and mix well.
- Add the dry ingredients to the egg mixture and mix until well incorporated. The dough is sticky. Add the red food coloring and mix until the dough takes a homogeneous red color.
- Let the dough chill covered in the refrigerator for about 2 hours.
- Preheat oven to 350°F (180°C). Line a baking sheet with parchment paper or a silicone mat.
- With a tablespoon or cookie scoop, portion out the dough into small balls, and roll the dough balls generously in powdered sugar, then roll a second time before baking for a thicker coating.
- Place the balls into the prepared baking sheet and bake for 10/12 minutes. Keep in mind that all ovens are different.