Gluten-Free Red Velvet Crinkle Cookies

This Gluten-Free Red Velvet Crinkle Cookies recipe is as delicious as it looks! These soft, fudgy gluten-free red velvet cookies get rolled in powdered sugar for a pretty crackled effect.

Maybe you’ve had chocolate crinkle cookies but have you had red velvet crinkle cookies? Because…wow.

We pack all the classic red velvet cake flavor into an amazing cookie–no chilling time required! These soft, fudgy gluten-free red velvet cookies get rolled in powdered sugar for a crackled effect when they bake. The contrast between the deep red color and the bright white powdered sugar is so pretty! It makes them a show-stopper for Christmas, Valentine’s Day, cookie swaps, and all sorts of other occasions.

Best of all, they’re SUPER easy to make. Here’s what you need to make these gluten-free red velvet crinkles…

Start With Your Ingredients

• Gluten-Free Flour. This gluten-free cookie recipe keeps things simple with a gluten-free measure-for-measure flour blend. We highly recommend this one from King Arthur for best results. If you use another brand, be sure it contains xanthan gum or your cookies won’t turn out properly.
• Unsweetened Cocoa Powder. Red velvet is actually a variation on chocolate, so you’ll pack in the chocolate flavor with unsweetened cocoa powder. I recommend natural cocoa powder (like Hershey’s or Ghirardelli) here NOT dark cocoa/Dutch-processed cocoa powder.
• Baking Powder & Baking Soda. For the perfect puff and spread.
• Kosher Salt. To balance the flavors.
• Softened Butter. Next, you’ll need room temperature butter. It should be soft enough for your finger to make an indent when gently pressed, but shouldn’t look greasy or shiny (that’s too soft). Salted butter or unsalted butter works here. Use what you have!
• White Sugar & Brown Sugar. Then, you’ll cream granulated sugar and light brown sugar with the softened butter to give these red velvet cookies an amazing texture.
• Room Temperature Eggs. It’s important the eggs are room temperature for them to blend in properly without causing the butter to harden up. Get them to room temperature quickly with this trick.
• Milk. Whatever milk you drink–dairy or dairy-free. I’ve made them with lactose-free milk, almond milk, and regular milk. Use whatever you use at home!
• Vanilla. Then, you’ll need a good splash of vanilla extract. It adds a lovely flavor.
• Red Gel Food Coloring. Here’s my trick! I use red GEL food coloring rather than powdered food coloring or liquid red food coloring. It has more vibrant color and doesn’t throw off your liquid: dry ratio.
• Sugar & Powdered Sugar, To Roll The Cookies. Then, you’ll roll the cookies in sugar and powdered sugar for the prettiest crackle effect.

How To Make Red Velvet Crinkle Cookies, Step By Step

As always, you can find the full recipe, with ingredient amounts, detailed instructions, and tips in the recipe card below.

1. Preheat The Oven & Prep Your Pan. Start by preheating the oven to 350 degrees F. Line two baking sheets with parchment paper. (You can also use silicone mats, but I prefer parchment here.)
2. Set Out Your Rolling Station. Get your rolling station ready by setting out two shallow bowls. Pour 1/3 cup sugar into one of the bowls and and 1/2 cup powdered sugar into the other.
3. Combine The Dry Ingredients. In a medium bowl, combine gluten-free flour blend, cocoa powder, baking powder, baking soda, and salt. Whisk to combine, then set this flour mixture aside.
4. Cream Butter & Sugars. In a stand mixer/electric mixer with a paddle attachment or a large mixing bowl with a hand mixer, cream the butter, sugar, and brown sugar on medium speed or medium-low speed for 2-3 minutes, or until light and fluffy.
5. Add Eggs One At A Time. Scrape down the edges of the bowl and add eggs one at a time, mixing to incorporate each egg before adding the next one.
6. Mix In Vanilla, Milk & Dye. Then, add the vanilla, milk, and red gel dye. Stir or mix until evenly blended.
7. Add The Dry Ingredients. Scrape down the edges again and add the dry ingredients to the wet ingredients while the mixer is going on low speed until just combined. The dough will be like thick, sticky brownie batter. (Don’t add extra flour!)
8. Scoop & Roll. Use a medium cookie scoop to scoop 1 1/2 Tablespoon size balls of dough. Roll each cookie dough ball smooth in your hand, then roll first in the granulated sugar, then in the powdered sugar. Place 6 cookie dough balls on a baking sheet and bake just one batch at a time. (This helps the cookies bake more evenly)
9. Bake & Cool. Pop the baking sheet in the oven and bake cookies 9-10 minutes or until set on the edges and slightly underdone in the centers. Cool 2 minutes on the baking sheet (this will help them finish setting) and transfer to a wire rack to cool completely. Switch baking sheets for the next batch, so you don’t put cool dough on a hot baking sheet. Repeat until all the cookies are baked.
10. Serve Or Store cookies in an airtight container 3-4 days at room temperature, or freeze up to 2 months.