Introduction

These Gluten-Free Red Velvet Crinkle Cookies combine the rich flavor of cocoa with that classic red velvet hue, all wrapped up in a beautifully cracked, powdered sugar coating. Perfectly soft and chewy, they are a delightful treat whether for a holiday or any special occasion.

The image shows four round cookies on a cooling rack, each cookie having a cracked surface with a deep red base and a thick layer of white powdered sugar on top creating a cracked effect. The cookies are placed close to each other, and the metal rack grid is silver and visible underneath. The scene is set on a white marbled surface with a soft white cloth partially visible at the bottom. The texture of the cookies looks soft but slightly crisp on the cracks, and the powdered sugar layer is unevenly spread. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 cups gluten-free measure-for-measure flour, weighed or scooped and leveled
1/3 cup unsweetened cocoa powder (natural cocoa, NOT Dutch-processed cocoa) (35 grams)
1 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon kosher salt
1/2 cup butter, room temperature (113 grams / 1 stick butter)
3/4 cup sugar (150 grams)
1/2 cup brown sugar (100 grams)
2 large eggs, room temperature
1 tablespoon milk
2 teaspoons vanilla extract
1 to 1 1/2 teaspoons red gel food coloring (such as Ann Clark or Wilton)
1/3 cup granulated sugar
1/2 cup powdered sugar

Instructions

Step 1: Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper to prepare for baking.
Step 2: Set up your rolling station by placing 1/3 cup granulated sugar into one shallow bowl and 1/2 cup powdered sugar into another shallow bowl.
Step 3: In a medium bowl, whisk together the gluten-free flour blend, cocoa powder, baking powder, baking soda, and kosher salt. Set aside.
Step 4: Using a stand mixer with a paddle attachment or a hand mixer in a large bowl, cream the butter, granulated sugar, and brown sugar together for 2 to 3 minutes, until the mixture is light and fluffy.
Step 5: Scrape down the sides of the bowl and add the eggs one at a time, mixing well after each addition until fully incorporated.
Step 6: Mix in the vanilla extract, milk, and red gel food coloring until evenly blended.
Step 7: Scrape the bowl again, then add the dry ingredients while mixing on low speed until just combined. The dough will resemble thick, sticky brownie batter—do not add extra flour.
Step 8: Scoop 1 1/2 tablespoon-sized balls of dough and roll each smoothly between your hands. Roll each ball first in the granulated sugar, then in the powdered sugar. Place six dough balls on a baking sheet, baking one batch at a time for even baking.
Step 9: Bake the cookies for 9 to 10 minutes until the edges are set but centers remain slightly underdone. Let cookies cool on the baking sheet for 2 minutes to finish setting, then transfer to a wire rack to cool completely. Use a fresh baking sheet for each batch to avoid adding cooled dough on a hot surface.
Step 10: Serve immediately or store the cookies in an airtight container at room temperature for 3 to 4 days, or freeze for up to 2 months.

Tips & Variations

Use natural cocoa powder rather than Dutch-processed for the best red velvet flavor and proper leavening reaction.
If you prefer a deeper red color, add up to 1 1/2 teaspoons of red gel food coloring, which won’t thin the dough like liquid coloring might.
For extra moisture, you can substitute half of the butter with cream cheese, keeping the total fat the same.
If you don’t have a gluten-free flour blend, you can try a homemade mix, but be sure it’s suitable for baking and measure carefully.

Storage

Store the cookies in an airtight container at room temperature for up to 3 to 4 days to keep them fresh and soft. For longer storage, freeze the baked cookies in a sealed container or freezer bag for up to 2 months. To reheat, thaw at room temperature and warm briefly in the oven at 300°F (150°C) for 5 minutes if desired.

How to Serve

A stack of five round red velvet crinkle cookies covered in white powdered sugar, showing a cracked pattern that reveals the deep red cookie underneath. The cookies are leaning slightly to the side on a white marbled surface. Around them, more red velvet crinkle cookies lie flat, each with the same cracked powdered sugar coating. To the left, there is a clear glass jar filled halfway with milk. The background is a soft white fabric and a white marbled texture, giving a clean and bright setting. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular all-purpose flour instead of gluten-free flour?

Yes, you can substitute regular all-purpose flour in equal measure if gluten is not a concern. The texture will be similar, though slightly different from the gluten-free version.

Why is natural cocoa powder recommended instead of Dutch-processed cocoa?

Natural cocoa powder is acidic and reacts with baking soda to provide proper leavening and that classic red velvet taste. Dutch-processed cocoa is neutralized and won’t produce the same rise or flavor.