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red velvet with bite taken out

One Bowl 20 Minute Red Velvet Crinkle Cookies

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  • Author: Erin Clarkson
  • Prep Time: 5 minutes
  • Cook Time: 15 minutes
  • Total Time: 20 minutes
  • Yield: 12 cookies 1x
  • Category: cookies
  • Method: baking
  • Cuisine: american


Chewy and Fudgy red velvet crinkle cookies are the perfect easy cookie recipe. Made in one bowl and ready in just 20 minutes, these crinkle cookies are made with simple ingredients and also happen to be sneakily dairy free! 


  • 75g Neutral oil
  • 100g light or dark brown sugar
  • 50g granulated sugar
  • 1 large egg (50g without the shell), at room temperature
  • 1 tsp vanilla bean paste or vanilla extract
  • 5g red gel food colouring
  • 160g all-purpose flour
  • 20g cocoa powder, sifted (I used regular unsweetened cocoa powder)
  • ½ tsp kosher salt
  • ¼ tsp baking soda
  • Powdered sugar and granulated sugar for rolling


  1. Preheat the oven to 325°f / 165°c. Line 1-2 sheet pans with parchment paper (I can fit all 12 cookies on one baking sheet but divide over two sheets if you are worried)
  2. In a medium bowl, combine the oil, brown sugar, granulated sugar, egg, vanilla, and red food colouring. Whisk for about a minute, or mix using a handheld electric mixer, until the mixture has thickened slightly and is well combined.
  3. Sift in the flour, cocoa powder, salt, and baking soda. Mix to combine using a rubber spatula. 
  4. The dough will seem quite wet and a little oily - this is ok!
  5. Set up your work station - place a little granulated sugar in a small bowl and a little powdered sugar in a second small bowl. 
  6. Using a #40 cookie scoop, scoop 40g balls of cookie dough one at a time into the granulated sugar. Roll around to coat, shape gently into a ball, and then transfer to the powdered sugar bowl and shake well to coat generously. Squeeze the ball of cookie dough gently in your hand to adhere as much powdered sugar as possible. 
  7. Place the ball of cookie dough onto the sheet pan - it is quite soft so it will flatten slightly when you place it on the pan, but do not flatten further. 
  8. Repeat with the remaining cookie dough balls until you have filled the pan. I fit all 12 cookies on one pan but if you can not, leave remaining dough un-scooped in the bowl until you are ready to bake. 
  9. Bake the cookies for 12 to 13 minutes, until they are set around the edges and puffed up. Remove from the oven, and if desired, gently ‘scoot’ the cookies into a round shape using a cookie cutter slightly larger than a cookie (do this gently so the powdered sugar does not fall off). 
  10. Leave the cookies to cool on the pan for 10 to 15 minutes then transfer to a wire rack to cool completely. 
  11. Store cookies in an airtight container at room temperature for up to five days. 


Neutral Oil is anything neutral tasting - canola, vegetable, etc.