Gluten Free Red Velvet Crinkle Cookies

Red velvet crinkle cookies are one of those recipes that look like they came from a bakery, but are actually very easy to make at home. This gluten free version is no exception.

I have been making these for a while now and they always get compliments. People love the way they look and are usually surprised when I tell them they are gluten free.

The inside is soft and slightly fudgy, while the outside has that signature crackled powdered sugar finish. It is a great combination of textures in every bite.

You do not need any unusual ingredients for these. A good gluten free flour blend, some cocoa powder, butter, and a few other basics are all it takes.

Whether you are baking for a special occasion or just want a fun weekend project, these cookies are a great choice. They store well too, so you can enjoy them for several days after baking.

Why You’ll Love This Recipe

Stunning Crinkle Pattern – These cookies crack open while baking to reveal gorgeous red velvet peeking through a snowy white powdered sugar coating.

Fudgy Soft Centers – Every bite is rich and fudgy on the inside with a slightly crackled exterior that melts in your mouth.

Tastes Just Like Classic Red Velvet – The cocoa and vanilla blend together perfectly so nobody will ever guess these cookies are gluten free.

Ingredients

• 1 1/2 cups Gluten Free 1:1 Flour Blend
• 1/4 cup Unsweetened Cocoa Powder
• 1 1/2 tsp Baking Powder
• 1/4 tsp Fine Sea Salt
• 1/2 cup Unsalted Butter (softened)
• 1 cup Granulated Sugar
• 1 large Egg
• 1 tbsp Red Food Coloring
• 1 tsp Pure Vanilla Extract
• 1 tsp White Vinegar
• 1/2 cup Powdered Sugar (for rolling)

How to Make

Step 1

Whisk together the gluten free flour blend, cocoa powder, baking powder, and fine sea salt in a medium bowl. Set aside.

Step 2

In a large bowl, beat the softened butter and granulated sugar with an electric mixer on medium-high speed until light and fluffy, about 3 minutes. Beat in the egg, red food coloring, vanilla extract, and white vinegar until the color is vibrant and even throughout.

Step 3

Add the flour mixture and mix on low speed until just combined into a soft dough. Cover the bowl tightly and refrigerate for at least 2 hours or overnight until the dough is very firm.

Step 4

Preheat the oven to 350 degrees F and line two baking sheets with parchment paper. Place the powdered sugar in a small shallow bowl.

Step 5

Scoop the chilled dough into 1-tablespoon balls and roll each one generously in the powdered sugar until thickly coated on all sides. Place them about 2 inches apart on the prepared baking sheets.

Step 6

Bake for 10 to 12 minutes until the tops are puffed and crackled with beautiful red peeking through the white powdered sugar coating. The centers should still feel soft when gently touched.

Step 7

Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely. The cookies will be fudgy and soft inside with a dramatic crinkle coating.

My Tips

Chill the Dough Long Enough

The 2-hour minimum chill time is not optional here. Gluten free dough tends to be softer and stickier than regular dough, so if you skip this step or cut it short, the dough will be too soft to roll into balls and the cookies will spread way too thin in the oven.

If you can, chill it overnight. The dough firms up a lot more and becomes much easier to handle. You’ll get rounder cookies with better crinkle patterns on top.

If the dough gets too warm while you’re scooping and rolling, just pop it back in the fridge for 10-15 minutes before continuing.

Use a Thick Coat of Powdered Sugar

Don’t just lightly dust the dough balls. You want to really pack the powdered sugar on thick so every bit of the surface is coated in a solid white layer. This is what creates that dramatic crinkle effect where the red cookie breaks through the white coating as it bakes.

If the coating is too thin, the powdered sugar will just melt into the cookie and you’ll lose the contrast. The cookie will look flat and dull instead of having those beautiful cracks.

Check Your Gluten Free Flour Blend

Make sure your gluten free flour blend is a 1:1 baking blend that already contains xanthan gum. This is important because xanthan gum acts as the binder that gluten normally provides, and without it the cookies will crumble apart.

If your flour blend doesn’t include xanthan gum, add about 1/2 teaspoon to the dry ingredients. Check the back of the bag to be sure before you start.

More Tasty Recipes

• Gluten Free Chocolate Crinkle Cookies
• Gluten Free Red Velvet Cookie Crumble Bread
• Gluten Free Red Velvet Cupcakes
• Gluten Free Red Velvet Cheesecake

FAQ

Why do these cookies need to chill for so long?

Chilling the dough for at least 2 hours makes it firm enough to roll into balls without sticking to your hands. If you skip this step, the dough will be too soft and sticky to work with, and your cookies will spread out too much in the oven.

If you’re short on time, you can pop the dough in the freezer for about 45 minutes instead. Just make sure it’s firm enough to scoop and hold its shape when you roll it in the powdered sugar.