Gluten-Free Red Velvet Crinkle Cookies
Updated Apr 08, 2026, Published Aug 02, 2024
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Naturally Vibrant, Soft, and Seriously Fun!
There’s just something about red velvet that feels a little extra special, don’t you think? Maybe it’s the color, maybe it’s that subtle chocolate flavor, or maybe it’s just the nostalgia, but either way, these Gluten-Free Red Velvet Crinkle Cookies are one of those treats that instantly brighten your day.
And here’s what I love most about this version: they skip the artificial dyes and get that gorgeous red color naturally. Yep, no food coloring needed. Instead, these cookies use beet powder, which not only gives them that signature red velvet look but also adds a subtle sweetness and a little boost of nutrients.
They’re soft, slightly chewy, lightly chocolatey, and coated in that classic snowy layer of powdered sugar that cracks beautifully as they bake. Basically… they’re as fun to look at as they are to eat.
Table of Contents
Why You’ll Love These Cookies
These cookies are everything a good crinkle cookie should be:
- Soft and tender in the center
- Perfectly crackled on the outside
- Lightly chocolatey with that classic red velvet flavor
- Naturally colored (no artificial dyes!)
They’re also surprisingly simple to make. The dough comes together quickly, and after a short chill (which is key for that signature crinkle effect), they bake up into bakery-worthy cookies that look way more impressive than the effort required.
And let’s be honest, these are the kind of cookies that steal the show on a dessert table.
What You’ll Need
Here’s a quick peek at what makes these cookies so special:
Dry Ingredients
- Gluten-free all-purpose flour
- BareAOrganics Beet root powder (for natural color + subtle sweetness)
- Cacao powder for that rich chocolate base
- Baking powder and baking soda
- Salt
Wet Ingredients
- Butter (or dairy-free alternative)
- Granulated sugar
- Eggs
- Vanilla extract
- Apple cider vinegar (this helps enhance that classic red velvet flavor!)
For That Signature Crinkle
- Powdered sugar for rolling
A Few Personal Tips
Here’s a few tips:
- Don’t skip chilling the dough. This is what helps create those beautiful crinkles.
- Be generous with the powdered sugar. The more coating, the more dramatic the crackle.
- Don’t overbake. You want them set but still soft in the center.
And if you’re baking these for a party or holiday? Make a double batch. Trust me, they disappear fast.
Frequently Asked Questions
Not at all! The beet powder is very mild and mostly adds color and a hint of natural sweetness.
Chilling helps firm up the dough and is essential for getting that classic crinkle effect when baking.
Yes! Just swap the butter for your favorite dairy-free alternative—they turn out just as delicious.
Store in an airtight container at room temperature for a few days. They stay soft and chewy!
Absolutely. Scoop and freeze the dough balls, then thaw slightly before rolling in powdered sugar and baking.
The last delicious bite
These Gluten-Free Red Velvet Crinkle Cookies are one of those recipes that feel a little fancy but are secretly super easy. They’re festive, naturally beautiful, and have that perfect balance of soft, chewy, and slightly crisp.
Whether you’re baking for the holidays, a special occasion, or just because you’re craving something sweet and chocolatey, these cookies always deliver.
And honestly? Anything that looks this pretty and tastes this good deserves a permanent spot in your baking rotation.
Want more gluten-free cookies?
Gluten-Free Triple Chocolate Cookies Recipe
Gluten-Free Heart-Shaped Sugar Cookies
Vanilla Salted Caramel Cookies
Sourdough Chocolate Chip Cookies
Gluten-Free Red Velvet Crinkle Cookies
Ingredients
- 1 ½ cups gluten-free all-purpose flour blend
- ¼ cup BareOrganics Beet Root Powder
- ¼ cup BareOrganics Cacao Powder
- 1 teaspoon baking powder
- ½ teaspoon kosher or fine sea salt
- ¼ teaspoon baking soda
- ¼ cup unsalted butter, , softened
- 1 cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 teaspoon apple cider vinegar
- ½ cup powdered sugar, (for rolling)
Instructions
- Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
- Combine dry ingredients: In a medium bowl, whisk together the gluten-free flour, BareOrganics Beet Root Powder, BareOrganics Cacao Powder, baking powder, salt, and baking soda.
- In the bowl of an electric mixer preferably fitted with the paddle attachment, beat the softened butter and sugar until creamy, about 3 minutes. Add the eggs, one at a time, beating well after each addition. Mix in the vanilla extract and apple cider vinegar.
- Gradually add the dry ingredients to the wet mixture, beating until well combined. The dough will be slightly sticky.
- Cover the dough with plastic wrap and refrigerate for at least 1 hour. This helps to make the dough easier to handle and enhances the crinkle effect.
- Scoop tablespoon-sized portions of dough and roll them into balls. Roll each ball in powdered sugar until fully coated. Place the balls onto the prepared baking sheet, spacing them about 2 inches apart.
- Bake in the preheated oven for 10-12 minutes, or until the cookies have spread and the tops are cracked. The cookies should be set but still slightly soft in the center.
- Allow the cookies to cool on the baking sheet for 10 minutes before transferring them to a wire rack to cool completely.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
