Fudgy Red Velvet Crinkle Cookies
Fudgy Red Velvet Crinkle Cookies combine rich cocoa and vanilla flavors with a stunning red hue, creating tender, brownie-like centers inside a crackly sugar-coated exterior. These eye-catching treats balance chocolate indulgence with classic red velvet charm.
Ingredients
- 2½ cups all-purpose flour
- ¼ cup unsweetened cocoa powder Dutch-processed preferred for deeper color
- 2 teaspoons baking powder
- ¼ teaspoon baking soda
- ½ teaspoon salt
- ¾ cup 1½ sticks unsalted butter, softened
- 1½ cups granulated sugar
- 2 large eggs at room temperature
- 2 teaspoons vanilla extract
- 1 tablespoon buttermilk or regular milk with ¼ teaspoon vinegar
- 2 tablespoons red food coloring gel preferred for vibrant color without excess liquid
- ½ cup powdered sugar for coating
- ¼ cup granulated sugar for pre-coating helps powdered sugar adhere better
Instructions
- Combine dry ingredients. In a medium bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt until well blended. Set aside.
- Cream butter and sugar. In a large bowl, beat the butter and granulated sugar with an electric mixer on medium speed until light and fluffy, about 2-3 minutes. Scrape down the sides of the bowl as needed.
- Add eggs and flavorings. Beat in the eggs one at a time, then add vanilla extract, buttermilk, and red food coloring. Mix until the color is uniform and vibrant, about 1 minute.
- Incorporate dry ingredients. Gradually add the flour mixture to the wet ingredients on low speed, mixing just until combined. Don’t overmix or your cookies will be tough.
- Chill the dough. Cover the bowl with plastic wrap and refrigerate for at least 2 hours or overnight. This step is essential for the proper texture and to make the dough easier to handle.
- Preheat and prepare. When ready to bake, preheat the oven to 350°F (175°C). Line baking sheets with parchment paper. Place the granulated and powdered sugars in separate small bowls.
- Shape cookies. Using a tablespoon or cookie scoop, portion the dough into 1-inch balls. Roll each ball in granulated sugar first (this helps the powdered sugar stick better), then generously coat in powdered sugar.
- Arrange and bake. Place the coated dough balls on prepared baking sheets about 2 inches apart. Bake for 10-12 minutes until the edges are set but the centers still appear slightly soft.
- Cool properly. Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely. The crinkles will become more pronounced as they cool.
Notes
- For the most vivid color, use gel food coloring rather than liquid.
- The dough freezes exceptionally well – shape into balls before freezing, then coat in sugar just before baking.
- These cookies will stay soft for 3-4 days when stored in an airtight container.
- The double-sugar coating technique (granulated first, then powdered) ensures the perfect crackle effect as the cookies bake.
- For a more intense chocolate flavor, add ½ cup mini chocolate chips to the dough.