Description
These Fudgy Red Velvet Crinkle Cookies offer a perfect combination of soft, chewy, and fudgy interiors with a crisp, cracked exterior coated in powdered sugar. Featuring a vibrant red color, they are ideal for festive occasions like Christmas and Valentine’s Day, delivering both visual appeal and rich flavor in every bite.
Ingredients
Dry Ingredients
- 2½ cups (320 g) all-purpose flour
- ¼ cup (25 g) unsweetened cocoa powder
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- ½ teaspoon salt
Wet Ingredients
- ½ cup (115 g) unsalted butter, softened
- 1½ cups (300 g) granulated sugar
- ¼ cup (60 ml) neutral oil (canola or vegetable)
- 2 large eggs, room temperature
- 1 tablespoon red food coloring (liquid or gel)
- 1 teaspoon vanilla extract
For Coating
- ½ cup (60 g) powdered sugar
Instructions
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking powder, baking soda, and salt thoroughly. Set aside to combine the leavening agents and dry components.
- Cream Butter, Sugar & Oil: In a large mixing bowl, beat the softened butter, granulated sugar, and neutral oil together until the mixture is smooth, fluffy, and lightened in color, which usually takes 2 to 3 minutes with an electric mixer.
- Add Eggs & Flavoring: Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Then, add the vanilla extract and red food coloring and beat until the mixture is uniform in color.
- Combine Mixtures: Gradually add the dry ingredient mixture to the wet ingredients, mixing until just combined. Be careful not to overmix. The dough will be thick and sticky at this point.
- Chill Dough: Cover the dough with plastic wrap and refrigerate for 1 to 2 hours. Chilling helps prevent spreading during baking and enhances the crinkle effect.
- Shape & Coat: Preheat your oven to 350°F (175°C). Using a tablespoon, scoop out portions of dough and roll each into a ball. Generously roll each ball in powdered sugar until fully coated for an attractive cracked and snowy appearance.
- Bake: Arrange the coated dough balls about 2 inches apart on baking sheets lined with parchment paper. Bake in the preheated oven for 10 to 12 minutes until the cookies puff up, crack on top, and remain soft in the center.
- Cool: Allow the cookies to rest on the baking sheet for 5 minutes after baking to set. Then transfer them to a wire rack to cool completely before serving.
Notes
- Do not overbake the cookies; remove them when they are slightly underdone to maintain fudgy centers.
- Chilling the dough thoroughly is key to achieving deep crinkles and thick, fudgy cookies.
- Be generous with the powdered sugar coating to maximize the bold crinkle effect.
- Weigh the flour for accuracy to prevent dry or dense cookies.
- Variations include adding chocolate chips, swirling in cream cheese, or using beetroot powder as a natural red coloring alternative.
- Store cookies at room temperature for up to 4 days, in the refrigerator for up to 1 week, or freeze baked cookies or dough for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
