Soft & Fudgy Red Velvet Crinkle Cookies
These Soft & Fudgy Red Velvet Crinkle Cookies are rich, chewy, and irresistibly chocolatey with a hint of vanilla. Their signature crinkled tops and powdered sugar coating give way to a soft, melt-in-your-mouth center. They’re a festive, bakery-style cookie that’s perfect for holidays, gifting, or anytime cravings strike.
Ingredients
Main Ingredients
- ½ cup unsalted butter softened
- ¾ cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 tablespoon red food coloring gel preferred
- 1 tablespoon unsweetened cocoa powder
- 1¼ cups all-purpose flour
- ½ teaspoon baking powder
- ¼ teaspoon salt
For Rolling
- ½ cup powdered sugar
Instructions
Step 1: Preheat Oven and Prep Pan
- Preheat oven to 350°F (175°C)
- Line baking sheets with parchment paper.
Step 2: Make the Dough
- Cream butter and sugar until light and fluffy.
- Add egg, vanilla, and red food coloring. Mix well.
- Stir in cocoa powder, flour, baking powder, and salt until just combined. Dough will be soft and slightly sticky.
Step 3: Roll in Powdered Sugar
- Scoop dough into tablespoon-sized balls.
- Roll each ball generously in powdered sugar until fully coated. This heavy coating creates bold crinkles.
Step 4: Bake
- Place cookies 2 inches apart on prepared baking sheet.
- Bake for 10–12 minutes, until edges are set but centers remain soft.
- Do not overbake they firm up as they cool.
Step 5: Cool
- Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack.
Video
Notes
📝 Notes
- Use good-quality cocoa powder for rich red velvet flavor.
- Red food coloring gives the signature vibrant color; adjust for intensity.
- Do not overmix the dough to keep cookies soft and fudgy.
- Roll dough balls generously in powdered sugar for classic crinkle effect.
- Bake until edges are set but centers remain soft for fudgy texture.
- Allow cookies to cool on the baking sheet for a few minutes before transferring.
- Store in an airtight container at room temperature for up to 4 days.
- Freeze dough balls for later baking or freeze baked cookies for longer storage.