Fudgy Red Velvet Crinkle Cookies
Soft, rich, and irresistibly chocolatey, these Fudgy Red Velvet Crinkle Cookies are the perfect balance of elegance and indulgence, featuring a chewy brownie-like texture and a stunning crackled appearance.
Ingredients
Dry Ingredients
- 1.5 cups 1 ½ cups (190 g) all-purpose flour
- 0.25 cups ¼ cup (25 g) unsweetened cocoa powder
- 1 tsp 1 tsp baking powder
- 0.25 tsp ¼ tsp salt
Wet Ingredients
- 0.5 cups ½ cup (115 g) unsalted butter, softened Make sure it is softened for easier mixing.
- 1 cups 1 cup (200 g) granulated sugar
- 2 large 2 large eggs
- 2 tsp 2 tsp pure vanilla extract
- 1 tsp 1 tsp white vinegar
- 1 tbsp 1 tbsp red food coloring (gel recommended)
For Coating
- 0.5 cups ½ cup (60 g) powdered sugar, for rolling
Instructions
Preparation
- In a medium bowl, whisk together flour, cocoa powder, baking powder, and salt. Set aside.
- In a large bowl, beat butter and sugar together until light and fluffy, about 2 minutes.
- Beat in eggs one at a time, followed by vanilla extract, vinegar, and red food coloring until fully incorporated.
- Gradually mix the dry ingredients into the wet mixture until a thick, uniform dough forms.
- Cover and refrigerate for at least 30 minutes to firm up the dough.
Baking
- Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
- Scoop out tablespoon-sized portions of dough, roll into balls, and generously coat each in powdered sugar.
- Place cookies on the prepared sheet about 2 inches apart. Bake for 9-11 minutes, until the tops crack and the edges are set but the centers remain soft.
- Allow cookies to rest on the baking sheet for 5 minutes before transferring to a cooling rack.
Notes
Chilling is key to achieve that beautiful crinkle texture and prevent spreading too much. Store cookies in an airtight container at room temperature for up to 4 days. Unbaked dough balls can be frozen for up to 2 months; roll in powdered sugar before baking. For added fun, add white chocolate chips or drizzle with cream cheese frosting.