These Fudgy Red Velvet Crinkle Cookies are deeply cocoa-kissed, beautifully crinkled, and irresistibly soft in the middle with delicate, crisp edges. Festive for holidays yet easy enough for a cozy baking night, they never last long on my counter. Let me show you the exact steps and pro tips for picture-perfect crinkles every time.
Fudgy Red Velvet Crinkle Cookies
Equipment
- 2 Baking Sheet lined with parchment
- 2 Parchment paper sheets
- 1 medium bowl
- 1 Large bowl
- 1 Whisk
- 1 Spatula for folding
- 1 Cookie scoop (optional) 1 1/2 tbsp
- 2 Small bowl for coating sugars
- 1 Cooling rack
Ingredients
Dry Ingredients
- 1.5 cups all-purpose flour
- 2 tbsp natural cocoa powder
- 1 tsp baking powder
- 0.5 tsp baking soda
- 0.5 tsp fine sea salt
- 1 tbsp cornstarch for extra softness
Wet Ingredients
- 4 tbsp unsalted butter melted and cooled
- 2 tbsp neutral oil
- 0.75 cup granulated sugar
- 0.5 cup light brown sugar packed
- 2 large eggs room temperature
- 2 tsp pure vanilla extract
- 2 tsp red gel food coloring up to 3 tsp, to desired shade
- 1 tsp distilled white vinegar
Coating
- 0.333 cup granulated sugar
- 0.75 cup powdered sugar
Instructions
Steps
- Preheat oven to 350°F (177°C). Line 2 large baking sheets with parchment. Set out one small bowl with granulated sugar and another with powdered sugar for coating.
- In a medium bowl, whisk together the flour, cocoa, baking powder, baking soda, salt, and cornstarch until evenly combined.
- In a large bowl, whisk the melted butter, oil, granulated sugar, and brown sugar until glossy, about 1 minute. Whisk in the eggs one at a time, then add vanilla, vinegar, and red gel food coloring. Mix until the color is uniform.
- Add the dry mixture to the wet and fold with a spatula just until no dry streaks remain. The dough will be thick and sticky.
- Cover and chill 45 to 60 minutes, or until firm enough to scoop cleanly. This helps maintain height and defined crinkles.
- Using a 1 1/2 tbsp scoop (about 30 g), portion dough. Roll each ball first in granulated sugar to create a moisture barrier, then generously in powdered sugar for a thick, even coat.
- Arrange 2 inches apart on prepared sheets. Bake 10 to 12 minutes, rotating pans halfway, until cookies are puffed with set edges and slightly soft centers. Do not overbake; they will finish setting as they cool.
- Let cookies cool on the sheet for 5 minutes, then transfer to a rack. If needed, lightly sift more powdered sugar once cooled for a snowy finish. Makes about 20 to 22 cookies.
Notes
Nutrition
Why You’ll Love This Fudgy Red Velvet Crinkle Cookies
- Ultra fudgy centers with light, crinkly shells that stay snowy.
- Classic red velvet flavor with gentle cocoa and vanilla notes.
- Simple pantry ingredients and quick chill time.
- Beautiful bakery-style finish that feels special for gifting.
- Reliable, tested method that avoids sugar melt and flat cookies.
Fudgy Red Velvet Crinkle Cookies Ingredients & Substitutions
- All-purpose flour: 1 1/2 cups (180 g)
- Natural cocoa powder: 2 tbsp (12 g)
- Baking powder: 1 tsp
- Baking soda: 1/2 tsp
- Fine sea salt: 1/2 tsp
- Cornstarch: 1 tbsp (8 g) for extra softness
- Unsalted butter, melted and cooled: 4 tbsp (57 g)
- Neutral oil: 2 tbsp (28 g)
- Granulated sugar: 3/4 cup (150 g)
- Light brown sugar: 1/2 cup (100 g), packed
- Large eggs: 2, room temperature
- Pure vanilla extract: 2 tsp
- Red gel food coloring: 2 to 3 tsp, to desired shade
- Distilled white vinegar: 1 tsp
- For coating: 1/3 cup granulated sugar + 3/4 cup powdered sugar
Substitutions and notes:
- Cocoa: Natural cocoa keeps the color bright. Dutch-process will taste richer but darken the red.
- Dairy-free: Use all neutral oil (6 tbsp total) or plant-based butter. Texture stays fudgy.
- Gluten-free: Use a 1:1 baking blend and rest dough 10 extra minutes before chilling.
- No vinegar: Swap fresh lemon juice 1 tsp.
- No dye option: Use 1 to 2 tbsp beet powder plus 1 tbsp hot water to bloom. Color will be more muted.
Step-by-Step Instructions to Make Fudgy Red Velvet Crinkle Cookies
1. Preheat and Prepare Pans
Preheat oven to 350°F (177°C). Line 2 large baking sheets with parchment. Set out a small bowl with granulated sugar and another with powdered sugar for coating.
2. Whisk the Dry Ingredients
In a medium bowl, whisk flour, cocoa, baking powder, baking soda, salt, and cornstarch until evenly combined.
3. Mix the Wet Ingredients
In a large bowl, whisk melted butter, oil, granulated sugar, and brown sugar until glossy and well blended, about 1 minute. Whisk in eggs one at a time, then add vanilla, vinegar, and red gel food color. Mix until the color is uniform.
4. Combine to Make the Dough
Add the dry mixture to the wet and fold with a spatula just until no dry streaks remain. The dough will be thick and sticky.
5. Chill Until Scoopable
Cover and chill 45 to 60 minutes, or until firm enough to scoop cleanly. This helps maintain height and defined crinkles.
6. Scoop and Double-Coat
Using a 1 1/2 tbsp scoop (about 30 g), portion dough. Roll each ball first in granulated sugar to create a moisture barrier, then generously in powdered sugar for a thick, even coat.
7. Bake to Fudgy Perfection
Arrange 2 inches apart on prepared sheets. Bake 10 to 12 minutes, rotating pans halfway, until cookies are puffed with set edges and slightly soft centers. Do not overbake; they will finish setting as they cool.
8. Cool and Finish
Let cookies cool on the sheet 5 minutes, then transfer to a rack. If needed, lightly sift more powdered sugar once cooled for a snowy finish. Makes about 20 to 22 cookies.
Tips for Success
- Use gel color for a vibrant hue without thinning the dough.
- Weigh flour for accuracy. Too much flour prevents crinkles.
- Chill the dough until scoopable. Warm dough spreads and loses definition.
- Double coat in sugars. The granulated layer helps keep the powdered sugar from melting.
- Pull them slightly underdone. Fudgy centers set perfectly as they cool.
Variations of Fudgy Red Velvet Crinkle Cookies
- White chocolate chip: Fold in 3/4 cup white chips for creamy pockets.
- Peppermint: Add 1/2 tsp peppermint extract and finish with crushed candy canes.
- Cheesecake swirl: Gently marble 1/3 cup softened cream cheese sweetened with 2 tbsp sugar into the dough just before scooping.
- Cocoa-forward: Increase cocoa to 3 tbsp and add an extra 1 tbsp sugar to balance.
Serving Suggestions: What to Pair with Fudgy Red Velvet Crinkle Cookies
- Cold milk or a latte to balance the richness.
- Vanilla bean or cream cheese ice cream for cookie sandwiches.
- A small bowl of fresh raspberries for a bright, fruity contrast.
Storage & Reheating Instructions
- Room temperature: Store airtight up to 4 days. Place a small sheet of parchment between layers to protect the sugar coating.
- Freezer, baked: Freeze up to 2 months in a zip-top bag. Thaw at room temp and re-dust with powdered sugar if needed.
- Freezer, unbaked: Scoop, coat in granulated sugar only, freeze on a tray, then bag up to 2 months. Roll in powdered sugar just before baking from frozen, adding 1 to 2 minutes to bake time.
- Rewarm: 300°F (150°C) for 3 to 4 minutes to refresh the edges.
Memories Made Around the Table
I baked a double batch of these one snowy Valentine’s week, and my neighbors kept stopping by “just to say hi.” Warm cookies, a little powdered sugar dust on our sleeves, and the quiet joy of sharing something sweet are the moments I treasure most.
FAQs
Why did my cookies not crack on top? The dough was likely too dry or overfloured, or it was under-chilled. Weigh flour, chill until firm, and avoid overbaking.
How do I keep the powdered sugar from melting? Roll first in granulated sugar, then heavily in powdered sugar. Bake on parchment and avoid humid storage. Re-dust once cooled if needed.
Can I make these without food coloring? Yes. Omit the color and enjoy them as cocoa crinkle cookies, or use beet powder for a natural, more muted red.
Can I add mix-ins? Absolutely. White chocolate chips, mini dark chips, or chopped pecans up to 3/4 cup work well without affecting spread.
Can I double the recipe? Yes. Chill the dough in two bowls for faster cooling and bake one sheet at a time for best crinkles.
Final Thoughts
With a quick chill, a double sugar coat, and a gentle bake, these Fudgy Red Velvet Crinkle Cookies deliver bakery-quality results at home. I hope they bring a little sparkle to your table.