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–+ servings
Laura Lopez

Soft & Fudgy Red Velvet Crinkle Cookies

Rich, decadent, and intensely chocolatey, these soft-baked red velvet crinkle cookies feature a fudgy brownie-like center cloaked in a snowy, crackled confectioners sugar crust. A vibrant holiday showstopper that looks like Christmas morning on a dessert plate!
Print Recipe
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 20 cookies
Calories: 175
Ingredients Method Nutrition

Ingredients
  

Fudgy Red Velvet Dough
  • 1 1/2 cups all-purpose flour spooned and leveled
  • 1/3 cup Dutch-process cocoa powder sifted for deep chocolate flavor
  • 1 tsp baking powder
  • 1/4 tsp baking soda
  • 1/2 tsp fine sea salt
  • 1/2 cup (1 stick) unsalted butter softened to room temperature
  • 3/4 cup light brown sugar packed for fudgy moisture
  • 1/4 cup granulated sugar
  • 2 large eggs room temperature
  • 2 tsp pure vanilla extract alcohol-free halal
  • 1 1/2 tbsp red food coloring gel or liquid for vibrant ruby color
  • 1/2 cup white chocolate chips optional folded in for creamy pockets
Double-Dip Crinkle Coating
  • 1/3 cup granulated sugar first roll (creates barrier so powdered sugar stays bright white)
  • 1 cup powdered confectioners sugar second generous roll for thick snowy crackles

Method
 

Mix and Chill Dough
  1. In a medium bowl, whisk together all-purpose flour, Dutch cocoa powder, baking powder, baking soda, and fine sea salt until uniform.
  2. In a stand mixer fitted with paddle attachment, beat softened butter, brown sugar, and granulated sugar on medium-high speed for 2 to 3 minutes until light and fluffy.
  3. Beat in eggs one at a time, followed by pure vanilla extract and red food coloring, mixing until an intense ruby red batter forms.
  4. Slowly mix in the dry ingredients on low speed just until combined. Fold in white chocolate chips if using.
  5. Cover bowl with plastic wrap and chill in the refrigerator for at least 2 hours (or overnight) until firm and scoopable.
Double-Roll & Bake
  1. Preheat oven to 350°F (175°C). Line two large baking sheets with parchment paper.
  2. Place granulated sugar in one small shallow bowl and powdered sugar in a second deep bowl.
  3. Scoop dough into 1.5-tablespoon portions and roll between palms into smooth round balls.
  4. Roll each dough ball first in granulated sugar (to seal moisture), then roll generously in powdered sugar until heavily coated in white.
  5. Place balls on prepared baking sheet spaced 2 inches apart.
  6. Bake at 350°F for 9 to 11 minutes. The cookies will spread, puff, and crackle into dramatic fissures. Centers should still feel soft and tender. Do not overbake!
  7. Cool on the pan for 5 minutes, then transfer to a wire rack to cool completely.

NUTRITION INFORMATION:

Serving: 1g Calories: 175cal (9%) Carbohydrates: 25g (8%) Protein: 2g (4%) Fat: 7g (11%) Saturated Fat: 4g (25%) Cholesterol: 30mg (10%) Sodium: 95mg (4%) Potassium: 65mg (2%) Fiber: 1g (4%) Sugar: 18g (36%) Vitamin A: 190IU (4%) Vitamin C: 0mg (0%) Calcium: 25mg (3%) Iron: 1.1mg (6%)
Keywords: christmas baking, christmas crinkle cookies, fudgy red velvet, holiday cookies, red velvet crinkle cookies

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