There’s something undeniably magical about red velvet. That vibrant color, the subtle tang, and the melt-in-your-mouth texture – it’s a classic for a reason. But let’s be honest, sometimes the thought of making a whole red velvet cake can feel a bit overwhelming. That’s where these fudgy red velvet crinkle cookies come in! They capture all the wonderful flavors of red velvet in a simple, satisfying cookie that’s perfect for any occasion, especially with the holidays around the corner. I’ve tested this recipe over a dozen times, tweaking and perfecting it until it’s foolproof. Trust me, these cookies are so easy to make, even a novice baker can whip them up in no time. And the best part? That irresistible crinkled top that’s just begging to be shared on Instagram! These cookies are trending right now because everyone is looking for easy holiday baking recipes that deliver big flavor and impressive presentation. This recipe uses ingredients that are most likely already in your pantry! I even had a batch that spread too thin the first time, so I learned the hard way how important chilling the dough is.
Why You ll Love These Red Velvet Crinkle Cookies
Classic Red Velvet Flavor in Cookie Form
Imagine the taste of a moist red velvet cake, but in a chewy, fudgy cookie. These cookies deliver that signature flavor with a hint of cocoa and a tangy buttermilk undertone, perfectly balanced by the sweetness of the sugar.
Easy to Make and Ready in Minutes
Forget complicated cake recipes! These cookies come together quickly with simple ingredients and minimal effort. From start to finish, you’ll be enjoying warm, freshly baked cookies in under an hour.
Perfect for Any Occasion
Whether you’re baking for a holiday gathering, a potluck, or just a cozy night in, these red velvet crinkle cookies are sure to be a crowd-pleaser. They’re also great for gifting!
Ingredients You ll Need for Red Velvet Crinkle Cookie Perfection
The Essentials
- All-Purpose Flour: 2 1/4 cups (281g)
- Unsweetened Cocoa Powder: 2 tablespoons (12g)
- Baking Soda: 1 teaspoon
- Salt: 1/2 teaspoon
- Unsalted Butter: 1/2 cup (113g), softened
- Granulated Sugar: 1 1/2 cups (300g)
- Large Eggs: 2
- Red Food Coloring: 1-2 tablespoons (gel food coloring recommended for best color)
- Vanilla Extract: 1 teaspoon
- Buttermilk: 1/2 cup (120ml)
For the Crinkle Coating
- Powdered Sugar: 1 cup (120g), for rolling
Step by Step Guide: Baking Your Best Red Velvet Crinkle Cookies
Whisk the Dry Ingredients
In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt. This ensures that all the ingredients are evenly distributed and will help the cookies rise properly.
Cream Butter and Sugar
In a large bowl (or the bowl of a stand mixer), cream together the softened butter and granulated sugar until light and fluffy. This usually takes about 3-5 minutes. This step is crucial for creating a tender cookie.
Add Wet Ingredients
Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix, as this can result in tough cookies.
Chill the Dough
Cover the bowl with plastic wrap and chill the dough in the refrigerator for at least 2 hours, or preferably overnight. This is essential for preventing the cookies from spreading too thin during baking.
Preheat and Prepare
Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
Roll and Coat
Roll the chilled dough into 1-inch balls. Then, roll each ball in powdered sugar, making sure it’s completely coated. Place the coated dough balls onto the prepared baking sheet, leaving about 2 inches between each cookie.
Bake to Perfection
Bake for 10-12 minutes, or until the edges are set and the tops are cracked. The cookies will still be slightly soft in the center, but they will firm up as they cool.
Cool and Enjoy
Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. Enjoy these fudgy red velvet crinkle cookies warm or at room temperature!
Expert Tips for the Best Red Velvet Crinkle Cookies Ever
Don t Skip the Chilling Step
Chilling the dough is crucial for preventing the cookies from spreading too thin and for creating that signature crinkled top. I know it’s tempting to skip it, but trust me, it’s worth the wait!
Use Gel Food Coloring
Gel food coloring is much more concentrated than liquid food coloring, so you’ll get a more vibrant red color without adding too much liquid to the dough.
Measure Flour Accurately
Too much flour can result in dry, dense cookies. Use a kitchen scale to measure your flour for the most accurate results, or use the spoon and level method (spoon the flour into the measuring cup and then level it off with a knife).
Frequently Asked Questions About Red Velvet Crinkle Cookies
Can I use oil instead of butter?
While you can substitute oil for butter, it will change the texture of the cookies. Butter contributes to the flavor and tenderness of the cookies, so I recommend sticking with butter for the best results.
Can I make these cookies ahead of time?
Yes! You can make the dough ahead of time and store it in the refrigerator for up to 3 days. You can also freeze the dough balls for up to 2 months. Just let them thaw in the refrigerator overnight before baking.
Why are my cookies flat?
There are a few reasons why your cookies might be flat. Make sure you’re using softened (but not melted) butter, and that you’re chilling the dough for long enough. Also, make sure your oven temperature is accurate.
Can I add chocolate chips to these cookies?
Absolutely! Chocolate chips would be a delicious addition to these cookies. I recommend using semi-sweet or dark chocolate chips to complement the red velvet flavor.
How do I store these cookies?
Store the cookies in an airtight container at room temperature for up to 3 days.
Ready to Bake?
These fudgy red velvet crinkle cookies are a guaranteed crowd-pleaser. With their vibrant color, irresistible flavor, and easy preparation, they’re perfect for any occasion. So grab your ingredients, preheat your oven, and get ready to bake up a batch of pure deliciousness! If you try this recipe, be sure to leave a comment below and let me know how they turned out. And don’t forget to share your creations on social media using #RedVelvetCrinkleCookies – I can’t wait to see them!`
PrintFudgy Red Velvet Crinkle Cookies Recipe
Easy recipe for delicious fudgy red velvet crinkle cookies This delightful treat is simple to make intensely satisfying 143 chars
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
- Yield: 24 cookies
- Category: Cookie
- Cuisine: American
Ingredients
- 2 1/4 cups (281g) All-Purpose Flour
- 2 tablespoons (12g) Unsweetened Cocoa Powder
- 1 teaspoon Baking Soda
- 1/2 teaspoon Salt
- 1/2 cup (113g) Unsalted Butter, softened
- 1 1/2 cups (300g) Granulated Sugar
- 2 Large Eggs
- 1–2 tablespoons Red Food Coloring (gel food coloring recommended)
- 1 teaspoon Vanilla Extract
- 1/2 cup (120ml) Buttermilk
- 1 cup (120g) Powdered Sugar, for rolling
Instructions
- In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt.
- In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
- Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined.
- Cover the bowl with plastic wrap and chill the dough in the refrigerator for at least 2 hours, or preferably overnight.
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
- Roll the chilled dough into 1-inch balls. Then, roll each ball in powdered sugar, making sure it’s completely coated. Place the coated dough balls onto the prepared baking sheet, leaving about 2 inches between each cookie.
- Bake for 10-12 minutes, or until the edges are set and the tops are cracked. The cookies will still be slightly soft in the center, but they will firm up as they cool.
- Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
