Soft & Fudgy Red Velvet Crinkle Cookies
These Red Velvet Crinkle Cookies are soft, fudgy, and visually stunning, with a rich cocoa flavor and signature powdered sugar crackle. They’re easy to prepare, perfect for holidays or special occasions, and store beautifully for make-ahead baking.Whether you’re adding them to a cookie tray or gifting them to friends, this recipe delivers consistent, bakery-style results every time.
Ingredients
- 1 ½ cups all-purpose flour
- 2 tablespoons unsweetened cocoa powder
- 1 teaspoon baking powder
- ¼ teaspoon salt
- ¾ cup granulated sugar
- 2 large eggs
- ⅓ cup vegetable oil
- 1 teaspoon vanilla extract
- 1 tablespoon red food coloring gel preferred
- ¾ cup powdered sugar for rolling
Instructions
- In a medium bowl, whisk together the flour, cocoa powder, baking powder, and salt. Set aside.
- In a large bowl, whisk the granulated sugar, eggs, vegetable oil, vanilla extract, and red food coloring until smooth and evenly combined.
- Gradually add the dry ingredients to the wet ingredients, mixing just until a soft, sticky dough forms. Do not overmix.
- Cover the bowl and refrigerate the dough for at least 2 hours. Chilling is essential for proper crinkle formation.
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Scoop the chilled dough into 1-tablespoon-sized balls. Roll each ball generously in powdered sugar until fully coated.
- Place the dough balls on the prepared baking sheet, spacing them about 2 inches apart.
- Bake for 10–12 minutes, until the cookies are crackled on top and just set around the edges. The centers should still look soft.
- Allow cookies to cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.