Description
Irresistibly festive Red Velvet Crinkle Cookies with a soft, chewy texture and a snowy powdered sugar coating, perfect for any gathering.
Ingredients
Scale
For the Cookie Dough:
- 2 cups (250g) all-purpose flour (spooned & leveled, for structure)
- 1/2 cup (45g) unsweetened cocoa powder (Dutch-processed for deeper flavor)
- 1 tsp baking powder (to give them that airy texture)
- 1/4 tsp baking soda
- 1/4 tsp fine sea salt (enhances flavor, adjusted to avoid over-salting)
- 3 oz (85g) semi-sweet chocolate, chopped (the secret to fudgy texture!)
- 1/2 cup (115g) unsalted butter, cubed (for that classic, rich taste)
- 3/4 cup (150g) granulated sugar (sweetness is key!)
- 1/2 cup (100g) packed light brown sugar (adds moisture and chewiness)
- 2 large eggs + 1 large egg yolk, room temperature (extra yolk for richness)
- 1 tbsp canola or vegetable oil (for extra fudginess)
- 1 tsp pure vanilla extract (because it makes everything better)
- 1–2 tsp red gel food coloring (to achieve that gorgeous hue)
For the Coating (The Secret to Perfect Crinkles):
- 1/2 cup (100g) granulated sugar (first coating layer)
- 1/2 cup (60g) powdered sugar (second coating layer)
- 1 tsp cornstarch (the secret ingredient that prevents sugar from dissolving!)
Ingredient Notes:
- Butter: Make sure it’s at room temperature for easy creaming, but we’ll melt it with the chocolate for the fudgy base.
- Cocoa Powder: I personally love using Dutch-processed cocoa for a deeper chocolate flavor and darker color.
- Food Coloring: Gel food coloring (like Wilton or AmeriColor) works wonderfully and gives a brighter color without adding excess liquid. Use 1 tsp for a burgundy shade, 2 tsp for vibrant red.
- Semi-Sweet Chocolate: This is the game-changer! Melting real chocolate with butter creates a brownie-like texture that cocoa powder alone can’t achieve.
Instructions
1. Melt the Chocolate & Butter (The Fudgy Base) In a microwave-safe bowl, combine 3 oz (85g) chopped chocolate and 1/2 cup (115g) cubed butter. Microwave in 30-second intervals, stirring between each, until completely melted and smooth (about 1-2 minutes total). Alternatively, melt in a heatproof bowl over a pot of simmering water (double boiler method). Whisk in 1/2 cup (45g) cocoa powder until completely combined. The mixture will be thick and glossy. Set aside to cool slightly (5 minutes).
2. Whisk the Wet Ingredients (Creating the Emulsion) In a large bowl, whisk together 3/4 cup (150g) granulated sugar, 1/2 cup (100g) brown sugar, 2 whole eggs + 1 egg yolk, 1 tbsp oil, 1 tsp vanilla extract, and 1-2 tsp red food coloring until smooth and well combined. Pour the slightly cooled chocolate-butter mixture into the wet ingredients and whisk until fully incorporated. The batter will be deep red and glossy.
3. Add the Dry Ingredients (Gentle Mixing) In a separate medium bowl, whisk together 2 cups (250g) flour, 1 tsp baking powder, 1/4 tsp baking soda, and 1/4 tsp salt. Gradually add the dry ingredients to the wet mixture, folding gently with a rubber spatula just until no dry flour remains. Do not overmix! The dough will be thick and slightly sticky.
4. Chill the Dough (Crucial for Texture) Cover the bowl tightly with plastic wrap and refrigerate for at least 30 minutes (or up to 2 hours). This firms up the butter and prevents excessive spreading. Pro-Tip: For even deeper flavor, chill overnight (up to 24 hours). If chilling overnight, let the dough sit at room temperature for 10-15 minutes before scooping to make it easier to work with.
5. Prep the Double Coating (The Secret to Snowy Crinkles) While the dough chills, preheat your oven to 350°F (175°C). Line 2-3 baking sheets with parchment paper. In a shallow bowl, combine 1/2 cup (100g) granulated sugar. In a second shallow bowl, combine 1/2 cup (60g) powdered sugar and 1 tsp cornstarch. Whisk to evenly distribute the cornstarch.
6. Scoop and Coat the Cookies (The Double Roll Technique) Using a cookie scoop or tablespoon, portion the dough into 1.5 tbsp-sized balls (about 1 oz / 30g each). You should get about 24 cookies. First Roll: Roll each dough ball in the granulated sugar until fully coated. Second Roll: Immediately roll the granulated-sugar-coated ball in the powdered sugar + cornstarch mixture until completely and heavily coated. The coating should be thick and opaque. Place the coated dough balls on the prepared baking sheets, spacing them about 2 inches apart.
7. Bake to Fudgy Perfection Bake one sheet at a time on the middle oven rack for 11-13 minutes, or until the edges are set and the cookies have puffed and cracked, but the centers still look slightly soft and underbaked. Doneness Test: The cookies should look cracked and snowy on top, but when you gently press the center, it should still give slightly. They will firm up as they cool.
8. Cool and Serve (The Grand Finale) Let the cookies cool on the baking sheet for 5 minutes (they’re very fragile when hot), then transfer to a wire rack to cool completely. Serve warm or at room temperature with a tall glass of milk!
Notes
Use gel food coloring for brighter cookies. Store in an airtight container for up to 5 days.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 10g
- Sodium: 125mg
- Fat: 6g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg