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Close up of deep crimson-red velvet crinkle cookie dough covered in a stark white layer of powdered sugar resting on a ceramic plate.

Red Velvet Crinkle Cookies: The Ultimate Fudgy Recipe

These stunning Red Velvet Crinkle Cookies feature a deeply fudgy crimson-red interior and a thick, stark white powdered sugar coating. Perfect for holidays or special occasions, this foolproof recipe guarantees beautiful, irregular cracks every single time.
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Prep Time 2 hours 20 minutes
Cook Time 12 minutes
Total Time 2 hours 32 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 145
Ingredients Equipment Method Notes

Ingredients
  

Cookie Dough
  • 1 1/2 cups all-purpose flour 190g
  • 1/4 cup unsweetened natural cocoa powder 25g
  • 1 tsp baking powder 4g
  • 1/4 tsp baking soda 1g
  • 1/2 tsp fine sea salt 3g
  • 1/2 cup unsalted butter 115g, softened
  • 1/2 cup granulated sugar 100g
  • 1/2 cup packed light brown sugar 100g
  • 1 large egg 50g, room temperature
  • 1 tbsp milk 15ml
  • 2 tsp pure vanilla extract 10ml
  • 1 tbsp liquid red food coloring 15ml (or 1 tsp gel coloring)
  • 1/4 cup granulated sugar 50g, for the first coating roll
  • 1 cup fine powdered sugar 120g, for the final thick coating

Equipment

  • 2 Mixing bowls One medium for dry ingredients, one large for wet ingredients.
  • 1 Electric Hand Mixer Essential for creaming the butter and sugars effectively.
  • 2 Baking sheets Light-colored aluminum baking sheets are preferred to prevent burning.

Method
 

Making the Cookies
  1. In a medium mixing bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt until completely uniform with no visible lumps.
  2. In a large mixing bowl, beat the softened butter, 1/2 cup granulated sugar, and brown sugar on medium-high speed for 2 to 3 minutes until pale, fluffy, and aerated.
  3. Add the egg, milk, and vanilla extract to the butter mixture. Beat until combined, then blend in the red food coloring until the batter is a striking, deep crimson-red paste.
  4. Pour the whisked dry ingredients into the wet mixture. Mix on low speed strictly until the dry streaks of flour disappear. The dough will be very sticky and thick.
  5. Cover the bowl tightly with plastic wrap and refrigerate for a minimum of 2 hours. This is essential for achieving thick cookies and prominent cracks.
  6. Preheat oven to 350°F (175°C). Scoop the chilled dough into 1.5-tablespoon balls. Roll each ball completely in the small bowl of granulated sugar, then roll generously in the bowl of powdered sugar until coated in a stark white layer.
  7. Place heavily coated dough balls on parchment-lined baking sheets 2 inches apart. Bake for 11 to 13 minutes until prominent cracks form and the edges set, but the interior remains soft. Cool on the pan for 5 minutes before moving to a wire rack.

Notes

Use a kitchen scale for the flour: 190g is exactly 1 1/2 cups. Too much flour will result in dry cookies rather than a fudgy interior.
Do not skip the first roll in granulated sugar; it prevents the powdered sugar from dissolving into the dough.