Description

These Fudgy Red Velvet Crinkle Cookies deliver rich chocolatey flavor with the classic red velvet twist, all without the need for a mixer. Soft and chewy with a crackled sugar-coated exterior, these cookies offer an indulgent treat perfect for holidays or special occasions. The dough is chilled for enhanced fudginess and rolled in a sweet sugar blend for that signature crinkled look.

Ingredients

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Dry Ingredients

1 1/2 cups (213 grams) all-purpose flour
1 teaspoon baking powder
1/8 teaspoon baking soda
1/4 cup (25 grams) cocoa powder
1/2 teaspoon salt

Wet Ingredients

3/4 cup (150 grams) granulated sugar
3 tablespoons granulated sugar (for rolling)
1/2 cup (100 grams) light brown sugar
2 large eggs plus 2 large egg yolks, at room temperature
1 tablespoon canola oil
1 tablespoon Red Velvet Bakery Emulsion or red food coloring
1 teaspoon pure vanilla extract
4 tablespoons (57 grams) unsalted butter
3 ounces (85 grams) semisweet or bittersweet chocolate
1/2 cup (60 grams) confectioners’ sugar (for rolling)

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Instructions

Mix Dry Ingredients: In a small bowl, whisk together the all-purpose flour, baking powder, and baking soda until well combined.
Combine Sugars and Eggs: In a large bowl, whisk together ¾ cup granulated sugar, light brown sugar, eggs, egg yolks, canola oil, Red Velvet Bakery Emulsion or red food coloring, vanilla extract, and salt until smooth and uniform.
Melt Butter and Chocolate: Place the unsalted butter and semisweet or bittersweet chocolate in a small heavy-bottom saucepan over low heat. Stir frequently to melt gently and prevent scorching. Once smooth, remove from heat.
Add Cocoa Powder: Off the heat, whisk the cocoa powder into the melted butter and chocolate mixture until completely combined, about 45 seconds. The mixture will thicken.
Combine Wet Mixtures: Pour the warm chocolate-butter mixture into the egg and sugar mixture. Whisk thoroughly until fully incorporated.
Add Dry Ingredients: Add the flour mixture to the wet ingredients and gently fold with a rubber spatula just until combined. Avoid overmixing.
Chill Dough: Cover the dough and chill in the refrigerator for at least 6 hours or overnight to develop fudgy texture and ease handling.
Prepare to Bake: Preheat oven to 350°F (180°C) and adjust oven rack to middle position. Line three baking sheets with parchment paper.
Roll Cookies: In a small bowl, combine confectioners’ sugar with the remaining 3 tablespoons granulated sugar. Using a cookie scoop or spoon, portion out 1½ tablespoon dough balls and roll them thoroughly in the sugar mixture to coat.
Bake Cookies: Place 8 cookies on each prepared sheet pan. Bake one pan at a time, rotating the pan halfway through baking, for 12 to 14 minutes or until edges are set and cookies puffed but centers remain soft.
Cool and Store: Transfer baked cookies to a wire rack to cool completely. Store cooled cookies in an airtight container at room temperature for up to 3 days.

Notes

The dough is very sticky; it works best to use a cookie scoop to portion. Drop dough balls into the sugar mixture and then gently roll them to coat well; coated dough is easier to handle.
If you don’t have a cookie scoop, chill the dough for 15 minutes to firm it up before scooping.
Cookies are best enjoyed fresh for maximum softness but store well for up to 3 days at room temperature.
This recipe is adapted from the Baking for the Holidays cookbook by Chronicle Books.

Nutrition

Serving Size: 1 cookie
Calories: 140
Sugar: 15g
Sodium: 95mg
Fat: 7g
Saturated Fat: 3.5g
Unsaturated Fat: 2.5g
Trans Fat: 0g
Carbohydrates: 19g
Fiber: 1.5g
Protein: 2g
Cholesterol: 55mg