Name: Fudgy Red Velvet Crinkle Cookies
Prep time: 10 min
Cook time: 12 min
Total time: 80 min
Ingredients: 1 cup unsalted butter, melted and cooled slightly (Use good quality butter for best flavor.); 1 cup packed light brown sugar (Adds moisture and fudgy texture.); 1/2 cup granulated sugar; 2 large eggs, room temperature; 2 tbsp whole milk or buttermilk (Optional for extra tenderness.); 2 tbsp red gel food coloring (Adjust for color intensity.); 1 tsp pure vanilla extract; 1 tbsp unsweetened cocoa powder (Fresh and sifted for best color balance.); 2 1/2 cups all-purpose flour, spooned and leveled; 2 tsp baking powder; 1/2 tsp baking soda; 1/2 tsp fine salt; 1 tbsp white vinegar (Reacts with baking soda to boost lift.); 1/2 cup powdered sugar (For rolling.)

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Introduction

I still remember the first time I smelled these cookies baking in my kitchen. The warm aroma of cocoa and brown sugar mixed with a hint of vanilla filled the house and drew everyone to the oven. I was trying to recreate a velvety cookie my grandmother loved, and after a few tweaks more cocoa, a touch of brown sugar, and chilling the dough I landed on these fudgy, crinkled rounds. They quickly became our holiday favorite and an unexpected crowd pleaser at neighborhood potlucks.

There is something comforting about the glossy red surface cracking open into powdered sugar-frosted crevices. Each bite is soft and slightly gooey at the center with a gentle cocoa tang and that classic red velvet tang. If you like fudgy cookies and love the charm of crinkle cookies, these will become a go-to. For a fun spin if you enjoy small, decadent bites, try pairing them with my take on red velvet cheesecake bites for dessert boards: Red velvet cheesecake bites recipe.

What Makes This Recipe Special

This recipe delivers a truly fudgy center while keeping the exterior lightly set and crackled. It is:

Family approved: kids and adults ask for seconds.
Quick to mix: melted butter and a single-bowl method keep prep simple.
Reliable: chill time helps the cookies keep their shape and deepen flavor. Readers love the soft, almost brownie-like interior and the cheerful powdered sugar contrast. These cookies are perfect when you want something festive, comforting, and a bit indulgent without a lot of fuss.

Ingredients You’ll Need

For the Cookies (makes about 24 cookies)

1 cup (226 g) unsalted butter, melted and cooled slightly use good quality butter for best flavor.
1 cup packed light brown sugar (200 g) adds moisture and fudgy texture.
1/2 cup granulated sugar (100 g)
2 large eggs, room temperature
2 tbsp whole milk or buttermilk (optional for extra tenderness)
2 tbsp red gel food coloring (adjust for color intensity)
1 tsp pure vanilla extract
1 tbsp unsweetened cocoa powder fresh and sifted for best color balance
2 1/2 cups (312 g) all-purpose flour, spooned and leveled
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp fine salt
1 tbsp white vinegar (reacts with baking soda to boost lift)
1/2 cup powdered sugar for rolling

Notes and substitutions:

For a deeper chocolate note, use 2 tbsp cocoa and reduce flour by 1 tbsp.
To make this dairy-free, substitute melted vegan butter and plant milk.
For a gluten-free option, try a 1:1 gluten-free flour blend, but expect slightly different texture. For a chocolate-forward twist, see a similar crinkle variation in my triple chocolate version: Triple Chocolate Crinkle Cookies.

How to make Fudgy Red Velvet Crinkle Cookies

Step 1: Preheat and prepare

Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper and set aside.
Spoon powdered sugar into a shallow bowl for rolling later.

Step 2: Mix wet ingredients (about 5 minutes)

In a large bowl, whisk together the melted butter, brown sugar, and granulated sugar until smooth and slightly glossy.
Whisk in the eggs, one at a time, then add the milk (if using), red food coloring, and vanilla until fully combined. The batter will be thick and vividly red.

Step 3: Add dry ingredients (about 3 minutes)

In a separate bowl, sift together the flour, cocoa powder, baking powder, baking soda, and salt.
Gradually fold the dry ingredients into the wet mixture until just combined. Add the vinegar and stir quickly. The dough should be soft, slightly sticky, and hold together. If it feels too loose, chill briefly.

Step 4: Chill the dough (30–60 minutes)

Cover the dough and chill for at least 30 minutes. Chilling firms the dough so the cookies will spread less and develop deep cracks during baking.

Step 5: Shape and roll (10 minutes)

Scoop 1.5 tbsp to 2 tbsp portions (about golf ball size). Roll each portion into a smooth ball, then roll generously in powdered sugar until well coated. The contrast of the white sugar on the red dough creates the classic crinkle look.

Step 6: Bake (10–12 minutes)

Place balls 2 inches apart on prepared baking sheets. Bake for 10 to 12 minutes until the edges are set and the tops show glossy cracks. The centers will still look slightly soft; this is good.
Remove from oven and let cookies cool on the sheet for 5 minutes, then transfer to a wire rack to cool completely. The cookies firm up a touch as they cool but remain fudgy inside.

Visual cues:

Dough should be bright red and slightly glossy.
Baked cookies should have distinct white cracked tops and edges that are set while centers remain soft to the touch.

Tips & Recipe Variations

Use gel food coloring for vibrant color without thinning the dough.
Chill longer for taller cookies and deeper fissures.
For extra fudginess, substitute 1/4 cup of flour with 1/4 cup cocoa powder and reduce sugar by 1 tbsp.
To avoid overbaking, pull cookies when the center looks just set; they will finish as they cool.
Make ahead: dough freezes well. Form balls, freeze on a tray, then store in a sealed bag for up to 3 months. Bake from frozen, adding 1–2 minutes to baking time.
Storage: Keep in an airtight container at room temperature for up to 4 days; refrigerate up to 7 days or freeze baked cookies for up to 3 months.
Dietary adaptations: use plant-based butter and egg replacer for vegan cookies; use a gluten-free flour blend for gluten-free.

How to Serve

Serve warm with a glass of cold milk or a cup of strong coffee to balance the sweetness.
For parties, arrange on a tiered platter with small signs describing each flavor.
Pair with cream cheese frosting dollops or a small scoop of vanilla ice cream for an indulgent dessert.
Each cookie is approximately 90 to 110 calories depending on size; serves about 24.

Frequently Asked Questions

Q: Can I make the dough ahead of time?

A: Yes. Dough can be refrigerated up to 48 hours or frozen for up to 3 months. If frozen, bake from chilled or frozen state, adding a minute or two as needed.

Q: Can I skip the powdered sugar coating?

A: You can, but powdered sugar gives the signature crinkle look and a pleasant sweet contrast. If skipping, the color will remain vibrant but less striking.

Q: What can I use instead of red food coloring?

A: Natural options include beet powder or concentrated red food colorings, but results will vary. Gel coloring gives the most consistent hue.

Q: How do I keep cookies fudgy and not cakey?

A: Avoid overmixing and overbaking. Pull cookies when centers are just set and allow them to finish as they cool.

Q: Can I make these dairy-free?

A: Yes. Use melted vegan butter and plant milk. Texture will be slightly different but still delicious.

Reader Review

These cookies vanished in minutes at our family gathering. The centers were decadently fudgy and the powdered sugar made them look festive. A new favorite for holidays and rainy day baking. – A delighted home baker

Conclusion

I hope these Fudgy Red Velvet Crinkle Cookies find a happy place on your baking list. They are one of those recipes that bring people together: the bright color sparks joy, and the fudgy texture invites cozy conversation over a warm mug. If you want to compare variations and inspiration from other bakers, take a look at Sarah Kieffer’s take on Fudgy Red Velvet Crinkle Cookies for technique ideas and Broma Bakery’s Red Velvet Crinkle Cookies for flavor twists.

For more cookie inspiration or to share how yours turned out, leave a comment and tell me about your favorite tweaks. Happy baking and enjoy every crackled, fudgy bite.