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Fudgy Red Velvet Crinkle Cookies

These soft, chewy cookies have a fudgy center and a charming crinkle top dusted with powdered sugar, perfect for holiday gatherings and potlucks.
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Prep Time 10 minutes
Cook Time 12 minutes
Total Time 1 hour 20 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American, Holiday
Calories: 100
Ingredients Method Notes

Ingredients
  

For the Cookies
  • 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.

Method
 

Preparation & Preheating
  1. Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper and set aside.
  2. Spoon powdered sugar into a shallow bowl for rolling later.
Mix Wet Ingredients
  1. In a large bowl, whisk together the melted butter, brown sugar, and granulated sugar until smooth and slightly glossy.
  2. Whisk in the eggs, one at a time, then add the milk (if using), red food coloring, and vanilla until fully combined.
Add Dry Ingredients
  1. In a separate bowl, sift together the flour, cocoa powder, baking powder, baking soda, and salt.
  2. Gradually fold the dry ingredients into the wet mixture until just combined. Add the vinegar and stir quickly.
Chill the Dough
  1. Cover the dough and chill for at least 30 minutes.
Shape and Roll
  1. Scoop 1.5 tbsp to 2 tbsp portions (about golf ball size).
  2. Roll each portion into a smooth ball, then roll generously in powdered sugar until well coated.
Bake
  1. Place balls 2 inches apart on prepared baking sheets.
  2. Bake for 10 to 12 minutes until the edges are set and the tops show glossy cracks.
  3. Remove from oven and let cookies cool on the sheet for 5 minutes, then transfer to a wire rack to cool completely.

Notes

Dough can be frozen for up to 3 months. To avoid overbaking, pull cookies when the center looks just set; they will finish as they cool.