As the leaves begin to fall and the scent of cinnamon fills the air, there’s something comforting about baking sweet, soft cookies in your kitchen. One of our absolute reader favorites every autumn? These Fudgy Red Velvet Crinkle Cookies. With their deep red hue, crackly powdered sugar coating, and rich, brownie-like texture, they’re not just delicious they’re beautiful too.
Perfect for bake sales, Thanksgiving dessert tables, or chilly weekend afternoons, these cookies offer the best of both worlds: the flavor of classic red velvet cake and the chewy indulgence of fudgy brownies. They’re beginner-friendly, require simple pantry ingredients, and turn out picture-perfect every time.
In this post, you’ll find everything you need: a clear ingredients list, step-by-step instructions, helpful tips for success, delicious variations (including gluten-free), and smart storage advice to keep your cookies fresh and soft.
Let’s get baking!
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Fudgy Red Velvet Crinkle Cookies
- Total Time: 2 hours 30 minutes
- Yield: 24 cookies
- Diet: Vegetarian
Description
Soft, chewy, and festive—these Fudgy Red Velvet Crinkle Cookies combine the rich flavor of red velvet cake with the fudgy texture of brownies, all coated in snowy powdered sugar.
Ingredients
- 1 1/3 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 tsp baking powder
- 1/4 tsp salt
- 1/2 cup (1 stick) butter, melted
- 1 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1 tbsp red food coloring
- 1/2 cup powdered sugar (for rolling)
Instructions
- In a large mixing bowl, whisk together melted butter and sugar until smooth. Add eggs one at a time, then stir in vanilla and red food coloring.
- In a separate bowl, sift flour, cocoa powder, baking powder, and salt. Fold dry mix into wet ingredients until just combined. Dough will be sticky.
- Cover and chill dough for at least 2 hours or overnight.
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- Scoop tablespoon-sized portions of dough, roll into balls, and coat generously in powdered sugar.
- Place dough balls 2 inches apart on baking sheets and bake 10–12 minutes, until puffed and crackled.
- Cool on pan 5 minutes before transferring to a wire rack.
Notes
Tips: Chill dough thoroughly for best crinkles. Roll generously in powdered sugar for a dramatic effect. Avoid overbaking—slightly soft centers make them extra fudgy. Add mini chocolate chips, walnuts, or a peppermint twist for holiday variation.
- Prep Time: 15 minutes (plus 2 hours chilling)
- Cook Time: 12 minutes
- Category: Dessert, Cookies
- Method: Baked
- Cuisine: American
Ingredients for Fudgy Red Velvet Crinkle Cookies
To make these eye-catching, chewy cookies, here’s what you’ll need:
Dry Ingredients:
- 1 ⅓ cups all-purpose flour
- ½ cup unsweetened cocoa powder
- 1 tsp baking powder
- ¼ tsp salt
Wet Ingredients:
- ½ cup (1 stick) butter, melted
- 1 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1 tbsp red food coloring
Coating:
- ½ cup powdered sugar (for rolling)
These simple ingredients transform into deeply flavorful, chewy cookies with that signature red velvet color. You can also find similar fall treats on our site like Pumpkin S’mores Cookies and Brown Sugar Pumpkin Loaf for seasonal baking inspiration.
Step-by-Step Instructions
1. Mix the wet ingredients
In a large mixing bowl, whisk together melted butter and granulated sugar until smooth. Add the eggs one at a time, whisking well after each. Stir in the vanilla extract and red food coloring.
2. Combine the dry ingredients
In a separate bowl, sift together flour, cocoa powder, baking powder, and salt. Gradually fold the dry mix into the wet ingredients until just combined. The dough will be thick and sticky this is what gives the cookies their fudgy texture.
3. Chill the dough
Cover the bowl with plastic wrap and refrigerate for at least 2 hours, or overnight. This helps the dough firm up and prevents the cookies from spreading too much while baking.
4. Preheat and prep
Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper. Place powdered sugar in a shallow bowl.
5. Shape and roll
Scoop out tablespoon-sized portions of dough. Roll each into a ball, then coat generously in powdered sugar.
6. Bake and cool
Place dough balls 2 inches apart on prepared baking sheets. Bake for 10–12 minutes or until the cookies are puffed and crackled. Let them cool on the pan for 5 minutes, then transfer to a wire rack.
Looking for something similar with a fruity twist? Try our Apple Cinnamon Bread or Strawberry Danish.
Tips for Perfect Crinkle Cookies
- Chill thoroughly: Cold dough is essential for those signature cracks.
- Generous coating: Don’t skimp on powdered sugar this creates the dramatic contrast with the red dough.
- Uniform sizing: Use a cookie scoop for evenly sized cookies that bake consistently.
- Avoid overbaking: They’ll continue to firm up as they cool. Slightly underbaked centers make them extra fudgy!
Explore more chewy cookie ideas like our Zucchini Brownies or Chocolate Sourdough Bread for unique twists on classics.
Fun Variations to Try
1. Gluten-Free Option:
Swap the all-purpose flour with a 1:1 gluten-free baking blend. Keep everything else the same. Chilling becomes even more important with gluten-free dough.
2. Add-ins for texture:
Fold in ½ cup of mini chocolate chips or chopped walnuts for extra indulgence.
3. Holiday edition:
Add a dash of peppermint extract and green sprinkles for a Christmas cookie platter.
4. Streusel topping twist:
Mix 2 tbsp flour, 2 tbsp brown sugar, and 1 tbsp cold butter into crumbs and sprinkle a bit on top before baking for a sweet, crunchy layer.
Need more gluten-free inspo? Check out our Gluten-Free Sourdough Bread or Gluten-Free Chicken Nuggets recipes.
How to Store and Freeze
Room Temperature:
Store in an airtight container for up to 5 days. Place parchment paper between layers to keep the sugar coating intact.
Freezing Dough:
Freeze rolled dough balls (before sugar coating) on a tray, then transfer to a zip-top bag. Roll in powdered sugar just before baking from frozen—add 1–2 minutes to baking time.
Freezing Baked Cookies:
Place fully cooled cookies in an airtight container with parchment between layers. Freeze for up to 2 months. Thaw at room temp for 15–20 minutes before serving.
Frequently Asked Questions
How do I keep red velvet cookies from spreading too much?
Chill the dough for at least 2 hours. This solidifies the fat and ensures the cookies hold their shape.
Can I use natural food coloring?
Yes, you can use beetroot powder or a natural red food dye, though the color may be less vibrant.
Do I need a stand mixer for this recipe?
Not at all. A whisk and spatula are all you need this recipe is super beginner-friendly.
Why are my cookies dry?
Overbaking or using too much flour can dry them out. Measure carefully and bake until just set.
Conclusion
These Fudgy Red Velvet Crinkle Cookies are everything you want in a fall or holiday treat: rich, festive, and beautifully cracked. With their vibrant color and ultra-chewy texture, they look impressive but are so easy to make. Whether you’re baking for a cookie exchange or cozying up with a cup of tea, these cookies bring warmth and joy to any occasion.
Looking for more sweet ideas? Browse our Easy Chocolate Desserts or try a nostalgic classic like Elvis Presley Cake.