Oh, hello there! Let me tell you, I’ve got a recipe that’s just bursting with pure joy and a little bit of holiday magic: my Fudgy Red Velvet Crinkle Cookies. These aren’t your average cookies, no siree! They’re like a hug from your favorite red velvet cake, but with this wonderfully chewy, almost brownie-like texture that just melts in your mouth. I dreamt these up on cozy, snowy afternoon in Asheville, wanting something festive yet incredibly simple. They’ve quickly become a go-to in my kitchen, a sweet reminder that the best memories are baked with love, just like my Grandma used to do.
Why You’ll Love These Fudgy Red Velvet Crinkle Cookies
Trust me, you’re going to adore these cookies! They’re:
- Super easy to whip up, even for a weeknight treat.
- Packed with that classic red velvet flavor we all love.
- Beautifully festive with their crinkled snowy tops – perfect for any holiday baking spread!
- Wonderfully fudgy and chewy inside, with that delightful soft center.
- Just plain delightful, making them ideal for your easy Christmas desserts or any holiday treats!
Ingredients for Fudgy Red Velvet Crinkle Cookies
Alright, let’s get our ingredients ready! This is where the magic really starts to happen. Gather up these goodies, and we’ll be well on our way:
- 1½ cups (213 grams) all-purpose flour – just your regular baking flour works wonders here.
- 1 teaspoon baking powder – for a little bit of lift.
- 1/8 teaspoon baking soda – just a touch for that perfect texture.
- ¾ cup (150 grams) plus 3 tablespoons granulated sugar – we’ll use most of this in the dough and a bit for rolling.
- ½ cup (100 grams) light brown sugar – gives us that lovely chewiness and depth.
- 2 large eggs plus 2 large egg yolks, all at room temperature – room temperature is key for them to blend in beautifully!
- 1 tablespoon canola oil – keeps things nice and moist.
- 1 tablespoon Red Velvet Bakery Emulsion or red food coloring – this gives us that gorgeous red velvet color and flavor!
- 1 teaspoon pure vanilla extract – always!
- ½ teaspoon salt – to balance all that sweetness.
- 4 tablespoons (57 grams) unsalted butter – unsalted is best so we can control the saltiness.
- 3 ounces (85 grams) semisweet or bittersweet chocolate – I like to use a mix sometimes, but either works great! Chop it up.
- ¼ cup (25 grams) unsoaked cocoa powder – this adds to that deep chocolatey goodness.
- ½ cup (60 grams) confectioners’ sugar – for that pretty snowy coating.
Essential Equipment for Baking
Okay, so before we dive into the fun part, let’s make sure you’ve got the right gear ready to go. Having these tools on hand makes whipping up these Fudgy Red Velvet Crinkle Cookies an absolute breeze. You’ll want:
- A couple of sturdy mixing bowls – one for dry, one for wet.
- A whisk – for getting those dry ingredients all nicely combined.
- A small, heavy-bottomed saucepan – for melting our chocolatey goodness.
- A reliable rubber spatula – perfect for gently folding everything together without overmixing.
- A reliable scale and measuring cups/spoons – because baking is a science, even when it feels like magic!
- A baking sheet (or three!) – for getting those cookies onto.
- Parchment paper – helps prevent sticking and makes cleanup a snap.
- A wire rack – essential for letting those cookies cool down just right.
How to Make Fudgy Red Velvet Crinkle Cookies: Step-by-Step
Alright, let’s get down to business and make these incredibly delicious Fudgy Red Velvet Crinkle Cookies! Don’t worry, it’s a pretty straightforward process, and the results are absolutely worth every tiny bit of effort. We’ll take it one step at a time, and soon your kitchen will smell like pure holiday heaven!
Preparing the Cookie Dough
First things first, let’s get our dough started. In a small bowl, just whisk together your flour, baking powder, and baking soda. This little step makes sure everything is distributed evenly. Now, in a bigger bowl, we’ll mix the wet ingredients: grab your ¾ cup plus 3 tablespoons of granulated sugar, the brown sugar, those room-temperature eggs and yolks (remember, room temp blends best!), the canola oil, your red velvet emulsion or food coloring, vanilla, and that pinch of salt. Give that a good whisk until it’s all combined nicely. Next up, melt your butter and chocolate together. I like to do this in a little saucepan over low heat; stir it constantly until it’s smooth as silk. Once that’s melted and glorious, stir in the cocoa powder off the heat until it’s all incorporated. It’ll be thick, which is exactly what we want! Pour that lovely chocolate mixture into your egg mixture and whisk it all together. Finally, gently fold in your dry ingredients with a spatula until just combined. Don’t overmix!
Chilling and Shaping the Fudgy Red Velvet Crinkle Cookies
Now for the part that’s *super* important for that perfect fudgy texture: chilling the dough! Yes, I know, waiting is hard, but trust me, it’s crucial. Cover that bowl securely and pop it in the fridge for at least 6 hours, or even better, overnight. When you’re ready to bake, whisk together the confectioners’ sugar and the remaining 3 tablespoons of granulated sugar in a shallow bowl. Scoop out portions of dough, about 1½ tablespoons each, and roll them into nice, smooth balls. Then, roll those pretty balls in your sugar mixture until they’re completely coated. This is what gives us those fancy crinkled tops!
Baking and Cooling Your Cookies
Preheat your oven to 350°F (180°C) and get a couple of sheet pans lined with parchment paper. Place about eight dough balls on each pan, leaving a little space between them since they will spread. Bake for about 12 to 14 minutes. You’re looking for the edges to be set, but the center should still look a little soft. That’s how you get that wonderful fudgy center in your Fudgy Red Velvet Crinkle Cookies! Once they’re out, let them cool on the baking sheets for a few minutes before carefully moving them to a wire rack to cool completely. Watch out, they’re delicate when hot!
Tips for Perfect Fudgy Red Velvet Crinkle Cookies
Alright, let’s chat about a few little secrets that’ll make your Fudgy Red Velvet Crinkle Cookies absolutely sing! It’s all about the small details, you know? Don’t ever be afraid to experiment a little, but these tips will set you up for success. You can find more inspiring ideas over at my trend recipes section if you’re looking for more baking inspiration!
Achieving the Perfect Fudgy Texture
The secret to that incredible fudgy center? It’s a combination of things! First, make sure you’re using room temperature eggs and egg yolks – they incorporate so much better, giving you that rich texture. Those extra yolks in this recipe are a game-changer, adding chewiness and moisture. And don’t skimp on the chocolate and butter; melting them together low and slow is key for that smooth, decadent base. Oh, and chilling the dough is non-negotiable!
Getting the Signature Crinkle Effect
That beautiful crinkled look everyone loves comes from a couple of places. Make sure your dough is thoroughly chilled – cold dough bakes up taller, and the contrast between the cold dough hitting the hot oven helps them puff and crack. Also, be generous with that sugar coating! Rolling the dough balls completely in the confectioners’ sugar and granulated sugar mixture before baking is what allows them to spread, crack, and create those lovely snowy crinkles.
Ingredient Notes and Substitutions
Let’s chat about a couple of ingredients here that really make these Fudgy Red Velvet Crinkle Cookies special, if you can’t find that Red Velvet Bakery Emulsion, no worries at all! You can absolutely get that gorgeous color and flavor with a good-quality red food coloring – I’d start with about a tablespoon and add more if you want a deeper hue. And for a little extra flavor boost, you can always add a tiny splash more vanilla extract alongside the food coloring. Other than that, just stick to the recipe; using good-quality chocolate and fresh ingredients really makes all the difference!
Serving Suggestions for Fudgy Red Velvet Crinkle Cookies
These Fudgy Red Velvet Crinkle Cookies are just *begging* to be the star of your next gathering! Imagine them all nestled on a platter at your Christmas party food spread, or maybe a few alongside some coffee for a lovely Christmas brunch. Honestly, they’re so good, they don’t need much else, but they do pair wonderfully with a cold glass of milk or a warm cup of cocoa. You could even serve them alongside some of my other favorites, like this irresistible dinner chicken if you’re feeling ambitious!
Storage and Reheating Instructions
Now, if by some small miracle you have any of these Fudgy Red Velvet Crinkle Cookies left over, storing them is super simple! Just pop them into an airtight container at room temperature. They’ll stay perfectly fresh and delicious for about 3 days. Honestly, they’re so good, I can’t guarantee they’ll last that long! If you want to warm them up a bit, just pop a cookie or two in the microwave for about 15 seconds. It brings back that lovely fudgy warmth!
Frequently Asked Questions about Fudgy Red Velvet Crinkle Cookies
Got some questions swirling around about these delightful cookies? I hear ya! Baking should be fun, not confusing, so let’s clear up a few things for ya. If you have more questions, don’t hesitate to reach out through our contact page!
Can I make the dough for Fudgy Red Velvet Crinkle Cookies ahead of time?
Oh, absolutely! You can totally make the dough ahead. Just wrap it up good and tight, and let it chill in the fridge for up to 2 days. It actually gets even better with a longer chill!
What can I use if I don’t have Red Velvet Bakery Emulsion?
No worries if you can’t find that special emulsion! Just use a good quality red food coloring – maybe about a tablespoon to start – and add an extra little splash of vanilla extract for flavor. They’ll be just as yummy!
My Fudgy Red Velvet Crinkle Cookies didn’t crinkle. What went wrong?
Don’t you fret! Usually, this happens if the dough wasn’t cold enough when it went into the oven, or if the oven temperature was a little too low. Make sure that the dough is nice and chilled, and your oven is fully preheated for the best crinkle effect!
Nutritional Information
Just a little heads-up, the nutritional info below is an estimate for one cookie, and it can change a bit depending on the brands you use and how big you roll your dough balls. It’s just a general guide to give you an idea!
- Calories: 180
- Fat: 9g
- Saturated Fat: 5g
- Trans Fat: 0g
- Cholesterol: 40mg
- Sodium: 75mg
- Carbohydrates: 25g
- Fiber: 1g
- Sugar: 20g
- Protein: 2g
For more details, you can always check out our disclaimer here.
Share Your Fudgy Red Velvet Crinkle Cookies Creations!
Oh, I just *love* seeing your baking adventures! If you whip up a batch of these Fudgy Red Velvet Crinkle Cookies, please, please, *please* tell me all about it! Drop a comment below, give it a star rating, or even share a picture if you can. I love hearing how they turned out for you, and if you’ve tried them for a special occasion, like a holiday gathering or as part of your baking projects, I’m dying to know! For more info on how we use your data, check out our Terms of Use.
