Fudgy Red Velvet Crinkle Cookies for Festive Celebrations – Soft, Chewy, and Crowd-Pleasing

If your holiday table needs a pop of color and a guaranteed crowd-pleaser, these fudgy red velvet crinkle cookies are it. They’re soft in the center, slightly crisp on the edges, and coated in powdered sugar that bakes into a snowy, crackled finish. The cocoa adds depth, the vanilla keeps it cozy, and a hint of tang makes each bite feel balanced.

They look impressive, taste like a bakery treat, and are easy enough for a weeknight bake. Whether you’re gifting, hosting, or baking with kids, this recipe delivers every time.

What Makes This Special

• Classic red velvet flavor: A touch of cocoa and vanilla with subtle tang for that signature taste.
• Ultra fudgy texture: A higher fat-to-flour ratio and quick chill time create soft, chewy centers.
• Festive look: The powdered sugar coating turns into gorgeous crinkles as the cookies bake.
• Quick to make: No stand mixer required, and the dough chills in under an hour.
• Great for gifting: They stay soft for days and pack beautifully in cookie tins.

What You’ll Need

• All-purpose flour: 1 3/4 cups (220 g)
• Unsweetened cocoa powder: 2 tablespoons
• Baking powder: 1 teaspoon
• Fine sea salt: 1/2 teaspoon
• Granulated sugar: 3/4 cup (150 g)
• Brown sugar: 1/4 cup (50 g), packed
• Unsalted butter: 1/2 cup (113 g), melted and slightly cooled
• Large eggs: 2, at room temperature
• Vanilla extract: 2 teaspoons
• Buttermilk or plain yogurt: 2 tablespoons (adds tang and moisture)
• Red gel food coloring: 1–2 teaspoons, to desired shade
• Granulated sugar (for rolling): 1/3 cup
• Powdered sugar (for rolling): 3/4 cup
• Optional add-ins: 1/2 cup mini white chocolate chips or chopped white chocolate

Step-by-Step Instructions

1. Prep your tools. Line two baking sheets with parchment. Set your oven to 350°F (175°C), but you’ll chill the dough first.
2. Combine dry ingredients. In a medium bowl, whisk flour, cocoa powder, baking powder, and salt until evenly mixed.
3. Mix wet ingredients. In a large bowl, whisk granulated sugar, brown sugar, and melted butter until glossy.

   Add eggs and vanilla, whisk until smooth and slightly thickened, about 30 seconds.

4. Add tang and color. Stir in buttermilk (or yogurt). Add red gel food coloring and mix until you reach a vibrant, deep red. Start with 1 teaspoon and adjust.
5. Bring it together. Fold dry ingredients into the wet mixture with a spatula until just combined.

   The dough will be thick and sticky. If using white chocolate chips, fold them in now.

6. Chill the dough. Cover the bowl and chill for 30–45 minutes. You want it scoopable, not stiff like a rock.

   This helps the cookies crinkle and stay fudgy.

7. Set up the coating. Place the extra granulated sugar in one shallow bowl and the powdered sugar in another. Rolling in granulated sugar first helps the powdered sugar stick and keeps it from melting into the dough.
8. Scoop and roll. Scoop 1 to 1 1/2 tablespoon portions. Roll each into a ball, coat in granulated sugar, then generously in powdered sugar.

   Don’t be shy—the thicker the powdered sugar coat, the better the crinkle.

9. Space and bake. Arrange on prepared sheets, leaving 2 inches between cookies. Bake 10–12 minutes, until the tops are set and deeply crackled but centers still look soft.
10. Cool. Let cookies rest on the sheet for 5 minutes to firm up, then move to a wire rack. They’ll continue to set as they cool, staying fudgy in the middle.

Storage Instructions

• Room temperature: Store in an airtight container for 4–5 days.

  Add a slice of bread or a marshmallow to keep them soft.

• Freezing baked cookies: Freeze in a single layer, then transfer to a bag for up to 2 months. Thaw at room temp.
• Freezing dough: Scoop, roll in sugars, place on a tray, and freeze. Once solid, store in a freezer bag up to 2 months.

  Bake from frozen, adding 1–2 minutes.

• Rewarming: For bakery-fresh texture, warm a cookie in a 300°F (150°C) oven for 3–4 minutes.

Health Benefits

• Portion control: Small, individual cookies make it easier to enjoy a treat without overdoing it.
• Cocoa perks: Natural cocoa contains flavanols, which can offer antioxidant benefits, even in small amounts.
• Balanced fats: Using butter gives flavor and satisfaction, which can help curb extra snacking.
• Customization: You can reduce sugar slightly or swap part of the flour for whole wheat pastry flour for added fiber.

What Not to Do

• Don’t skip chilling. Warm dough spreads too much and won’t form those signature crinkles.
• Don’t overbake. If they look fully set in the oven, they’ll end up dry. Pull them when the edges set but centers still look soft.
• Don’t use liquid food coloring. Gel or paste color is stronger and won’t thin the dough.
• Don’t skimp on powdered sugar. A light dusting disappears; generous coating creates bold contrast.
• Don’t overmix. Stir just until the flour disappears to keep the texture tender.

Variations You Can Try

• White chocolate swirl: Fold in chopped white chocolate or drizzle melted white chocolate over cooled cookies.
• Peppermint crunch: Add 1/2 teaspoon peppermint extract and sprinkle crushed candy canes on top right after baking.
• Cream cheese core: Freeze small cubes of cream cheese mixed with powdered sugar and vanilla, then wrap dough around a cube for a gooey center.
• Gluten-free: Use a 1:1 gluten-free baking blend and add 1 extra tablespoon buttermilk if dough seems dry.
• Extra cocoa red velvet: For a deeper chocolate note, increase cocoa to 3 tablespoons and add 1 extra tablespoon sugar.
• Spiced holiday version: Add 1/2 teaspoon cinnamon and a pinch of nutmeg for warmth.

FAQ

Can I make these without buttermilk or yogurt?

Yes. Replace with 2 tablespoons milk mixed with 1/2 teaspoon white vinegar or lemon juice.

Let it sit for 5 minutes, then use as directed.

Why are my cookies not crinkling?

Usually the dough was too warm or the coating too light. Chill longer, roll in granulated sugar first, then heavily in powdered sugar, and avoid overbaking.

Do I need a mixer?

No. A whisk and spatula work perfectly.

Just make sure the butter is melted and slightly cooled so it blends smoothly.

What kind of cocoa should I use?

Use natural unsweetened cocoa for classic red velvet flavor and brighter color. Dutch-process works too but may darken the dough slightly.

How do I get a vibrant red color?

Use gel or paste food coloring and add it gradually until you reach a deep red. The cocoa will mute the color a bit, which is normal.

Can I double the recipe?

Absolutely.

Bake one sheet at a time for the best crinkles, and rotate the pans halfway through if your oven has hot spots.

Why roll in granulated sugar before powdered sugar?

It creates a barrier that helps the powdered sugar cling and prevents it from melting into the dough while baking.

How big should I make the cookies?

1 to 1 1/2 tablespoon scoops bake evenly and stay fudgy. Larger cookies may need another minute or two in the oven.

Wrapping Up

These fudgy red velvet crinkle cookies bring festive color and bakery-level flavor with minimal effort. The texture is soft and chewy, the crinkles are picture-perfect, and the recipe is flexible enough for add-ins and tweaks.

Bake a batch for a party, gift them in tins, or save a few in the freezer for a cozy night. They’re the kind of cookie that makes the holidays feel special, one bite at a time.