Fudgy Red Velvet Crinkle Cookies
These red velvet crinkle cookies are rolled in powdered sugar and crack through the surface when baked for that beautiful snowy look. They're fudgy, chocolatey, with a hint of vanilla to keep them classically red velvet.
Ingredients
Ingredients
- 2 1/4 cups all-purpose flour
- 1 1/2 tsp baking powder
- 1/4 tsp baking soda
- 1 cup + 2 Tbsp granulated sugar
- 3/4 cup light brown sugar packed
- 3 large eggs at room temperature
- 3 large egg yolks at room temperature
- 1 1/2 Tbsp canola oil
- 1 1/2 Tbsp Red Velvet Bakery Emulsion or red gel food coloring
- 1 1/2 tsp pure vanilla extract
- 3/4 tsp salt
- 6 Tbsp unsalted butter 3/4 stick
- 4.5 oz semisweet or bittersweet chocolate
- 1/4 cup + 2 Tbsp Dutch-process cocoa powder
For the Coating
- 3/4 cup confectioners' sugar
- 1/4 cup granulated sugar
Instructions
- Whisk flour, baking powder, and baking soda in a small bowl.
- Whisk 1 cup + 2 Tbsp sugar, brown sugar, eggs, egg yolks, oil, red velvet emulsion, vanilla, and salt in a large bowl.
- Melt butter and chocolate in a saucepan over low heat, stirring frequently.
- Remove from heat, whisk in cocoa powder until combined.
- Add chocolate mixture to egg mixture and whisk until just combined.
- Fold in flour mixture gently with a spatula.
- Chill dough for at least 6 hours.
- Preheat oven to 350°F and line baking sheets with parchment.
- Mix confectioners' sugar and remaining granulated sugar in a bowl.
- Scoop dough with a 1 1/2 Tbsp cookie scoop, roll in sugar coating.
- Place coated dough balls on baking sheets.
- Bake 12-14 minutes until edges are set and centers look soft.
- Cool on baking sheet briefly, then transfer to wire rack.
Notes
Dough will be very sticky; chilling is essential.