Amazing Fudgy Red Velvet Crinkle Cookies
Amazing Fudgy Red Velvet Crinkle Cookies
Introduction
Prepare to fall in love with these Amazing Fudgy Red Velvet Crinkle Cookies! These irresistible treats are a holiday staple and a year-round delight, boasting a perfectly fudgy texture, a rich cocoa flavor, and that signature vibrant red hue. Each bite melts in your mouth, enhanced by the delightful contrast of a sweet, powdered sugar coating that "crinkles" beautifully as they bake. Surprisingly easy to whip up, these cookies are sure to impress both visually and gastronomically. Get ready to bake a batch of pure joy!
Ingredients
- 1/2 cup (1 stick) unsalted butter, softened
- 1 1/2 cups granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/4 cup unsweetened cocoa powder
- 2 tablespoons milk
- 1 tablespoon distilled white vinegar (or 1 teaspoon apple cider vinegar)
- 2-3 teaspoons red gel food coloring (use more or less for desired shade)
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 1/2 cups powdered sugar, for rolling
Instructions
- Cream Butter and Sugar: In a large mixing bowl, using an electric mixer, cream together the softened butter and granulated sugar until light and fluffy, about 2-3 minutes.
- Add Wet Ingredients: Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Stir in the vanilla extract.
- Combine Red Velvet Elements: In a small bowl, whisk together the milk and vinegar. This creates a buttermilk substitute. Add the cocoa powder and red gel food coloring to the butter mixture. Mix until well combined and the color is uniform and vibrant.
- Whisk Dry Ingredients: In a separate medium bowl, whisk together the flour, baking powder, baking soda, and salt.
- Combine Wet and Dry: Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix. The dough will be thick and slightly sticky.
- Chill the Dough: Cover the bowl with plastic wrap and refrigerate for at least 1 hour. Chilling is crucial for the dough to firm up, making it easier to roll and helping the cookies hold their shape and achieve prominent crinkles.
- Prepare for Baking: Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper. Place the powdered sugar in a shallow bowl.
- Roll the Cookies: Scoop out dough by the tablespoonful and roll into 1-inch balls. First, roll each ball in the powdered sugar to coat completely. Then, roll it again in the powdered sugar, ensuring a very thick coating. This double-rolling technique helps create those beautiful, pronounced crinkles.
- Bake: Place the coated dough balls about 2 inches apart on the prepared baking sheets. Bake for 10-12 minutes, or until the edges are set and the cookies are puffed up with visible crinkles, but the centers still look slightly soft. Do not overbake.
- Cool: Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely. The cookies will firm up as they cool.
Pro Tips & Notes
- Chill Time is Key: Do not skip or shorten the chilling time for the dough. A properly chilled dough is essential for easy handling and for achieving those perfect crinkles.
- Double Roll for Deep Crinkles: For the best, most dramatic crinkles, generously roll each dough ball in powdered sugar not just once, but twice. A thick, even coating is what causes the beautiful cracks as the cookie bakes and expands.
- Gel Food Coloring for Vibrant Color: Gel food coloring provides a much more intense and stable color than liquid food coloring, without adding too much moisture to your dough.
- Don't Overbake: These cookies are meant to be fudgy! Overbaking will result in a dry, less tender cookie. They should look slightly underbaked in the center when you pull them out; they will continue to set as they cool.
- Storage: Store cooled cookies in an airtight container at room temperature for up to 3-4 days, or freeze for up to 3 months.
Nutrition Facts (per serving)
- Calories: 165
- Total Fat: 7g
- Saturated Fat: 4g
- Cholesterol: 25mg
- Sodium: 80mg
- Total Carbohydrates: 25g
- Dietary Fiber: 1g
- Total Sugars: 18g
- Protein: 2g
Frequently Asked Questions
- Q: Why aren't my crinkles showing up well? A: The most common reasons are insufficient chilling of the dough or not enough powdered sugar coating. Ensure your dough is chilled for at least 1 hour and double-roll generously in powdered sugar for the best results.
- Q: Can I make these cookies without red food coloring? A: Yes, you can omit the red food coloring. They will still be delicious fudgy cocoa crinkle cookies, but they won't have the characteristic red velvet appearance.
- Q: Can I prepare the dough ahead of time? A: Absolutely! The dough can be made up to 2-3 days in advance and stored, covered, in the refrigerator. You might need to let it soften slightly at room temperature for 10-15 minutes before rolling if it's too firm.
- Q: My cookies spread too much. What happened? A: This could be due to your butter being too soft, the dough not being chilled enough, or your oven temperature being too low. Ensure your butter is just softened (not melted) and always chill your dough.
- Q: What kind of cocoa powder should I use? A: Unsweetened natural cocoa powder works perfectly for this recipe, giving a classic red velvet flavor. Dutch-processed cocoa can also be used, but it might slightly alter the reaction with the baking soda and vinegar, possibly affecting the rise.