Desserts

Fudgy Red Velvet Crinkle Christmas Cookies

Name: Fudgy Red Velvet Crinkle Christmas Cookies
Prep time: 40 min
Cook time: 12 min
Total time: 52 min
Cuisine: American
Ingredients: 2 cups all-purpose flour; 1 tablespoon cocoa powder; 1 teaspoon baking powder; 1/2 teaspoon baking soda; 1/4 teaspoon salt; 1/2 cup unsalted butter, softened; 1 cup granulated sugar; 1 large egg; 1 tablespoon red food coloring; 1 teaspoon vanilla extract; 1/2 cup powdered sugar for coating

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These fudgy red velvet crinkle Christmas cookies are soft, slightly chewy, and festive. The deep red dough cracks under a snowy coat of powdered sugar to reveal rich cocoa flavor and a tender, fudgy center. They smell of cocoa and vanilla while baking. These cookies are quick to make and perfect for cookie exchanges, holiday plates, or a cozy afternoon treat.

Recipe Information

Prep Time: 40 minutes (includes chilling and rolling)
Cook Time: 12 minutes (per batch)
Total Time: 52 minutes
Servings: 24 cookies
Difficulty Level: Easy

Nutrition Information

(approximate per cookie)

Calories per serving: 120 kcal
Protein: 1 g
Carbohydrates: 18 g
Fat: 4 g
Fiber: 1 g
Sugar: 11 g
Sodium: 65 mg

Why Make This Fudgy Red Velvet Crinkle Christmas Cookies

Make these cookies for their moist, fudgy center and striking red color. They look beautiful dusted with powdered sugar. The texture is soft with delicate cracks. The cocoa and vanilla give a classic red velvet taste. They come together with simple pantry ingredients and bake quickly. These cookies are great for holiday trays, gifts, or a festive baking day with kids.

How to Make Fudgy Red Velvet Crinkle Christmas Cookies

This recipe uses common ingredients and a short chill time to make dough easy to handle. You’ll cream butter and sugar, add egg and color, fold in dry ingredients, chill, shape, coat in powdered sugar, and bake. Follow the step titles below for smooth, predictable results.

Ingredients:

2 cups all-purpose flour
1 tablespoon cocoa powder
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup unsalted butter, softened
1 cup granulated sugar
1 large egg
1 tablespoon red food coloring
1 teaspoon vanilla extract
1/2 cup powdered sugar for coating

Directions:

Step 1: Preparation

Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper. Measure and set out all ingredients. This saves time and keeps the workflow smooth.

Step 2: Mixing

In a bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt. In a separate bowl, cream the softened butter and granulated sugar until light and slightly fluffy. Add the egg, red food coloring, and vanilla extract to the butter-sugar mixture. Mix until smooth and evenly colored. Gradually add the dry ingredients to the wet ingredients. Stir until just combined to avoid overmixing. Cover the dough and chill it in the refrigerator for about 30 minutes. Chilling makes the dough easier to scoop and helps the cookies keep their shape.

Step 3: Cooking

Scoop tablespoon-sized portions of dough and roll them into balls. Place the powdered sugar in a shallow bowl and roll each dough ball in the powdered sugar until well coated. Arrange the coated balls on the prepared baking sheet about 2 inches apart. Bake in the preheated oven for 10–12 minutes. The cookies should have visible cracks and feel set at the edges but still soft in the center. The tops will look slightly glossy before cooling.

Step 4: Finishing

Allow the cookies to cool on the baking sheet for 3–5 minutes. This helps them firm up without breaking. Transfer the cookies to a wire rack to cool completely. As they cool, they will set to a tender, fudgy texture and the powdered sugar will settle into pretty crinkles. Store cooled cookies as directed below.

How to Serve Fudgy Red Velvet Crinkle Christmas Cookies

Serve these cookies at room temperature. They pair nicely with milk, hot cocoa, or coffee. For a party, arrange on a platter with sprigs of rosemary or holly for color. For a treat box, stack them between parchment squares to prevent sticking. Add a small dollop of cream cheese frosting between two cookies for mini sandwich cookies.

How to Store Fudgy Red Velvet Crinkle Christmas Cookies

Room temperature: Store in an airtight container for up to 3 days.
Refrigerator: Keep in an airtight container for up to 1 week.
Freezer: Freeze baked cookies in a single layer on a tray until firm, then transfer to a freezer bag for up to 3 months. Thaw at room temperature before serving.
Tip: Place a slice of bread or a damp paper towel in the container to keep cookies soft (replace daily if needed).

Expert Tips for Perfect Fudgy Red Velvet Crinkle Christmas Cookies

Use room-temperature butter and egg for even mixing.
Don’t overmix the dough once you add flour. Overmixing makes cookies tough.
Chill the dough; it helps prevent spreading and gives neat crinkles.
Use a cookie scoop for uniform size and even baking.
Roll generously in powdered sugar so the cracks show strong contrast.
Watch the first batch closely; oven times vary. Remove when edges set but centers remain soft.
For deeper red color without too much food dye flavor, use gel food coloring instead of liquid.
If dough feels dry after chilling, let it sit at room temperature 5–10 minutes or add 1 tsp milk.

Delicious Variations

Cream cheese sandwich cookies: Spread a thin layer of cream cheese frosting between two cooled cookies.
White chocolate chips: Fold 1/2 cup white chocolate chips into the dough for sweet bursts.
Peppermint twist: Add 1/2 tsp peppermint extract and top with crushed candy canes.
Darker cocoa: Use Dutch-process cocoa for a richer chocolate edge (reduce cocoa slightly if needed).
Mini cookies: Use a 1/2 tablespoon scoop for bite-size cookies, reduce bake time by 2–3 minutes.

Frequently Asked Questions

Q: Can I make the dough ahead of time?
A: Yes. You can chill the dough in the fridge for up to 24 hours. For longer storage, freeze dough balls on a tray, then transfer to a bag for up to 3 months. Bake from frozen; add 1–2 minutes to bake time.

Q: Can I skip the powdered sugar coating?
A: You can skip it, but the powdered sugar creates the classic crinkle look and a sweet contrast. If you skip it, you may want to dust with a little cocoa or sprinkle with coarse sugar before baking.

Q: How do I fix flat cookies?
A: If cookies spread too much, chill the dough longer and reduce oven temperature by 10–15°F. Make sure your butter wasn’t too soft and measure flour accurately.

Q: Can I substitute oil for butter?
A: Butter gives structure and flavor. Oil will make cookies denser and change texture. If you must, use 3/8 cup neutral oil and expect slightly different results.

Q: Is there a way to make these less sweet?
A: Reduce the granulated sugar by up to 2 tablespoons and cut the powdered sugar for rolling to 1/3 cup. The texture may be slightly drier if you reduce sugar too much.

Q: Can I use natural cocoa instead of Dutch-process?
A: Yes. Either will work. Natural cocoa is slightly more acidic and can deepen flavor. The recipe uses a small amount of cocoa for color and chocolate hint.

Q: Why do my cookies crack but not look fudgy inside?
A: Bake time matters. Pull them when edges are set but centers still soft to the touch. Residual heat finishes them while cooling, leaving a fudgy center.

Conclusion

These fudgy red velvet crinkle Christmas cookies are easy, festive, and full of holiday cheer. They offer a soft, chocolate-scented bite and a snowy, cracked top that looks great on any cookie plate. If you want a similar recipe with extra tips and photos, check this version: Fudgy Red Velvet Crinkle Cookies | Sarah Kieffer. Give them a try — they bake fast and bring big smiles. Happy baking!