Description
These Fudgy Red Velvet Crinkle Cookies deliver a rich, chocolatey flavor with a beautiful red hue and a crackled sugar coating. Made without a mixer, this recipe is easy to follow and results in soft, chewy cookies with a fudgy center and a delicate crisp edge, perfect for holidays or special occasions.
Ingredients
Units
Scale
Dry Ingredients
- 1 1/2 cups (213 grams) all-purpose flour
- 1 teaspoon baking powder
- 1/8 teaspoon baking soda
- 1/4 cup (25 grams) cocoa powder
- 1/2 teaspoon salt
Sugars
- 3/4 cup (150 grams) granulated sugar
- 3 tablespoons granulated sugar (for rolling)
- 1/2 cup (100 grams) light brown sugar
- 1/2 cup (60 grams) confectioners’ sugar
Wet Ingredients
- 2 large eggs plus 2 large egg yolks at room temperature
- 1 tablespoon canola oil
- 1 tablespoon Red Velvet Bakery Emulsion or red food coloring
- 1 teaspoon pure vanilla extract
Fat & Chocolate
- 4 tablespoons (57 grams) unsalted butter
- 3 ounces (85 grams) semisweet or bittersweet chocolate
Instructions
- Mix dry ingredients: In a small bowl, whisk together the all-purpose flour, baking powder, and baking soda until evenly combined.
- Combine sugars and eggs: In a large bowl, whisk together ¾ cup granulated sugar, light brown sugar, whole eggs, egg yolks, canola oil, Red Velvet Bakery Emulsion (or red food coloring), vanilla extract, and salt until smooth and homogeneous.
- Melt butter and chocolate: Place the unsalted butter and semisweet or bittersweet chocolate into a small heavy-bottom saucepan over low heat. Stir frequently to melt everything smoothly and avoid scorching. Once melted, remove from heat.
- Add cocoa powder: Off the heat, whisk the cocoa powder into the melted chocolate and butter mixture until thick and fully incorporated, about 45 seconds.
- Combine chocolate mixture and eggs: Pour the warm chocolate-butter mixture into the egg and sugar mixture, whisking until fully combined.
- Add flour mixture: Gently fold the flour mixture into the wet ingredients using a rubber spatula, mixing until just combined. Avoid overmixing.
- Chill dough: Cover the dough with plastic wrap and refrigerate for at least 6 hours or up to overnight to firm up and develop flavor.
- Prepare oven and trays: Adjust the oven rack to the middle position and preheat the oven to 350°F (180°C). Line three baking sheet pans with parchment paper.
- Mix rolling sugar: In a small bowl, combine the confectioners’ sugar and remaining 3 tablespoons granulated sugar to make the coating sugar mixture.
- Scoop and roll dough: Using a cookie scoop or spoon, portion out 1½ tablespoons of dough each. Rolling each dough ball in the sugar mixture to coat fully helps with handling sticky dough.
- Arrange and bake: Place eight cookie dough balls on each prepared sheet pan, spaced apart. Bake one sheet pan at a time in the preheated oven for 12 to 14 minutes, rotating the pan halfway through, until the edges are set and the cookies are puffed but still soft in the center.
- Cool: Transfer the sheet pans to wire racks and let the cookies cool completely to room temperature on the pans before removing to a storage container.
- Store: Keep cookies in an airtight container at room temperature for up to 3 days for best freshness.
Notes
- The dough is very sticky; a cookie scoop works best to portion it. Drop dough balls into the powdered sugar and then roll gently, making them easier to handle.
- If you don’t have a cookie scoop, refrigerate the dough for 15 minutes to make it easier to scoop and roll.
- This recipe is reprinted with permission from “Baking for the Holidays” by Chronicle Books.
Nutrition
- Serving Size: 1 cookie
- Calories: 140
- Sugar: 12g
- Sodium: 80mg
- Fat: 7g
- Saturated Fat: 3.5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1.5g
- Protein: 2g
- Cholesterol: 55mg
