Fudgy Sugar-Coated Red Velvet Crinkle Cookies

With a perfectly fudgy centre and a lightly crispy, sugar coated shell, these Red Velvet Crinkle Cookies are about to steal your heart!  A  super easy cookie recipe that will fast become your favourite.  Perfect as Christmas Cookies or Valentine's Day Cookies.

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What are Red Velvet Crinkle Cookies?

Crinkle Cookies are delicious cookies that have super fudgy centres and are rolled in icing sugar before baking.  Unlike two of my other favourite Crinkle Cookies that are made with almond meal and egg whites - Pistachio Crinkle Cookies and Lemon Crinkle Cookies -these Red Velvet Crinkle Cookies get their delicious fudgy texture thanks to the addition of vegetable oil.  And because the cookie dough is rolled in icing sugar, it forms “crinkles” as the cookies bake, which looks gorgeous against the red cookies.  And just like Red Velvet Cupcakes, these Crinkle Cookies are lightly chocolatey, with the addition of red food gel for an extra festive vibe!

Why you’re going to love these Crinkle Cookies

• Super quick preparation and only 10 minutes to bake.
• You can make the dough at night, then bake them in the morning (the dough needs to chill for at least 4 hours)
• The soft fudgy centre and crisp shell are next level cookie heaven!
• They’re the perfect treat for afternoon tea.
• Beautifully red and festive, they make the prettiest cookies for Christmas or Valentine's Day

Ingredients for the best Crinkle Cookies

• Brown and white sugars for golden sweetness
• Cocoa powder for a lovely light chocolate cookie
• Plain flour
• Baking powder to help the cookies rise
• Eggs
• Vegetable oil, which makes the cookies super fudgy!
• Red food colouring -use a good quality concentrated gel for best results.  I use a good few drops of gel.
• Vanilla extract, because it belongs in everything!
• Icing sugar (powdered sugar)

My tips for making perfect Red Velvet Crinkle Cookies

• Use a medium sized cookie scoop for evenly sized cookies
• Reshape the cookies as soon as they come out of the oven, using a round cookie cutter to swish them back into neat circles
• Be careful not to overbake -you want the cookies to stay soft and chewy in the centre
• These Crinkle Cookies like to spread out a little, so give them room on the tray.  I bake 8 per tray

I hope you love these Red Velvet Crinkle Cookies as much as we do.  They make the perfect addition to your cookie gift box at Christmas and they're always so well received!

Red Velvet Crinkle Cookies

5 from 1 vote

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Prep Time 10 minutes mins

Cook Time 10 minutes mins

Chilling 4 hours hrs

Course Afternoon Tea, Christmas, Dessert, Valentine's Day

Cuisine American, Australian

Servings 16

Ingredients

 

MetricUS Customary

 

1x2x3x

• 150 g White sugar
• 55 g Brown sugar
• 30 g Cocoa Dutch process
• 60 ml Vegetable oil
• 2 Eggs
• 2 teaspoon Vanilla extract
• 3 drops Red gel food colour see notes
• 1 teaspoon Baking powder
• 130 g Plain flour
• 30 g Icing (powdered) sugar to roll the cookie dough in

Instructions

 

• In a medium mixing bowl, combine the brown and white sugars with the vegetable oil and cocoa, using a balloon whisk
• Mix through the eggs, vanilla extract and enough concentrated red gel to get your desired colour
• Add combined flour and baking powder and mix through with a spatula until just combined
• Cover the bowl with plastic wrap and refrigerate for a minimum of 4 hours. Overnight is perfect!
• Once the dough has thickened in the fridge for at least 4 hours, heat your oven to 180°C/350°F and line 2 large cookie trays with baking paper. Place the icing sugar into a small bowl
• Use a medium size cookie scoop (approx. 1 tablespoon) to scoop out the dough and roll it into balls
• Place the cookie balls one at a time into the icing sugar and toss to coat. Place onto cookie tray, leaving room for the cookies to spread
• Bake for 10 minutes, then remove from the oven and immediately scoot the cookies back into neat circles, using a large round cookie cutter
• Allow cookies to cool and set on the tray before transferring them to a cake rack to cool completely. Store in an airtight container for 3-4 days

Notes

I use a concentrated red food colour, such as ProGel or Americolor.  Just a few good drops is all I use, but use what you need to get you the colour you're after. You may need to use more, depending on the brand.  A good quality, concentrated gel means you need less and it won't affect the texture of the cookies

Keyword crinkle cookies, red velvet

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