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Easy Fudgy Red Velvet Crinkle Cookies Recipe

red velvet crinkle cookies - featured image

These Fudgy Red Velvet Crinkle Cookies are a happy accident turned family favorite. They are quick, affordable, and absolutely delicious, with a slightly crisp, sugary shell giving way to a soft, almost brownie-like center.

Ingredients

Scale
  • 1 box (15.25 oz / 432g) red velvet cake mix
  • 1/2 cup (120 ml) vegetable oil
  • 2 large eggs, room temperature
  • 1 teaspoon (5 ml) vanilla extract
  • 1/4 cup (30g) unsweetened cocoa powder
  • 1/2 cup (100g) powdered sugar (for rolling)

Instructions

  1. In a large mixing bowl, combine the red velvet cake mix, vegetable oil, eggs, vanilla extract, and unsweetened cocoa powder. Beat with an electric mixer on medium speed for about 2 minutes until a thick, cohesive dough forms. Scrape down the sides of the bowl.
  2. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes, or up to 2 hours.
  3. Preheat oven to 350°F (175°C). Line baking sheets with parchment paper or silicone mats. Pour powdered sugar into a small shallow bowl.
  4. Using a 1.5-tablespoon cookie scoop or your hands, portion out the dough into balls about 1.5 inches in diameter. Roll each ball firmly between your palms to make it smooth, then roll in powdered sugar until completely and generously coated.
  5. Place the sugar-coated dough balls on the prepared baking sheet, spacing them about 2 inches apart.
  6. Bake for 10-12 minutes. The cookies will look puffed and the tops will be cracked and set, with centers still slightly soft. Do not over-bake.
  7. Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire cooling rack to cool completely.

Notes

Chilling the dough is crucial for achieving the perfect crinkle. Do not over-bake; cookies will continue to set as they cool. For a fudgier center, bake for 10 minutes. For a more cake-like texture, bake for 12 minutes. Cookies taste even better the day after baking.

Nutrition

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