Fudgy Red Velvet Crinkle Cookies
These fudgy red velvet crinkle cookies are soft, chewy, and absolutely irresistible. Deep red centers with white crackled tops make them look straight from a bakery—but they’re made with simple pantry staples in under 30 minutes. No chilling, no fancy tools—just pure cookie perfection.
Ingredients
- 2 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup unsalted butter softened
- 4 oz cream cheese softened
- 1 cup granulated sugar
- 1 large egg
- 2 tablespoons whole milk
- 1 teaspoon vanilla extract
- 1 –2 teaspoons red food coloring gel preferred
- 1/2 cup powdered sugar for rolling
Instructions
- Preheat oven to 350°F (175°C) and line two baking sheets with parchment paper.
- Whisk flour, cocoa powder, baking soda, and salt.
- Beat butter and cream cheese until fluffy, then add sugar and beat again until smooth.
- Mix in egg, milk, vanilla, and food coloring.
- Gradually add dry ingredients until combined.
- Scoop dough into 1.5-inch balls, roll in powdered sugar, and place on baking sheet.
- Bake 10–12 minutes, until edges are set but centers are soft.
- Cool 5 minutes before transferring to a rack.
Notes
Use full-fat cream cheese for best texture. Roll dough generously in powdered sugar for that signature crinkle look. Store in an airtight container for up to 5 days or freeze dough balls for later baking.