Let’s Make Some Fudgy Red Velvet Crinkle Christmas Cookies!

Alright, pull up a chair. I seriously love baking these cookies, but I’ll be honest—the first time I tried, I got red food coloring all over my counter. My youngest claimed it looked like a sleigh accident (he’s not totally wrong). But you know what? Mess and all, these Fudgy Red Velvet Crinkle Christmas Cookies are the first thing to vanish from the plate at our family get-togethers. There’s just something about that crackled sugary coat and the fudgy middle that practically begs you to dunk one (or three) in hot cocoa. Or milk, if that’s your thing.

Why You’ll Love This Recipe

I make these when Christmas is barreling down on us, and I need something showy but easy enough that the kids can “help” (ahem, eat dough). My family goes wild for these because they’re soft, chewy, and keep their pretty crinkles even after cooling. Sometimes, if I’m in a hurry, I use store-brand cocoa and nobody’s ever noticed (except once my aunt, but she’s dramatic about desserts). Let’s be real—occasionally the dough is so sticky it drives me nuts, but honestly, it’s worth it.

What You’ll Need (and What I Sometimes Swap In)

1 ¼ cup all-purpose flour (My grandmother swore by Gold Medal, but really, whatever’s in the cupboard does the trick)
¼ cup cocoa powder (I usually use Hershey’s, though I’ve subbed in Dutch process, and it’s still good, maybe richer actually!)
1 cup granulated sugar (Brown sugar also works—gives it a caramel thing)
¼ cup unsalted butter, softened (In a pinch, I’ve used margarine and, okay, it survived)
2 large eggs
1 teaspoon vanilla extract (You can skip or use almond; I love a splash of both, actually)
1 tablespoon red food coloring (Gel food color stains less than liquid. I learned this the…hard way)
½ teaspoon baking powder
&frac18; teaspoon salt
½ cup powdered sugar (for rolling—though once I ran out and used granulated. It was – fine, not amazing)

How To Make These, With a Little Wiggle Room

Cream together the butter and sugar in a big bowl. If you forgot to soften the butter (story of my life), 20 seconds in the microwave works, just don’t liquefy it; that makes a goofy mess.
Beat in eggs one at a time. Actually, I’ve done them both at once, and it’s totally fine. Add your vanilla and food coloring now (I always cringe a little, it’s just So. Red.)
In another bowl, combine flour, cocoa, baking powder, and salt. Or just sprinkle the baking powder and salt over the top of the butter mix—no one’s ever called me on it yet.
Gradually add the dry stuff to the wet, stirring gently. At this point, the dough will look pretty thick and intensely red—I usually sneak a taste here; judge away.
Stick the bowl in the fridge for at least an hour. Overnight is even better, if you can wait (I rarely do). The dough gets less sticky, I promise.
Preheat your oven to 350°F (175°C). Line a baking tray with parchment. Or foil if you’re out, it hardly matters. Scoop heaping teaspoons of dough (I use a cookie scoop when I can find it—sometimes I just grab with a spoon) and roll into balls.
Roll each in powdered sugar till they’re snowy white. Don’t skimp—the crinkles look best when they’re generously coated.
Bake 10-12 minutes. They should look puffed and crackly, but still a bit soft in the center; don’t overbake unless you actually like crunchy cookies (some do, not me).
Let them cool on the tray for a few minutes; they’ll finish setting up and come off way easier.

Trial-and-Error Notes From the Messy Kitchen

If your dough is super sticky and annoying, chill it longer or add a spoon more flour.
Don’t skip the chill step unless you want red dough welded to your hands and no crinkles.
Way too much food coloring? It actually tastes a little weird. Oops. Less is fine; they’ll still look festive.

Mix It Up—Tales from the Cookie Lab

One time I stirred chocolate chips into half the batch—those were a hit. White chocolate chips though? Too sweet, in my opinion. But maybe you like it.
Swapping almond for vanilla gives a posh bakery vibe.
Tried using gluten-free flour once. They spread a LOT, but still tasted decent, just flatter.

If You Don’t Have All the Gadgets…

I say cookie scoop, but half the time I just use two spoons and get on with it. No parchment? Butter the tray—or hey, try these tips from Serious Eats for other options.

Fudgy Red Velvet Crinkle Christmas Cookies

How Long Will They Last? (Honestly…Never Long)

Technically, these cookies keep in an airtight tin for up to 4 days. But, I’m not joking, they’ve never survived more than 24 hours in this house. If you want to try freezing the dough, I found Sally’s method works well—in theory. I barely get any into the freezer before the kids are back snooping.

Serving: Strictly Family-Style, with Hot Cocoa

At our place, it’s tradition to pile these on a big mismatched plate (the red ones look especially nice next to any surviving green sugar cookies). Personally, I like sneaking one after dinner with a cup of tea, but the kids insist cookies are breakfast food during Christmas week—who am I to argue?

What I Learned the Hard Way (Pro Tips, Kinda)

Once I tried skipping the chilling step—ended up with one giant, thin red blob (tasted fine though, I broke it into pieces and called it “cookie bark”).
If you let the powdered sugar sit on the rolled balls too long before baking, it sort of soaks in and the crinkles aren’t as bright—so, roll then bake.

FAQ—Because Folks Always Ask

Do I really need all that food coloring?: Honestly, it’s for looks. You can use less—cookies just turn out a bit more “burgundy chic.” Still tastes good, promise.
Can I double the recipe?: You bet. I do for parties, but make sure your mixer can handle it (I once tried with a dinky hand mixer; the poor thing practically smoked).
What if my cookies keep spreading?: Chill that dough like it’s on a ski holiday. Maybe add a spoonful of flour. Oh, and check your oven temp—mine is temperamental, so I stick an oven thermometer in just to be sure.
How red should they be?: As red as you like! Kids refer to mine as Rudolf’s favorite. (Use gloves if you’re worried about stained paws.)
Do these taste better the next day?: Strangely, yes—if any survive that long. They get ridiculously chewy and the flavors kinda blend.

And a quick side note—once, baking these cookies late at night, I realized I’d forgotten the cocoa. I don’t recommend that. They were just…oddly sweet red pucks. Lesson learned!

For more fun baking before Christmas, you might like these cozy chocolate crinkles—also handy if you run out of food coloring. Or just want chocolate on chocolate. Who can blame you?

Happy baking, and if you wind up with red fingerprints everywhere, well…you’re not alone.

Fudgy Red Velvet Crinkle Christmas Cookies Guide