Soft fudgy red velvet cookies (Printable)
Soft, fudgy red velvet treats with deep cocoa and a crackled powdered sugar finish.
# What You’ll Need:
→ Dry Ingredients
01 - 2 cups all-purpose flour
02 - 1/4 cup unsweetened cocoa powder
03 - 1 1/2 teaspoons baking powder
04 - 1/4 teaspoon salt
→ Wet Ingredients
05 - 1/4 cup unsalted butter, melted and cooled
06 - 1 cup granulated sugar
07 - 2 large eggs, room temperature
08 - 1 teaspoon vanilla extract
09 - 1 teaspoon distilled white vinegar
10 - 1 tablespoon red food coloring
11 - 1/2 cup buttermilk, room temperature
→ Coating
12 - 3/4 cup powdered sugar
# How To Make It:
01 - Whisk together flour, cocoa powder, baking powder, and salt in a medium bowl until thoroughly combined. Set aside for later use.
02 - In a large bowl, whisk melted butter and granulated sugar until smooth and well incorporated. Add eggs one at a time, beating thoroughly after each addition. Stir in vanilla extract, white vinegar, and red food coloring until evenly distributed.
03 - Gradually incorporate dry ingredients into the wet mixture, alternating with buttermilk. Begin and end with dry ingredients, mixing gently until just combined. Avoid overmixing to prevent tough cookies.
04 - Cover bowl with plastic wrap or lid. Refrigerate dough for at least 2 hours or until firm enough to handle. Chilled dough prevents excessive spreading during baking.
05 - Preheat oven to 350°F. Line two baking sheets with parchment paper to prevent sticking and ensure easy cleanup.
06 - Place powdered sugar in a shallow bowl. Scoop chilled dough by tablespoonfuls, roll into smooth balls, and generously coat each ball in powdered sugar, ensuring complete coverage for the crackled effect.
07 - Place sugar-coated dough balls 2 inches apart on prepared baking sheets to allow room for spreading.
08 - Bake for 11 to 13 minutes until cookies are puffed and surface shows crackled appearance. Centers should remain soft when touched.
09 - Let cookies rest on baking sheet for 5 minutes to set. Transfer to wire rack and cool completely before storing or serving.
# Expert Tips:
01 -
- They look like you spent hours on them, but the dough comes together in minutes
- That fudgy, brownie-like center makes them completely irresistible
- The crinkle effect happens naturally in the oven, no special tricks needed
02 -
- The chilling step is non-negotiable, warm dough spreads too much and you lose those pretty cracks
- Don't be shy with the powdered sugar coating, it needs to be generous to crack properly
- Underbake slightly, they continue cooking on the hot pan and we want that soft center
03 -
- Room temperature ingredients incorporate more smoothly and create a better texture
- A cookie scoop ensures uniform size so everything bakes evenly