Why are my red velvet crinkle cookies soft in the middle?

That soft center is exactly how these cookies are meant to be. They finish setting as they cool on the baking sheet, which keeps them fudgy instead of dry. If they feel firm straight out of the oven, they were likely baked too long.

Why didn’t my cookies crack on top?

Crinkles usually fail when the sugar coating is too light or skipped. Rolling the dough first in granulated sugar, then heavily in powdered sugar, creates the dry surface that forces cracks as the cookies puff. An oven that runs cool can also reduce cracking.

Can I make red velvet crinkle cookies without food coloring?

Yes, you can leave the food coloring out and still get a soft cocoa cookie, but it will look more like a chocolate crinkle than classic red velvet. The flavor stays similar, but the visual contrast and holiday feel won’t be the same.

Can I chill the dough before baking?

This dough doesn’t need chilling and bakes best at room temperature. Chilling it will reduce spread and can limit cracking, making the cookies thicker and less dramatic on top. If your kitchen is very warm, a short chill can help, but it’s not required.

How do I store red velvet crinkle cookies so they stay soft?

Once completely cool, store them in an airtight container at room temperature. They’ll stay soft for several days, especially if you keep them away from dry air. Refrigeration isn’t necessary and can dry them out faster.

Ultimate Red Velvet Crinkle Cookies With Fudgy Centers

Description

Bakery-style red velvet crinkle cookies with crackled sugar tops and soft, fudgy centers. These festive cookies bake quickly and stay tender, making them perfect for holiday trays, gifting, or an everyday sweet treat.

Ingredients

Scale

1/2 cup unsalted butter, softened
3/4 cup light brown sugar, packed
1/2 cup granulated sugar
2 large eggs, room temperature
2 teaspoons vanilla extract
1/2 teaspoon professional red food coloring
2 cups all-purpose flour
1/3 cup cocoa powder
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup granulated sugar, for coating
1/2 cup powdered sugar, for coating

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Instructions

Preheat the oven to 350°F and line a baking sheet with parchment paper.
Cream the butter, brown sugar, and granulated sugar until light and fluffy.
Add the eggs one at a time, then mix in the vanilla and red food coloring.
In a separate bowl, sift together the flour, cocoa powder, baking powder, and salt.
Add the dry ingredients to the wet ingredients and mix just until combined.
Roll the dough into balls, coat first in granulated sugar, then heavily in powdered sugar.
Place on the prepared baking sheet and bake until puffed and cracked but still soft in the center.
Let the cookies cool briefly on the pan before serving.

Notes

Food coloring varies in strength. Professional gel coloring is more concentrated; if using standard gel or liquid coloring, you may need to increase the amount slightly.

Prep Time: 10 minutes
Cook Time: 10 minutes
Category: Dessert
Method: Baked
Cuisine: American

Nutrition

Serving Size: 1 cookie
Calories: 115
Sugar: 14
Sodium: 95
Fat: 5
Saturated Fat: 3
Unsaturated Fat: 2
Trans Fat: 0
Carbohydrates: 17
Fiber: 1
Protein: 2
Cholesterol: 20