The Ultimate Red Velvet Crinkle Cookies Recipe (Fudgy & Festive)

Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper to prevent the cookies from sticking.
Whisk together the all-purpose flour, unsweetened cocoa powder, baking powder, and salt in a medium bowl until thoroughly combined.
Beat the softened unsalted butter and granulated sugar in a large bowl with an electric mixer for 2-3 minutes, until the mixture becomes light and fluffy.
Incorporate the eggs one at a time, mixing well after each addition. Stir in the vanilla extract and red food coloring until a vibrant, even color is achieved.
Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed just until combined. Be careful not to overmix to ensure soft, tender cookies.
Cover the cookie dough and chill in the refrigerator for at least 30 minutes. This crucial step makes the dough easier to handle and prevents it from spreading too much during baking.
Scoop the chilled dough into tablespoon-sized portions and roll them into 1-inch balls. Generously coat each ball in powdered sugar, ensuring it's completely covered for the perfect crinkle effect.
Arrange the coated dough balls on your prepared baking sheets, leaving about 2 inches of space between each one. Bake for 10 to 12 minutes, until the edges are set but the centers remain soft.
Allow the red velvet crinkle cookies to cool on the baking sheets for 3-5 minutes before carefully transferring them to a wire rack to cool completely.