Red velvet crinkle cookies are rich, thick and fudgy cookies with a hint of cocoa flavor. These red velvet cookies are rolled in both sugar and powdered to give them a crinkle top.
Whisk the melted and slightly cooled butter with the granulated and light brown sugar until smooth and well combined. Whisk in the eggs, vanilla extract and red gel food coloring until creamy and well combined.
With a flexible spatula or spoon, mix in the dry ingredients until just combined. Cover the dough with plastic wrap. Chill the dough in the fridge for 60 minutes or up to overnight.
Using a small, tablespoon sized cookie scoop, scoop tablespoon (15 g) sized balls of red velvet cookie dough. Roll the cookie dough ball into the granulated sugar first and powdered sugar second until well coated in both sugars.