Red Velvet Crinkles
Get ready for some smiles when you bring these cookies to a party!
Servings 48 cookies
Equipment
- disposable gloves so you don't get red stained hands
- large mixing bowl
- spoon
- small bowl for coating cookies with powder sugar
- 2 cookie sheets
- cooling rack
Ingredients
Instructions
- Whisk together the flour, cocoa powder, baking powder, salt and baking soda in a bowl, and set aside.4 1/4 cups flour, 4 tablespoons cocoa powder, 3 teaspoons baking powder, 1 teaspoon salt, 3/4 teaspoon baking soda
- Cream the butter and sugar using a stand mixer or hand mixer until soft and fluffy, almost white in color.1 1/2 cups butter, 2 cups sugar
- Beat in the eggs one at a time, scraping down the sides as needed. Mix in the vanilla and red food coloring until everything is incorporated. Scrape the sides and bottom of the bowl to ensure all is mixed well. Scoop in the flour mixture 1 cup at a time until just absorbed. Repeat until all the flour has been mixed in.3 eggs, 3 teaspoons vanilla extract, 2 ounces red food coloring
- Place the dough into a container, cover with plastic wrap and refrigerate for at least 2 hours or overnight.
- Preheat the oven to 325 F degrees.
- Scoop the dough out using a small cookie scoop.
- Using your hands, roll the dough into a smooth ball. I used rubber gloves to avoid red hands. Roll each ball into the powdered sugar until they are completely covered. Place the balls 2 inches apart onto a baking sheet.
- Bake the cookies for 12 minutes. Remove from the oven and cool on the baking sheet for 5 more minutes. Remove the cookies from the baking sheet and cool completely on a wire rack.
Notes
Store cookies in an airtight container for a week. May be frozen for up to 3 months in a sealed container.