From the kitchen: Red Velvet Crinkle Cookies
The count down is on! Just five more days before Christmas! I don’t know about you, but I’ve been a cookie baking machine over the last week. I’m shipping off dozens of boxes to friends across the country and I’ve been knee-deep in flour and sugar for days!!
No complaints here though. I can’t think of a more festive activity than baking Christmas cookies. Whether for Santa, for gifting or for self indulging, these red velvet crinkle cookies are a good thing. Soft, chewy, sweet and just chocolatey enough. I had to package these babies up asap to stop myself from “sampling” too many.
I hope you’ll make these cookies! -xoxo
Red Velvet Crinkle Cookies
Makes about 24 cookies
3 cups all-purpose flour
1/4 cup unsweetened cocoa
2 teaspoons baking powder
1/4 teaspoon baking soda
3/4 teaspoon kosher salt
1 1/4 cup sugar
1 cup unsalted butter
3 large eggs, room temp
1 tablespoon milk
1 tablespoon white vinegar
1 teaspoon vanilla
4 teaspoons red food coloring
1 cup powdered sugar, for dusting dough balls
1. In a large mixing bowl, whisk dry ingredients together (flour, cocoa, baking, powder, baking soda, and salt) and set aside.
2. In the bowl of a stand mixer fitted with the paddle attachment, mix butter and sugar on medium speed until light and fluffy. About 5 minutes.
3. Mix in eggs, one at a time until just incorporated.
4. Mix in milk, vinegar, and food coloring.
5. With mixer on low, add dry ingredients to wet, one cup at a time until just combined.
6. Cover bowl with plastic wrap refrigerate for at least 2 hours.
7. Position oven racks on the top and bottom. Preheat oven to 350 degrees F and prep two baking sheets with parchment.
8. Pour powdered sugar into a bowl.
9. Roll dough into small balls, about 1 heaping tablespoon each. Roll balls into powdered sugar and cover completely.
10. Arrange powdered balls on baking sheet, no more than 8 to a sheet to avoid sticking together.
11. Press down on each ball to flatten slightly.
12. Bake for 15 minutes and allow to rest on cookie sheets for about 5 minutes before transferring to cooling rack. Store in an airtight container for freeze for up to one month.