You can make these red velvet crinkle cookies from scratch in less than an hour. The best part is that you don't have to chill the dough before baking it!
INGREDIENTS
– 1 ¾ cups all-purpose flour spooned and leveled (220 grams)– 3 tablespoons natural unsweetened or Dutch process cocoa powder (16 grams)– 1 ½ teaspoons baking powder– ¼ teaspoon salt– ½ cup unsalted butter softened (115 grams)– ¾ cup packed light brown sugar (150 grams)– ¼ cup granulated sugar (50 grams)– 1 large egg at room temperature– 1 large egg yolk at room temperature– 1 teaspoon pure vanilla extract– 1 tablespoon liquid red food coloring (15 ml)
INSTRUCTIONS
Heat the oven to 350°F (180°C). Put two large baking sheets with parchment or silicone mats aside. Sift flour and cocoa powder into a large bowl, then mix in baking powder and salt.
1
Mix butter in a stand mixer with the paddle attachment or a large bowl with a handheld mixer until smooth. Blend brown and granulated sugar for 1–2 minutes. Scrape the bowl before adding the egg, egg yolk, vanilla extract, and red food colouring.
2
Mix dry ingredients just until combined. Use a 1.5-tbsp cookie scoop to scoop dough onto baking sheets. Roll each ball of cookie dough in granulated sugar to help the powdered sugar stick, then generously coat.
3
Return the cookie dough balls to the baking sheets with 2-inch gaps. Bake until cookie tops are set, 10–12 minutes. After cooling on the baking sheets for 5–10 minutes, carefully transfer the cookies to a wire rack to finish cooling.
4
The cookies can be kept at room temperature for up to five days if they are stored in an airtight container.