These red velvet crinkle cookies are made from scratch and are ready in under an hour. Best of all, the dough doesn't have to be chilled before baking!
3tablespoonsnatural unsweetened or Dutch process cocoa powder(16 grams)
1 ½teaspoonsbaking powder
¼teaspoonsalt
½cupunsalted buttersoftened (115 grams)
¾cuppacked light brown sugar(150 grams)
¼cupgranulated sugar(50 grams)
1large eggat room temperature
1large egg yolkat room temperature
1teaspoonpure vanilla extract
1tablespoonliquid red food coloring(15 ml)
For the coating
¼cupgranulated sugar(50 grams)
½cuppowdered sugar(60 grams)
Instructions
Preheat the oven to 350°F (180°C). Line two large baking sheets with parchment paper or silicone baking mats and set aside.
In a large mixing bowl, sift the flour and cocoa powder together, then whisk in the baking powder and salt until well combined.
In the bowl of a stand mixer fitted with the paddle attachment, or in a large mixing bowl using a handheld mixer, beat the butter until smooth. Mix in the brown sugar and granulated sugar for 1 to 2 minutes or until well combined.
Mix in the egg, egg yolk, vanilla extract, and red food coloring, making sure to stop and scrape down the sides of the bowl as needed.
Mix in the dry ingredients until just combined.
Using a 1.5 tablespoon cookie scoop, scoop the cookie dough onto the prepared baking sheets.
Roll each ball of cookie dough in the granulated sugar (this will help the powdered sugar stick to the cookies better), then generously coat in the powdered sugar.
Return to the prepared baking sheets, making sure to leave 2-inches between each ball of cookie dough.
Bake for 10 to 12 minutes or until the tops of the cookies are set. Remove from the oven and allow the cookies to cool on the baking sheets for 5 to 10 minutes, then carefully transfer the cookies to a wire rack to cool completely.
Store cookies in an airtight container at room temperature for up to five days.
Notes
Freezing Instructions: Scoop the cookie dough onto a parchment-lined baking sheet and freeze for 1 to 2 hours. Once frozen, transfer the cookie dough to a large freezer bag and freeze for up to 3 months. Thaw the cookie dough balls overnight in the refrigerator, coat in the granulated sugar and powdered sugar, and bake as directed.Baked cookies will also freeze well for up to 3 months, thaw to room temperature before serving.