Description
These red velvet crinkle cookies are so festive and gorgeously chocolatey for the holiday table and giving as yummy gifts!
Ingredients
- 2-¾ cups All-purpose Flour
- ¼ cups Cocoa Powder
- 2 teaspoons Baking Powder
- ½ teaspoons Baking Soda
- ½ teaspoons Salt
- 2 sticks Butter, Softened To Room Temperature
- ¾ cups Dark Brown Sugar
- ½ cups Granulated Sugar
- 2 Tablespoons Buttermilk
- 2 whole Eggs
- 1-½ teaspoon White Vinegar
- 1-½ teaspoon Red Food Coloring
- 1 teaspoon Vanilla Extract
- 1 cup Powdered Sugar
Preparation
Whisk flour, cocoa powder, baking powder, baking soda and salt together in a medium bowl. Set it aside. Then set up a stand mixer with the paddle attachment and combine the butter, brown sugar and granulated sugar in its bowl. Beat them together until fluffy. Pour in the buttermilk, followed by the eggs, white vinegar, red food coloring and vanilla. Finally, turn the speed to low and slowly add in the dry ingredients until you have a lovely dough. Cover the bowl and chill the dough in the refrigerator for at least 2–3 hours.
When the time is up, preheat oven to 325ºF and line two sheet trays with silicone mats or parchment. Get the powdered sugar into a bowl. Use a 1 1/2 inch cookie scoop to get perfect mounds of the dough and coat each of them in the powdered sugar before lining them up on the cookie sheet. The first two sheets will accommodate half of the dough, so put the rest back in the refrigerator while you bake the first batch for about 12–13 minutes. Let them cool, move them to cooling racks and repeat the process with the remaining dough. Store in airtight containers and enjoy!
