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Irresistibly Chewy Red Velvet Crinkle Cookies

Red Velvet Crinkle Cookie made approachable with clear cues, pantry staples, and flexible swaps.
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Ingredients Method

Ingredients
  

  • 2 cups all-purpose flour
  • 1/4 cup unsweetened cocoa powder
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter softened
  • 1 cup granulated sugar
  • 1 large egg
  • 1 tablespoon red food coloring
  • 1 teaspoon vanilla extract
  • 1 cup powdered sugar for rolling

Method
 

  1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
  2. In a bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt.
  3. In another bowl, cream the softened butter and granulated sugar until light and fluffy.
  4. Add the egg, food coloring, and vanilla extract to the butter mixture and mix until well combined.
  5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
  6. Refrigerate the dough for at least 30 minutes to firm it up.
  7. Scoop portions of the chilled dough and roll them into balls, then coat them in powdered sugar.
  8. Place the dough balls on the prepared baking sheet, spacing them a few inches apart.
  9. Bake for 10-12 minutes until the edges are set but the centers look soft.
  10. Remove from the oven and let cool on the baking sheet for a few minutes before transferring to a wire rack.