Red Velvet Crinkle Cookies

JINGLE, JINGLE, IT'S OL' SAINT CRINKLE! That was my attempt at clever pun (hehe).

Well people, it's officially cookie season and I'm all for it. Baking cookies, gifting cookies, and eating lots and lots of cookies... that's what it's all about!!

These red velvet cookies are a MUST for the holiday season. Let's just say they are Santas new addiction—sweet, fudgy and scrumptious. I made them for a cookie exchange I had last weekend and they were quite the hit. Red velvet + crinkle cookie? Who wouldn't like that?

Please note, making red velvet anything is a messy task. But besides temporarily dying all your white baking gear pink/red... it's so worth it.

Tips for the best crinkle cookie:

• Don't chill your dough if you don't need to. You want these cookies to be able to spread out, which won't happen if you refrigerate. If you do however chill them, let them sit on the counter for an hour before putting them in the oven.

• Roll the dough in granulated sugar AND powdered sugar. To get that snowy crinkle, you need to do this. It will help the powered sugar stick to the cookie and prevent the powdered sugar dissolve into dough.

• Don't over bake. 10 minutes and that's it! You want these cookies to be just the right kind of gooey on the inside.

Without further ado, here is the recipe. I hope you all enjoy (I know I did)!

INGREDIENTS

• 1/2 cup butter, softened

• 3/4 cup brown sugar

• 1/2 cup granulated sugar

• 2 eggs, room temperature

• 2 teaspoons vanilla extract

• 1/2 teaspoon red food coloring

• 2 cups all purpose flour

• 1/3 cup cocoa powder

• 1 1/2 teaspoons baking powder

• 1/2 teaspoon salt

• 1/2 cup granulated sugar

• 1/2 cup powdered sugar

INSTRUCTIONS

1. Preheat the oven to 350°F and line a baking sheet with parchment paper. Set aside.

2. Cream the butter, brown sugar, and granulated sugar together in a large bowl until light and fluffy. Scrape down the bowl and add the eggs one at a time, beating between each addition. Add the vanilla and red food coloring, and mix well.

3. In a separate bowl sift together the flour, cocoa powder, baking powder, and salt to combine. Add the dry ingredients to the wet and beat together until combined.

4. Fill one bowl with granulated sugar and one bowl with powdered sugar. Use a 1 ounce cookie scoop (or tablespoon) to scoop cookies out. Roll the balls first in the granulated sugar and then in the powdered sugar to completely coat the cookie balls. Place on the prepared cookie sheet an inch apart. Bake for 10 minutes or until the cookies have puffed up and cracked, but are still a little gooey in the center.

5. Allow to cool and enjoy with a glass of milk!

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Recipe credit: bromabakery.com