Red Velvet Crinkles

For this recipe from Edible Northeast Florida, beet root powder can be used instead of red food coloring.

December 12, 2017

Ingredients

  • 1½ cups all-purpose flour
  • 3 tablespoons cocoa powder, sifted
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup (one stick) butter, room temperature
  • 1/2 cup granulated sugar
  • 1/2 cup brown sugar
  • 1 egg
  • 2 teaspoons pure vanilla extract or vanilla bean paste
  • 2 teaspoons red food coloring or 2 teaspoons beet root powder
  • 1/2 cup powdered sugar

Instructions

1/ Preheat oven to 350°.

2/ In a medium bowl, mix together flour, cocoa powder, baking soda and salt and set aside. In the bowl of a stand mixer using the paddle attachment or a hand mixer, beat together the softened butter and sugars.

3/ Add the egg and beat. Mix in vanilla and red food coloring or beet root powder.

4/ With the mixer on low, gradually add the dry ingredients until the dough is just combined — don't over mix. The dough will be wet and sticky, so refrigerate it for a few hours.

5/ When the dough is chilled, scoop it into balls and roll in powdered sugar.

6/ Place cookies on a greased baking sheet or a baking sheet lined with parchment paper.

7/ Bake for 10 to 12 minutes.

Ingredients

  • 1½ cups all-purpose flour
  • 3 tablespoons cocoa powder, sifted
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup (one stick) butter, room temperature
  • 1/2 cup granulated sugar
  • 1/2 cup brown sugar
  • 1 egg
  • 2 teaspoons pure vanilla extract or vanilla bean paste
  • 2 teaspoons red food coloring or 2 teaspoons beet root powder
  • 1/2 cup powdered sugar
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