Red Velvet Crinkles

December 12, 2017

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

Ingredients

1½ cupsall-purpose flour

3 tablespoonscocoa powder, sifted

1 teaspoonbaking soda

1/4 teaspoonsalt

1/2 cup (one stick)butter, room temperature

1/2 cupgranulated sugar

1/2 cupbrown sugar

1egg

2 teaspoonspure vanilla extract or vanilla bean paste

2 teaspoonsred food coloring or 2 teaspoons beet root powder

1/2 cuppowdered sugar

Preparation

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.