Red Velvet Crinkle Cookies are a new perfect Christmas cookie! They're deliciously soft and have the classic flavors and stunning color of a red velvet cake but in individual cookie form. They're coated with sweet dusting of powdered sugar and once baked up end with pretty little crackles to impress.
Ready in: 2hours40minutes
1/4cupunsweetened cocoa powder*
3/4cupunsalted butter, softened
1 1/3cupsgranulated sugar
1Tbspmilk or buttermilk
1 1/2tspvanilla bean paste or vanilla
5tspred food coloring
1cupwhite chocolate chips
In a mixing bowl whisk together flour, cocoa powder, baking powder, baking soda and salt for 30 seconds, set aside. In the bowl of an electric stand mixer fitted with the paddle attachment, whip butter and granulated sugar until pale and fluffy.
Mix in eggs 1 at a time, blending until combined after each addition. Mix in milk, vanilla bean paste, lemon juice and red food coloring.
With mixer set on low speed, slowly add in dry ingredients and mix just until combined. Stir in white chocolate chips. Cover bowl with plastic wrap and chill 2 hours or until firm enough to shape into balls.
Preheat oven to 350°F (180°C). Pour powdered sugar into a bowl. Remove dough from refrigerator, scoop dough out and with buttered hands, shape into medium balls (about 2 1/2 Tbsp each).
Roll cookie dough balls into powdered sugar and evenly coat. Transfer to Silpat or parchment paper lined baking sheets and flatten slightly, then bake in preheated oven 13 - 14 minutes. Allow to rest on cookie sheet several minutes then transfer to a wire rack to cool completely. Store in an airtight container.
*If you want them a little more chocolatey you can replace 2 - 3 Tbsp of the flour with 2 - 3 additional Tbsp of cocoa powder.