Red Velvet Crinkle Cookies
Red Velvet Crinkle Cookies are a soft chewy mild chocolate cookie covered in powdered sugar.
Servings: 24 -36
Equipment
- kitchenaid mixer
- baking sheet
- parchment paper baking sheets
- measuring cups and spoons
- turner
- cookie scoop
Ingredients
- 3/4 cup Semisweet Chocolate melted
- 1/2 cup Butter
- 1 1/4 cup Brown Sugar
- 2 Eggs
- 2 teaspoons Vanilla Extract
- 1 Tablespoon Red Food Coloring
- 1/4 cup Unsweetened Cocoa Powder
- 1 1/2 cups Flour
- 2 teaspoons Baking Powder
- 1/2 teaspoon Salt
- Powdered Sugar to roll cookie dough into
Instructions
- Melt chocolate in double boiler or place chocolate in microwave-safe bowl and melt at 50% powder for 30 seconds at a time, stirring well. It may take a few rounds to melt. Stir and set aside.
- In a large mixing bowl, cream together butter and brown sugar for 4 minutes until light and fluffy. Add eggs and vanilla and mix for 1 minute longer.
- Stir in melted chocolate and red food coloring and mix.
- Add cocoa powder, flour, baking powder, and salt and stir just until combined.
- Cover and chill in a refrigerator for 30 minutes to 1 hour.
- Preheat oven to 350 degrees.
- Pour powdered sugar into shallow bowl. Scoop 1 Tablespoon of dough and roll into a ball. Generously roll into powdered sugar ensuring the cookie dough is completely covered.
- Bake for 11-14 or until cookies begins to crack.
- Let cool.
- *Recipe adapted from Red Velvet Crackle Cookies in Holiday Cookies Cookbook
