1 hour 45 minutes
Thick and chewy crinkle cookies with a deep red velvet flavor, a bright, festive color, and coated with sweet powdered sugar. Perfect for holidays for snacking!
‣ 1 1/2 cup all-purpose flour ‣ 1/2 cup unsweetened cocoa powder ‣ 2 teaspoon baking powder ‣ 1/2 teaspoon salt ‣ 4 ounce semi-sweet chocolate, roughly chopped ‣ 1 1/2 cup light brown sugar, packed ‣ 1/2 cup unsalted butter, softened ‣ 2 large egg ‣ 1 tablespoon red velvet emulsion, (or just red food coloring) ‣ 1 teaspoon vanilla extract ‣ 1/2 cup powdered sugar
In a large bowl, whisk together the following ingredients: flour, cocoa powder, baking powder, and salt. Set the bowl aside.
In a small microwave-safe bowl, melt the semi-sweet chocolate until nice and smooth, then set it aside to cool.
Using a stand mixer (or hand mixer + large bowl), whip together the light brown sugar and butter until smooth.
Add the egg, red velvet emulsion, and vanilla to the bowl, then mix until combined.
Quickly mix in the dry ingredients until the dough is smooth.
Lay out a piece of plastic wrap and transfer the dough to it, then wrap it up tight.
When ready to bake, pinch off a small piece of dough, roll it between your hands, then coat it with powdered sugar. Place the prepared cookie ball on a baking sheet lined with parchment paper. Once done, bake!