INGREDIENTS:
- 1 2/3 cups flour
- 1/3 cup unsweetened cocoa powder
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 cup (1 stick) butter, softened
- 1 1/4 cups granulated sugar
- 2 eggs
- 1 1/2 teaspoons Red Food Color
- 1 teaspoon Vanilla Extract
- 1/2 cup confectioners’ sugar
PROCEDURE:
- Mix flour, cocoa powder, baking powder and salt in medium bowl. Set aside.
- Beat room temperature butter and granulated sugar in a large bowl until light and fluffy.
- Add the eggs, the red food coloring and vanilla extract, making sure to mix well.
- Gradually beat in the flour, cocoa, and salt mixture until the dough is well mixed.
- Refrigerate red velvet crinkle dough for at least 4 hours.
- Next, preheat your home or bakery oven to 350°F.
- Shape the red velvet cookie dough into 1-inch balls and roll each one in confectioners’ sugar, completely coating before placing on a cookie sheet.
- Place each ball 2 inches apart from each other onto lined cookie sheets.
- Bake each tray for 10 to 12 minutes or until you see the cookies are puffed up.
- Remove from oven and cool for 2 minutes before removing and cooling further on wire racks to cool completely.
- Makes 24 pieces. Store in an airtight container.
