RED VELVET CRINKLE COOKIES

Red Velvet Crinkle Cookies image

Two things are required to get the best crinkly effect on these cookies: First, use the right ratio of leaveners (baking powder and baking soda). This causes the cookies to rise, then collapse quickly, which creates those visible cracks on the surface. Second, don't skimp on the confectioners' sugar! This recipe calls for two generous dustings before heading into the oven. If the cookies aren't generously coated, they will absorb all the sugar as they bake. Cocoa powder provides the traditional red velvet flavor.

Provided by Erin Jeanne McDowell

Time 1h

Yield About 30 cookies

Number Of Ingredients 11

Ingredients

1 cup/225 grams unsalted butter (2 sticks), at room temperature
1 1/3 cups/265 grams granulated sugar
2 large eggs
1 to 1 1/2 tablespoons red food coloring, preferably liquid
2 teaspoons vanilla extract
2 3/4 cups/350 grams all-purpose flour
3 tablespoons cocoa powder
2 teaspoons baking powder
3/4 teaspoon fine sea salt
1/2 teaspoon baking soda
1 1/3 cups/165 grams confectioners' sugar, plus more as needed

Steps:

Heat the oven to 325 degrees. Line two baking sheets with parchment paper.
In the bowl of a stand mixer fitted with the paddle attachment (or in a medium bowl with an electric mixer), cream the butter and granulated sugar on medium speed until light and fluffy, 3 to 4 minutes.
Reduce the speed to low, and add the eggs one at a time, scraping down the sides of the bowl after each addition. Add the food coloring and vanilla, and mix until well combined. Scrape down the sides of the bowl.
In a medium bowl, whisk together the flour, cocoa powder, baking powder, sea salt and baking soda. Add half the flour mixture to the wet ingredients in the mixing bowl, draping a kitchen towel over the mixer and bowl to contain the flour cloud if desired, and mix well. Repeat with the remaining flour mixture. Scrape down the sides of the bowl.
Pour the confectioners' sugar into a shallow bowl. Scoop the dough into heaping 2-tablespoon scoops (about 30 grams each) and roll into balls. Roll the dough balls in the confectioners' sugar until thickly coated all over. (You shouldn't be able to see any of the dough peeking through.)
Transfer to the prepared baking sheets, leaving at least 2 inches of space between each cookie to allow room for the cookies to spread. Spoon the remaining confectioners' sugar from the shallow bowl into a sifter, and sift the sugar generously over the cookies until they are well covered. You want a solid layer, about 1/8-inch thick, of sugar on top for maximum crinkle effect. (If the cookies are not thickly coated, the sugar will simply be absorbed into the dough during baking.)
Transfer the cookies to the oven, one sheet at a time, and bake until the cookies are set and the surface is crackly, 12 to 15 minutes. Cool completely on the baking sheet.