Red Velvet Crinkle Cookies (Print Version)
Soft, rich red velvet cookies with cocoa and cream cheese, dusted in powdered sugar for a festive finish.
# Ingredients:
01 -
4 tablespoons butter, softened
02 -
8 ounces cream cheese, softened
03 -
1 egg
04 -
1 tablespoon red liquid food coloring
05 -
2 1/4 cups all-purpose flour
06 -
2 cups granulated sugar
07 -
2 tablespoons unsweetened cocoa powder
08 -
2 teaspoons baking powder
09 -
1/4 teaspoon salt
10 -
1/2 cup powdered sugar
# Steps:
01 -
In a separate bowl, whisk together the flour, granulated sugar, cocoa powder, baking powder, and salt. Set aside.
02 -
Mix the cream cheese and butter until smooth. Beat in the egg and red liquid food coloring.
03 -
Add the dry ingredients to the wet mixture and mix until the dough comes together.
04 -
Cover the dough with plastic wrap and chill in the refrigerator for at least 2 to 3 hours.
05 -
Preheat the oven to 175°C (350°F) and line two baking sheets with parchment paper.
06 -
Place the powdered sugar in a bowl. Roll about 1 tablespoon of dough into balls, then coat each ball in powdered sugar.
07 -
Place the coated dough balls on the prepared baking sheets with 3-inch spaces between them. Bake for 10 to 12 minutes, or until the edges are set but the centers remain soft.
08 -
Transfer the cookies to cooling racks and allow them to cool completely.
09 -
Store the cookies in an airtight container for up to 3 days.