Red Velvet Crinkles

Beet root powder can be used instead of red food coloring! Find it in natural food stores or online.

By / Photography By Cole LoCurto | November 30, 2017

Ingredients

  • 1½ cups all-purpose flour
  • 3 tablespoons cocoa powder, sifted
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup (one stick) butter, room temperature
  • 1/2 cup granulated sugar
  • 1/2 cup brown sugar
  • 1 egg
  • 2 teaspoons pure vanilla extract or vanilla bean paste
  • 2 teaspoons red food coloring or 2 teaspoons beet root powder
  • 1/2 cup powdered sugar

Instructions

Preheat oven to 350°. In a medium bowl, mix together flour, cocoa powder, baking soda and salt and set aside. In the bowl of a stand mixer using the paddle attachment or a hand mixer, beat together the softened butter and sugars. Add the egg and beat. Mix in vanilla and red food coloring or beet root powder. With the mixer on low, gradually add the dry ingredients until the dough is just combined — don't over mix. The dough will be wet and sticky, so refrigerate it for a few hours. When the dough is chilled, scoop it into balls and roll in powdered sugar. Place cookies on a greased baking sheet or a baking sheet lined with parchment paper. Bake for 10 to 12 minutes.

 

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Ingredients

  • 1½ cups all-purpose flour
  • 3 tablespoons cocoa powder, sifted
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup (one stick) butter, room temperature
  • 1/2 cup granulated sugar
  • 1/2 cup brown sugar
  • 1 egg
  • 2 teaspoons pure vanilla extract or vanilla bean paste
  • 2 teaspoons red food coloring or 2 teaspoons beet root powder
  • 1/2 cup powdered sugar
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