* 250g all purpose flour * 1 tbsp baking powder * 1 tsp salt * 113g unsalted butter, room temperature * 125g granulated sugar (+ more for rolling) * 100g brown sugar * 2 eggs * 1 tsp vanilla extract * 1 tbsp white vinegar * Red gel food coloring
**Method**
1. Preheat oven to 175ºC/350ºF and line 2 cookie sheets with parchment paper. 2. Sift flour, baking powder and salt into a bowl. Mix well and set aside. 3. Cream butter with both sugars until fluffy. 4. Add one egg at a time, mixing well between each egg. 5. Add vanilla extract and cocoa powder and mix. 6. Add vinegar and mix until incorporated. 7. Mix in food coloring until you reach desired color. 8. Add dry ingredients to wet ingredients and mix on low until incorporated. 9. Form dough into 30g balls. Roll each ball in granulated sugar first, then in the powdered sugar. This prevents the powdered sugar from being absorbed into the cookie during baking. 10. Place sugar-covered balls on a cookie sheet 2″ apart and bake for 10-12 minutes. 11. Allow to cool on the cookie sheet for a minute or two, then transfer to a cooling rack to finish cooling.
1 Comment
**Red Velvet Crinkle Cookies**
Yield approx. 22 cookies
See how I made them [here](https://youtu.be/7DJ6TTVcvro).
**Ingredients**
* 250g all purpose flour
* 1 tbsp baking powder
* 1 tsp salt
* 113g unsalted butter, room temperature
* 125g granulated sugar (+ more for rolling)
* 100g brown sugar
* 2 eggs
* 1 tsp vanilla extract
* 1 tbsp white vinegar
* Red gel food coloring
**Method**
1. Preheat oven to 175ºC/350ºF and line 2 cookie sheets with parchment paper.
2. Sift flour, baking powder and salt into a bowl. Mix well and set aside.
3. Cream butter with both sugars until fluffy.
4. Add one egg at a time, mixing well between each egg.
5. Add vanilla extract and cocoa powder and mix.
6. Add vinegar and mix until incorporated.
7. Mix in food coloring until you reach desired color.
8. Add dry ingredients to wet ingredients and mix on low until incorporated.
9. Form dough into 30g balls. Roll each ball in granulated sugar first, then in the powdered sugar. This prevents the powdered sugar from being absorbed into the cookie during baking.
10. Place sugar-covered balls on a cookie sheet 2″ apart and bake for 10-12 minutes.
11. Allow to cool on the cookie sheet for a minute or two, then transfer to a cooling rack to finish cooling.