Red Velvet Crinkle Cookies

Ho, ho, ho . . . these are definitely the cookies that would entice Santa and Mrs. Clause and any of their many helpers. I found these festive cookies at Live Well Bake Often blog along with a useful tip for coating them with powdered sugar + suggestions for making them ahead and freezing. 

Red Velvet Crinkles Cookies     Makes approximately 2 dozen 

1 ¾ cups all-purpose flour  (220 grams)

3 tablespoons natural unsweetened or Dutch process cocoa powder (16 grams)

1 ½ teaspoons baking powder

¼ teaspoon salt

½ cup unsalted butter softened (115 grams)

¾ cup packed light brown sugar (150 grams)

¼ cup granulated sugar (50 grams)

1 large egg at room temperature

1 large egg yolk at room temperature

1 teaspoon pure vanilla extract

1 tablespoon liquid red food coloring (15 ml)

Coating:

¼ cup granulated sugar (50 grams)

½ cup powdered sugar (60 grams)

1. Preheat the oven to 350°F (180°C). Line two large baking sheets with parchment paper or silicone baking mats and set aside.
2. In a large mixing bowl, sift the flour and cocoa powder together, then whisk in the baking powder and salt until well combined.
   
3. In the bowl of a stand mixer fitted with the paddle attachment, or in a large mixing bowl using a handheld mixer, beat the butter until smooth. 
4. Mix in the brown sugar and granulated sugar for 1 to 2 minutes or until well combined.
   
5. Mix in the egg, egg yolk, vanilla extract, and red food coloring, making sure to stop and scrape down the sides of the bowl as needed.
   
6. Mix in the dry ingredients until just combined.
7. Using a 1 tablespoon cookie scoop, scoop the cookie dough onto the prepared baking sheets.
8. Roll each ball of cookie dough in the granulated sugar (this will help the powdered sugar stick to the cookies better), then generously coat in the powdered sugar.
   
9. Return to the prepared baking sheets, making sure to leave 2-inches between each ball of cookie dough.
10. Bake for 10 to 12 minutes or until the tops of the cookies are set. Remove from the oven and allow the cookies to cool on the baking sheets for 5 to 10 minutes, then carefully transfer the cookies to a wire rack to cool completely.
    
11. Store cookies in an airtight container at room temperature for up to five days.

Freezing Instructions: Scoop the cookie dough onto a parchment-lined baking sheet and freeze for 1 to 2 hours. Once frozen, transfer the cookie dough to a large freezer bag and freeze for up to 3 months. Thaw the cookie dough balls overnight in the refrigerator, coat in the granulated sugar and powdered sugar, and bake as directed.

Baked cookies will also freeze well for up to 3 months, thaw to room temperature before serving.

Recipe without photos . . . Red Velvet Crinkle Cookies     Makes approximately 2 dozen 

1 ¾ cups all-purpose flour  (220 grams)

3 tablespoons natural unsweetened or Dutch process cocoa powder (16 grams)

1 ½ teaspoons baking powder

¼ teaspoon salt

½ cup unsalted butter softened (115 grams)

¾ cup packed light brown sugar (150 grams)

¼ cup granulated sugar (50 grams)

1 large egg at room temperature

1 large egg yolk at room temperature

1 teaspoon pure vanilla extract

1 tablespoon liquid red food coloring (15 ml)

Coating:

¼ cup granulated sugar (50 grams)

½ cup powdered sugar (60 grams)

1. Preheat the oven to 350°F (180°C). Line two large baking sheets with parchment paper or silicone baking mats and set aside.
2. In a  mixing bowl, sift the flour and cocoa powder together, then whisk in the baking powder and salt until well combined.
   
   
3. In the bowl of a stand mixer fitted with the paddle attachment, or in a large mixing bowl using a handheld mixer, beat the butter until smooth. 
4. Mix in the brown sugar and granulated sugar for 1 to 2 minutes or until well combined.
5. Mix in the egg, egg yolk, vanilla extract, and red food coloring, making sure to stop and scrape down the sides of the bowl as needed.
6. Mix in the dry ingredients until just combined.
7. Using a 1 tablespoon cookie scoop, scoop the cookie dough onto the prepared baking sheets.
8. Roll each ball of cookie dough in the granulated sugar (this will help the powdered sugar stick to the cookies better), then generously coat in the powdered sugar.
9. Return to the prepared baking sheets, making sure to leave 2-inches between each ball of cookie dough.
10. Bake for 10 to 12 minutes or until the tops of the cookies are set. Remove from the oven and allow the cookies to cool on the baking sheets for 5 to 10 minutes, then carefully transfer the cookies to a wire rack to cool completely.
11. Store cookies in an airtight container at room temperature for up to five days.

Freezing Instructions: Scoop the cookie dough onto a parchment-lined baking sheet and freeze for 1 to 2 hours. Once frozen, transfer the cookie dough to a large freezer bag and freeze for up to 3 months. Thaw the cookie dough balls overnight in the refrigerator, coat in the granulated sugar and powdered sugar, and bake as directed.

Baked cookies will also freeze well for up to 3 months, thaw to room temperature before serving.