Red Velvet Crinkle Cookies

These crinkle cookies are deep red and perfectly chewy with a delicate crackled crust, dusted with a touch of powdered sugar. Heavenly!

Servings: Makes 2 Dozen Cookies

Ingredients

• 2 1/4 cups all-purpose flour
• 1 1/2 teaspoons baking powder
• 1/3 cups unsweetened cocoa powder
• 1/4 teaspoon salt
• 1/4 cup butter (softened)
• 2 ounces cream cheese (softened)
• 1 1/2 cups granulated sugar
• 2 large eggs
• 2 teaspoons liquid red food coloring
• 1 teaspoon vanilla extract
• 2 cups powdered sugar

Directions

1. Preheat convection oven to 300°F. Line a baking sheet with parchment paper.
2. Sift the flour, baking powder, cocoa, and salt into a bowl. Whisk briefly to combine, set aside.
3. In an electric mixing bowl on medium speed, cream together butter, cream cheese and sugar.
4. Add eggs, one at a time, scraping the bowl to ensure that they are completely incorporated.
5. Add food coloring and vanilla extract.
6. Reduce speed to low speed. Gradually add in your mixture of flour, baking powder, cocoa and salt, scraping sides of bowl to ensure batter is mixed well.
7. Transfer your dough to an airtight container and chill at least 4 hours, preferably overnight.
8. Using a 1 ounce scoop, scoop out balls of dough, roll in powdered sugar and place on prepared cookie sheet.
9. Bake in preheated oven for 10-12 minutes or until barely golden brown around the edges.
10. Store in an airtight container.