Crinkled Red Velvet Cookies

• 1 and 1/2 cups all-purpose flour
• 1/4 cup unsweetened cocoa powder
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup unsalted butter, softened to room temperature.
• 3/4 cup packed light brown sugar
• 1/4 cup granulated sugar
• 1 egg, at room temperature
• 1 Tablespoon cream
• 2 teaspoons vanilla extract
• 1 Tablespoon red food coloring
• 1 cup powdered sugar (for rolling)

Bake Time: 10 minutes

Yield:One dozen cookeis

Whisk together the flour, cocoa powder, baking soda, and salt in a large bowl. Set aside.

Using a handheld or stand mixer with a paddle attachment, beat the butter on high speed until creamy, about 1 minute. Switch the mixer to medium speed and beat in the brown sugar and granulated sugar until combined. Beat in the egg, milk, and vanilla extract, scraping down the sides and bottom of the bowl, as needed. Once mixed, add the food coloring, and beat until combined. Turn the mixer off, and pour the dry ingredients into the wet ingredients. Turn the mixer on low and slowly beat until a very soft dough is formed.

Cover the dough tightly with plastic wrap, and chill for at least 1 hour. This step is mandatory!!

Preheat oven to 350 degrees Fahrenheit. Line two large baking sheets with parchment paper or silicone baking mats. Scoop 2 inch dough and mold into a ball. I like to use a cookie scoop to get uniformed scoops. Place the powdered sugar in a small bowl and roll the cookies, completely coating them in powdered sugar. Aim to get a thick coating of sugar, so that it will be still be visible after baking. Place balls onto the lined baking sheet, spacing them about 2 inches apart. Bake each batch for 10 minutes. Allow the cookies to cool for 10 minutes on the baking tray before transferring them to a wire cooling rack. Store cookies in an airtight container at room temperature for up to 7 days.