A stunning addition to your holiday dessert table and cookie trays this year, these vibrant red velvet crinkle cookies have a brownie-like texture and are always a hit.
In a medium bowl whisk together flour, cocoa, baking powder, baking soda, and salt. Set aside.
In a mixer beat both sugars and softened butter until creamy. Add eggs and vanilla and beat on low until combined. Increase speed to high and beat until light and airy.
Add red gel food coloring and beat on low until combined. Scrape down sides of bowl.
Gradually add flour mixture and mix well. The batter will be a similar consistency to a thick cake batter.
Cover batter with plastic wrap and refrigerate for two hours to firm up.
Preheat oven to 350 F. Line insulated baking sheets with parchment paper.
From the dough, make one-inch balls and roll in powdered sugar. Place on baking sheet 2 inches apart. Bake for 10 minutes. Do not over bake. They will appear a bit glossy on top, so don't be tempted to bake much longer.
Remove from oven and cool on pan 4-5 minutes then carefully transfer cookies to cooling rack to cool completely. Cookies will be chewy.
Notes
Be sure to place cookies 2-inches apart on baking sheets as they double in size while baking.
Let the cookies rest and cool so they will set up. Otherwise, they may fall apart when you pick them up warm.