Festive red velvet crinkle cookies with soft and fudgy interiors that perfectly capture the essence of red velvet flavor.
Yield: 20 cookies
Ingredients
1½ cups (213 g) all purpose flour
1 tsp baking powder
⅛ tsp baking soda
¾ cup + 3 tbsp (188 g) sugar, divided
½ cup (100 g) brown sugar
2 large eggs + 2 large egg yolks, room temperature
1 tbsp canola oil
1 tbsp red velvet bakery emulsion (or red food coloring)
1 tsp vanilla extract
½ tsp kosher salt
4 tbsp (57 g) unsalted butter
3 oz (85 g) bittersweet chocolate
¼ cup (25 g) cocoa powder
½ cup (60 g) confectioners sugar
Instructions
In a small bowl, whisk together the flour, baking powder, and baking soda. Set aside.
In a large bowl, whisk together ¾ cup (150 g) of the sugar, the brown sugar, eggs, egg yolks, canola oil, red velvet bakery emulsion, vanilla, and salt. Set aside.
Place the butter and and chocolate in a small microwave safe bowl. Microwave in 30 second increments, stirring in between each, until melted and completely combined. Add the cocoa powder and whisk until completely combined.
Add the chocolate-butter mixture to the egg mixture and whisk until completely combined. Add the flour mixture and mix with a rubber spatula. Once combined, cover with plastic wrap and chill for at least 6 hours or overnight.
When ready to bake, heat the oven to 350F and line three baking sheets with parchment paper.
In a small bowl, whisk together the powdered sugar and remaining 3 tbsp of granulated sugar. Scoop the dough into 1.5 tbsp portions and roll in the sugar mixture. Place on the prepared baking sheets so that there are 8 cookies per sheet. Bake one pan at a time, rotating halfway through baking for a total bake time of 12-14 minutes or until the cookies are puffed up but still soft in the center.