Red Velvet Crackle Cookies

Red Velvet Crackle Cookies

By DoreensRecipes Published: December 23, 2017

• Yield: 28 cookies

"These classic cookies, adapted form Holiday Cookies by Elisabet de Nederlanden, get the "red velvet" treatment for a yuletide hue."

Ingredients

• 1 1/2 cups all-purpose flour
• 1/4 cup cocoa powder, unsweetened
• 2 teaspoon baking powder
• 1/2 teaspoon Kosher salt
• 1 stick unsalted butter
• 1 1/4 cups brown sugar firmly packed
• 1 teaspoon vanilla
• 2 large eggs
• 4 oz semisweet chocolate melted
• 1 tablespoon red gel food coloring
• 3/4 cup powdered sugar

Instructions

1. In a medium bowl, whisk flour, cocoa, baking powder and salt.
   
2. Beat softened butter and brown sugar on medium speed until light and cream. Add vanilla and eggs, 1 at a time, beating well after each addition. Add melted chocolate and red gel food coloring; beat until evenly colored. (I only had one ounce of unsweetened chocolate and sweetened chocolate chips so I combined and guessed at the 4 ounces Cookies came out great so it was a good guess.) (Also used a whole tube of red gel food color to get the tablespoon.)
   
3. On low speed, add flour mixture; beat until just incorporated. Cover; refrigerate 1 hour. (Of course)
   
4. Position oven racks, evenly spaced in the middle of the oven. Preheat oven to 350 degrees.
   
5. Place powdered sugar in a shallow bowl. Roll dough into 1 tablespoon balls, rolling each ball in powdered sugar, coating generously.
   
6. Place 12 cookies on each of 2 parchment-lined sheet pans, spacing them evenly. Lightly flatten each ball with the palm of your hand.
   
7. Bake 14 minutes, or until deep cracks appear on surface, switching baking sheets between racks halfway through. (14 minutes worked great.)
   
8. Cool on baking sheets 5 minutes. Transfer cookies to wire racks; cool completely. Repeat with remaining dough.
   

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