Rich cocoa powder brings a fudgy bite to these dainty treats, which are rolled in sugar to make a crinkly crust.
There’s no such thing as too much confectioner’s sugar on these cookies. The more, the merrier!
Did you know? Crinkle cookies have crackles on top, with powdered sugar in between each nook and cranny. Since they are rolled in confectioner’s sugar before they’re baked, the cracks form as the cookies puff and spread.
Wow, you’ve got some beautiful ingredients! Once you’ve unpacked your Red Velvet kit, take out 3 eggs from your refrigerator. Line a baking sheet with the parchment paper provided. Preheat oven to 350°F.
In a medium bowl, whisk together flour, cocoa powder, baking powder and salt, set aside.
In a large bowl, whisk together the granulated sugar, vegetable oil, vanilla extract, and the eggs until combined. Using a rubber spatula, fold the dry ingredients into the wet ingredients until a ball of dough forms.
Roll the dough into about 24 balls the size of a golf ball. If the dough gets too sticky, refrigerate for a few minutes. Place on prepared baking sheet.
Place confectioner’s sugar in a small bowl and roll dough balls in sugar until very well coated. Place on baking sheet at least 2” apart (cookies will spread as they bake!).
Bake for 8 to 10 minutes, until they have spread out and puffed up. Place cookies on a wire rack and let cool completely (cookies will flatten as they cool). Enjoy with an ice cold glass of milk!