Red Velvet Crinkle Cookies

The colour of these cookies is so Christmassy.  Takes you in the Christmas spirit right away.  These are fudgy on the inside and so decadent.  The cracks are a signature of crinkle cookies.  Most of the times crinkle cookies are coated with powdered sugar before baking.  I have skipped that step this time.  You can always do that if your wish to.  HAPPY HOLIDAYS !!!

Ingredients :

• 2 cups (254 grams) all-purpose flour
• 2 tbsp cup (10gms)  unsweetened cocoa powder
• 1 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon fine sea salt
• 4 tablespoons (57 grams) unsalted butter
• 1/2 cup (100 grams) light-brown sugar
• 1/2 cup (100 grams) granulated sugar
• 2 large eggs, at room temperature
• 1 tablespoon milk
• 1 teaspoon vanilla extract
• 1 teaspoon red gel food coloring
• 1/2 cup (63 grams) powdered sugar, for coating (optional)

Method :

• In a medium bowl, sift together the flour, cocoa, baking powder, baking soda, and salt.
• Heat the butter on the stovetop or in the microwave until melted. Add the brown sugar and white sugar to the hot butter and stir until combined. Allow to cool to just warm before stirring in the eggs, one at a time. Stir in the milk, vanilla, and food coloring. Slowly mix in the flour mixture. Cover in plastic and refrigerate until firm enough to scoop without sticking, about 30 minutes or up to 1 day.
• Preheat the oven to 350°F. Line two baking sheets with parchment paper.
• Divide the dough into 1 1/2-tablespoon sized balls and drop onto prepared baking sheets.
• Place on prepared baking sheets, spacing 2 inches apart. Bake until cookies have spread and coating is cracked, 12 to 14 minutes. Cool for 5 minutes before removing to wire racks to cool completely. Cookies can be stored in an airtight container at room temperature for up to 3 days.

TIPS :

1. You can also roll the hand moulded cookie dough into powdered sugar before baking. I have skipped that step.
2. Chilling dough will ensure the cookies are fudgy when baked.
3. The shorter baking time mentioned in the recipe is to ensure the cookies are soft on the inside. They need to be consumed with a span of 3-4 days.   If you want to store longer bake them for 30 mins.