Description
Chewy, soft, and vibrantly red cookies with a classic crinkle top, perfect for holiday celebrations.
Ingredients
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 1/2 cups granulated sugar, divided
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/4 cup unsweetened cocoa powder
- 1 teaspoon red food coloring
- 1/2 teaspoon white vinegar
- 1/2 cup powdered sugar for rolling
Instructions
- In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
- In a large bowl, cream together the softened butter and 1 cup of the granulated sugar until light and fluffy.
- Beat in the eggs one at a time, then stir in the vanilla extract.
- In a small bowl, combine the cocoa powder, red food coloring, and white vinegar to form a paste. Add this paste to the butter mixture and mix until well combined.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- Cover the dough and refrigerate for at least 1 hour.
- Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
- Place the remaining 1/2 cup of granulated sugar in a shallow dish. Roll tablespoonfuls of dough into balls, then roll each ball in the granulated sugar.
- Place the sugared dough balls onto the prepared baking sheets, about 2 inches apart.
- Bake for 10-12 minutes, or until the edges are set and the centers are still slightly soft.
- Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
- Once cooled, dust with powdered sugar if desired.
Notes
- For a deeper red color, you can use gel food coloring.
- Ensure your butter is truly softened for the creaming process.
- Do not overbake; the cookies will continue to set as they cool.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American