Red Velvet Crinkle Cookies


4 Tbsp. butter, softened
8 oz. cream cheese, softened
2 c granulated sugar
1 egg
1 Tbsp. liquid red food coloring
2 1/4 c all-purpose flour
2 Tbsp. cocoa powder (unsweetened)
2 tsp. baking powder
1/4 tsp. salt
1/2 c powdered sugar


In the bowl of an electric mixer with a paddle attachment, cream the butter, cream cheese and granulated sugar until well incorporated, 2-3 minutes.

Sift together your remaining dry ingredients; flour, cocoa, baking powder and salt, set aside.

Add the egg to the cream cheese butter mixture until well incorporated. Add the red food coloring, slowly. Add your sifted dry ingredients and mix until the dough comes together.

Cover the dough with plastic wrap and chill for at least an hour.

Preheat oven to 350 degrees F and line two baking sheets with parchment paper. Place the reserved powdered sugar in a bowl.

Roll about 1 Tablespoon of dough into balls. Roll the dough balls in the powdered sugar and place on the baking sheets about 3 inches apart. Bake 10-12 minutes, until the edges of the cookies are set, but do not over bake or the cookies will be dry.

Transfer cookies to racks and cool completely. Sore in an air tight container for 3-5 days. Enjoy!