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Red Velvet Crinkle Cookies

This recipe is special to me because it is totally original, my very own! The cookies are firm but not crunchy on the outside, and they're tender inside. The powdered sugar makes them melt in your mouth. —Jane Rundell, Alanson, Michigan
  • Total Time
    Prep: 30 min. + chilling Bake: 15 min./batch
  • Makes
    3-1/2 dozen

Ingredients

  • 1 cup butter, softened
  • 2-1/2 cups sugar
  • 4 large eggs, room temperature
  • 2 teaspoons white vinegar
  • 2 teaspoons red paste food coloring
  • 1 teaspoon vanilla extract
  • 4 cups all-purpose flour
  • 1/2 cup baking cocoa
  • 3 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 cup white baking chips
  • Confectioners' sugar

Directions

  • In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Beat in eggs, 1 at a time. Beat in vinegar, food coloring and vanilla. In another bowl, whisk flour, cocoa, baking powder and salt; gradually beat into creamed mixture. Stir in chips. Refrigerate, covered, 1 hour or until firm.
  • Preheat oven to 350°. Shape dough into 1-1/2-in. balls; roll in confectioners' sugar. Place 2 in. apart on parchment-lined baking sheets. Bake until tops are cracked and edges are set, 12-15 minutes. Cool on pans 5 minutes. Remove to wire racks to cool.
Nutrition Facts
1 cookie: 166 calories, 6g fat (4g saturated fat), 30mg cholesterol, 108mg sodium, 26g carbohydrate (16g sugars, 1g fiber), 2g protein.
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