Red Velvet Crinkle Cookies

Ingredients

• 3 cups all-purpose flour
• 1/4 cup unsweetened cocoa powder
• 2 tsp baking powder
• 1/4 tsp baking soda
• 3/4 tsp salt
• 3/4 cup unsalted butter, softened
• 1 1/3 cups granulated sugar
• 3 large eggs
• 1 Tbsp milk or buttermilk
• 1 1/2 tsp vanilla bean paste or vanilla
• 2 tsp lemon juice
• 5 tsp red food coloring
• 1 cup white chocolate chips
• 1 cup powdered sugar

Directions

1. Whisk the flour, cocoa powder, baking powder, baking soda and salt together in a mixing bowl for 30 seconds, then put the bowl aside. In an electric stand mixer with the paddle attachment, beat the butter and granulated sugar until the mixture looks light and airy.
2. Add the eggs 1 at a time, mixing well after each one goes in. Beat in the milk, vanilla bean paste, lemon juice and red food coloring.
3. Turn the mixer to low and gradually work in the dry mixture, stopping as soon as the dough comes together. Fold in the white chocolate chips. Cover the bowl with plastic wrap and refrigerate for 2 hours, or until the dough is firm enough to form into balls.
4. Preheat the oven to 350°F (180°C). Place the powdered sugar in a bowl. Take the dough from the refrigerator, scoop it, and use buttered hands to roll it into medium balls, about 2 1/2 Tbsp each.
5. Coat the dough balls all over in the powdered sugar. Arrange them on baking sheets lined with Silpat or parchment paper, press them down slightly, and bake in the preheated oven for 13 – 14 minutes.
6. Let the cookies sit on the baking sheet for several minutes, then move them to a wire rack to cool all the way. Store them in an airtight container.
7. For a more chocolate-forward version, swap out 2 – 3 Tbsp of the flour for 2 – 3 additional Tbsp of cocoa powder.