Soft and gooey red velvet crinkle cookies

• Vegetarian

• Refrigerated

  • 1 Egg, large

• Baking & Spices

  • 280 g All-purpose flour, unbleached
  • 1 tbsp Baking powder
  • 150 g Brown sugar, packed light
  • 21 g Cocoa powder, unsweetened
  • 1 1/2 tsp Color gel food coloring, red
  • 120 g Confectioners' sugar
  • 150 g Granulated sugar
  • 3/4 tsp Salt
  • 1 1/2 tbsp Vanilla extract, pure

• Dairy

  • 1 8-ounce/226-gram cream cheese
  • 1 stick Butter, unsalted

Found on whattocooktoday.com

Description

Directions

• Place the flour, cocoa powder, and baking powder in a mixing bowl and whisk to mix
• Place the softened cream cheese and butter in a stand mixer bowl and fix the paddle attachment to the mixer to cream them until smooth and creamy. Add in sugar and light brown sugar, vanilla extract, gel food coloring, and salt and mix until combine. I need to scrap the side of the mixing bowl halfway to make sure it gets everything. Add in eggs and continue to mix for another 2 minutes on medium speed
• Turn the speed to low and gradually add in the flour mixture and let it mix until combine. The dough is very sticky at this point. Cover with plastic wrap and refrigerate for at least 2 hours. I let it refrigerate overnight
• Preheat the oven to 325 F. Line the cookie sheet with parchment paper. Scoop about 1 Tbsp of the cookie dough out
• Roll it into a ball
• Roll it in confectioners sugar
• Place it on the cookie sheet. Repeat with the rest and please make sure to be consistent with the size of the dough so they bake evenly
• Pop them into the oven. I bake them one tray at a time. Let it bake for 14 minutes (my oven took about 16 minutes). They appear to be still very soft when you pull them out from the oven, but they will toughen up a bit as they cool down. The inside is still so soft and gooey