Red Velvet Crinkle Cookies
- 4 tablespoons (1/2 stick or 57 grams) Buttery Sticks at room temperature (or regular butter)
- 2 tablespoons extra virgin olive oil
- 1 tablespoon canola oil
- 1 cup + 2 tablespoons (225 grams) granulated sugar
- 3/4 teaspoon kosher salt (1 teaspoon if using unsalted butter)
- 1 large egg
- 1 tablespoon rice vinegar (substitute white or apple cider vinegar)
- 1 tablespoon red food coloring
- 1 teaspoon vanilla
- 1 3/4 cups (219 grams) all purpose flour
- 1/4 cup (21 grams) unsweetened cocoa powder
- 1/2 teaspoon baking soda
- 1/2 cup confectioners sugar
Preheat oven to 350 degrees. Line 2 baking sheets with parchment paper.
Cream Buttery Sticks, olive oil, canola oil, sugar, salt and egg with a hand mixer until fluffy and pale yellow, about 1 minute. Add the vinegar, red food coloring, and vanilla and mix until well combined.
In a separate bowl, whisk flour, cocoa powder and baking soda together. Add to the butter and sugar mixture stirring gently until just incorporated.
Using a medium cookie scoop (I use Oxo #40, 1 1/2 tablespoons) portion out 20 balls of dough on a plate. Freeze for 8-10 minutes. Remove from the freezer and roll each piece of dough into a round ball. Coat thoroughly with confectioners sugar. Place on a parchment lined baking sheets leaving enough space as cookies will spread as they bake. I use a cookie sheet and a half sheet that fit on one rack so that I can bake all the cookies at one time. You may choose to use 2 cookie sheets and bake one at a time. Bake for about 13-14 minutes. Let cookies rest on the pan for a few minutes before transferring to a rack to cool completely.
