Christmas Crinkle Cookies

• 1 1/4 cup (150 grams) All-purpose flour
• 1/2 cups + 2 tablespoons unsweetened cocoa powder
• 3/4 teaspoon salt
• 1 1/4 teaspoon baking powder
• 6 tablespoons butter, room temperature
• 3/4 cup granulated sugar
• 1/4 cup brown sugar
• 2 eggs, room temperature 
• 2 teaspoons vanilla extract
• 1/2 teaspoon Wilton's red food coloring* (see note in blog post above)
  

Sugar coating:

• 1/3 cup granulated sugar
• 1/3 cup powdered sugar
  

1. Preheat oven to 350 degrees Fahrenheit and line a large cooking sheet with parchment paper.
2. In a medium bowl, sift and mix the dry ingredients: flour, cocoa powder, salt and baking powder. 
3. Using a Kitchen Aid bowl or hand-mixer, add butter & sugars and mix until creamy. Then add eggs one at a time mixing in between. Then add the vanilla extract and food coloring. Mix. Slowly add the dry ingredients mixture into the wet. Do not over-mix. *Freeze dough in bowl for 10-15 minutes until slightly more firm for the next step. While waiting, set two small bowls to the side – one with granulated and the other with powdered sugar.
4. Scoop cookies into 1 tablespoon balls. Working one at a time, first roll balls in granulated sugar until coated. Then roll them in powdered sugar. Make sure all sides are fully coated, then place onto cookie sheet. *Bake for 10-12 minutes until cookies are cracked but gooey in the middle.
5. Allow to sit on sheet for 2 minutes then set on cooling rack. Enjoy while warm!

Recipe Notes:

• Do not over-freeze the dough – The texture should be just soft enough to roll into balls.
• For the perfect shape and texture – you may need to slam the cookie sheet on the counter 1-2 times to flat the cookies if they aren't expanding enough. See note in blog post above.