Red Velvet Crinkles

Gather the ingredients.

In a bowl, combine the flour, cocoa powder, baking powder, and salt. Stir or whisk to blend thoroughly.

In a large mixing bowl with an electric mixer, beat the butter and sugar until light and fluffy.

Beat in the eggs, vanilla extract, and food coloring until smooth and well blended.

With the mixer on low speed, add the flour and cocoa mixture to the batter. Blend well.

Chill the dough for at least 2 to 4 hours or until it is quite firm.

Heat the oven to 350 F (180 C/Gas 4). Line a large baking sheet with parchment paper or spray with nonstick baking spray.

Sift the confectioners' sugar into a bowl.

Shape the dough into small balls about 1-inch in diameter and place on the prepared baking sheet about 1 1/2 inches apart. Once you have filled the baking sheet, roll the balls, one or two at a time, in the sifted confectioners' sugar and place them back on the baking sheet.

Bake for about 10 to 12 minutes, or until they are set and have that signature crinkled look.

Let the cookies cool in the pan for 4 or 5 minutes, then remove to a rack to cool completely. Repeat with any remaining dough, keeping it in the refrigerator until ready to roll.