In a medium bowl, whisk together flour, cocoa powder, baking powder, baking soda, and salt. Set aside.
1 1/2 cups all-purpose flour, 1/4 cup unsweetened cocoa powder, 1 teaspoon baking powder, 1/2 teaspoon baking soda, 1/4 teaspoon salt
In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
1/2 cup unsalted butter, softened, 3/4 cup granulated sugar, 1/4 cup packed brown sugar
Beat in the egg and vanilla extract. Then, add red food coloring and white vinegar. Mix well.
1 large egg, 1 teaspoon vanilla extract, 1 tablespoon red food coloring, 1 teaspoon white vinegar
Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk, beginning and ending with the dry ingredients. Mix until just combined. Do not overmix.
1 1/2 cups all-purpose flour, 1/4 cup unsweetened cocoa powder, 1 teaspoon baking powder, 1/2 teaspoon baking soda, 1/4 teaspoon salt, 1/2 cup unsalted butter, softened, 3/4 cup granulated sugar, 1/4 cup packed brown sugar, 1 large egg, 1 teaspoon vanilla extract, 1 tablespoon red food coloring, 1 teaspoon white vinegar, 1/2 cup buttermilk
Cover the dough and chill in the refrigerator for at least 2 hours (or preferably overnight). This will prevent the dough from spreading too much while baking.
Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
Roll the chilled dough into 1-inch balls. Roll each ball in powdered sugar, ensuring it's fully coated.
1/2 cup powdered sugar
Place the coated dough balls on the prepared baking sheets, leaving space between each cookie. Bake for 10-12 minutes, or until the edges are set and the tops are slightly cracked.
Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
Enjoy your delicious Red Velvet Crinkle Cookies!
