Red Velvet Beet Crinkle Cookies (Halloween Edition)

Serves: Eight | Prep: 15 min | Cook: 10 min

Ingredients:

Red Velvet Beet Crinkle Cookies:
2 cups all-purpose flour
1/3 cup cocoa powder
1 1/2 tsp baking powder
1/4 tsp salt
1/2 cup butter, room temperature
1 cup sugar, divided
1/2 cup light brown sugar
2 eggs
2 tsp vanilla extract
2 tsp beet powder
1/2 cup powdered/icing sugar
scary halloween eyes

Directions:
Preheat oven 350F/180C. Line 2-3 baking trays with baking paper.

In a medium bowl, sift flour, cocoa powder, baking powder, and salt together, set aside.

In a mixer fitted with a paddle attachment, cream butter, brown sugar, and 1/2 cup of granulated sugar together until light and fluffy. Add the eggs, vanilla extract, and beet powder, mixing until well combined. Reduce the speed to low and slowly add the dry ingredients, mixing just until a dough forms.

Place the remaining 1/2 cup of granulated sugar in one bowl and the powdered sugar in another. Using a small ice cream scoop, portion out the dough and roll each ball first in the granulated sugar to coat completely, then in the powdered sugar until fully covered. Arrange the dough balls on the prepared trays, spacing them about 1-inch apart. Bake for 10–12 minutes, or until the cookies are puffed and cracked. Let them sit on the tray for 1–2 minutes before transferring to a wire rack to cool completely.

More Delicious Recipes:
Ultimate Chocolate Brownies
Sheet Pan Frosted Brownies
Oven Baked Chocolate Bark
Chocolate Spider Brownie Doughnuts
Spider Brownies with Sticky Marshmallows
Dark Chocolate Cherry Cookies
Dark Chocolate Cookies
Chocolate Sponge Cake with Almond Black Cherry and Vanilla Bean Whipped Cream