For the Red Velvet Crinkle Cookies

• Preheat the oven to 350°F (roughly 180°C) and line a baking sheet with parchment paper.
• In a medium bowl or the bowl of a stand mixer, mix together 1/2 cup of unsalted butter at room temperature with 1/2 cup of brown sugar and 1/2 cup of granulated sugar. Mix for 1 minute.
• Add 2 large eggs at room temperature, 2 tsp of vanilla extract and 1 1/2 tsp of red food coloring and mix. Scrape down the bowl when necessary to make sure all ingredients are incorporated.
• In a separate bowl, whisk together 2 cups of all purpose flour, 1/2 cup of cocoa powder, 1 1/2 tsp of baking powder and 1/2 tsp of salt.
• Add the dry mixture to the wet mixture and mix until just combined. The batter should be fairly wet, this is what you want. Finish off scraping the bowl and mixing by hand to make sure all the ingredients have combined into the dough.
• Place 1/3 cup of granulated sugar and 1/2 cup powdered sugar into two separate bowls.
• Using a tablespoon or a 1" cookie scoop, scoop out balls of dough and place them directly into the bowl with the granulated sugar. Roll each cookie dough ball in the granulated sugar until it's completely coated.
• Transfer the ball of dough from the granulated sugar to the powdered sugar and roll until it's completely coated. Place on the lined baking sheet.
• Place cookie dough balls at least 2" apart from each other. Bake for 8-10 minutes depending on the level of fudgyness you desire. The crinkle design should start to reveal itself in the oven.
• Remove from the oven and allow to cool on the baking sheet for 5-10 minutes.
• Serve immediately and enjoy!