Red Velvet Crinkle Cookie

1. Wash Up!

2. Make the dough: Beat the butter and cream cheese in the bowl of a heavy-duty stand mixer fitted with the paddle attachment. Add the brown sugar, honey, and granulated sugar and beat until fluffy. Add the food coloring and vanilla. Add the eggs, one at time, beating just until the yellow disappears after each addition. Sift the flour, cocoa powder, baking powder, and salt together and add to the dough. Beat until combined. (The dough will be very sticky and batter-like.) Cover and refrigerate the dough for 4 hours to overnight.

3. Roll and bake the cookies: Preheat the oven to 325°F. Line rimmed baking sheets with parchment paper. Scoop the cookie dough using a 1-tablespoon cookie scoop. With oiled hands, roll the dough into balls. Working one at a time, roll the dough balls in the granulated sugar followed by the powdered sugar. Place the dough balls 2 inches apart on the prepared baking sheets. Bake one sheet of cookies at a time for 13 to 15 minutes. Let the cookies cool on the pan 5 minutes before removing to wire rack to cool completely. Repeat with the remaining dough.

To Serve: Arrange the cookies on a serving platter or wrap to give as gifts.

Pro Tip: Rolling the cookie dough in granulated sugar before powdered sugar helps prevent the powdered sugar from soaking into the cookie dough and maintain the signature crinkle look.

Table Talk: Have you ever had a holiday meal disaster? What happened?