Maneet Chauhan's Red Velvet Crinkle Cookies

“To me this recipe is what the holiday is all about, it is bright and colorful and warming,” says the Chopped judge. “I just love it!”

Maneet Chauhan’s Red Velvet Crinkle Cookies

1¾ cups all-purpose flour
1½ tsp. baking powder
½ tsp. ground cinnamon
½ tsp. ground allspice
1 cup packed light brown sugar
½ cup unsalted butter, softened
2 large eggs, at room temperature
4 tsp. liquid red food coloring
1 tsp. apple cider vinegar
¾ tsp. pure vanilla extract
½ cup powdered sugar

1. Preheat oven to 350°. Line baking sheet with parchment paper or silicone baking mat.

2. Whisk together flour, baking powder, cinnamon and allspice in a medium bowl. Beat sugar and butter with an electric mixer on medium speed in a large bowl until light and fluffy, about 2 minutes. Add eggs one at a time, beating well after each addition. Beat in food coloring, vinegar and vanilla until well blended. With mixer on low speed, add dry ingredients and beat just until combined (the dough will be soft and sticky).

3. Place powdered sugar in a small bowl. Using a 1½-tablespoon cookie scoop, drop scoops of dough into powdered sugar, rolling dough into 24 balls. Place 2 inches apart on prepared baking sheet.

4. Bake until cookies are puffed and tops are cracked, 12 to 14 minutes. Cool on baking sheet 2 minutes; transfer to cooling rack to cool completely, about 15 minutes.

Makes: 24 cookies
Active time: 15 minutes
Total time: 30 minutes

Food Hack: Taste the rainbow! Trade red food coloring for the shade of your choice—think royal blue or emerald green velvet cookies.