Red Velvet Crinkle Cookies

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Recipe's preparation

Insert butterfly whisk. Place butter and sugar into mixing bowl and whip 30 sec/speed 3. Scrape down sides of mixing bowl with spatula
Add eggs and vanilla and mix 15 sec/speed 3. Repeat if needed
Add milk, lemon juice and red food colouring and mix 5 sec/speed 3. Remove butterfly whisk[/size]
Add flour, cocoa powder, baking powder, salt and baking soda and 15 sec/speed 4. Scrape down sides of mixing bowl with spatula and mix a further 15 sec/speed 4
Add white chocolate chips and mix 20 sec/reverse/speed 6. Transfer dough to a bowl and cover with plastic wrap and chill 1 hours or until firm enough to shape into balls. Scoop out dough (approx. 2 tbsp ea) and roll into balls. Transfer dough balls to a plate and refrigerate 30 minutes. Preheat oven to 180°C. Line 2 baking sheets with parchment paper
Roll cookie dough balls into icing sugar and evenly coat. Transfer to Silpat or parchment paper lined baking sheets and flatten slightly, then bake in preheated oven 13 - 14 minutes. Allow to rest on cookie sheet several minutes then transfer to a wire rack to cool completely. Store in an airtight container