Red Velvet Crinkle Cookies
1 cup granulated sugar
1/4 cup Seasons Arbequina Aguilar Estate Extra Virgin Olive Oil
1 egg yolk
1 teaspoon vanilla extract
1 1/4 cup all-purpose flour
3 tablespoons cocoa powder
1 teaspoon baking powder
1/2 teaspoon Seasons Fleur de Sel Premium Salt
1/2 teaspoon red food coloring
1/2 cup powdered sugar
Place granulated sugar, extra virgin olive oil, egg, egg yolk, and vanilla in the bowl of a stand mixer fitted with the paddle attachment. Beat until smooth and combined. Add flour, cocoa powder, baking powder, salt, and food coloring to the bowl, mix on a lower speed until combined and dough forms. Cover dough in plastic wrap and place in the freezer for about 1 hour (or refrigerated overnight).
Preheat oven to 350°F. Line two large baking sheet pans with parchment paper.
Using a small scoop or tablespoon, measure, portion cookie dough, and roll into a ball. Place powdered sugar in a bowl, coat dough in a thick layer of powdered sugar, and transfer to the prepared baking sheets. Bake for 10-12 minutes or until cookies have puffed and have that crackled~crinkled look. Remove from the oven and let cool to room temperature (ideally, elevated on a wire rack or cooling rack).