Halloween Crinkle Cookies

Directions

1. In a medium bowl, whisk together the all-purpose flour, baking soda, baking powder, and kosher salt until thoroughly blended.
2. In a separate medium bowl, combine the melted butter, granulated sugar, vanilla extract, red gel food color, and whole milk. Beat with a hand mixer or stand mixer until well incorporated.
3. Add the dry ingredients to the wet mixture and fold gently with a rubber or wooden spatula just until combined. The dough will be thick and sticky. Cover the dough tightly with plastic wrap and refrigerate overnight, or freeze for 10–15 minutes. When ready to bake, remove from freezer and let rest at room temperature for 5–10 minutes. Meanwhile, preheat your oven to 350°F (180°C) and line a baking sheet with parchment paper or a silicone baking mat.
4. Scoop about 1 tablespoon of dough and roll into balls. Roll each ball in confectioners' sugar to coat. Place on the prepared baking sheet about 3 inches apart.
5. Bake for 10–11 minutes. If after 9 minutes the cookies haven't spread, remove the sheet from the oven and gently bang it on the counter 2–3 times, or lightly press the tops with a spatula to encourage spreading. Return to the oven and bake for 2–3 more minutes.
6. Once baked, let the cookies cool on a wire rack.
7. Store the cookies at room temperature; they will stay fresh for up to 1 week.