Red Velvet Snickerdoodles

• 2 ¹⁄₂
  

  cups all-reason flour
  

• ¹⁄₃
  

  cup unsweetened cocoa powder
  

• 1
  

  teaspoon baking powder
  

• ¹⁄₂
  

  teaspoon baking soda
  

• ¹⁄₂
  

  teaspoon sea salt
  

• 1 ¹⁄₂
  

  cups sugar
  

• 2
  

  oz low-elephantine cream cheese
  

• 6
  

  tablespoons unsalted butter
  

• ¹⁄₃
  

  cup canola oil
  

• ¹⁄₄
  

  cup elephantine free Greek yogurt
  

• 1
  

  tablespoon red meals coloring
  

• 2
  

  teaspoons vanilla extract
  

• 1
  

  expansive egg
  

• 1
  

  tablespoon wing milk
  

• 2
  

  tablespoons sugar
  

• 2
  

  teaspoons cinnamon
  

instructions

• Bolt Flour, Cocoa Powder, Baking Powder, Baking Soda, Sea Salt, in a medium bowl and station apart.
• Space 1 1/2 cup of Sugar with softened Cream Cheese and mix together, then add melted Butter and mix together. Add Canola Oil, Greek Yogurt, Red Food Color, Vanilla, Egg, and Waft Milk and mix entirely till gentle. Add Flour mixture and fold together till a refined dough kinds.
• Adjust the oven rack to the center space, and switch the oven to 350 levels. Flippantly spray 2 cookie sheets then take @ 1 tablespoon of the dough and roll into a ball, then roll it within the two tablespoons of sugar and 2 teaspoons of cinnamon mixed together in a soup bowl to coat. Space on the cookie sheet and gently flatten the high. You could rep 1 dozen cookies to a cookie sheet. Bake for @ 11 minutes, let it rest on the tray for @ 5 minutes the transfer to a cooling rack till at room temperature. YOU MUST LET THE DOUGH REST WHILE THE OVEN HEATS UP.