One of my favorite cake flavors transforms into cookies for a delicious addition to your cookie exchange. With a vibrant Christmas red hue; soft, chewy texture; and a crunchy topping, they’re decadent enough to feel indulgent and light enough to enjoy more than one on Christmas morning.
Red Velvet Cookies
1 1/2 cups flour
2 tablespoons unsweetened cocoa powder
3/4 teaspoon baking powder
1/2 teaspoon salt
1/2 cup (1 stick) butter, softened
1 cup sugar
1 egg
1 tablespoon buttermilk
1 tablespoon red food color
1 teaspoon vanilla extract
1/2 cup white chocolate chips
1/2 cup semisweet chocolate chunks
White sanding sugar
1. Preheat oven to 350 degrees. Line two baking sheets with parchment paper.
2. In a bowl, whisk together flour, cocoa powder, baking powder and salt.
3. In another bowl, cream butter and sugar with a hand mixer on medium speed until light and fluffy. Reduce mixer speed to low and add egg, buttermilk, food color and vanilla.
4. Add flour mixture in two batches, scraping down the sides and bottom of the bowl and mixing until well combined. Fold in the white chocolate chips and semisweet chocolate chunks. Cover and chill the dough in the refrigerator at least 1 hour.
5. Place 2-tablespoon scoops of dough 2 inches apart on baking sheets. Use the bottom of a glass to gently press cookies to about 1/2 inch thick. Sprinkle with sanding sugar.
6. Bake 10–12 minutes, until cookies are slightly puffy and set on the edges. Allow cookies to cool and sprinkle with additional sanding sugar if desired.
Makes 2 dozen cookies.
