Yep, sharing cookies with you. Likely, you're already being bombarded with cookie options for the holidays. Save these for another day, or add them to your pile to try this year.
Red velvet is a rather polarizing option, isn't it? Either you LOVE it or would rather not. My youngest LOVES it and LOVES these cookies. When I tell him these are on the docket for the day, he is always willing to help.
Be sure to plan ahead, as the dough for these needs to sit at least 2 hours before shaping and baking.
Note: yes, you are rolling the dough balls into 2 kinds of sugar. The granulated sugar layer will help your powdered sugar layer not dissolve and melt away.
Note: There is no actual rule that you have to make these red. You can go green or blue or purple or whatever color you love best.
One last note: if you like your Velvet cookies to be a little more chocolatey, you can replace 2 - 3 Tbsp of the flour with 2 - 3 additional Tbsp of cocoa powder.
Red Velvet Cookies
Yield: about 3 dozen cookies (unless your helper has eaten a lot of the dough)
Ingredients
For cookies
3 cups all-purpose flour
1/4 cup unsweetened cocoa powder
2 teaspoons baking powder
1/4 teaspoon baking soda
3/4 teaspoons salt
3/4 cup unsalted butter, softened
1 1/3 cups granulated sugar
3 large eggs
1 tablespoon milk or buttermilk
1 1/2 teaspoons vanilla bean paste or vanilla
2 teaspoons lemon juice
5 teaspoons red food coloring
1 cup white chocolate chips
For sugar coating
1 cup powdered sugar
1 cup granulated sugar
2 tiny pinches salt
Directions
In a mixing bowl whisk together flour, cocoa powder, baking powder, baking soda and salt for 30 seconds, set aside. In the bowl of a stand mixer fitted with the paddle attachment, whip butter and granulated sugar until pale and fluffy. Mix in eggs 1 at a time, blending until combined after each addition. Mix in milk, vanilla bean paste, lemon juice and red food coloring. With mixer set on low speed, slowly add in dry ingredients and mix just until combined. Stir in white chocolate chips.
Cover bowl with plastic wrap and chill 2 hours or until firm enough to shape into balls.
Preheat oven to 350 degrees. Line 4 baking pans with parchment; set aside.
Set two wide flat bowls side by side, and combine granulated sugar and a tiny pinch of salt in one, and the powdered sugar and the second pinch of salt in the second. Remove dough from refrigerator, scoop dough (about 2 1/2 Tbsp each) and drop into the granulated sugar bowl. Roll cookie dough balls into granulated sugar and then in the powdered sugar to evenly coat. Transfer to lined baking sheets and flatten slightly, then bake in preheated oven 13 - 14 minutes. Cookies will poof up a good bit and collapse once cooled. Allow to rest on cookie sheet several minutes then transfer to a wire rack to cool completely. Store in an airtight container.
Enjoy!
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