Spread The Joy: Share The Sweet Cheer Of Red Velvet Cookies With Someone Special

Red Velvet Cookies: From young to adult, everyone enjoys a little sweet cheer, but traditional cakes can sometimes feel like too much after indulging throughout the holiday season. So, why not switch things up this season? Cookies offer a delightful alternative, and if red velvet is your favourite, then this recipe is just what you need.

Check out this irresistible red velvet cookie recipe that’s sure to brighten up your mood and add a festive touch to your mood.

Ingredients

• 1 and 2/3 cups (210g) all-purpose flour(spooned & leveled)
• 1/4 cup (21g) unsweetened natural cocoa powder
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup (8 Tbsp; 113g) unsalted butter, softened to room temperature
• 3/4 cup (150g) packed light or dark brown sugar
• 1/4 cup (50g) granulated sugar
• 1 large egg, at room temperature
• 1 Tablespoon milk (I recommend buttermilk)
• 2 teaspoons pure vanilla extract
• 3/4 teaspoon gel red food colouring.(or alternative)*
• 1 cup (180g) white or semi-sweet chocolate chips (plus a few extra for tops)

Instructions

• Whisk the flour, cocoa powder, baking soda, and salt together in a medium bowl. Set aside.
• Using a hand mixer or a stand mixer fitted with paddle attachment, beat the butter, brown sugar, and granulated sugar together on medium speed until creamy, about 2 minutes. Add the egg and vanilla extract and mix on high until combined, about 1 minute. Scrape down the sides and bottom of the bowl as needed.
• Pour the dry ingredients into the wet ingredients, add the milk and food colouring, and then mix on low speed until everything is combined. The dough will be sticky. If you want a more vibrant hue, beat in more food coloring a little at a time. Add the chocolate chips and beat on low speed until just combined.
• Cover and chill the dough in the refrigerator for at least 1 hour (and up to 3 days). I recommend just 1 to 2 hours, otherwise the cookies won’t spread much. If chilling for longer than 2 hours, allow dough to sit at room temperature for at least 15 minutes before rolling and baking because the dough will be quite hard.
• Preheat oven to 350°F (177°C). Line large baking sheets with parchment paper or silicone baking mats. Set aside.
• Scoop and roll cookie dough, about 1.5 Tablespoons (30–35g) of dough each. (A medium cookie scoop is helpful here.) Arrange on the baking sheet about 3 inches apart. Bake for 11–13 minutes or until the edges appear set. Centers will look very soft. If the cookies didn’t spread, simply press down on the warm cookies with the back of a spoon to slightly flatten. If desired, lightly press a few chocolate chips into the tops of the warm cookies.
• Cool for 5 minutes on the baking sheets. Transfer to a wire rack to cool completely.
• Cover and store leftover cookies at room temperature for up to 1 week.

(Recipe credit: sallysbakingaddiction.com)