Every year, our pastor’s wife hosts a cookie exchange around Christmas and it has become absolutely one of my favorite traditions each year! Mind you, I’m about 4 years in now and I’ve never won, but I blame that on cookie politics 😉 The past two years I’ve employed the help of our bestie who happens to be the best baker around, and he’s certainly popped me out of my cookie making comfort zone! This year, I wanted to go for something a bit more festive. These red velvet cookies seemed like the perfect choice and they certainly were tasty!
Plus, this red would be the perfect treat for Valentine’s day. Just sayin’. I never turn down an excuse opportunity for good cookies!
- 3 cups all-purpose flour
- 1/4 cup unsweetened cocoa powder
- 2 tsp baking powder
- 1/4 tsp baking soda
- 3/4 tsp salt
- 3/4 cup unsalted butter (softened)
- 1 1/3 cups granulated sugar
- 3 large eggs
- 1 Tbsp milk or buttermilk
- 1 1/2 tsp vanilla
- 2 tsp lemon juice
- 5 tsp red food coloring
- 1 cup white chocolate chips
- 1 cup powdered sugar
- In a mixing bowl whisk together flour, cocoa powder, baking powder, baking soda and salt for 30 seconds, set aside.
- In the bowl of an electric 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.
- 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 for 2 hours or until firm enough to shape into balls.
- Preheat oven to 350 degrees.
- Pour powdered sugar into a bowl.
- Remove dough from refrigerator, scoop dough out (use a cookie scoop for best results) and shape into medium balls (about 2 1/2 Tbsp each).
- Roll cookie dough balls into powdered sugar and evenly coat.
- Transfer to Silpat or parchment paper lined baking sheets and flatten slightly.
- Bake in preheated oven 13 - 14 minutes.
- Allow to rest on cookie sheet several minutes then transfer to a wire rack to cool completely.
- Store in an airtight container.
- Careful with the food coloring! Best to use gloves as it does stain when mixing it in AND when rolling the cookie dough balls in the powdered sugar.
MOM TIP: when you’re making cookies, go ahead and make a second batch to freeze. That way, you always have some cookie dough on hand in a pinch!
