As we gear up for the festive celebrations, my kitchen is buzzing with holiday cheer and the delightful aroma of freshly baked treats. I’ve whipped up some awesome recipes so far, from classics like Sugar Cookies and Triple Ginger Cookies to the delicious Chocolate Snowballs and Birds Nest Cookies. Now, it’s time to dive into the world of Red Velvet Cookies!

Red Velvet Cookies

Ingredients:

• 1 and 2/3 cups of all-purpose flour
• 1/4 cup of unsweetened natural cocoa powder
• 1 teaspoon of baking soda
• 1/4 teaspoon of salt
• 1/2 cup of unsalted butter, softened to room temperature
• 3/4 cup of packed light or dark brown sugar
• 1/4 cup of granulated sugar
• 1 large egg, at room temperature
• 1 Tablespoon of milk (buttermilk is preferred)
• 2 teaspoons of pure vanilla extract
• 1/2 teaspoon of gel red food coloring (optional)
• 1 cup of semi-sweet chocolate chips (plus a few extra)

Instructions:

1. In a large bowl, whisk together the flour, cocoa powder, baking soda, and salt. Set this dry mixture aside.
2. Using a handheld or stand mixer fitted with a paddle attachment, beat the butter on high speed until it becomes creamy, which takes about 1 minute. Remember to scrape down the sides and bottom of the bowl as needed. Add the brown sugar and granulated sugar, beating until the mixture becomes combined and creamy, which should take about 1 minute more.
3. Add in the egg, milk, and vanilla extract while continually scraping down the sides and bottom of the bowl. Once combined, add the food coloring and beat until everything is well incorporated.
4. Turn off the mixer and gradually pour the dry ingredients into the wet ingredients. With the mixer on low speed, beat until a soft dough forms. If you prefer a brighter red color, you can incorporate more food coloring. Then, gently beat in the chocolate chips. The dough will have a sticky consistency.
5. Plop the batter onto a long strip of parchement and roll it into a log. Chill it in the refrigerator for at least 1 hour (up to 3 days). If you’re chilling it for more than a few hours, allow the dough to sit at room temperature for about 15 minutes before rolling and baking, as it can become quite hard in the fridge.
6. Preheat your oven to 350°F (177°C) and prepare two large baking sheets by lining them with parchment paper or silicone baking mats.
7. Slice off about 1/4 inch (35g) of dough and roll it in the icing sugar, placing 9 cookies on each baking sheet. Bake each batch for 13 minutes.
8. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. Enjoy your delicious red velvet cookies!