I know we typically think of red velvet crinkle cookies as the perfect Christmas cookie, but their buttery taste and cherry red coloring always remind me of Valentine’s Day! They’re deliciously soft and have classic flavors with the color of red velvet cake, but in cookie form. They’re coated with a sweet dusting of powdered sugar, and once baked up, end with pretty crackles to impress.
Servings: 30 cookies
3 cups all-purpose flour
¼ cup unsweetened cocoa powder
2 teaspoons baking powder
¼ teaspoon baking soda
¾ teaspoon salt
¾ cup unsalted butter, softened
1 and one-third cups granulated sugar
3 large eggs
1 Tablespoon milk
1½ teaspoon vanilla extract
2 teaspoons lemon juice
5 teaspoons 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 after each addition. Mix in milk, vanilla, lemon juice and red food coloring.
- With mixer on low, 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 F. Pour powdered sugar into a bowl. Remove dough from refrigerator, scoop dough out and with buttered hands, shape into medium balls (about 2½ Tablespoons each).
- Roll cookie dough balls into powdered sugar and evenly coat. Transfer to a lined baking sheet and flatten slightly, then bake for 13 to 14 minutes. Allow to rest on cookie sheet prior to transferring to a wire rack to cool completely.