Christmas Red Velvet Cookies
Indulge in the delightful fusion of a classic cake flavor and the charm of cookies with these red velvet cookies! Infused with both white and semisweet chocolate chips, and adorned with a touch of sparkling sugar for an added dazzle, these cookies are a treat for the senses. Beyond the vibrant red hue, they retain a red velvet signature ingredient – buttermilk – ensuring a moist and tender texture during baking. Consider adding this recipe to your repertoire of Christmas cookies; the iconic red hue is reminiscent of Santa's suit, making it a festive addition. Furthermore, these cookies make for a perfect Valentine's Day dessert, whether you're sharing a batch or bringing several to school or the office.
Ingredients
- 1 cup granulated sugar
- 1 stick salted butter, softened (1/2 cup)
- 1 large egg, at room temperature
- 1 1/2 tablespoons buttermilk, at room temperature
- 1 tablespoon red liquid food coloring
- 1 teaspoon vanilla extract
- 1 1/4 cups + 2 tablespoons all-purpose flour
- 2 tablespoons cocoa powder
- 3/4 teaspoon baking powder
- 1/2 teaspoon kosher salt
- 1/2 cup white chocolate chips
- 1/2 cup semisweet chocolate chips
- 2 tablespoons sparkling sugar
Instructions
- Preheat the oven to 350°F. Line 2 to 3 baking sheets with parchment paper.
- In the bowl of a stand mixer, beat granulated sugar and butter on medium speed until light and fluffy (2-3 minutes). Reduce speed to low and mix in the egg, followed by buttermilk, food coloring, and vanilla.
- In a separate medium bowl, whisk together flour, cocoa powder, baking powder, and salt. Add the flour mixture to the butter mixture in two batches, mixing on low speed. Scrape the bowl and mix a final time until well combined. Fold in white and semisweet chocolate chips.
- Scoop dough using a 2-tablespoon scoop, placing cookies about 2 inches apart on prepared pans. Grease the bottom of a glass and press cookies to be about ½ inch thick. Sprinkle with 1 tablespoon of sparkling sugar. Bake until puffy and set on the edges but with slightly soft centers (about 10 minutes). Sprinkle with the remaining 1 tablespoon of sparkling sugar. Allow cooling for 2 minutes on the pans before transferring the cookies to a rack to cool completely.