My colleagues all know me very well; in fact, some of them know me a little too well! I love them dearly, but I know that if I were ever to become a celebrity, I’m sure one of them would sell me out for a small sum of money! (You know who you are!) We have that type of relationship where we can tell some of our deepest secrets, and know that we won’t be judged or shamed. Sometimes, I think our relationships at the office are what keeps us coming back day after day, year after year.
One thing we all have in common, is our love for food. And of the five or six of us that are really close, there’s a major love affair with anything red velvet. These cookies happen to be my first attempt at baking anything red velvet, mostly based on the fact that one colleague got me hooked on the stuff. It’s like a drug!
I made this particular batch at Christmastime. I thought that it lent itself well to a Christmas-themed cookie based on the deep red colour and the white sugary coating on the top that resembled a dusting of snow.
They are actually quite simple to make! You’ll need:
- 3 cups all-purpose, unbleached flour
- 1/4 cup cocoa powder
- 2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1/3 teaspoon salt
- 3/4 cup butter, room temperature
- 1 1/2 cups white sugar
- 3 eggs
- 2 tablespoons milk
- 2 teaspoons vanilla extract
- 5-6 teaspoons red food colouring
- 1 cup white chocolate, chopped into small pieces (or white chocolate chips)
- 1 cup confectioner’s sugar
Using a stand mixer (Any reason at all that I can find to use my KitchenAid mixer, damn it, I will!), mix together the butter and the sugar until the mixture turns a pale yellow colour and becomes light and fluffy. Add the eggs, milk, vanilla, and food colouring. Mix until very well incorporated. In a separate mixing bowl, sift together the flour, cocoa powder, baking soda, baking powder, and salt. Add the sifted ingredients to the wet ingredients, and with the mixer on the lowest speed, allow the mixture to just combine. Do not over mix! Remove the bowl from the mixer, scrape down the paddle, and with a wooden spoon or spatula, mix in the chocolate chunks.
Preheat your oven to 350 degrees. While the oven is preheating, place the confectioner’s sugar in a wide, shallow bowl. You’ll need room to roll the cookie batter around once you’ve formed them into balls. Using a small ice-cream scoop, so that each ball is even in size, scoop up the batter, roll into a uniform ball, and roll the ball into the confectioner’s sugar to completely coat.
Place the sugar coated ball on a lined cookie sheet and lightly press down on the ball with the back of your hand. Bake the cookie for 12-14 minutes. Remove from oven and transfer the cookie to a cooling rack and you’re all done! (Except for cleaning up the dishes.)
These are a chewy cookie, but firm enough to pack up and give to your friends or neighbours as a holiday treat. That’s, of course, if they last that long. Ours seemed to have disappeared quite quickly! 😉