Red Velvet Krinkle Cookies
Mila is basically the most enthusiastic little baker of all time, so I'm just going to do whatever she tells me to do because it makes her so happy. The kid wants "wrinkly red cookies" and I DELIVER.
And I throw in some "wrinkly green cookies" while I'm at it. Because of course.
I have no idea where she got the idea from, I just know that a basic red velvet cookie worked just fine to make her vision come true. Basically it just means she ate cookies somewhere that wasn't at home and I didn't know about it. WHOOPS.
Red Velvet Krinkle Cookies (makes 4 dozen cookies)
3 cups all purpose flour, sifted
1/4 cup cocoa powder (unsweetened)
1/2 teaspoon baking soda
1 1/2 teaspoons baking powder
1 teaspoon salt
3/4 cup butter, softened
1 1/4 cup granulated sugar
3 eggs
1 tablespoon milk
2 teaspoons vanilla extract
2 teaspoons lemon juice
red or green gel food coloring
1 cup white chocolate chips
3/4 cup powdered sugar
1. Preheat the oven to 350 degrees. Line some cookie sheets with parchment paper.
2. Toss the flour, cocoa, baking soda, baking powder, and salt in a medium mix bowl and whisk together.
3. In a large mixing bowl, cream the butter with a hand mixer on low speed. Add the granulated sugar and mix some more. Keep mixing while you add the eggs, milk, vanilla, and lemon.
4. Slowly add the dry ingredients to the other stuff, mixing all the while. Add the food color and mix well. I used about 10 drops of food coloring because I wanted the colors super vivid.
5. Stir in the white chocolate chips.
6. Toss the bowl of cookie dough in the fridge for about half an hour. You can skip this step, but it makes the next one easier.
7. Scoop a heaping teaspoon of dough into your hand, roll it into a ball, and then roll it in the powdered sugar.
8. Place the cookie balls on parchment paper and pat gently to flatten a tiny bit.
9. Bake at 350 degrees for 12-14 minutes. They're done when the bottoms are very lightly browned.
10. Allow to cool for 2-3 minutes before moving to a cooling rack.
Recipe