Ah, Red Velvet Christmas Cookies – a classic treat that turns any holiday gathering into a memorable feast. These cookies, with their rich, velvety texture and vibrant red hue, are not just a dessert; they’re a festive centerpiece that captures the spirit of the season. Each bite is a perfect blend of a slightly crispy exterior and a soft, chewy center, making them utterly irresistible.
Ingredients:
- 1 1/2 cups all-purpose flour
- 1/4 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg
- 1 tablespoon red food coloring
- 1 teaspoon pure vanilla extract
- 1/2 cup buttermilk
- 1 teaspoon white vinegar
- 1/2 cup white chocolate chips (optional, for decoration)
- Powdered sugar, for dusting
Yield:
This recipe makes approximately 24 cookies.
Instructions:
- Preheat and Prepare: Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
- Dry Ingredients: In a medium bowl, whisk together flour, cocoa powder, baking soda, and salt. Set aside.
- Cream Butter and Sugar: In a large bowl, beat the softened butter and granulated sugar until light and fluffy. This usually takes about 3-4 minutes. The key here is to incorporate air into the butter, which helps create a light texture in the cookies.
- Add Egg and Color: Beat in the egg, followed by the red food coloring and vanilla extract. Make sure the color is evenly distributed for that classic red velvet look.
- Alternate Dry and Wet Ingredients: Gradually add the flour mixture in three parts, alternating with buttermilk, beginning and ending with the flour mixture. Do not overmix – stop as soon as you see no streaks of flour.
- Add Vinegar: Stir in the white vinegar. This reacts with the baking soda, giving these cookies their signature texture.
- Scoop and Bake: Drop tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart. Bake for 8-10 minutes, or until the edges are set but the centers are still soft.
- Cool: Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
- Decorate: Once cooled, you can melt white chocolate chips and drizzle over the cookies for a festive touch. Dust with powdered sugar for a snowy effect.
Chef’s Tips:
- Quality of Cocoa: Use good quality cocoa powder for a deep, rich flavor.
- Red Food Coloring: The amount can be adjusted depending on the intensity of color desired. Gel food coloring gives a more vibrant color.
- Buttermilk Substitute: If you don’t have buttermilk, mix 1/2 cup milk with 1/2 tablespoon lemon juice or vinegar and let it sit for 5 minutes.
- Don’t Overbake: These cookies should be soft and chewy. They will firm up as they cool.
Baking these Red Velvet Christmas Cookies is more than just following a recipe; it’s about infusing love and holiday spirit into every batch. Enjoy the process, and watch as these cookies bring smiles and festive cheer to your holiday gatherings!