Day 21: Red Velvet Crinkle Cookies

I'm very excited for today's cookie because they are red velvet crinkle cookies. I have a love affair with red velvet. Pretty much anything that's red velvet, I scarf down with no regrets. We got our inspiration for these cookies from Panera Bread's red velvet crinkle cookies. They looked amazing so I tried one and they were so delicious. I hope they turn out as yummy as Panera's. Red velvet is also a really nice thing to have during the holidays because its red, one of the main thematic colors of Christmastime. These cookies not only are red but they have the white powdered sugar on the outside which makes them look extremely festive. Ahhh the house smells of red velvet right now and my mouth is currently watering...

Here's the recipe. Adapted from Cooking Classy Blog.

Red Velvet Crinkle Cookies:

3 cups all-purpose flour

1/4 cup unsweetened cocoa powder*

2 tsp baking powder

1/4 tsp baking soda

3/4 tsp salt

3/4 cup unsalted butter, softened

1 1/3 cups granulated sugar

3 large eggs

1 Tbsp milk or buttermilk

1 1/2 tsp vanilla bean paste or vanilla

2 tsp lemon juice

5 tsp 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 bean paste, lemon juice and red food coloring. With mixer set on low speed, slowly add in dry ingredients and mix just until combined. Stir in white chocolate chips. Cover bowl with plastic wrap and chill 2 hours or until firm enough to shape into balls.

Preheat oven to 350 degrees. Pour powdered sugar into a bowl. Remove dough from refrigerator, scoop dough out and with buttered hands, shape into medium balls (about 2 1/2 Tbsp each). Roll cookie dough balls into powdered sugar and evenly coat. Transfer to parchment paper lined baking sheets and flatten slightly, then bake in preheated oven 13 - 14 minutes. Allow to rest on cookie sheet several minutes then transfer to a wire rack to cool completely. Store in an airtight container. 

 *If you want them a little more chocolatey you can replace 2 - 3 Tbsp of the flour with 2 - 3 additional Tbsp of cocoa powder. 

We added the extra cocoa powder because we like the extra chocolatey  red velvet. Well at least I do... So if you are a chocolate lover, I suggest doing that switch.

Can I just say OMG?! They look so pretty and festive and wonderful... Wow I love them.

And they taste so much better than they look which says a lot because these cookies are beautiful!

Enjoy the rest of your weekend! Only 3 days left!