Introduction
There’s something utterly enchanting about the vibrant hue of red velvet cookies, especially when they emerge from the oven, warm and inviting. These Red Velvet Blossoms are not just a feast for the eyes but also a deliciously soft, chewy treat that combines the rich flavors of cocoa and the sweetness of white chocolate. Perfect for any occasion, whether it’s a holiday gathering, a cozy afternoon snack, or just because you deserve a sweet moment in your day!
Ingredients
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg
- 2 tablespoons red food coloring
- 1 teaspoon vanilla extract
- 2 1/2 cups all-purpose flour
- 2 tablespoons unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup powdered sugar for rolling
- 1 cup white chocolate chips
Prep Time, Cook Time, Total Time, Yield
Prep Time: 15 minutes
Cook Time: 12 minutes
Total Time: 27 minutes
Yield: 24 cookies
Directions and Instructions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper, creating a perfect surface for your cookies to bake.
- In a large mixing bowl, cream together the softened butter and granulated sugar until the mixture is light and fluffy, filling your kitchen with a sweet aroma.
- Beat in the egg, followed by the red food coloring and vanilla extract, mixing until everything is beautifully combined and contributes to that signature red hue.
- In a separate bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking soda, and salt, ensuring all the dry ingredients are well blended.
- Gradually add the dry mixture into the wet ingredients, mixing until just combined to keep the dough light and airy.
- Gently fold in the white chocolate chips, making sure they are evenly distributed throughout the dough for those delightful bursts of sweetness in every bite.
- Using a cookie scoop or a tablespoon, form balls of dough and roll them in powdered sugar, creating a snowy exterior that contrasts beautifully with the rich red interior.
- Place the sugar-coated dough balls on the prepared baking sheet, spacing them about 2 inches apart to allow for spreading while baking.
- Bake in the preheated oven for 10-12 minutes, or until the edges are set and the tops are slightly cracked, filling your home with an irresistible aroma.
- Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely, which helps them retain their soft texture.
Notes or Tips
For an extra touch, consider adding a sprinkle of sea salt on top of the cookies before baking for a delicious sweet and salty contrast. If you want to make these cookies even more festive, try adding some sprinkles before baking!
Cooking Techniques
When creaming butter and sugar, it’s important to mix until the mixture is light and fluffy, which incorporates air into your dough for a lighter cookie texture. Also, be careful not to overmix when combining the dry and wet ingredients to avoid dense cookies.
FAQ
Can I use margarine instead of butter?
While you can substitute margarine, the cookies may not turn out as rich and flavorful as they would with butter.
How should I store these cookies?
Store your Red Velvet Blossoms in an airtight container at room temperature for up to a week. For longer storage, you can freeze them for up to 3 months; just be sure to layer them between sheets of parchment paper.
Conclusion
These Red Velvet Blossoms Cookies are sure to steal the show wherever you bring them. With their inviting color, soft texture, and delightful white chocolate chips, they’re perfect for sharing – or keeping all to yourself! Happy baking!