Day 7: Red Velvet “Kringle” Cookies
Can you all believe it’s already half way through December?! Where has the time gone? I feel like it was only a few days ago when Hailey and I started our 12 Days of Cookies adventure. And look at us now … half way through. :)
I originally wanted to make something festive — evocative of all things “Santa.” So I thought, I love chocolate crinkle cookies. Why don’t I look for a way to transform this classic into a new holiday favorite? And thus, I started my search for the red velvet “Kringle” cookie. (Who doesn’t love a good pun while baking?)
That said, I’ve got a baking confession to make: these aren’t my favorite cookies in the world. To be fair, I’ve never really enjoyed red velvet and I prefer my chocolate as dark and bitter as it gets. But I recently brought these into work, and they were a hit. A few coworkers said that they reminded them of a Mexican bread cookie, which was totally unintentional but awesome. (Hey, I’ll take compliments where I can get them ;) ). Another plus: these are incredibly simple to make ahead and freeze. In fact, a little chill time is preferred.
A little slightly-random-but-also-related update: I started going to a new gym and working out with a trainer twice a week. And boy, can I tell you, he’s been whipping my poor (and very sore, may I add) booty into shape. I guess that’s a blessing in disguise though. If I continue to eating as many cookies as I’ve been baking, I’m sure to regret it come January 1st. Oh well. What’s 15 more days of sugary indulgence anyways? ;)
Red Velvet “Kringle” Cookies (adapted from Cooking Classy)
3 Cups of Flour
1/4 Cup of Unsweetened Cocoa Powder
2 Tsp. of Baking Powder
3/4 Tsp. of Baking Soda
3/4 Tsp. of Salt
3/4 Cup of Butter, at room temperature
1 1/3 Cup of Sugar
1 Tsp. of Almond Milk
1 1/2 Tsp. of Vanilla Extract
10-15 Drops of Red Food Coloring
1/4 Cup of White Chocolate Chips
1/2 Cup of Powdered Sugar
In a large bowl, mix together the dry ingredients (flour, cocoa powder, baking powder, baking soda and salt). Sift and set aside. Using a stand mixer, beat the butter and sugar for around 2-3 minutes on a medium-high speed. Once the butter mixture is pale and fluffy, add one egg at a time, ensuring that each egg is completely mixed in. Add the almond milk, vanilla extract and red food coloring. *Note: start with only a couple drops of red food coloring and slowly add more as desired. I found that I needed more red food coloring (closer to 15 drops), but you may find that to be excessive.* Once the red food coloring is fully mixed in, reduce the speed to low and gradually add the dry ingredients. Hand stir in the white chocolate and set in the fridge to chill until dough is firm enough to form into balls.
After about 2 hours, form the dough into balls approximately 1.5 inches in diameter. Roll each red velvet ball in powdered sugar, making sure to cover the entire surface of the cookie. Place on a cookie sheet and slightly flatten the cookie using the back of a large spoon. Cook for 12-14 minutes at 350 degrees or until the cookies are lightly firm to the touch and cracked on top.
Makes around 30-40 cookies.