Happy Belated Valentine’s Day.
I know I’m overdue for a new post and I didn’t want to let this holiday go by without finding an excuse to bake something red and/or Red Velvet Flavored. It’s become somewhat of a tradition for me here on the blog and I like keeping up with tradition.
This year I’m keeping it’s nice and simple and bringing over a batch of cookies. Red Velvet flavored cookies.
Aren’t they pretty?
A couple weeks back I made a post where I sang the praises of moon cake molds as stamps/cutters for making the prettiest cookies you ever did see. I’ve done it before in several existing posts on the blog, and I still can’t recommend them enough. They take ordinary cookie dough and turn it into sheer, edible art.
The dough for these cookies is pretty straightforward. They’re flavored with melted chocolate, cocoa powder as well as LorAnn Oils Red Velvet Emulsion, another product for which I can’t recommend strongly enough. Most people think that Red Velvet flavor is really ‘just’ chocolate. I used to think that too; this emulsion proved me wrong. Red Velvet definitely has chocolate flavor, but LorAnn’s emulsion gives it that tangy aftertaste that automatically makes me think of a red velvet cake with tangy cream cheese frosting. Su-blime.
Be sure to refrigerate your cookie dough until it is thoroughly chilled. I usually let mine chill overnight in the fridge. The colder it is, the better it will hold it’s shape/design. Have extra powdered sugar on deck for you to dip your cookie stamps in, as well as for the dough itself. I try to avoid using flour to roll out cookie dough, as adding extra flour just adds more gluten, which dulls the flavor and can make them taste bland.
Red Velvet Cookies
- 1 Cup (2 sticks) unsalted butter, softened
- 1 1/2 cups powdered sugar, plus more for rolling
- 1 egg
- 1-2 tablespoons Red Velvet Emulsion (Like LorAnn Oils)
- 1 teaspoon vanilla extract
- 1 tablespoon chocolate cocoa powder
- 1/4 cup melted chocolate chips
- 3 cups flour
- 1 teaspoon baking powder
- 1 tablespoon dry, powdered milk
- 1 teaspoon salt
In a medium size bowl combine the flour with the baking powder, dry milk and salt. Stir together with a fork and set aside.
In the bowl of a standing mixer or using a handheld one, beat together the butter and sugar until creamy and fluffy. Add the egg, mixing just until combined and yellow disappears. Add the Red Velvet emulsion, vanilla extract, melted chocolate chips and cocoa powder.
Stir the dry ingredients into the wet, in about 3 increments, stirring just until combined.
Scrape dough out into one disc, wrap in plastic wrap and refrigerate overnight.
Preheat oven to 400 degrees Fahrenheit. Line two sheet pans with parchment paper.
Divide dough into quarters. Keep the other 3 portions in the fridge while you work with the one.
Roll dough out on a clean and floured surface to about 1/4 inch thick. Dip your cookie stamps into powdered sugar, then tap to remove excess. Press firmly into the dough. Use a slightly larger round cookie cutter to cut out shape, then transfer to cookie sheets. Repeat until you’ve used up all of the dough.
Freeze cut out cookie dough for 10-20 minutes.
Bake cookies for 7-9 minutes, depending on the size of the cookies. Allow to sit on baking sheets for about 60 seconds before removing to cool completely on wire racks.
(Note: no one oven is the same, & different baking sheets bake cookies differently. Keeping this in mind, I will ALWAYS test bake one cookie before baking entire sheets of the whole batch, just to get a good idea of how long they should be in the oven and if I need to adjust the way I’ve cut, rolled them out, etc. I highly recommend that you do the same.)
Sharing these at this week’s Fiesta Friday #263.