Red Velvet Snickerdoodles Recipes

RED VELVET CRINKLE COOKIES

Steps:

• Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment paper.
• Put the baking chocolate in a microwave-safe bowl and melt it in the microwave. Stir and let cool.
• In the bowl of an electric mixer, cream together the granulated sugar and butter until light and fluffy. With the mixer on low, slowly drizzle in the cooled chocolate. Scrape the bowl and mix again. Mix in the eggs one at a time, then add the buttermilk, food coloring and vanilla. Scrape the bowl and mix once more.
• Combine the flour, baking powder and salt in a bowl and stir together. Add the flour mixture in 2 increments into the mixing bowl with the mixer on low. Scrape the bowl once and mix a final time until well combined. Fold in the chunked white chocolate.
• Scoop generous tablespoons of the dough, roll in the confectioners' sugar until generously coated and transfer them to the prepared baking sheets. Bake until the cookies are poufy and set, about 12 minutes. Let them sit on the baking sheet for 1 to 2 minutes, then remove them to a wire rack to cool. Repeat with the remaining dough. Cool the cookies for 30 minutes and then recoat with confectioners' sugar if desired.

RED VELVET COOKIES WITH WHITE CHOCOLATE CHUNKS

Steps:

• Move racks to the center of the oven, and heat the oven to 350 degrees. Line 2 baking sheets with parchment paper.
• In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugar on medium speed until light and fluffy, 4 to 5 minutes. Add the egg and mix until fully incorporated, about 1 minute more. Scrape down the sides of the bowl.
• Add 1 tablespoon red food coloring (and up to 1 1/2 tablespoons for really red cookies) and vanilla extract and mix on medium speed to combine. Scrape down the sides of the bowl.
• In a small bowl, whisk the flour, cocoa powder, baking soda, and salt to combine. Add to the mixer and mix on low speed until fully incorporated, 1 to 2 minutes. Add the buttermilk (or milk) and mix on low speed to combine, then scrape down the sides of the bowl.
• Add about 3/4 of the white chocolate and mix on low speed to combine. Scoop 2 tablespoon-sized balls of dough onto the prepared baking sheets, leaving at least 1 1/2 inches between each piece. Use your palm to flatten the balls slightly.
• Press the remaining white chocolate chunks into the surface of each piece of dough. Bake for 12 minutes, until the cookies appear set on the outside and puffed in the center, rotating the baking sheets halfway through. Cool completely on the baking sheet.

RED VELVET SNICKERDOODLES

Steps:

• Whisk Flour, Cocoa Powder, Baking Powder, Baking Soda, Sea Salt, in a medium bowl and set aside.
• Place 1 1/2 cup of Sugar with softened Cream Cheese and mix together, then add melted Butter and mix together. Add Canola Oil, Greek Yogurt, Red Food Color, Vanilla, Egg, and Skim Milk and mix completely until smooth. Add Flour mixture and fold together until a soft dough forms.
• Adjust the oven rack to the middle position, and turn the oven to 350 degrees. Lightly spray 2 cookie sheets then take @ 1 tablespoon of the dough and roll into a ball, then roll it in the 2 tablespoons of sugar and 2 teaspoons of cinnamon mixed together in a soup bowl to coat. Place on the cookie sheet and gently flatten the top. You can get 1 dozen cookies to a cookie sheet. Bake for @ 11 minutes, let it rest on the tray for @ 5 minutes the transfer to a cooling rack until at room temperature. YOU MUST LET THE DOUGH REST WHILE THE OVEN HEATS UP.

SNICKERDOODLES

Steps:

• Heat the oven to 200C/180C fan/gas 6, and line a baking tray with baking parchment. Beat the butter and both sugars in a large bowl using an electric whisk for 2 mins until smooth and fluffy.
• Add the vanilla and beat until combined, scraping down the sides once. Add the flour, cream of tartar, bicarbonate of soda and ¼ tsp salt, and mix until just combined. Stir in the milk to loosen the mixture.
• For the topping, combine the sugar and cinnamon in a shallow bowl. Roll 40g of the dough into a ball. Roll the dough ball in the cinnamon-sugar mixture, then place it on the prepared tray and press it down lightly. Repeat with the remaining dough and topping, spacing the balls about 5cm apart.
• Bake for 10-12 mins until golden and puffed up. Leave to cool on the tray for 5 mins, then transfer to a wire rack and leave to cool completely. Will keep in an airtight tin for up to four days.

CLASSIC SNICKERDOODLE COOKIES

Steps:

• Heat oven to 400°F.
• Mix 1 1/2 cups sugar, the butter, shortening and eggs in large bowl. Stir in flour, cream of tartar, baking soda and salt.
• Shape dough into 1 1/4-inch balls. Mix 1/4 cup sugar and the cinnamon. Roll balls in cinnamon-sugar mixture. Place 2 inches apart on ungreased cookie sheet.
• Bake 8 to 10 minutes or until set. Remove from cookie sheet to wire rack.