Crimson Velvet Cookies are a delightful twist on the classic red velvet dessert, perfect for cookie lovers. With their vibrant color and rich flavor, these cookies are a standout addition to any baking repertoire. Whether you're baking for a special occasion or just want a sweet treat, these cookies are sure to impress.
All-purpose flour forms the base of the cookie dough, providing structure. Cocoa powder gives a subtle chocolatey flavor, essential to the red velvet profile. Baking soda helps the cookies rise, ensuring they have a soft, tender texture. A pinch of salt balances the sweetness and enhances the overall flavor.
Unsalted butter and vegetable shortening combine for a rich, tender dough, with shortening offering a bit more stability. Granulated sugar sweetens the cookies while light brown sugar adds a hint of molasses, contributing to their chewiness.
Egg acts as a binder, holding everything together. Red food coloring gives the cookies their signature crimson color. Vanilla extract adds depth to the flavor profile. Buttermilk keeps the cookies moist and adds a slight tang. Finally, white chocolate chips and chopped pecans provide texture and flavor contrast.
Pair these Crimson Velvet Cookies with a scoop of vanilla ice cream for a decadent dessert. They also make a striking addition to any holiday cookie platter, bringing a pop of color and flavor.
Start by preheating your oven to 350 degrees F (175 degrees C) and line your baking sheets with parchment paper. This ensures the cookies won't stick and makes cleanup a breeze.
In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt. This step is crucial for evenly distributing the dry ingredients, preventing any clumps in your dough.
Next, in a large bowl, cream together the softened butter and shortening until the mixture is smooth and creamy. Gradually add in the granulated and brown sugars, continuing to beat until the mixture becomes light and fluffy.
Beat in the egg, red food coloring, and vanilla extract until everything is well combined. The batter should be vibrantly colored, with no streaks of egg or color remaining.
Slowly incorporate the dry ingredients into the wet mixture, alternating with the buttermilk. This gradual mixing prevents the batter from becoming too thick too quickly and ensures a uniform texture.
Once your dough is formed, gently fold in the white chocolate chips and chopped pecans. Be careful not to overmix, as you want to maintain the dough's lightness.
Drop tablespoon-sized balls of dough onto your prepared baking sheets, spacing them about 2 inches apart to allow for spreading. Bake in your preheated oven for 10-12 minutes, until the edges are set but the centers remain slightly soft.
After baking, let the cookies cool on the sheets for a few minutes before transferring them to wire racks. This helps them firm up without overbaking.
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