Tiff’s Treats: Red Velvet Cookies

 By: The Food Hunter

It’s nearly Valentine’s Day, and you can’t go wrong with home-baked treats. This year I’d like to suggest making Red Velvet Cookies for that special someone in your life.  This recipe from Tiff’s Treat's new book: It’s Not Just Cookies: Stories + Recipes from the Tiff’s Treats Kitchen is an easy-to-make and delicious way to celebrate your significant other.

These decadent, chocolatey cookies have a festive red hue and they are perfect for gifting or enjoying together during a romantic evening at home.

Tiff’s Treats: Red Velvet Cookies

Prep Time: 10 Minutes

Bake Time: 10 To 12 Minutes

Makes 2 1/ 2 Dozen Cookies

 

Ingredients:

·        1 1/ 8 cups (2 1/4 sticks) salted butter, softened

·        3 ounces cream cheese

·        2 tablespoons sour cream

·        1 cup granulated white sugar

·        5/ 8 cup firmly packed light brown sugar

·        2 large eggs

·        2 teaspoons pure vanilla extract

·        1 1/ 2 teaspoons salt

·        1/ 2 teaspoon baking soda

·        1/ 2 tablespoon red food coloring

·        1 1/ 2 tablespoons distilled white vinegar

·        2 1/ 3 cups all-purpose flour

·        1/4 cup HERSHEY’S Special Dark Dutch Cocoa

·        1 cup powdered sugar

·         

 

Preparation:

·        Preheat the oven to 375 degrees.

·        In a large mixing bowl, cream the butter, cream cheese, sour cream, white sugar, and brown sugar together using a hand/electric mixer on medium speed until the mixture is smooth.

·        Add the eggs, vanilla, salt, baking soda, red food coloring, and distilled white vinegar to the butter mixture. Mix on medium speed until the ingredients are incorporated and smooth.

·        Add the flour and cocoa. Mix on low speed until the flour is no longer loose, then on medium speed until the flour is fully incorporated.

·        Line a cookie sheet with parchment paper. Using a medium-sized cookie scooper, scoop the cookie dough (approximately 2 tablespoons each) onto the cookie sheet, placing the scoops at least 2 inches apart.

·        Bake for 10 to 12 minutes, until the tops and edges are set.

·        Slide the parchment paper with cookies off the cookie sheet and directly onto the counter for cooling. (If not using parchment paper, let the cookies sit for 1 minute and then remove them to cool on the counter or a wire rack.)

·        Before serving, sprinkle powdered sugar onto the cookies after they have cooled.