Happy Christmas Season!
Man, doesn’t it feel weird that it’s already Christmas season? This year has flown by! Nonetheless, it’s here! The twinkle lights, Christmas trees, warm beverages, and of course, Christmas cookies. I love it all.
These little cuties are my first batch of Christmas-themed cookies this year. Red velvet cookies with silky cream cheese frosting in the middle. This cream cheese frosting is the star in some of my other recipes too, like these funfetti sandwich cookies, dark chocolate cabernet cookies, and this carrot cake. mmmm…..
Anyway, back to these beauties. You may be thinking that these don’t look super red. If you make the recipe as stated below, they’ll look a bit more red. The reason mine are darker is because I didn’t realize that all I had was dark chocolate cocoa powder, instead of regular cocoa powder. So, mine are extra dark. The taste though…delicious 🙂
Let’s get started.
3 1/3 cups flour
2/3 cup unsweetened cocoa powder, sifted
3 teaspoons (1 Tablespoon) baking powder
1/2 teaspoon salt
1 cup (2 sticks) butter, room temperature
1 cup granulated sugar
1 cup light brown sugar
4 teaspoons red food coloring
2 teaspoon vanilla Extract
1 Tablespoon milk (I used almond milk)
1 12oz bag (2 cups) chocolate chips
Cream Cheese Frosting Filling:
1 8oz brick cream cheese
1 stick butter
3 3/4 cup powdered sugar, sifted
1 1/2 tsp vanilla extract
- Pre-heat your oven to 350 degrees F. Line baking sheets with parchment paper or silpat baking mats. Set aside.
- In a medium-sized bowl, whisk together the flour, baking powder, salt, and cocoa powder. Set it aside.
- In a large bowl of a stand mixer (or an electric hand mixer) beat together the butter, graunlated sugar, and brown sugar until lighter in color and creamy. Add in the 2 eggs, vanilla extract, red food coloring, and milk. Beat on a medium speed until fully incorporated. Use a rubber spatula to scrape down the sides of the bowl.
- With the mixer on the lowest speed, slowly mix in the flour mixture. Mix in the chocolate chips. If the dough gets too thick, switch to hand mixing with a wooden spoon.
- Using a cookie scoop (or two spoons) drop tablespoonfuls of dough onto your prepared baking sheets, leaving about an inch between each cookie. Press down the tops of the cookie balls slightly– it’ll help them to spread while baking.
- Bake in the preheated oven for about 8 minutes or until they look set and not wet on top.
- Cool them on the cookie sheet for about 3 minutes. Then transfer to a wire baking rack to cool completely.
- For the frosting, using a hand mixer, beat together the cream cheese and butter until fully combined. Then slowly add in the sifted powdered sugar. Add in the vanilla and mix well. You’ll end up with silky smooth frosting.
- If you want to pipe the frosting onto the cookies, put the frosting into a pastry bag with your desired piping tip. Otherwise, you can just spread it on with a knife. Dollop the frosting onto the bottom of half of the cookies (the flat side). Top with another cookie, flat-side facing the frosting.
Take a bite. Savor it. Om nom….they’re good, right?
Here’s to kicking off the Christmas baking season! I’ll post a bunch more cookie recipes over the coming weeks– see you back here soon!