Red Velvet Sprinkle Cookies are a little bit soft, a little bit crisp (depends on how long you cook them for) and very festive. These are perfect for a cookie swap or as part of a sweet festive platter. Because, who doesn’t love a cookie, especially one with sprinkles?!
Those sprinkles, they’ll be with me for months, like the pine needles on our Christmas tree, I will still be finding them in March. I apologize for my very short post but at the moment, I just want to share a few festive treats with you. As you can relate, things are very busy. Hang in there, Christmas will soon be upon us. Take care, Lovoni xo
RED VELVET SPRINKLE COOKIES
Give yourself extra time when making this recipe as the dough has to be chilled for 2 to 8 hours before you bake the cookies. I made the dough at night and baked the cookies the next morning.
Servings: 40
Ingredients
- 1 1/2 cups granulated sugar
- 1 cup softened butter 2 sticks/226g/8oz
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 1/3 cups all-purpose flour
- 3 tablespoons unsweetened cocoa powder
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- Pinch of sea salt
- 1 tablespoon or more red food coloring
- 1 cup white chocolate chips
- 1/2 to 1 cup red, white and green sprinkles
Instructions
- Beat sugar and butter together in a large bowl of an electric mixer using the paddle attachment until light and fluffy, about 3 to 4 minutes.
- Add the eggs and vanilla and beat until combined, about 1 minute, scraping down the side of the bowl once during beating.
- Add the flour, cocoa, baking powder, baking soda, salt, food coloring and chocolate chips. Beat until a smooth dough forms (it will look very similar in consistency to pie dough). Wrap dough thoroughly in plastic wrap and chill in the fridge for at least 2 hours or overnight if time permits (about 8 hours). If you’ve left the dough in the fridge longer, it might be a bit stiff and need to sit at room temperature for 30 minutes before rolling.
- Preheat the oven to 350°F (180°C) or 325°F (160°C) fan-forced (what I used). Line 3 baking sheet with parchment paper (if using fan-forced).
- Roll the cookie dough into rounded tablespoon balls. Roll each ball in sprinkles. Place about 2 inches apart of the baking sheets to allow for spreading. Bake for 12 to 14 minutes until cookies are cooked and spread. Let stand on baking sheets for 5 minutes before removing to a wire rack to cool completely. The longer the cookies cook, the crispier they are so how long you cook them really depends on whether you prefer a soft or crisp cookie, or somewhere in between. Store in airtight jars when completely cooled. Makes about 40.
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