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
- 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
- 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.