Where I work, it’s constantly our job to focus on the next big holiday. This time of year, that happens to be Valentine’s Day- the most hated of all holidays. It seems that people are either indifferent or adamantly opposed to a day that has so much pressure on it. Having never really been ones to celebrate, Alex and I are thankfully immune to this.
Growing up, my Dad always brought home a little something for Valentine’s Day for me. It may have been a small box of assorted chocolates or some pink and red m&m’s. It was always simple and always a surprise. As an adult, I received a delivery of flowers from my Dad each and every year until I was engaged. My mother has always made us valentines as children and sends heart shaped, chocolate dipped cookies even to my very grown up brothers. I grew up seeing Valentine’s Day not as a holiday to go buy jewelry, but as a time to make small gestures to show you care. So maybe that’s why I don’t mind Valentine’s Day.
I’ve been known to celebrate with homemade heart-shaped ravioli or a fancy dinner. This year, I couldn’t help but get excited about these red velvet cookies. First of all, people seem to love red velvet. I’m not sure if it’s the added cocoa to a normal baked good, but people get really excited about it. Also, I appreciate the pop of color in my baking. Cookies are delicious, but aren’t always bright. These are cheerful, and their color contrasts wonderfully with the white crinkle outside. Plus they’re delicious, because that’s what’s really important.
red velvet crinkle cookies
makes about 32 cookies
3 cups all-purpose flour
1/4 cup unsweetened cocoa powder
2 teaspoon baking powder
1/4 teaspoon baking soda
3/4 teaspoon salt
3/4 cup butter, softened
1 1/3 cups granulated sugar
3 large eggs
1 tablespoon milk
1 1/2 teaspoon vanilla extract
2 teaspoon lemon juice
1 1/2 tablespoons red food coloring
6 ounces white chocolate, roughly chopped
1 cup powdered sugar
Combine the flour, cocoa, baking powder, baking soda, and salt in a mixing bowl and stir with a whisk to break up any lumps. Combine the butter and granulated sugar in a stand mixer and beat with the paddle attachment until the butter is creamed and fluffy. Add the eggs, one by one, making sure they are each well-combined before adding the next one. Mix in the milk, vanilla, lemon and food coloring and continue mixing until the batter is evenly red. Slowly add the dry ingredients little by little until completely mixed and all ingredients are wet, making sure to scrape the bottom of the bowl occasionally. Stir in the chocolate chunks. Cover the bowl with plastic wrap and refrigerate for 1 1/2 – 2 hours or until the dough is less sticky and easy to roll into a ball. Preheat the oven to 350 degrees. Pour the powdered sugar into a bowl. Roll 2 tablespoons of dough into a ball and then roll it into the powdered sugar. Make sure that it’s completely covered in sugar and set it on a parchment-lined baking sheet. Gently flatten the ball with your palm or the bottom of a glass. Bake cookies for 12-14 minutes, then let cool for 5 minutes before transferring to a cooling rack to finish cooling.