I can't believe September is around the corner. Pretty soon the Holidays will be upon us, and nothing says Happy Holidays more than people stomping on each other for a deal on a handful of flat screen TVs. As I grow older, the more annoyed I get over the commercialization of the Holidays and the more I savor the simple stuff. Baking warm treats to share with families and friends, watching the snow fall from inside a cozy cabin, and rocking out those crazy Christmas socks are some of my favorite things to do during the holiday season.
This year, instead of rattling my brains on what to get everyone and dealing with the ever increasing holiday crowd, I will be gifting cookies. I will be in the comfort of my kitchen and baking away some of my favorite desserts. Plus, this works perfectly as being a stay-at-home mom provides no paycheck for fancy gifts.
To ensure that my simple gift of baked goods are going to wow people, I'm getting a head start on perfecting some of my favorite cookie recipes. When we get closer to the season, I would like to fill my freezer with a variety of cookies that I will later mix and package.
I love red velvet cakes and cream cheese frosting. It's a beloved American dessert that is bright red from either food coloring or more traditionally, beet juice. The red color goes wonderfully with Christmas so I set out to transform a cake recipe into a cookie recipe for easier packaging.
I took my favorite Chocolate cookie recipe, added cream cheese and a bit of red food coloring. To make it festive, I added white chocolate chips. The cream cheese really kept the cookies moist and the white chocolate chips made it stunning. These red velvet cookies definitely made it on the Christmas cookie list.
Makes 12-14 medium-sized cookies
- 1 3/4 cups all-purpose flour
- 1/4 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened to room temperature.
- 1 oz cream cheese
- 3/4 cup packed light brown sugar
- 1/4 cup granulated sugar
- 1 egg, at room temperature
- 2 teaspoons vanilla extract
- 1 1/2 tablespoons red food coloring
- 1 cup semi-sweet white chocolate chips
- In a medium-size bowl, whisk together the flour, cocoa powder, baking soda, and salt.
- In a stand mixer with a paddle attachment, cream together the butter, cream cheese, and sugars until light and fluffy (about 2 minutes).
- Add egg, vanilla extract and red food coloring to the butter mixture. Mix until evenly combined.
- Add white chocolate chip and mix until just combined. Try not to over mix.
- Scoop out about 12-14 golf ball size cookie batter onto a baking sheet lined with a silpat mat or parchment paper.
- Chill the baking trays with the cookie batter in the refrigerator for 30 minutes. This will prevent the cookies from spreading too thin and making them crispy. We are aiming for thick and chewy cookies.
- Preheat oven to 350 F.
- Bake the cookies for around 10-12 minutes until the edges are set and the center is still soft.
- Remove the trays from the oven and let the cookies completely cool on the baking tray.