Red Velvet Snowflake Cookies

 

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It’s the holiday season and I’m ready to get started on some holiday baking! Rather than make the same cookies every year, I wanted to make some new-to-me cookies this year. There are so many delicious cookies/dessert recipes that I’ve collected over the last year (thanks a lot Pinterest!) that it’s hard to choose which ones to make.

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Despite my growing list of cookies I want to make, these tasty little buggers were actually inspired by a recent trip to Panera. I saw a poster advertising these red velvet cookies, and I thought to myself, “I can make those!” I’ve made chocolate crinkle cookies in the past, but I was excited for the challenge of adapting the recipe to be a red velvet cookie. Unlike the chocolate crinkle cookies I’ve written about in the past (check out the original article here), these are a bit richer and much more chocolately. So, I hope you enjoy this recipe, honestly, they are so tasty you might want to eat them all yourself!

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Red Velvet Snowflake Cookies

Recipe adapted from Country Living

Ingredients:

  • 1 1/2 c all-purpose flour
  • 3/4 c cocoa powder
  • 2 tsp baking powder
  • 3/4 tsp salt
  • 1/2 c unsalted butter, room temperature
  • 3/4 c brown sugar
  • 1/4 c granulated sugar
  • 2 eggs
  • 1 tsp vanilla extract
  • 1 oz red food coloring
  • 1 1/4 c chocolate chips
  • 1 c confectioner’s sugar

Directions:

Preheat your oven to 350 degrees. Whisk together all the dry ingredients (flour, cocoa powder, baking powder, and salt) in a small bowl and set aside. Next, using a mixer beat the butter on medium speed until smooth. Then, add the brown and granulated sugar and beat until combined.

Add the eggs, vanilla extract, and red food coloring to the mixture and beat on a low speed until combined. Stop the mixer and scrape the bowl. Continue mixing until all ingredients are incorporated. Mixing on a low speed add the dry ingredients to the red mixture. Continue mixing until a soft dough forms. Lastly mix in the chocolate chips.

*For this next step I highly recommend wearing gloves to prevent getting dye on your hands.*

Put confectioner’s sugar in a medium sized bowl. Using a spoon or small cookie scoop, drop a small amount of dough into the bowl of confectioner’s sugar. With your hand, roll the dough around the bowl to form into a sphere (doesn’t have to be perfect) and generously coat in sugar.

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*Typically, I try to make 1 inch-1 1/2 inch balls, these cookies are pretty rich, so I generally don’t make them too big.*

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Place the sugar coated dough on a baking sheet that has been lined with parchment paper or a baking mat, spacing the balls 1 inch apart. Bake for 10-12 minutes until the cookies have puffed up slightly and have started to crack. After removing the cookies from the oven allow the cookies to cool on the pan for 5 minutes before transferring to a wire rack to cool completely.

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This recipe makes just over 2 dozen cookies depending on size.

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Stay tuned, there are more holiday treats on the way!

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Red Velvet Snowflake Cookies

Recipe adapted from Country Living

Ingredients:

  • 1 1/2 c all-purpose flour
  • 3/4 c cocoa powder
  • 2 tsp baking powder
  • 3/4 tsp salt
  • 1/2 c unsalted butter, room temperature
  • 3/4 c brown sugar
  • 1/4 c granulated sugar
  • 2 eggs
  • 1 tsp vanilla extract
  • 1 oz red food coloring
  • 1 1/4 c chocolate chips
  • 1 c confectioner’s sugar

Directions:

Preheat your oven to 350 degrees. Whisk together all the dry ingredients (flour, cocoa powder, baking powder, and salt) in a small bowl and set aside. Next, using a mixer beat the butter on medium speed until smooth. Then, add the brown and granulated sugar and beat until combined.

Add the eggs, vanilla extract, and red food coloring to the mixture and beat on a low speed until combined. Stop the mixer and scrape the bowl. Continue mixing until all ingredients are incorporated.

Mixing on a low speed add the dry ingredients to the red mixture. Continue mixing until a soft dough forms. Lastly mix in the chocolate chips.

*For this next step I highly recommend wearing gloves to prevent getting dye on your hands.*

Put confectioner’s sugar in a medium sized bowl. Using a spoon or small cookie scoop, drop a small amount of dough into the bowl of confectioner’s sugar. With your hand, roll the dough around the bowl to form into a sphere (doesn’t have to be perfect) and generously coat in sugar.

*Typically, I try to make 1 inch-1 1/2 inch balls, these cookies are pretty rich, so I generally don’t make them too big.*

Place the sugar coated dough on a baking sheet that has been lined with parchment paper or a baking mat, spacing the balls 1 inch apart. Bake for 10-12 minutes until the cookies have puffed up slightly and have started to crack. After removing the cookies from the oven allow the cookies to cool on the pan for 5 minutes before transferring to a wire rack to cool completely.

This recipe makes just over 2 dozen cookies.

Holiday Recipe: Cake Balls

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*This article was originally posted on www.Somerville.Patch.com*

These trendy, bite-sized desserts are easy to make great for holiday parties.

It feels like cake balls and cake pops have been appearing everywhere lately. These small servings of cake that have been dipped in chocolate are even available at Starbucks now. As it turns out, these adorable treats are actually not so hard to make at home!

They can be made with any cake recipe (from scratch or box), an easy cream-cheese frosting to hold the cake together, and melted chocolate. Cake balls also can be decorated in any which way or left in just a coating of melted chocolate.

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Cake Balls

Ingredients

1box of cake mix

8 ounces cream cheese (not reduced fat)

6 tablespoons unsalted butter, softened

1 cup confectioner’s sugar

1 teaspoon vanilla extract

1 bag of chocolate chips

In a well greased 9×13 pan bake your favorite cake. Whether it’s your grandma’s fudge cake or fun-fetti, any cake will do. I selected a red velvet cake for this batch. After the cake is finished baking and a tooth pick inserted into the center comes out clean, cover the cake with a dish towel and put on a wire rack to cool completely.

While the cake cools whip up some cream cheese frosting. The frosting will be used to hold the cake together and give it its shape. Using a stand or hand mixer beat together the cream cheese and butter. Once the two are well combined turn your mixer on low and slowly add the confectioner’s sugar. Stop the mixer to scrape the sides of the bowl, and add 1 teaspoon of vanilla extract. Then turn the mixer on medium-high and beat for 2-3 minutes.

Once the cake is completely cooled and your frosting is ready it’s time to turn your sheet cake into balls of cake. Cut the cake into four equal sections and put one section into a large mixing bowl. Using a fork shred the section of cake until it is completely crumbled. Continue to do this one fourth at a time until the entire cake is crumbled finely.

Next, add the prepared frosting to the bowl of cake crumbs. Using a fork work the frosting into the crumbs until the cake and frosting are combined. Even if you are using a chocolate cake, the frosting will eventually blend into the cake. Using a small ice cream scoop to measure, roll the crumbs into balls that are 1 ½ inches in diameter and place on a baking sheet. Finally, put the sheet of cake balls into the freezer for 1 hour.

After the cake balls have been in the freezer for an hour it’s time to coat the cake in chocolate. To prepare the chocolate coating you’ll need to melt a bag of chocolate chips over a double boiler. Fill a medium sized sauce pan with 2 inches of water and place the half of the chocolate chips in a high-heat friendly bowl.

Put the bowl on top of the sauce pan, the bowl should be well above the water. Turn on the burner to medium heat and stir the chocolate as it melts. Using a double boiler (versus melting the chocolate in the microwave) is better for melting chocolate because it allows you to control the temperature.

Sometimes when chocolate is being melted it gets hot too quickly and turns into a thick and pasty texture, this is called breaking. If the chocolate starts to break remove your chocolate from heat and stir in either a splash (very small amount) of milk or vegetable oil and gently work it into the chocolate. This will smooth out the texture.

Next, coat the cake balls by putting one cake ball into the melted chocolate and gently covering using a spoon and fork to maneuver the cake ball in chocolate. Once evenly coated place the cake ball on the baking sheet. If you are topping the cake ball with any decorations, do so before the chocolate hardens. Topping suggestions: sprinkles, crushed candy canes, melted white chocolate, or chopped nuts.