red velvet crinkle cookies

okay, your wish is my command. you didn’t exactly vote against the salad, but i can see you smirk, there and then, and think ‘well i do prefer a cookie to a salad’. easy one! these are tricky ones… firstly, i don’t seem to be lucky with red velvet. i mean, my name is ‘scarlett’ and all, so i should be familiar with reds. but, alas, i’m not. i always fuck up the red velvets. i thought i should give these a go, though, because they’re cookies, not cake, and i am normally okay at cookies. but, again, as always when i start a red velvet project, it didn’t turn out red enough (for my liking). i wanted them a vibrant red. but i ran out of colour. so, just a bit red velvet. but it would have been silly to call them ‘just a bit red velvet crinkle cookies’. i mean, i think you can master the pale red color. and, secondly, there is the lack of crinkle, because somehow crinkle doesn’t work for me either… the confectioners’ sugar alwas fails to stick to the thingies. so, not much of a visible crinkle there, for which i’m sorry, too. should we call the cookies ‘almost red velvet partially crinkly but definitely good cookies’? i’ve always been kind of a perfectionist, so i think that’s what i’m going to call them, as of now.

ingredients:
3 cups all-purpose flour
1/4 cup unsweetened cocoa powder*
2 tsp baking powder
3/4 tsp salt
3/4 cup unsalted butter, softened
1 1/3 cups granulated sugar
3 large eggs
1 Tbsp milk or buttermilk
1 1/2 tsp vanilla bean paste or vanilla
2 tsp lemon juice
5 tsp red food coloring
1 cup white chocolate chips
1 cup powdered sugar

directions: 

in a mixing bowl whisk together flour, cocoa powder, baking powder and salt for 30 seconds, set aside. with a hand mixer, whip butter and granulated sugar until pale and fluffy. mix in eggs one at a time, blending until combined after each addition. mix in milk, vanilla bean paste, lemon juice and red food coloring. with mixer set on low speed, slowly add in dry ingredients and mix just until combined. stir in white chocolate chips. cover bowl with plastic wrap and chill 2 hours or until firm enough to shape into balls.
preheat oven to 180 c / 350 degrees. pour powdered sugar into a bowl. remove dough from refrigerator, scoop dough out and with buttered hands, shape into medium balls (about 2 1/2 tbsp each). toll cookie dough balls into powdered sugar and evenly coat. transfer to lined baking sheets and flatten slightly, then bake in preheated oven 13 – 14 minutes. allow to rest on cookie sheet several minutes then transfer to a wire rack to cool completely. store in an airtight container.

again, the vase is from en soie. it’s eternal love.