What you are creating:

Who doesn't love the classical red velvet cake? We know you will love our red velvet cookie version!

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Ingredients:

• 1 cup unsalted butter

• 2 cups confectioners sugar

• 1 egg

• 2 teaspoons Vanilla Bean Paste {or extract}

• 1 tablespoon Lorann red velvet emulsion

• 2-3 tablespoons milk

• 1/2 cup Hershey’s Cocoa Powder

• 1/4 cup Buttermilk Powder

• 3 1/4 cups All Purpose Flour King Arthur

• 2 teaspoons baking powder

• 1/2 teaspoon salt

• 1/2 teaspoon apple cider vinegar

 

Directions:

1. Cream together butter and confectioners sugar. Add the egg, vanilla, red velvet emulsion, and milk. Mix well. NOTE: Start with 2 tablespoons of milk, then add the rest if the dough is a little dry after adding the flour mixture.

2. Sift together the cocoa, buttermilk powder, flour, baking powder and salt. Add to the wet ingredients.

3. As the dough begins to form add a splash of apple cider vinegar. The dough should be soft but not sticky.

4. After mixing, let it rest for five to ten minutes, then roll out on parchment paper to 1/4 inch thickness, dusting lightly with flour if needed.

5. Cut into desired shapes and bake at 400 degrees for 6-7 minutes.

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Makes approximately 3 dozen cookies.

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Variations:

A few tips to help you along the way:

• You can mix flour and cocoa powder together for rolling. It doesn’t give the cookie a white film like white flour, and adds a little extra flavor.