Red Velvet Sugar Cookies #CookieMonth14
It's week one of National Cookie Month and #CookieMonth14 and we are all sharing our family favorite cookies.
I have to be honest: My family doesn't have a favorite cookie. We are mostly a cake & pie family. Our holidays and celebrations are flour-fueled cake frenzies spackled with buttercream and flat icing. But we're also a Southern family and we love red velvet cake (okay, maybe it's just me) so here I get to start a new tradition with my newest creation:
The plethora of sponsors for Cookie Month '14 have been generous and this week I'm featuring Bob's Red Mill All-purpose Flour, GIR Spatulas and supplies from restaurant supplier, KaTom.
This is not my first experience with GIR (stands for Get It Right) spatulas. I've been collecting spatulas of all colors, shapes and sizes for over a year. Once a successful Kickstarter project, GIR has absolutely gotten it right. High-heat safe (up to 425°F), ambidextrous and available in numerous colors, they are one piece and easy to clean. Made of silicone and true works of art, I'm looking forward to getting more products from this great company.
This is, however, my first time using Bob's Red Mill All-purpose Flour. It's unbleached and softer than the other brand of flours I use and I was sent a generous 5lb bag, so plenty more experimenting will happen this month!
So when baking, I usually hand-mix everything. I hate washing dishes and it takes just as much time to whip up a batch of cookies by hand in a bowl. Hand-mixing produces a more dense cookie (or cake) and that's the way I like my baked goods. And what better to stir the batter and scrape the bowl than a GIR spatula?
I have to be honest: My family doesn't have a favorite cookie. We are mostly a cake & pie family. Our holidays and celebrations are flour-fueled cake frenzies spackled with buttercream and flat icing. But we're also a Southern family and we love red velvet cake (okay, maybe it's just me) so here I get to start a new tradition with my newest creation:
The plethora of sponsors for Cookie Month '14 have been generous and this week I'm featuring Bob's Red Mill All-purpose Flour, GIR Spatulas and supplies from restaurant supplier, KaTom.
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So when baking, I usually hand-mix everything. I hate washing dishes and it takes just as much time to whip up a batch of cookies by hand in a bowl. Hand-mixing produces a more dense cookie (or cake) and that's the way I like my baked goods. And what better to stir the batter and scrape the bowl than a GIR spatula?
Red Velvet Sugar Cookies
Yield: 24 cookies
It's week one of National Cookie Month and #CookieMonth14 and we are all sharing our family favorite cookies. I have to be honest: My family doesn't have a favorite cookie. We are mostly a cake & pie family. Our holidays and celebrations are flour-fueled cake frenzies spackled with buttercream and flat icing. But we're also a Southern family and we love red velvet cake (okay, maybe it's just me) so here I get to start a new tradition with my newest creation.
Ingredients
- 1 1/2 cups Bob's Red Mill All-purpose Flour
- 1/3 teaspoon baking powder
- pinch of salt
- 1 Tbsp cocoa powder
- 1/2 cup unsalted butter, softened (1 stick)
- 1/2 cup Dixie Crystals Extra Fine Granulated Sugar
- 1 egg, beaten
- 40 drops red food coloring
- 1/2 tablespoon milk or cream
- Powdered sugar, for rolling out dough
Instructions
- Sift together flour, baking powder, salt and cocoa powder. Set aside. Place butter and sugar in large bowl and cream together until light in color. Add egg, food coloring and milk. Beat to combine.
- Gradually add flour mixture to bowl, and beat until mixture pulls away from the side of the bowl. Divide the dough in half, wrap in plastic wrap or place in 2 airtight containers. Refrigerate for 2 hours.
- Preheat oven to 375° F.
- Sprinkle work surface with powdered sugar. Remove 1 wrapped pack of dough from refrigerator at a time, sprinkle rolling pin with powdered sugar, and roll out dough to 1/4-inch thick. Move the dough around and check underneath frequently to make sure it is not sticking.
- If dough has warmed during rolling, place cold cookie sheet on top for 10 minutes to chill.
- Cut into desired shapes, place at least 1-inch apart on a greased baking sheet, parchment, or silicone baking mat, and bake for 7 to 9 minutes or until cookies are just beginning to turn brown around the edges.
- Let sit on baking sheet for 2 minutes after removal from oven and then move to complete cooling on wire rack.
Notes:
*BAKER'S NOTE:
Use a chilled cookie sheet or chilled baking pan turned upside down and covered with wax paper to help keep the dough chilled and to make rolling out the dough easier.
Calories
155.28Fat (grams)
6.99Sat. Fat (grams)
3.67Carbs (grams)
22.38Fiber (grams)
0.35Net carbs
22.03Sugar (grams)
13.27Protein (grams)
1.21Sodium (milligrams)
55.51Cholesterol (grams)
19.35Please consult a healthcare professional or dietician about nutritional needs for your diet. I am a communications professional, not a physician.
Be sure to check out my cookie month partners and their amazing recipes:
Jess at The 104 Homestead
Kathie at Homespun Seasonal Living
Tessa at Homestead Lady
Chris at Joybilee Farm
Sheila at Life, Love, and Good Food
Wendy at The Monday Box
Shari at Pure Grace Farms
Angi at Schneiderpeeps
Lauren at Wicked Spatula
The following companies generously sponsored various cookie month projects. I may not have used all of them in my recipes, but this project is in no small part thanks to the incredible contributions of: Bob's Red Mill, The Daily Meal, India Tree, KerryGold, King Arthur Flour, Product of GIR, KaTom, SunButter, and Wilton.
DISCLAIMER: I have been compensated and received product in exchange for this post, but all opinions and views are my own.
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About the author
Nikki Miller-Ka
Ms. Miller-Ka is a classically trained chef with a BA in English from East Carolina University and a Culinary Arts Associate Degree from Le Cordon Bleu-Miami.
Formerly, she’s worked as a researcher, an editorial assistant, reporter and guest blogger for various publications and outlets in the Southeast. She has also worked as a catering chef, a pastry chef, a butcher, a baker, and a biscuit-maker. Presently, she is a food editor, freelance food writer, and a tour guide for Taste Carolina Gourmet Food Tours.
Getting a workout mixing up a batch of cookies, is my kind of workout! Love that the whole recipe is made in one bowl too!
ReplyDeleteI do enjoy my GIR spatula. The one piece design is so easy for clean.
ReplyDeleteThat's so clever - I never would have thought of red velvet cookies! So pretty!
ReplyDeleteSo glad you are enjoying your cooking supplies from KaTom! Can't wait to try making these cookies.
ReplyDelete