I rarely try to make my holiday cookies in red and green colors, but every once in a while I submit to tradition. These cookies are actually a shade of burgundy (how I like my red velvet to be), but you can add extra red food coloring if you want them to be more vibrant.
Makes about 20 cookies
- 1 1/2 cups (213 grams) all-purpose flour
- 1 teaspoon baking powder
- 1/8 teaspoon baking soda
- 3/4 cup (150 grams) plus 3 tablespoons granulated sugar
- 1/2 cup (100 grams) light brown sugar
- 2 large eggs plus 2 large egg yolks, at room temperature
- 1 tablespoon canola oil
- 1 tablespoon Red Velvet Bakery Emulsion or red food coloring
- 1 teaspoon pure vanilla extract
- 1/2 teaspoon salt
- 4 tablespoons (57 grams) unsalted butter
- 3 ounces (85 grams) semisweet or bittersweet chocolate
- 1/4 cup (25 grams) cocoa powder
- 1/2 cup (60 grams) confectioners’ sugar
