A festive recipe for red velvet cookies featuring crushed candy canes and white chocolate chips, perfect for a holiday treat with a crispy rim and a soft, chewy center.
Start by crushing about one dozen candy canes. In a mixing bowl, combine 250 grams of all-purpose flour, 2 tablespoons of unsweetened cocoa, 1 teaspoon of baking soda, 1/2 teaspoon of baking powder, and 1/2 teaspoon of salt. Mix well and set aside. In a separate bowl, add 12 tablespoons of softened unsalted butter, 1/2 cup of light brown sugar (packed), and 1 cup of granulated sugar. Mix together on medium speed, being careful not to overmix. Then, mixing in between each ingredient, add 1 egg yolk plus 1 full egg, 2 teaspoons of vanilla extract, and about 1.5 teaspoons of red food coloring (adjust for desired brightness). Slowly add your dry ingredients a little at a time, scraping the bowl when necessary. Once a dough forms, fold in 1 cup of white chocolate chips and 3/4 cup of crushed candy canes. Measure out 2 tablespoons worth of the dough and roll it into a ball. Chill the dough balls in the fridge for at least 3 hours. Once properly chilled, bake them on a parchment paper-lined cookie sheet at 350 degrees Fahrenheit for 8 to 11 minutes. When they come out of the oven, while still warm, you can top them with extra chocolate chips and candy cane pieces for a festive look. Alternatively, once cooled, drizzle them with melted white chocolate and sprinkle on crushed candy canes; the white chocolate will harden.
