Red Velvet Snickerdoodles2015-02-09
- Yield : 3 dozen
- Servings : 36
- Prep Time : 20m
- Cook Time : 10m
- Ready In : 45m
Snickerdoodles get their characteristic chewy centers from the addition of cream of tartar. Cream of tartar prevents all of the sugar from crystalizing. The sugar that does crystalize, does so around the edges providing that initial crunch then subsequent chewy texture. Red velvet flavor of cocoa, buttermilk, and vanilla notes along with the iconic red color add up to a real winner!
- 1-1/2 cups granulated sugar
- 1/2 cup unsalted butter, room temperature
- 2 TB buttermilk powder (by the powdered milk in the baking aisle)
- 1 tsp vanilla extract
- 2 large eggs
- 2-1/2 cups all purpose flour
- 1 tsp cream of tartar
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/4 cup unsweetened cocoa powder
- 2 tsp red gel paste or 1 TB liquid red food coloring
- White or red sparkling sugar sprinkles
Preheat oven to 375 degrees. Line a cookie sheet with parchment paper or a silpat; set aside.
Beat sugar and butter until well combined, about 2 minutes.
Add vanilla, and eggs. Beat just until incorporated.
In a separate bowl, whisk together the flour, cream of tartar, baking soda, salt, and cocoa powder.
Add dry ingredients to bowl contents. Mix well.
Add gel paste. Stir until dough is uniformly red. Chill dough in refrigerator for 15 minutes.
Pour some sparkling sugar sprinkles in a shallow bowl. Remove dough from refrigerator.
Shape dough into walnut size balls (about a TB). Roll in sprinkles. Place balls on prepared cookie sheet. Space balls about 3" apart.
Bake in preheated oven 9-10 minutes or until set and center cracks are moist (not doughy).
Transfer cookies to a wire rack to cool. Store at room temperature in a covered container.