Winter is a time for indulgence, and you can’t get much more indulgent than Peyton and Byrne’s Red Velvet Christmas Cookie. A perfect festive treat to serve at your Christmas soirée or equally for a night in with the family by the fire.
Prep Time: 15 minutes
Cook Time: 8 minutes
Total Time: 23 minutes
Ingredients:
Biscuit base:
2 sticks butter
3/4 cup powdered sugar
1 egg
4 teaspoons red food coloring
1 teaspoon vanilla
2 and 2/3 cups flour
1 and 1/2 tablespoons cocoa
1/4 teaspoon salt
Icing:
1 cup cream cheese
1 cup powdered sugar
Sprinkles for decorating
- Start with the frosting. Whisk together the cream cheese and powdered sugar well and chill it when you’re making the cookies. Preheat oven to 200C. Line a baking sheet with baking paper.
- In a large bowl, cream butter and sugar with electric mixer until creamy. Add in egg, red food coloring and vanilla. Mix until combined well. Stir in flour, cocoa powder and salt.
- Shape dough into 1-inch balls and place them on the baking sheet, leaving about 2-inch room between each. Using your two fingers, gently press on each cookie.
- Bake for 8-9 minutes. Remove from oven and using a 1/2 measuring cup, gently press on each for the second time. Complete this step quickly and transfer the cookies on a cooling rack and let them cool completely.
- Frost and place them on a baking paper lined plate or tray. Decorate with sprinkles and chill for 15-20 minutes to let the frosting set.
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