Red Velvet Cookies

 3⅓ cups flour

½ cup unsweetened cocoa powder

2 tsp. baking soda

1 tsp. salt

1 cup butter

1⅓ cup light brown sugar 

½ cup sugar

2 large eggs

2 Tbsp. milk 

2 tsp. vanilla extract

6 tsp. liquid red food coloring or as desired

2 cups white chocolate chips 

 

In a large bowl, add the flour, cocoa powder, baking soda, and salt; whisk to combine the dry ingredients; set aside.

In the bowl of a stand mixer, add the butter, and beat on high speed for 1 minute; stop to scrape down the sides of the bowl.

Add the sugars and beat for 1 minute.

Add the egg, milk, vanilla, and beat for 1 to 2 minutes; stop to scrape down the sides of the bowl.

Slowly add the dry ingredients, little by little, beating to incorporate them as you go, until you've added everything and a smooth dough forms; don't overmix.

Add the food color; beat carefully to incorporate, taking care that it doesn't splatter up on you because it stains everything in its presence.

Add the white chocolate chips and mix to incorporate.

Form dough balls and place them on a tray to chill for up to 48 hours.

Preheat the oven to 350° and line baking sheets with parchment.

Bake for about 10-13 minutes, or just until the edges are beginning to set, even if the centers look undone because the cookies will firm up as they cool. Allow them to sit on the baking sheets and firm. up for about 10 minutes, or until they're cool enough to transfer to a wire rack to cool completely.

 This recipe can be found here.

I Want to Marry You Cookies

 1 cup butter

1 cup + 2 Tbsp. dark brown sugar

½ cup sugar

1 egg + 1 egg yolk

1 tsp. vanilla

2 cups flour

1 cup rolled oats

¾ tsp. baking soda

½ tsp. salt

⅛ tsp. cinnamon

1 cup chocolate chips (combination milk, semi-sweet or dark)

¾ cup white chocolate chips

Nuts  (optional)

 

Preheat oven to 325°.

In a medium saucepan, melt the butter over medium-low heat until melted and starts to turn a golden color (don’t let butter become too brown or the liquids will evaporate and you will end up with dry, crumbly dough). Remove from the heat.

Immediately add the dark brown sugar and granulated sugar and stir until sugars are incorporated and smooth. You want to keep stirring until all of the grainy texture is gone. Chill the mixture for 10 minutes.

Remove from the refrigerator and stir in the egg, egg yolk, and vanilla.

Add the flour, oats, baking soda, salt, and cinnamon and mix together.

Stir in the white chocolate chips and chocolate chips and optional nuts.

This recipe can be found here.

Roll into balls or use a scoop, and place on a light-colored cookie sheet.

Chill for 30 minutes or wrap tightly in plastic wrap and refrigerate overnight. The dough gets better when it chills for 24-48 hours.

Preheat the oven to 325°. Remove the cookies from the refrigerator and bake for 12 to 16 minutes.

Kentucky Butter Cake Cookies

 

2½ cups flour

1 cup sugar

½ cup powdered sugar

1 cup butter, softened

2 large eggs

1 tsp vanilla

1 tsp butter extract

1 tsp baking powder

¼ tsp salt

Glaze

½ cup butter

¾ cup sugar

¼ cup water

1 tsp vanilla

 

Preheat oven to 350F and line baking sheets.

Cream butter and sugars until fluffy and light. Blend in eggs and extracts thoroughly. Gently incorporate sifted dry ingredients, mixing until just combined, maintaining a smooth, cohesive dough without overmixing.

Scoop 1 Tbsp cookie balls. Delicately flatten each ball using fingertips or a smooth utensil to create uniform discs.

Bake for 10-12 minutes, watching for subtle golden edges. Allow brief resting on baking trays.

 Melt butter in a small saucepan. Integrate sugar and water, stirring until completely dissolved. Remove from heat and blend in vanilla.

While cookies are still warm, generously brush or drizzle glaze across surfaces. Cool cookies completely.

Lemon Ginger Cookies

 

1⅔ cups flour

½ tsp. baking soda

½ tsp. ground ginger

½ tsp.  ground allspice

¼ tsp. salt

½ cup butter

¾ cup sugar

1 large egg

1 Tbsp. lemon juice

1 Tbsp. lemon zest

1 tsp. vanilla extract

¼ cup finely chopped/minced crystallized ginger, divided

 

Whisk together the flour, baking soda, ginger, allspice, and salt. In a large bowl, cream the butter and sugar until light and fluffy. Beat in the egg, lemon juice, lemon zest, and vanilla. Add the dry ingredients and mix just until combined, then stir in 2 Tbsp of the crystallized ginger.

Roll the dough into scant 1-Tbsp balls and lightly press a few pieces of the remaining crystallized ginger onto the tops. Chill the dough balls for at least 1 hour.

Preheat oven to 350°F. Place dough balls on lined baking sheets 3 inches apart. Bake for 11–13 minutes, until the edges are lightly browned and the centers still look soft. Cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

This recipe can be found here.