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Snickerdoodles are the best cookie. Is there anything they can’t do? Let’s check out the list:
- taste good
- look good
- smell good
- feel good
- hear good?
Okay, okay, we’ll stop there. But I really do think snickerdoodles are the best. Not only are they super easy and fast to whip up and bake, but they have the fluffiest! the chewiest! with a slight crunchiest! texture. And that cinnamon sugar coating? Ugh, I can’t even start talking about that without writing a short book titled “Cinnamon Sugar Coating on Snickerdoodle Cookies and Why It Can Help Change Your Life.” (Which you can find on Amazon any day now probably.)
You’ve got it, right? Snickerdoodles can’t be beat. But we can make them a little better.
Cue flashing lights and techno music! The words “RED VELVET-IZE TIME” flashes before your eyes and suddenly the world starts to smell the chocolate!
…Or did that only just happen to me? Maybe my computer brain is malfunctioning.
Anyway! When it comes to changing the taste of a snickerdoodle cookie, I don’t like to mess with too much because it’s important to keep that same fluffy consistency. That’s why I love using red velvet bakery emulsion so much – I honestly just use it like it’s vanilla extract. It gives the dough flavor and red coloring at the same time. Add a little cocoa powder and bam! You are now the most popular robot in the neighborhood. Or human. Whatever you prefer.
PS! If you just want regular red velvet cookies, leave off the cinnamon sugar coating. They’ll look something like this:
Red Velvet Snickerdoodles
makes 5 dozen (feel free to halve this recipe, but I promise even 5 dozen won’t be around for long)
adapted from Coffee Snickerdoodles
1/2 cup (1 stick) unsalted butter, softened
1/2 cup shortening
1-1/2 cups granulated sugar + 3 tbsp for coating
2 tsp red velvet bakery emulsion (I purchased mine from LorAnn Oils)
2 cups all-purpose flour
3/4 cup cocoa powder
2 tsp cream of tartar
1 tsp baking soda
1/4 tsp salt
3 tsp ground cinnamon
1. Preheat oven to 350 degrees. Line a cookie sheet with parchment paper.
2. In a large bowl, cream together butter, shortening, and 1-1/2 cups sugar together until light and fluffy. Add eggs, one at a time, and then stir in red velvet bakery emulsion.
3. In a separate medium-sized bowl, whisk together flour, cocoa powder, cream of tartar, baking soda, and salt. Add this to the butter mixture, stirring until just combined.
4. In a small bowl, combine cinnamon and the remaining 3 tablespoons sugar. Roll dough into one tablespoon-sized balls and coat in cinnamon sugar. Place on cookie sheet 1-1/2 inches apart. Bake for 8-10 minutes or just until the cookies have set. (Don’t let the tops get too crackly.) Move to a wire rack and let cool slightly.