It’s cookie season. The bane of my fitness’s existence (or lack thereof). I’ve probably eaten my weight in these crinkle cookies.
It’s also about that time of year when DC starts freaking ouuuuut about weather. It’s not raining too hard outside, but all of the paranoia has me worried about holiday travel.
I’ve been down that road too many times. After so many missed flight connections between last Christmas and this summer, I’ve already purchased all non-stop flights for the holidays. I refuse to let weather in Cleveland and Chicago and Dallas obstruct my travels.
In the meantime, I’ve been spending a lot of time inside. This weekend, Shaeda and I took an impromptu trip to Winchester, Virginia to visit our favorite thrift shop, as recommended by Sydney Lianne over at the Daybook — we even Tweeted at her and she tweeted back! It tied for the highlight of my day, along with the purchase of a 1970s automatic typewriter ($18) and a vintage mink stole ($65).
Side note, self portrait. See what I did there?
Anyway, after a day of driving and thrifting, I spent a glorious Saturday night in a bubble bath with some badly needed episodes of Dexter — my latest Netflix obsession. I also taught myself how to knit. That’s been fun. I desperately need a snood for these frigid bike rides to work.
Clearly, nothing that new has been happening here in DC. If you’re traveling this week, best of luck with the weather! Hope y’all have a lovely Thankgiving with your friends and families.
Red Velvet Crinkles, derived from Cooking Classy
Ingredients
- 3 cups all-purpose flour
- 1/4 cup unsweetened dark cocoa powder
- 2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 3/4 teaspoon salt
- 3/4 cup unsalted butter, softened
- 1 & 1/3 cups granulated sugar
- 3 large eggs
- 1 tablespoon milk (I use soy)
- 2 teaspoons vanilla extract
- Lots of red food coloring… I used a few squeezes of red gel
- 1 cup white chocolate chips
- ~1 cup powdered sugar for rolling
Helpful tools (with links to the ones I use):
- Stand mixer
- Mixing bowl and a whisk
- Baking sheets & parchment paper or silicon mats
- Cookie scoop
Instructions
- Preheat your oven to 350 degrees, and line two baking sheets with parchment paper (or silpats).
- In a mixing bowl whisk together flour, cocoa powder, baking powder, baking soda and salt until evenly mixed. Set aside.
- Using a stand mixer with the paddle attachment or an electric mixer, cream the butter and the sugar until it’s light and fluffy — maybe a 3-4 minutes. Add in the eggs, one at a time, and then mix in the vanilla, milk, and food coloring.
- I usually switch to the dough hook attachment when I mix flour in — because flour literally gets everywhere when I don’t — and then slowly add the flour to the batter. Once it’s combined, add in your white chocolate chips.
- Refrigerate the dough until it’s just slightly firm (I threw the bowl into the freezer for 5 minutes).
- Using a 1-tablespoon-ish scoop, spoon dough balls from the bowl into a cup of powdered sugar, coating evenly. Arrange on your baking sheets, a couple of inches apart.
- Bake for 13-14 minutes. This made about 30 cookies for me.