Red Velvet Swig Cookies
Scrumptious and sweet red velvet cookies
Equipment
- wooden spoons
Ingredients
- 1 cup unsalted sweet cream butter softened
- ¾ cup canola oil
- 1 ¾ cup sugar
- ¾ cup powdered sugar
- 1 tbsp water
- 2 large eggs
- 5 cups flour
- 1/3 cup Hershey cocoa powder
- 1/2 tsp baking soda
- 3/4 tsp cream of tartar
- 1 tsp kosher salt
- 1 tbsp red gel food colouring
- 1 container cream cheese frosting
- A disposable piping bag
- 1 cookie sheet fitted with parchment paper
- cooking spray
Instructions
- Preheat oven to 350 degrees.
- In a large mixing bowl, mix together the flour, cocoa, baking soda, cream of tartar, and salt and whisk together to combine.
- Cream together the butter, canola oil, 1 1/2 C sugar, powder sugar, water, eggs and red food colouring until combined.
- Gradually add in the dry ingredients into the wet and mix until combined.
- Using an ice cream scooper, scoop out some dough and roll it into a ball.
- Place onto the cookie sheet.
- Using the remaining sugar, pour the sugar onto a plate.
- Spray the bottom of a glass and dip it into the sugar.
- Lightly press the bottom of the glass onto the cookie dough and press downRepeat steps with remaining dough on the cookie sheet.
- Bake for 12-14 minutes or until the top doesn't feel doughy anymore.
- Once the cookies have been baked, let them cool for a few minutes before transferring to a wire rack.
- After all cookies have been baked and cooled, scoop cream cheese frosting into piping bag.
- Cut the tip off the piping bag and pipe small dollops of the frosting on top of the cookiesSmooth frosting out with a knife. Let cookies sit for 30 minutes so that the frosting can harden. Enjoy!!
Nutrition
Calories: 150kcal
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