Red Velvet Snickerdoodles

Submitted by Chef David Marional

"I live in Southwestern Indiana and am amazed by how many Hoosiers adore anything "Red Velvet". I have been making this cookie recipe for the holidays for friends, family and clients, and I can't make enough. Please enjoy this recipe as much as they do."

 

• Ready In: 1hr 5mins
• Ingredients: 16
• Yields: 48 Cookies
• Serves: 48

ingredients

• 2 1⁄2 cups all-purpose flour
• 1⁄3 cup unsweetened cocoa powder
• 1 teaspoon baking powder
• 1⁄2 teaspoon baking soda
• 1⁄2 teaspoon sea salt
• 1 1⁄2 cups sugar
• 2 ounces low-fat cream cheese
• 6 tablespoons unsalted butter
• 1⁄3 cup canola oil
• 1⁄4 cup fat free Greek yogurt
• 1 tablespoon red food coloring
• 2 teaspoons vanilla extract
• 1 large egg
• 1 tablespoon skim milk
• 2 tablespoons sugar
• 2 teaspoons cinnamon

directions

1. Whisk Flour, Cocoa Powder, Baking Powder, Baking Soda, Sea Salt, in a medium bowl and set aside.
2. Place 1 1/2 cup of Sugar with softened Cream Cheese and mix together, then add melted Butter and mix together. Add Canola Oil, Greek Yogurt, Red Food Color, Vanilla, Egg, and Skim Milk and mix completely until smooth. Add Flour mixture and fold together until a soft dough forms.
3. Adjust the oven rack to the middle position, and turn the oven to 350 degrees. Lightly spray 2 cookie sheets then take @ 1 tablespoon of the dough and roll into a ball, then roll it in the 2 tablespoons of sugar and 2 teaspoons of cinnamon mixed together in a soup bowl to coat. Place on the cookie sheet and gently flatten the top. You can get 1 dozen cookies to a cookie sheet. Bake for @ 11 minutes, let it rest on the tray for @ 5 minutes the transfer to a cooling rack until at room temperature. YOU MUST LET THE DOUGH REST WHILE THE OVEN HEATS UP.