Red Velvet Snickerdoodles
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
SERVES: 48
YIELD: 48 Cookies
UNITS: US
INGREDIENTS
Nutrition- 2 1⁄2cups all-purpose flour
- 1⁄3cup unsweetened cocoa powder
- 1teaspoon baking powder
- 1⁄2teaspoon baking soda
- 1⁄2teaspoon sea salt
- 1 1⁄2cups sugar
- 2ounces low-fat cream cheese
- 6tablespoons unsalted butter
- 1⁄3cup canola oil
- 1⁄4cup fat free Greek yogurt
- 1tablespoon red food coloring
- 2teaspoons vanilla extract
- 1large egg
- 1tablespoon skim milk
- 2tablespoons sugar
- 2teaspoons cinnamon
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DIRECTIONS
- Whisk Flour, Cocoa Powder, Baking Powder, Baking Soda, Sea Salt, in a medium bowl and set aside.
- 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.
- 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.
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