I’ve got a soft spot for red velvet. I’ve gone years without it, because, as you know, as a society, we are very into beet and spirulina powder these days, and we are certainly avoiding red food coloring. But, um, it’s Valentine’s Day and I just can’t resist a festive dessert for two. It’s just how I roll.
This sugar cookie recipe is based on one from my next cookbook, Sweet & Simple: Dessert for Two, and I love it for so many reasons. The recipe uses melted butter, which is always loads easier for a person like me who is a) impatient and b) never remembers to put butter on the counter to soften. These cookies bake up soft, crackly and perfect, no matter what size you scoop them. I’ve rolled them into 10 dough balls, and I’ve beefed it up to 6 balls (like I did here)–no matter what I do, they always bake up perfect. They also bake up perfect round, even if you do a half-ass job shaping them into balls.
They’re essentially the perfect sugar cookie recipe that you need in your arsenal.
- 4 tablespoons unsalted butter, melted
- 1/3 cup granulated sugar, plus extra for rolling
- 1 large egg yolk
- 1/2 teaspoon vanilla extract
- 1 teaspoon red gel food coloring
- 1/2 cup + 1 tablespoon all-purpose flour
- 2 tablespoons unsweetened cocoa powder
- 1/4 teaspoon baking soda
- 1/8 teaspoon fine salt
- 6 white chocolate peanut butter hearts (like Reese’s)
- Preheat the oven to 350, and line a small baking sheet with parchment paper (or use a silicone mat).
- Stir together the melted butter, sugar, egg yolk, vanilla extract and red food coloring. Stir very well to combine.
for full instruction please see : www.dessertfortwo.com