Red Velvet Gingerbread Cookies

Get ready to fill your kitchen with the festive cheer of Christmas! 🎄

💫 We have a delightful twist on a holiday classic to share: Red Velvet Gingerbread Cookies 🍪

This recipe is perfect for a cozy weekend of baking, blending the rich, deep flavors of cacao with the spicy warmth of traditional gingerbread.❤️

But the real magic happens with the decorating – we encourage you to get creative! Inspired by our own child, who won't touch a plain cookie but will happily devour any that are adorned with melted chocolate, hazelnuts and crushed Oreos, we invite you to let your imagination run wild. 👨‍👩‍👦

Whether you're a skilled baker or trying your hand at this for the first time, these Red Velvet Gingerbread Cookies are sure to bring joy and a burst of flavor to your Christmas celebrations. ☃️❄️

Let's start baking and decorating these irresistible treats! 🍪💕

Save for later and stay tuned for our weekly inspiration drop 💫

Red Velvet Gingerbread Cookies

Ingredients:

• 380 g all-purpose flour, plus more for work surface and rolling out

• 50g cacao powder

• 1 tsp baking soda

• ½ tsp salt

• 1 tbsp ground ginger

• 1 tbsp ground cinnamon

• ½ tsp ground cloves

• 150 g butter, softened

• 170 g brown sugar

• 1 large egg, room temperature

• 225 g molasses

• 1 tsp vanilla extract

• A drop of red food coloring

To decorate: white chocolate (melted), Oreo chunks, toasted hazelnuts, M&Ms, mini-marshmallows

Instructions:

1. Whisk the flour, cacao powder, baking soda, salt, ginger, cinnamon, and cloves together in a medium bowl. Set aside.

2. In a large bowl beat the butter on medium-high speed until smooth, about 1 minute.

3. Add the brown sugar and beat on medium-high speed until creamed, about 2 minutes.

4. Add the egg, molasses, and vanilla extract, and beat on high speed until combined, about 1 minute. Scrape down the sides and up the bottom of the bowl and beat again as needed to combine.

5. Add the dry ingredients to the wet ingredients, add a drop of red coloring and mix on low speed until combined. The cookie dough will be quite thick and slightly sticky.

6. Divide the dough into 2 equal portions, then place each portion onto a large piece of plastic wrap. Wrap each one tightly and pat down to create a disc shape. Chill discs in the refrigerator for at least 3 hours (and up to 4 days).

7. Preheat oven to 180°C.

8. Remove 1 disc of chilled cookie dough from the refrigerator. Generously flour a work surface, as well as your hands and the rolling pin. The dough may still be sticky, so keep extra flour nearby to use as needed. Roll out the disc until it's 6 mm thick. Cut into shapes using cookie cutters. Reroll dough scraps and continue cutting into shapes until all of the dough has been used. Repeat with the remaining disc of dough.

9. Bake cookies for about 10 to 11 minutes, until they show small cracks on top.

10. Once cookies are completely cooled, decorate with desired icing. Let set for 2 to 3 hours.

11. Enjoy!! ❤️ Save for later and stay tuned for our weekly inspiration drop ✅

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