Holiday Cookie Blog Hop
Welcome to the Holiday Cookie Blog Hop hosted by Sarah of Sugar Bananas.
This post is the first installment of my new series I’m calling “In the Kitchen with The Purple Hydrangea.” My sister friend Sarah of 1915 House gets full credit for creating the title. I loved it from the moment she suggested it.
I have been mulling over the idea of adding recipes once a month for quite some time now. With the holidays quickly approaching, it seemed like the perfect time to jump in with both spoons.
Don’t worry, I am still and always will be your “sister in paint.”
In other words, I’m not quitting my day job.
Gluten- Free is the life for me.
If you dig deep into the archives, you will uncover about three gluten-free recipes. I dabbled in these types of posts last year when I first started blogging seriously.
I removed all gluten from my diet four years ago for health reasons, and I have never looked back. For me, it’s a lifestyle choice, not a fad.
There’s only one small problem; it can be quite expensive. If you’ve ever priced a box of gluten-free cookies, you know exactly what I mean.
I have two teenage boys who devour everything in sight. There isn’t a cookie, cake, or pie that is safe in their presence. I have learned it is much more cost effective to bake my goodies whether it’s from scratch or a gluten-free mix.
So without further delay let’s chat about these cookies
I love cookies. In fact, they are probably my favorite year round treat. During the holidays I like to bake up something other than just a regular chocolate chip cookie. To me, there is nothing more festive looking than a red velvet cake, cookie, or brownie.
If you do a little research, you will quickly learn there is some debate as to what ingredients are used in a true red velvet recipe. In my neck of the woods, you use white vinegar, cocoa powder, red food coloring, and buttermilk.
For the record, I am not a fan of red food coloring, but I do make an exception for gluten free red velvet cookies.
Gluten Free Red Velvet Cookies
My recipe is an adaptation of Gluten Free on a Shoestring’s Red Velvet Crinkle Cookies. Nicole was the first gluten-free blogger I found four years ago. Her cookbooks and blog are full of fantastic budget friendly recipes. Here’s a link to her All Purpose Gluten Free Flour Blend Recipes and Information. If you are new to gluten-free baking, this is a must read.
You may notice a couple of things in the photos below. First, yes, that is a grater I used for the butter. I saw this tip on a cooking show, and it has been such a time saver for softening butter. Who has time to wait on butter to soften on the counter anyway? I know you can use the microwave, but it never turns out quite right for me.
Second, I am not a huge fan of confectioners sugar. I chose to roll my dough in granulated sugar before rolling in powdered sugar.
The granulated sugar adds sweetness, and it prevents the powdered sugar from caking too thickly on the dough. I baked two batches, and both had a nice crackled look to them.
I only used 4 or 5 drops of red food coloring, and I love the deep color they have. You could certainly add more if you prefer a brighter shade of red. Be careful because adding too much food coloring can result in a bitter taste.
Yes, I did take a bite of one cookie because I care about you, sweet readers. I certainly could not write about how delicious they are unless I had actually sampled one right?
(The following list contains affiliate links for your convenience. This simply means I may receive a small commission at no extra cost to you when you order products with the links provided)
1 1/2 cups All purpose gluten free flour (I used Pillsbury which has Xantham Gum added)
3/4 t. Xantham Gum if your blend does not include it
1/4 C. cocoa powder
3/4 t. baking powder
1/8 t. baking soda
1/2 t. kosher salt
3/4 C. granulated sugar
8 T. unsalted butter, at room temperature or grated 🙂
2 large eggs
2 t. pure vanilla extract
Red food coloring use desired amount (you are in control)
1/2 t. white vinegar (optional)
1 T. buttermilk (optional)
Granulated sugar for coating
Confectioners sugar for coating
Parchment paper to line baking sheet
Preheat oven to 325 degrees. Line one large cookie sheet with parchment paper
In a large mixing bowl, whisk together all dry ingredients
Create a well in the middle of the dry ingredients
Add eggs, grated or softened butter, vanilla, vinegar, and buttermilk
Mix well using either a spoon or your hands (I use my hands)
Add desired amount of food coloring. I used 4 to 5 drops
Stir to distribute the color evenly
Place dough in the fridge for 10 to 15 minutes
Divide dough into approximately 24 to 27 portions
Roll each portion into a ball
Coat in granulated sugar, press to flatten slightly, then roll in powdered sugar, coating both sides
Bake for 14 minutes or until middles appears set
Cool for 15 minutes before transferring from cookie sheet
I highly recommend eating the first one within 5 minutes of removing from the oven. The flavor profile is so much more intense while still warm.
This step is entirely optional of course.
If you have a red velvet recipe you love, let me know if it includes vinegar and buttermilk, or just cocoa powder. Not only am I a paint nerd, but I am also a recipe nerd.
Right now, I am about to see what deliciousness my friends are sharing, and I hope you will too. Just click on the links below.
Until next time, I remain your gluten free red velvet cookie loving sister in paint.
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