Red Velvet Cookies (without artificial colors!)

(peanut free, tree nut free, sesame free)

Makes 16 - 20 cookies

1 1/4 c flour

1/4 c unsweetened cocoa powder

1 tsp baking soda

1/4 tsp salt

1/2 c unsalted butter, room temperature

1/4 c light brown sugar

1/2 c dark brown sugar

1/4 c sugar

1 egg, room temperature

1 tbsp low fat milk

2 tsp vanilla

1/8 c + 2 tbsp beet powder 

1 c white chocolate chips

In medium bowl, whisk together flour, cocoa powder, baking soda and salt.

Using mixer, beat butter about 1 minute. Cream butter with light brown, dark brown and white sugar (about 1 minute more). Add egg, then milk and then vanilla and beat until creamy. Scrape down bowl to make sure all ingredients are incorporated. Add dry ingredients and mix until combined. Add beet powder and mix on low. Fold in white chocolate chips. Cover and store in refrigerator 1 day before baking.

When ready to bake, preheat oven to 350 degrees. Line rimmed baking sheets with parchment paper. Roll dough into roughly golf size ball (or slightly smaller) and place on baking sheets leaving space between cookies. Bake about 12 - 13 minutes. Using back of spoon, gently press down on middle of cookie to flatten. Remove to wire rack to cool completely. 

Notes: Beet powder does add a slight taste to cookies that you don’t have when using food coloring.

You can make these with red food coloring that uses natural colors.

Picture has been brightened to highlight Red color of cookies, but when baked, these often take on a cocoa color.