Why should cakes hog all the red velvet goodness? I’ve eaten a million red velvet cakes and, until recently, I’d never had a red velvet cookie. The version I had was a peanut butter blossom with a red velvet component (which means there’s some cocoa and red food coloring in it). Something about the peanut butter part didn’t taste right to me (I mean, peanut butter doesn’t go with red, right?) so I changed it up and used Biscoff instead. Because a red holiday cookie should be spiced, don’t you think? The Biscoff spread gives it a speculoos cookie flavor (kind of like a spiced gingerbread) and I kept the cocoa and red coloring to stay true to the red velvet.
And because red velvet stuff often bakes up a little darker red than you’d like, I coated these in beautiful red sanding sugar. They might be the prettiest cookie on your cookie platter this year!
p.s. Make sure scoop level tablespoons of this dough. If the cookies are too big, they don’t look as cute with the Hershey’s Hug in the center. Hershey’s Hugs are the black and white striped ones.