Servings: 16
Ingredients
- 150 g White sugar
- 55 g Brown sugar
- 30 g Cocoa Dutch process
- 60 ml Vegetable oil
- 2 Eggs
- 2 tsp Vanilla extract
- 3 drops Red gel food colour see notes
- 1 tsp Baking powder
- 130 g Plain flour
- 30 g Icing (powdered) sugar to roll the cookie dough in
Instructions
- In a medium mixing bowl, combine the brown and white sugars with the vegetable oil and cocoa, using a balloon whisk
- Mix through the eggs, vanilla extract and enough concentrated red gel to get your desired colour
- Add combined flour and baking powder and mix through with a spatula until just combined
- Cover the bowl with plastic wrap and refrigerate for a minimum of 4 hours. Overnight is perfect!
- Once the dough has thickened in the fridge for at least 4 hours, heat your oven to 180°C/350°F and line 2 large cookie trays with baking paper. Place the icing sugar into a small bowl
- Use a medium size cookie scoop (approx. 1 tablespoon) to scoop out the dough and roll it into balls
- Place the cookie balls one at a time into the icing sugar and toss to coat. Place onto cookie tray, leaving room for the cookies to spread
- Bake for 10 minutes, then remove from the oven and immediately scoot the cookies back into neat circles, using a large round cookie cutter
- Allow cookies to cool and set on the tray before transferring them to a cake rack to cool completely. Store in an airtight container for 3-4 days
Notes
I use a concentrated red food colour, such as ProGel or Americolor. Just a few good drops is all I use, but use what you need to get you the colour you're after. You may need to use more, depending on the brand. A good quality, concentrated gel means you need less and it won't affect the texture of the cookies