Pastry Chef Melissa Carroll shares her sweet recipe.
Photos courtesy of Le Politique
’Tis the season for cookies! Le Politique’s pastry chef Melissa Carroll shares her recipe for the French café’s red velvet cookies, perfect for any holiday party or a cozy baking day at home.
Makes 30 cookies
2 cups all-purpose flour
1/4 cup cocoa powder
2 teaspoons baking powder
1/2 teaspoon kosher salt
8 ounces cream cheese, softened
1/2 cup unsalted butter, softened (Carroll recommends using Wüthrich Butter)
1 1/2 cups granulated sugar
1 tablespoon vanilla-bean paste (This can be found at Central Market or Williams Sonoma. High-quality vanilla extract can be a substitute.)
1 egg yolk
1 cup powdered sugar, sifted (for rolling cookies)
Red food coloring, as needed
- In a large bowl, combine the all-purpose flour, cocoa powder, baking powder and salt.
- In an electric mixing bowl, paddle together the softened cream cheese, unsalted butter and granulated sugar.
- Add the eggs, vanilla-bean paste and red food coloring (as needed) to the electric mixing bowl.
- Paddle the mixture until it’s thoroughly combined, scraping the sides as needed.
- Add in the dry ingredients to finish the dough.
- Wrap the dough with plastic wrap and chill it for at least one hour.
- Portion the dough into seven 8-ounce rounds.
- Roll the dough balls in powdered sugar to coat them on all sides.
- Place the powdered dough balls onto a parchment-lined sheet tray and chill for at least 15 minutes before baking.
- Bake at 325 degrees for 14 minutes.
- Allow the cookies to cool on the tray for at least 10 minutes before removing.
Dec. 20 through 24, Le Politique will host its first bake sale with holiday treats, including seasonal macarons and peppermint marshmallows, as well as cookie platters and tarts. Dec. 21, the café will also host its final brunch before Christmas, with Papa Noël.