“A great recipe I came up with in my head after making a red wine velvet cake for my dad on Father’s day. Drizzle the cooled cookies with a white chocolate ganache.”
1/2 cup butter
1/2 cup white sugar
1/2 cup brown sugar
1 teaspoon vanilla extract
1/4 cup red Zinfandel wine, or more as needed
1 1/2 cups all-purpose flour
1/3 cup cocoa powder
1 teaspoon baking soda
1/4 teaspoon salt
- Preheat the oven to 375 degrees F (190 degrees C).
- Beat butter, white sugar, and brown sugar together in a bowl with an electric mixer until smooth, 2 to 3 minutes. Add egg and vanilla extract; beat until combined. Add red wine; beat until fully incorporated. Stir flour, cocoa powder, baking soda, and salt into butter mixture until moistened. Scoop into small mounds on a baking sheet.
- Bake in the preheated oven until edges are crisp, 10 to 12 minutes. Let cool on baking sheet for 10 minutes before transferring to a wire rack.