As I’ve played cookie fairy, the girls on my hockey team were sure to claim a generous portion of cookies as their own.
At our previous game I was getting yelled at as I exited the locker room with all 132 pounds of hockey equipment strung over my shoulder, a water bottle in one hand, a hockey stick in the same hand, and my purse in the opposite hand all while digging out my car keys from its deep, dark depths.
“Don’t forget to bring our cookies on Monday!!! I’ll remind you so you don’t forget!!!”
Since we take hockey pretty seriously and are always out to kick butt, the cookies didn’t get dug into until after the game. Quickly they made their way around the locker room and then into the lobby. Everyone was standing around, littering crumbs all over the far-from-clean hockey rink.
It’s rare the hockey rink lobby is silent. I know beer does the trick (I love the super lax rules of the rink where BYOB’ing is encouraged!), but apparently, cookies do, too. Eventually, the girls were cookied-out and the remains were being offered to the opposing team as they were filing out of the rink.
I was walking out of the rink and held the door for the other team’s goalie. If my equipment weighs 132 pounds, his must weigh about 912. Goalie pads are ridiculously huge and awkward to carry.
As he mumbled something to me that was completely and totally incoherent, I turned to see that he was trying to speak to me…with one of these Red Velvet Crinkle Cookies shoved in his mouth. The poor feller, like myself, was out of free hands…but yet, determined to enjoy that cookie 😉 He set down his pads in the snow, removed the cookie from his mouth, and thanked me 1. for the cookie and 2. for not scoring on him. Ha!
- 3 cups all-purpose flour
- ¼ cup unsweetened cocoa powder
- 2 tsp baking powder
- ¼ tsp baking soda
- ¾ tsp salt
- ¾ cup unsalted butter, softened
- 1⅓ cups sugar
- 3 large eggs
- 1 Tbsp non-fat milk
- 1½ tsp vanilla extract
- 2 tsp lemon juice
- 5 tsp red food coloring
- 1 cup white chocolate chips
- ½ cup powdered sugar
- In a large bowl, combine the flour, cocoa, baking powder, baking soda, and salt; whisk well and set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl using an electric hand mixer, cream the butter and sugar together until pale and fluffy. Add the eggs, one by one, mixing between additions. Add the milk, vanilla, lemon juice, and food coloring; mix an additional 20-30 seconds to incorporate. Fold in the chocolate chips. Refrigerate the dough for 2 hours or until the dough can easily be rolled.
- Preheat oven to 350 F.
- Roll dough into 1-inch balls and roll through the powdered sugar; transfer to a baking sheet lined with parchment paper. Slightly flatten each dough ball and bake for 12-14 minutes. Allow cookies to cool on baking sheet for 3-4 minutes before transferring to a cooling rack.
I’m desperately trying to convince myself a morning workout is in my very near future. As in…now. Morning workouts are tough. Morning workouts in frigid Michigan are BRUTAL.