Red velvet cookies
Red velvet cookies combine the rich flavour of red velvet cake with a chewy texture, enhanced by a sweet powdered sugar coating. Perfect for special occasions, these cookies have a striking appearance and delightful taste.
Cook time 10 min
Prep time 30 min
Ingredients:
1/2 cup butter1/2 cup sugar
1/2 cup brown sugar
2 tsp vanilla extract
2 eggs
1 cup self-raising flour
1 cup all-purpose white wheat flour
1 tbsp dry cocoa powder
1 cup powdered sugar
Red velvet cookies are a delightful twist on the classic cookie that combines the rich flavor of red velvet cake with the chewy, sugary texture of a crinkle cookie. These cookies are perfect for holidays, special occasions, or just when you feel like treating yourself to a sweet, decadent dessert. With a striking red hue and a beautiful crinkled appearance, these cookies are sure to impress both visually and tastefully.
Instructions:
Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper and set aside.
In a large mixing bowl, beat the softened butter, granulated sugar, and brown sugar together using an electric mixer on medium speed until the mixture is light and fluffy, about 2-3 minutes.
Add the vanilla extract and eggs one at a time, beating well after each addition. Ensure the mixture is smooth and well combined.
In a separate bowl, whisk together the self-raising flour, all-purpose flour, and dry cocoa powder until well mixed.
Gradually add the dry ingredients to the wet mixture, beating on low speed until just combined. The dough will be soft but manageable.
Cover the dough and refrigerate for at least 1 hour. Chilling the dough ensures easier handling and better results when baking.
After chilling, remove the dough from the refrigerator. Scoop out tablespoon-sized portions of dough and roll them into balls using your hands.
Roll each dough ball in the powdered sugar until fully coated. Place the sugar-coated balls onto the prepared baking sheets, spacing them about 2 inches apart.
Bake in the preheated oven for 10-12 minutes, or until the edges are set and the tops have a crackled appearance. The centers may still look slightly underbaked, which is ideal for a soft cookie texture.
Allow the cookies to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
Once cooled, serve your Red Velvet Cookies with a glass of milk or your favorite hot beverage and enjoy!
Red velvet cookies are a must-try for anyone who loves the flavor of red velvet cake and the convenience of cookies. The combination of rich cocoa and the sweetness of the powdered sugar coating creates a perfect balance that will satisfy any sweet tooth. Enjoy these cookies fresh out of the oven with a cold glass of milk or paired with a cup of your favorite coffee.
Red velvet cookies FAQ:
Bake the red velvet cookies in a preheated oven at 350°F (175°C) for 10-12 minutes. The edges should be set with a crackled appearance, while the centers may look slightly underbaked for a soft texture.
Store leftover cookies in an airtight container at room temperature for up to 3 days. You can also refrigerate them for up to a week or freeze for longer storage.
Yes, you can substitute self-raising flour with a combination of all-purpose flour and baking powder (1 cup all-purpose flour + 1 1/2 tsp baking powder). Ensure to keep the same overall flour measurement.
If you want to avoid cocoa powder, you can omit it for a lighter version or use a small amount of red food coloring to maintain the red velvet appearance without altering the flavor significantly.
The cookies are done when the edges are set and the tops have a crackled appearance. The centers may appear slightly underbaked, which is preferred for a chewy texture.
Cooking Tips:
- Ensure your butter is at room temperature before starting to make it easier to cream with the sugars.
- Chill the dough for at least 1 hour to make it easier to handle and to help the cookies maintain their shape while baking.
- Use a small cookie scoop to ensure evenly sized cookies and prevent overworking the dough.
- Roll the dough balls generously in powdered sugar to achieve that classic crinkled appearance when baked.
- Bake the cookies until the edges are set but the centers are still soft to ensure a chewy texture.
- Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Nutrition Facts
10 ServingsCalories 350kcal
Protein 4.94g
Carbohydrates 60g
Fiber 1.38g
Sugar 36g
Fat 11g
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