Red Velvet Cookies
This recipe takes a few ingredients and twists them all to make delicious soft cookies. Start by making the dry ingredients: first, plain flour in a bowl, followed by cocoa powder, baking powder, and salt. For the wet ingredients, beat butter and sugar together briefly just until they come together. Crack an egg into the stand mixer bowl and add natural yoghurt.
The yoghurt will give the cookies a tang, which red velvet is famous for. Add the vanilla extract and red velvet and beat the mixture until well combined. Once it’s ready, add the flour and cocoa mixture to the batter gently, then beat on medium speed until it comes together nicely.
At this point, you can add white chocolate or chocolate chips and combine in the batter. Refrigerate the dough for about an hour so it’s easy to roll it into a ball. Once the cookie dough has chilled, use a glove to roll teh dough since there is a lot of food colouring in the dough.
Once you have rolled them into nice tidy balls, space them quite far on the baking sheet because they will spread when baking. Repeat teh process until the dough is finished or your baking tray is filled. Bake the red velvet cookies at 175 degrees Celcius for 10 to 12 minutes. Once they are out of the oven, sandwich them with buttercream then let them warm and you can enjoy them with a glass of milk.
Ingredients;
- 1 1/2 cups all-purpose flour
- 2 Tablespoons unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/4 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 1 large egg
- 1 Tablespoon liquid red food coloring
Cream Cheese filling;
- 1/4 cup butter
- 4 ounces cream cheese, softened
- 1 3/4 cups powdered sugar
- 1/2 teaspoon vanilla extract
Instructions;
- Preheat oven to 375 degrees F. Line two cookie sheets with parchment paper.
- Whisk together the flour, cocoa powder, baking soda, and salt.
- In a separate mixing bowl, beat the butter and sugar until light and fluffy.
- Add the egg and red food colouring and mix to combine.
- Add the dry ingredients and mix on low speed, just until combined.
- Use a tablespoon measurer to scoop the dough and roll it into balls.
- Line the dough balls on the prepared baking sheets. Use a measuring cup or the palm of your hand to gently flatten the balls just slightly.
- Bake until edges start setting, about 8-9 minutes. Cool for 10 minutes on a baking sheet before transferring to a wire rack to cool completely.
For the cream cheese filling;
- Beat together the cream cheese and butter until smooth.
- Add powdered sugar and vanilla and mix until smooth. If needed, add more powdered sugar or a splash of milk until the desired consistency is reached.
- Once the cookies have cooled, add a small spoonful of cream cheese filling to one cookie.
- Place another cookie on top and press them together to make a cookie sandwich.