Red Velvet Cookies

Share this :
4
(1)

Chocolate? or vanilla? The delicious mix of both worlds in these red velvet cookies, with added white chocolate is surely going to keep you wanting more. Soft melt with a rich flavour.

red velvet cookies

Soft and luscious is what you think of when of you hear velvet and these Red velvet cookies are sure to leave you with that feeling..Drizzled with white chocolate to take it up a notch!

Like these Red velvet cookies? Try my other cookie recipes –

Red Velvet Cookies

Recipe by thecrumbstoriesCourse: Cookies
Makes

30

Cookies

Chocolate? or vanilla? The delicious mix of both worlds in these red velvet cookies, with added white chocolate is surely going to keep you wanting more.

Ingredients

  • 200 g All Purpose Flour

  • 20 g Cocoa powder

  • 1 tsp Baking powder

  • ¼ tsp Salt

  • 115 g Unsalted Butter, softened

  • 150 g Soft Brown Sugar

  • 50 g Caster Sugar

  • 1 egg

  • 2 tbsp Buttermilk/ Yogurt

  • 1.5 tbsp Vanilla extract

  • 1/2 tsp Red gel food colour

  • 75 g White Chocolate

Directions

  • Preheat the oven to 177 degrees C / 350 degrees F.
  • Beat softened butter and sugar for 5 minutes or until light and fluffy. Add in the egg and beat it well.
  • Mix in the buttermilk , food colour and vanilla , beat until just blended.
  • Sieve the flour, cocoa powder, baking powder and salt. Add it to the mixture in batches.
  • Once fully incorporated, fold in the chopped white chocolate.
  • Refrigerate the cookie dough for at least an hour, to make it easy to work with.
  • Once chilled, scoop out the cookie dough into 20-25 g balls and place them on a lined baking tray 2 inches apart, as they will spread.
  • Flatten the cookie balls slightly.
  • In case, the cookie balls are warm, refrigerate the shaped cookies for 10-15 minutes.
  • Remove from the refrigerator and bake in the preheated oven for 12-15 minutes.
  • Once baked and let them cool on the tray for 20 minutes before transferring to a wire rack to cool completely.

Notes

  • The butter should be softened and at room temperature when using, to fluff up when beaten.
  • Chilling the dough is important to keep the cookies from spreading too much.
  • Once the cookies are baked, they will be soft. So, let them cool on the tray before moving it to a wire rack.

Did you try this recipe? We’d love for you to rate it below under ‘rate this recipe’ or in the comment section below. Thanks!

Did you like this post?

Click on a star to rate it!

Average rating 4 / 5. 1

Be the first to rate this post.

Subscribe to our Mailing list

  • This field is for validation purposes and should be left unchanged.

4 Comments

  1. Uma Sachdeva

    Wonderful recipes! Keep it up Sejal !

  2. Your recipes are magic, wonderful
    Loads of blessing and good wishes .

Leave a Comment

Your email address will not be published. Required fields are marked *