Red Velvet Cookies

I’m not going to lie, I would never choose red velvet if there were ever flavours that I could choose from however, it is a flavour I haven’t done yet so why not give it a go.

These cookie also have a big valentines feel to them due to the red colouring of them and everyone knows red and pink are the main colours of valentines day.


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I added white chocolate chunks and chips to this recipe as I wanted to roll the cookies in the chips to ensure these cookies were fully loaded because everyone prefers a cookie with lots of chocolate chips.

So I saw a trick on Instagram to get perfectly round cookies and that’s to use a round cookie cutter while the cookies are still warm and you do get super round cookies.

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We are all aware of red velvet cupcakes well I decided these cookies would be a little bit like them so I added a cream cheese frosting drizzle which just compliments these cookies so well.

These cookies smelt and looked amazing when they came out the oven and I’ll admit they taste amazing.

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Red Velvet Cookies

Course Biscuits, Dessert
Cuisine British
Keyword Baking, cookies, red velvet, red velvet cookies, traybake, white chocolate
Prep Time 15 minutes
Cook Time 13 minutes
Total Time 28 minutes
Servings 12 cookies

Ingredients

  • 175 g Unsalted Butter Room Temperature
  • 2 tsp Vanilla Extract
  • 1 Egg
  • ½ tsp Red Gel Food Colouring
  • 225 g Plain Flour
  • 25 g Cocoa Powder
  • 1 tsp Bicarbonate of Soda
  • 100 g White Chocolate cut up into chunks
  • 100 g White Chocolate Chips
  • 100 g Caster Sugar
  • 200 g Light Brown Sugar

Drizzle

  • 50 g Cream Cheese
  • 50 g Icing Sugar

Instructions

  • Preheat oven to 190C/170C fan/gas 4. Grease two baking trays with baking parchment.
  • Cream together the butter, sugars and vanilla extract until light and fluffy. Add the egg, red colouring then beat until just combined.
  • Sift the flour, cocoa and bicarbonate of soda into the bowl then beat until combined, then stir through the white chocolate chunks.
  • Place spoonfuls of cookie dough onto the baking trays, allowing room for the cookies to spread. Chill in the fridge for about 30 minutes.
  • Bake for about 13 - 15 minutes then remove from the oven and leave the cookies to set on the tray for five minutes before placing on a wire rack to cool.
  • Beat the cream cheese until its a loose consistency then add the icing sugar and beat until its a thick but pipeable consistency.
  • Add the cream cheese frosting to a piping bag and then drizzle it over the cookies once they are cooled.

 

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