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.
I did try a different recipe when I first made this but it was extremely sticky and did not cook well. After looking at quite a few different recipes which were all similar in the ingredients they used, the first recipe I used defiantly was the odd one as most recipes use buttermilk however the first recipe I used didn’t have a buttermilk. I feel like buttermilk is a big key in this particular recipe.
Red Velvet Cookies
- 175 g golden caster sugar
- ½ tsp vanilla extract
- 1 egg
- ½ tsp red gel food colouring
- 3 tbsp buttermilk
- 225 g plain flour
- 10 g Cocoa Powder
- 1 tsp bicarbonate of soda
- 1½ tsp white wine vinegar
- 100 g white chocolate chunks
- 175 g butter
- Preheat oven to 190C/170C fan/gas 4. Grease two baking trays with butter.
- Cream together the butter, sugar and vanilla extract until light and fluffy. Add the egg, red colouring and buttermilk and beat until just combined.
- Sift the flour, cocoa and bicarbonate of soda into the bowl and add the vinegar. 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, four on each tray should work well. Flatten each cookie a little with the back of the spoon, and bake for approximately 13 minutes.
- Leave the cookies to set on the tray for five minutes before placing on a wire rack to cool.
The buttermilk is defiantly why this recipe works so well, once this cookies are cooked they remain soft but with a little crunch. Such tasty cookies and I’ll admit if someone gave me a box of these for Valentines day I wouldn’t turn them down.