Crisp on the outside and soft and pillowy on the inside, these Red Velvet Cookies are rolled in powdered sugar and make the perfect celebration treat. It is flavoured with a delicious combination of cocoa and vanilla, perfect with a mug of coffee or hot chocolate.

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I put a little spin on these little delights by sandwiching them with a silky buttercream. This adds decadence to an already amazing bake and makes such an indulgent holiday treat. So good luck to you if you think that you are going to able to stop at just one 😉

What Goes Into It

FLOUR: All-purpose or cake flour is used in the recipe.

I use cake flour for this recipe. However, if you are unable to get cake flour in the country in which you live, then you can go ahead and use all-purpose flour.

COCOA POWDER: Use unsweetened cocoa powder.

BAKING POWDER

BAKING SODA/ BICARBONATE OF SODA

SUGAR: I use 1 cup/200g granulated sugar for this recipe. Feel free to add more sugar to your taste if you prefer.

BUTTER: The butter for this recipe is used in a melted form. This creates a softer bake.

MILK: It is best to use full-fat milk for this recipe.

RED FOOD COLOURING: If you prefer a deeper shade of red, then it is best to use a red gel type of food colouring. If you do not have the gel type, then go ahead and use the regular red liquid type of food colouring.

POWDERED / ICING/CONFECTIONERS SUGAR: This is used to coat the dough before baking

Tips For The Perfect Red Velvet Cookies

The dough should be refrigerated for at least 30 minutes before shaping. This helps to firm up the dough and makes it easier to handle.
If you have an ice cream scoop, then use it to portion the dough out into equal shape and size.
Roll to coat the shaped dough twice in the powdered sugar before baking. This will ensure the perfect crinkle effect after baking.

Making The Red Velvet Cookies

To Make The Cookies

In a large bowl, sift together the flour, cocoa, baking powder and baking soda( bicarbonate of soda)

In a separate bowl, whisk together the milk, sugar, melted butter, red food colouring and vanilla extract and eggs.

Gently fold the flour mixture into the milk mixture until combined. Refrigerate the dough for about 30 to 40 minutes. The mixture will still be soft but firm enough to scoop into shapes.

Remove dough from the refrigerator, and use an ice cream scoop or tablespoon to form the dough into balls. Roll the shaped out cookie dough into the bowl of powdered sugar to coat.

Place 2 inches/5cm apart onto a baking sheet sprayed with non-stick cooking spray or lined with baking paper.

Bake in a preheated oven of 320°F/160°C for between 10 to 12 minutes.

Cool on the baking sheet for 5 minutes. Transfer to wire racks to cool completely.

SANDWICHING WITH BUTTERCREAM IS TOTALLY OPTIONAL

These cookies can be eaten or served as is or sandwiched with buttercream if you prefer.

Making The Buttercream

Beat the butter until pale. Add in the powdered sugar/icing sugar and vanilla extract and beat until smooth. Add in a little milk to create a softer, smoother frosting.

Spread the buttercream onto the flat side of the cookie. Cover with another cookie, flat side down, and gently press to close.

Enjoy ♥

If you like this recipe, be sure to check out my other amazing cookie and slice recipes

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