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.
Prep Time 10 minutesminutes
Cook Time 10 minutesminutes
Chilling time 30 minutesminutes
Total Time 50 minutesminutes
Ingredients
FOR THE COOKIES
1 ½cups/ 180g all-purpose/cake flour
¼cup/30g cocoa powder
1teaspoonbaking powder
¼teaspoonbaking soda/ bicarbonate of soda
1cup/ 200g sugar SEE NOTE 1
¼cup/ 56g buttermelted
1Tablespoon/ 15ml milk
1teaspoonred food colouring SEE NOTE 2
2eggsbeaten
½cup/ 62g powdered sugarfor coating
FOR THE BUTTERCREAM ( OPTIONAL) SEE NOTE 3
½cup/ 115g butter at room temperature
2cups/ 250g powdered / icing sugar
1teaspoonvanilla extract
1Tablespoon/ 15ml milk
Instructions
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.
TO MAKE 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.
Notes
I use 1 cup/200g granulated sugar for this recipe. Feel free to add more sugar to your taste if you prefer.
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.
These cookies can be eaten or served as is or sandwiched with buttercream if you prefer.