Red Velvet Cookies, delicious cocoa cookies with an intense red color perfect for Valentine’s Day but not only.
These cookies inspired by the Red Velvet cake are prepared similarly to American cookies: you don’t need a real shortcrust, all the ingredients are mixed in a bowl with a spatula. Therefore, they can also be made by those who are not very skilled with doughs.
In the ingredient notes, you’ll find measurements in CUPS, so you won’t even need a scale!
At the bottom of the recipe in the FAQ section, I have answered some questions regarding this preparation; if you have other doubts, leave a comment or use the appropriate contact form.
Also try:
- Difficulty: Easy
- Cost: Medium
- Preparation time: 15 Minutes
- Portions: 8 pieces
- Cooking methods: Oven
- Cuisine: American
- Seasonality: All seasons
Ingredients for the red velvet cookies
- 70 g all-purpose flour (Half a cup)
- 40 g powdered sugar (1/3 cup)
- 1 egg yolk
- 60 g butter (melted – 4 TBSP)
- 1 tablespoon unsweetened cocoa powder (1 TBSP)
- 1 pinch baking soda
- Half teaspoon Food coloring (red)
- to taste Flaky salt
Tools
Disclaimer: the “Tools” section contains affiliate links
- Bowls
- Whisk
- Spatula
- Kitchen scale
- Baking mat
- Sieve
- Cooling rack
Red Velvet Cookie Recipe
You can include these cookies in the Valentine’s Day Easy Menu
Start preparing the red velvet cookies by mixing the powdered sugar with the egg yolk: stir well until the sugar is completely dissolved. Initially, the mixture may seem grainy, but as you continue, it will become smoother.
Melt the butter in the microwave or on the stove over low heat and let it cool slightly. Add it to the rest of the ingredients and mix with the whisk.
At this point, add the red coloring and mix until it is completely distributed; for a slightly lighter color than mine, use less.
Simply add the dry ingredients – all-purpose flour, unsweetened cocoa, and baking soda – with a sieve. Mix with a spatula until you get a uniform mixture that is still quite soft. Let it set in the refrigerator for 30 minutes.
Remove the dough from the refrigerator and use a spoon to shape into balls; let them rest again in the refrigerator for 30 minutes.
Take the raw cookies out of the refrigerator and space them well on the baking sheet (cover it with parchment paper or use a silicone mat). Bake the cookies in a static oven at 356°F for 10-12 minutes. Take them out even if they are still very soft and let them cool on a cooling rack. Finish with a sprinkle of flaky salt as desired.
Red velvet cookies
See this section to clear your doubts. If you don’t find the answer to your question, comment or write to me using the form below.
Also try the Rolled Cookies with Chocolate and Jam
How long do they last?
You can store these cookies in an airtight container or a tin box for 5-6 days.
Can I use a different type of food coloring?
You can opt for powdered or dehydrated beetroot (although it will lean more towards pink in this case). I do not recommend liquid coloring.
Why don’t you try the Blueberry Scones?
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