Easy Red Velvet Cookies Recipe (2024)

FAQs

What is the best topping for red velvet cookies? ›

Cream Cheese Frosting – A silky, tangy cream cheese frosting is the perfect compliment to these cookies. They taste exactly like classic red velvet cake in cookie form!

Red velvet, if you weren't sure, is a mix of chocolate and vanilla – and red. The red colour typically comes from the mix of red food colouring, vinegar and buttermilk.

Cornstarch helps product soft and thick cookies. Using more brown sugar than white sugar results in a moister, softer cookie. An extra egg yolk increases chewiness. Rolling the cookie dough balls to be tall and lumpy instead of wide and smooth gives the cookies a bakery-style textured thickness.

It contains cocoa but not the same quantity as traditional chocolate cake, resulting in a more subtle cocoa flavor and tanginess due to the buttermilk and vinegar. Its uniqueness is a harmonious blend that sets it apart from other cakes.

Red Velvet often comes paired with a Cream Cheese Frosting. However, there are so many other pairings that work perfectly with Red Velvet, such as: Classic Vanilla, Bourbon Vanilla, Chai, White Chocolate, and Cookies + Cream.

Tinting the Dough

Tinting the cookie dough red is optional. If you skip the food coloring, the cookies will be light brown. For the pictured cookies, I use 3/4 teaspoon gel food coloring. You can control how vibrant the red color is, so use more or less depending on the color you'd like.

At Long Last, Oreo Brings Back Its 'Most Requested' Flavor. Red Velvet Oreos are back, baby! For years now, since Nabisco discontinued Red Velvet Oreos from shelves in 2020 to make room for other flavors, fans of the crimson-colored sandwich cookies have been clamoring for their return.

Today, red velvet cake is made by combining cocoa powder, butter, sugar, eggs, and flour as well as buttermilk, vinegar, and red food coloring that gives the cake its iconic red tint. In a classic red velvet cake, cream cheese frosting is paired but the cake can be really be frosted with anything.

Softened butter and melted butter are not the same. Using melted butter will change the texture of whatever you're baking. If you only want the butter to soften for spreading, microwave it on the Defrost setting (30%) in 5-second increments until it's softened as desired.

Baking soda is typically used for chewy cookies, while baking powder is generally used for light and airy cookies. Since baking powder is comprised of a number of ingredients (baking soda, cream of tartar, cornstarch, etc.), using it instead of pure baking soda will affect the taste of your cookies.

Is it better to bake cookies at 350 or 375? ›

A lower temperature will require more cooking time and will ultimately result in a thinner, crisper chocolate chip cookie. For those ooey, gooey chocolate chip cookies, 375 degrees Fahrenheit is your sweet spot.

All-Purpose Flour: The Versatile Choice

All-purpose flour is the most commonly used flour in cookie recipes due to its moderate protein content (usually around 10-12%).

Room temperature butter is just the right consistency to incorporate air when it's creamed with sugar. These trapped air pockets result in risen, fluffy cookies. If the butter is any warmer, it won't incorporate enough air and your cookies will have less rise.

Using a palette knife or offset spatula spread some of the Cream Cheese Frosting over the top of the cake. (Spread enough frosting to make a 1/4 to 1/2-inch layer.) Carefully set another layer on top, rounded-side down, and repeat. Top with the remaining layer and cover the entire cake with the remaining frosting.

Royal icing creates clean lines and takes on color to create a vibrant look. It also works for detailed piping and decorating, when you want to make a gingerbread house or small designs.

"A delicious sounding variation on the Red Velvet Cake. I had never heard of Red Velvet Cake until I visited my husband's relatives in Chicago.

(I like Americolor Red Red or Super Red.) Liquid coloring is fine in a pinch, but you need more of it for the color to actually show up. If you're looking for a natural alternative, use 2 teaspoons of beet powder. The color stands out a lot more in cookie dough than in cake batter, and you won't taste it.