Red Velvet Cookies Recipe

These Purple Velvet Cookies style similar to pink velvet cake – besides it’s in cookie kind! Which appeals to my easy thoughts as a result of a) there’s a better frosting to cake ratio; and b) much less energy per serving (simply 200 energy every!), subsequently I can eat MORE.

Purple velvet is vastly widespread within the US. I bear in mind watching a kind of actuality reveals a couple of widespread cupcake store within the US (I feel it was in Georgetown in Washington) and the homeowners mentioned that the preferred cupcake by an extended shot was Purple Velvet.

Australia hasn’t fairly caught on (but!). Purple Velvet is at all times a staple at cupcake retailers, however they aren’t the preferred. Once I supply to make cupcakes for birthday events, nobody ever asks for Purple Velvet!

However me – I used to be hooked from the second I attempted pink velvet cupcakes from Magnolia Bakery the primary time I visited in NYC. Completely price lining up for (and I NEVER line up for meals!).

I took these cookies to a household dinner final evening and my brother, in all his foodie knowledge, was grilling me about what Purple Velvet really is and what’s so good about it.

That’s a tricky one to reply as a result of it doesn’t really style that very like chocolate. The pink color has nothing to do with the flavour. It’s the full bundle. The visible attraction. The gentle chocolatey flavour. And the crowning glory – the cream cheese frosting.

Significantly. Why did I’ve to clarify all that? He ought to have simply accepted my preliminary very concise response: “They’re simply superior!” 

These ARE superior. Pinky swear. 🙂

Red Velvet Cookies Recipe

Print

Serves: 20 Prep Time: 20 minutes Cooking Time: 15 minutes 15 minutes

Nutrition facts: 206 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 1/2 cup unsalted butter , softened (110g / 3 3/4 oz)
• 1 tsp vanilla bean paste (or extract/essence)
• 1 cup caster sugar (220g / 7 3/4 oz)
• 2 eggs , at room temperature
• 1/4 cup sour cream or plain yogurt (full fat)
• 2 tbsp cocoa powder
• 3/4 tbsp red food colouring
• 2 cups plain white flour (250g / 9 oz)
• 1 tsp baking powder
• 6 tbsp unsalted butter , softened (75g / 2 1/2 oz)
• 5 oz / 150g cream cheese , softened
• 1 tsp vanilla bean paste (or extract/essence)
• 2 1/4 cups powdered (icing) sugar (225g / 7 1/2 oz)
• Red sprinkles (optional)

Instructions

1. Preheat oven to 180C/350F.
2. Line two cookie sheets with baking (parchment) paper. I streak the tray with a bit of butter to make the paper stay in place.
3. Use a mixer or handheld beater to cream the butter, vanilla extract and sugar until light and fluffy - around 3 minutes on high.
4. Add the eggs, sour cream, cocoa powder and red food colour and mix until combined.
5. Add the flour and baking powder and mix until just combined.
6. Drop heaped tablespoons of batter onto the baking tray, spacing them out around 1 inch / 2.5cm from each other and the edge of the tray.
7. Bake for 8 to 10 minutes until the top springs back when touched.
8. Allow to cool for 5 minutes on the tray before transferring to a wire rack.
9. Top with cream cheese frosting and red sprinkles, if using.
10. Beat the ingredients together until fluffy and smooth - around 5 minutes on high.

Notes

1. Storage - because the frosting has cream cheese and butter in it, I store these in an airtight container in the fridge. But they must be brought back to room temperature before serving!
2. Recipe slightly adapted from Frosted Red Velvet Cakes by My Name Is Yeh.
3. Nutrition is per cookie. I accept no responsibility for how many you eat!