RECIPES FOR RED VELVET COOKIES RECIPES

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RED VELVET COOKIES RECIPE | BBC GOOD FOOD



Red velvet cookies recipe | BBC Good Food image

Turn the popular cake into chewy cookies, complete with cream cheese icing. Box them up to give as a gift, or make a batch of dough to keep in the freezer

Provided by Anna Glover

Categories     Afternoon tea, Dessert, Treat

Total Time 35 minutes

Prep Time 20 minutes

Cook Time 15 minutes

Yield Makes 16-18

Number Of Ingredients 12

175g soft salted butter
200g light brown soft sugar
100g caster sugar
1 large egg
2 tsp vanilla extract
½-1 tbsp red food colouring gel, depending on strength
225g plain flour
25g cocoa powder
½ tsp bicarbonate of soda
150g white chocolate chips or chunks
2 tbsp soft cheese
6 tbsp icing sugar

Steps:

  • Beat the butter and sugars together with an electric whisk until pale and fluffy. Beat in the egg, vanilla and food colouring until you have a bright red batter. Sieve over the flour, cocoa and bicarb. Fold everything together to make a stiff evenly-coloured dough, then fold in the chocolate chips.
  • Put the dough on a sheet of baking parchment, fold the parchment over the dough and mould into a sausage shape about 6cm wide. Chill until ready to bake. Will keep for a week in the fridge or one month in the freezer.
  • Heat the oven to 190C/170C fan/gas 5. Cut the cookie dough into 1cm thick slices using a sharp knife and arrange on two large baking sheets lined with baking parchment well-spaced apart so they have room to spread in the oven. Bake in batches, keeping the unbaked cookies on the sheet in the fridge while the rest are baking.
  • Bake in the middle of the oven for 13-15 mins until the cookies are crisp at the edges, but still soft in the centre. Leave to cool on the baking sheet for a few minutes, then transfer to a wire rack to cool completely. Beat the soft cheese in a small bowl to a loose consistency, then stir in the icing sugar. Use a piping bag or spoon to drizzle the icing over the cookies. Un-iced cookies keep for five days in an airtight container, or two days iced.

Nutrition Facts : Calories 268 calories, FatContent 12 grams fat, SaturatedFatContent 7 grams saturated fat, CarbohydrateContent 36 grams carbohydrates, SugarContent 26 grams sugar, FiberContent 1 grams fiber, ProteinContent 3 grams protein, SodiumContent 0.3 milligram of sodium

RED VELVET RICH AND CREAMY COOKIES - FOOD, COOKING RECIP…



Red Velvet Rich and Creamy Cookies - Food, Cooking Recip… image

Cake becomes cookie in this rich and dreamy twist on the classic taste of red velvet cake. Make yourself look like a professional pastry chef with cookies that look the part. Flex your cookie-making skills with an absolutely mouth-watering recipe. Our red velvet cookies are easy to make too, with the help of your not-so-secret ingredient...Betty Crocker™ Cookie Mix! For the final touch, we have 6 words for you; red velvet cookies cream cheese frosting.

Provided by Betty Crocker Kitchens

Total Time 1 hours 10 minutes

Prep Time 1 hours 10 minutes

Yield 36

Number Of Ingredients 8

1 pouch (1 lb 1.5 oz) Betty Crocker™ sugar cookie mix
1/3 cup unsweetened cocoa
1/4 cup butter or margarine, softened
1/4 cup sour cream
1 tablespoon red food color
1 egg
3/4 to 1 cup Betty Crocker™ Rich & Creamy cream cheese frosting
1/4 cup chopped nuts

Steps:

  • Heat oven to 375°F. In large bowl, stir cookie mix, cocoa, butter, sour cream, food color and egg until soft dough forms.
  • Roll dough into 1-inch balls; place 2 inches apart on ungreased cookie sheet.
  • Bake 8 to 9 minutes or until set. Cool 2 minutes; remove from cookie sheet to wire rack. Cool completely, about 15 minutes.
  • Frost cooled cookies with frosting. Sprinkle with nuts. Store tightly covered at room temperature.

Nutrition Facts : Calories 100 , CarbohydrateContent 15 g, CholesterolContent 10 mg, FatContent 1 , FiberContent 0 g, ProteinContent 1 g, SaturatedFatContent 1 1/2 g, ServingSize 1 Cookie, SodiumContent 65 mg, SugarContent 9 g, TransFatContent 1 g

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