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My Red Velvet Cookies are a nod to the classic cake with soft and chewy (and bright red!) interiors, flavored with a subtle tang and crackly surfaces with powdered sugar coating.
RECIPE: sugarspunrun.com/red-velvet-c...
Ingredients
3/4 cup unsalted butter softened 170g
8 oz cream cheese softened (227g)
1 cup light brown sugar firmly packed 200g
1 cup granulated sugar 200g
1 large egg
1 tsp white vinegar
1 teaspoon vanilla extract
2 1/2 cups all-purpose flour¹ 312g
1 ½ Tablespoons natural cocoa powder
½ teaspoon baking powder
3/4 teaspoon salt
Red food coloring I prefer gel food coloring
Powdered sugar for rolling
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Instructions
00:00 Introduction
00:22 In a large bowl using an electric mixer (or in a stand mixer), cream together butter, cream cheese, brown sugar, and granulated sugar until light, fluffy, and well-combined.
01:10 Add egg and stir to combine, then stir in vinegar and vanilla.
01:35 In a separate, medium-sized bowl, whisk together flour, cocoa powder, baking powder, and salt.
01:59 With mixer on low-speed, gradually add flour mixture to butter/cream cheese mixture until completely combined. Scrape down sides and bottom of bowl as needed to ensure ingredients are well-combined.
02:20 Stir in red food coloring until you have a red dough.
02:40 Cover bowl with plastic wrap and transfer to the refrigerator to chill for at least 2 hours and up to 5 days.
02:55 Once dough has chilled and you are about ready to bake your cookies, preheat oven to 350F (175C).
03:00 Scoop cookie dough by 1 ½ Tablespoon-sized scoop and roll between your palms to form a smooth ball (dough will still be sticky, to make it easier to roll you can dust your hands with powdered sugar).
03:18 Roll through powdered sugar and place cookies 2” apart on parchment paper lined baking sheets.
03:44 Transfer to 350F (175C) preheated oven and bake for 13-14 minutes. Allow to cool completely on baking sheet before enjoying.
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