Easy Red Velvet Cookies Recipe (2024)

FAQs

What is red velvet cookie dough made of? ›

For the Red Velvet Cookies:

Whisk together the flour, cocoa powder, baking soda, baking powder, and salt. In a separate mixing bowl, beat together the butter and sugar until light and fluffy. Add the egg and red food coloring and mix to combine. Add the dry ingredients and mix on low speed, just until combined.

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.

Different types of sugars affect the texture because they absorb different amounts of water. Remember moisture is the key! White sugar creates crispier cookies and brown sugar creates chewier cookies.

Add food coloring a little at a time until you achieve the perfect red color. A little goes a long way! You can leave out the food coloring if you prefer. Chill the dough to reduce any graininess from the granulated sugar and enjoy a thicker cookie dough bite that melts in your mouth.

Flavor profile

While there are cocoa undertones, red velvet is not chocolate cake because it balances both chocolate and vanilla flavors. 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.

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.

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%).

Flattening the cookie dough provides more surface area that comes into contact with the ice bath, shortening the time it takes to chill. Then submerge the dough in the ice water and let it chill. After 20 minutes the dough will be completely chilled and ready for baking.

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.

What are 3 factors that contribute to a chewy cookie? ›

The ingredients you use and how you shape your cookies both play an important role in whether your cookies turn out crispy or chewy. The type of flour and sugar you use, if your cookie dough contains eggs, and whether you use melted or softened butter all factor into the crispy-chewy equation, too.

Cookies become hard when the moisture in them evaporates. This can be caused by leaving them out in the air for too long, baking them for too long, or storing them improperly. The lack of moisture makes the cookies hard and dry, which makes them difficult to enjoy.

Red Velvet cake originates from the United States and is a red vanilla sponge made with buttermilk and cocoa to give its unique flavour and a light taste of chocolate. Red Velvet cake presence goes back around 200 years to the 19^thcentury, and has been a constant favourite across America.

The “red” in red velvet cake is multifaceted — historically, the red tint in the cake came from either the chemical reaction between unprocessed cocoa and vinegar (according to Southern Living) or the use of beet sugar.

While Chocolate Cake is made primarily with cocoa powder and sometimes melted chocolate, Red Velvet Cake is made with a small amount of cocoa powder, but is also known for its signature bright red color, which is usually achieved by adding red food coloring to the batter.

Red velvet cake is traditionally a red, crimson, or scarlet-colored layer cake, layered with ermine icing. Traditional recipes do not use food coloring, with the red color possibly due to non-Dutched, anthocyanin-rich cocoa, and possibly due to the usage of brown sugar, formerly called red sugar.