Easy Red Velvet Cookies Recipe (2024)

FAQs

What makes a cookie chewy and not cakey? ›

White sugar creates crispier cookies and brown sugar creates chewier cookies. Why use melted butter? Melted butter creates cookies with a different texture compared to cookies made with softened or creamed butter. When butter is melted, it coats the flour more evenly, resulting in cookies that are chewier and denser.

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!

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.

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. You can find gel food coloring in craft stores, some grocery stores, or online.

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.

Baking cookies quickly in a hot oven – at 375 degrees F as opposed to a lower temperature – will make for soft results. They'll bake fast instead of sitting and drying out in the oven's hot air. Ever so slightly underbaking your cookies will give you softer results than cooking them the full amount the recipe says.

On top of having all the typical cake ingredients (flour, sugar, butter, and eggs), red velvet cake is also comprised of cocoa powder, buttermilk, and vinegar. When combined, these ingredients create the color as the cocoa powder reacts to the acids.

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.

Red velvet cake is a Southern American delight that blends a vanilla cake with a striking red hue from food coloring, mixed with several tablespoons of cocoa powder. Its cake batter gets a tangy kick from buttermilk and white vinegar, perfectly offsetting the sweetness of the classic cream butter-cheese frosting.

The trick to using our Red Velvet Color when baking cakes and cupcakes is to lower the pH. Some ways to do this is by substituting baking powder in place of baking soda, using a natural non-alkalized cocoa powder, adding more white vinegar or buttermilk to your red velvet recipe, to achieve a bright red color.

Can I use baking powder instead of baking soda? ›

Baking powder is made of baking soda plus cream of tartar and cornstarch. Baking powder can be substituted for baking soda by tripling the amount of baking powder. Baking soda can be substituted for baking powder by dividing the amount of baking powder needed by 4 and adding twice that amount of cream of tartar.

The Best Cocoa for Red Velvet Cake Is Natural Cocoa

Natural cocoa is the best cocoa for red velvet cake for two reasons. With a higher acidity, natural cocoa works with the cake's baking soda and buttermilk to leaven the cake to a tight, tender crumb. The results are an almost melt-in-your-mouth tender cake.

When cookies are too cakey, there are two main culprits: too much leavening (baking powder or baking soda) or too much egg. If there is too much baking powder or baking soda in the dough, the cookies will rise too much when baking, creating a cakier structure. Eggs also promote a cakey structure in cookies.

Sugar: Using white sugar or corn syrup in a cookie produces a crisp end product. Corn syrup also browns more readily than some other sugars. Egg: Recipes without egg will yield a flatter, crisper cookie with more spread. Eggs provide moisture for steam which leavens the cookie dough.

Fat is a very important ingredient in cookies – it tenderizes, crisps and browns, adds color and a wonderful flavor that is impossible to duplicate. Butter, our fat of choice, ensures good baking results and adds the most desirable taste, texture and appearance.

How to Soften Cookies in the Microwave: Place the stale cookies on a microwave-safe plate and cover them with a damp paper towel. Microwave them in short bursts of 10-15 seconds until they become soft. Be careful not to overdo it, as the cookies can become too soft or lose their texture.