Easy Red Velvet Cookies Recipe (2024)

FAQs

What is the trick to making soft and chewy cookies? ›

It's not the egg, all-purpose flour, or even the vanilla extract. The simple, yet oh-so-necessary component is cornstarch. That's right, the flavorless thickening agent used for soups, stews, and curries is also the secret weapon for baked goods that boast a silky-smooth mouthfeel.

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 in your egg, vanilla and red food colouring and beat again. Add in the plain flour, cocoa powder, baking powder, bicarbonate of soda, and salt and beat until a cookie dough is formed! Add in your white chocolate chips and beat until they're distributed well!

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 soft cookies, use: Brown sugar, as it has a high moisture content and retains moisture better than white sugar. Also, when combined with eggs, brown sugar can prevent spreading (taller cookies tend to be softer and fluffier). Shortening instead of butter or in addition to butter.

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.

(I like Americolor Red Red or Super Red.) Liquid coloring is fine in a pinch, but you need more of it for the color to actually show up. If you're looking for a natural alternative, use 2 teaspoons of beet powder. The color stands out a lot more in cookie dough than in cake batter, and you won't taste it.

What flavor is red velvet? 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.

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.

Some delicious flavor combinations for red velvet cake include: Raspberry buttercream. Chocolate ganache. Cream cheese and lemon.

Why do you put cocoa powder in red velvet cake? ›

Red velvet cake got its name in the 1800s, when bakers added cocoa to cakes to make them taste and feel luxurious. The cocoa gave the cakes a velvety texture and feel.

Use Brown Sugar

Add two tablespoons of light or dark brown sugar to your cookie recipe. Brown sugar can hold extra moisture because of its molecular structure (science!). The glucose and fructose found in it are hygroscopic, which means they suck up and hang onto moisture and moisture = soft, chewy cookies.

Salted butter, softened – I prefer salted butter but you can also use unsalted and add an extra pinch of salt to the dough. Brown sugar – Just brown sugar because we will get the 'granulated sugar' flavor from the corn syrup. Corn syrup – The corn syrup is what makes these cookies CHEWY FOR DAYS.

Another way to soften cookies is by placing the cookies in an airtight container with a damp paper towel. The paper towel will release moisture and help to soften the cookies without making them too soft or mushy. Another way is to place the cookies in a plastic bag with a slice of apple or a damp tea towel.

If you bake too many cookies (as if there is such a thing!) and are concerned about them going stale, just add a slice of white bread to the storage container to keep them from hardening.