This recipe takes a few ingredients and twists them all to make delicious soft cookies. Start by making the dry ingredients: first, plain flour in a bowl, followed by cocoa powder, baking powder, and salt.
For the wet ingredients, beat butter and sugar together briefly, just until they come together. Crack an egg into the stand mixer bowl and add natural yoghurt.
The yoghurt will give the cookies a tang, which red velvet is famous for. Add the vanilla extract and red velvet, and beat the mixture until well combined.
Once it’s ready, add the flour and cocoa mixture to the batter gently, then beat on medium speed until it comes together nicely.
At this point, you can add white chocolate or chocolate chips and incorporate them into the batter. Refrigerate the dough for about an hour so it’s easy to roll it into a ball.
Once the cookie dough has chilled, use a glove to roll teh dough, as there is a lot of food colouring in it.
Once you have rolled them into nice, tidy balls, space them quite far on the baking sheet because they will spread when baking. Repeat teh process until the dough is finished or your baking tray is filled.
Bake the red velvet cookies at 175 degrees Celsius for 10 to 12 minutes. Once they are out of the oven, sandwich them with buttercream, then let them warm, and you can enjoy them with a glass of milk.
Ingredients;
- 1 1/2 cups all-purpose flour
- 2 Tablespoons unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/4 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 1 large egg
- 1 Tablespoon liquid red food colouring
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