It is the time of year when hearts are everywhere, and people "Go Red."
This cookie is an easy way to get the red velvet cake experience in a cookie. These cookies are soft and light, and could easily be dipped into some cream cheese frosting for a sweeter treat! Like a classic red velvet cake, these cookies contain buttermilk, cocoa powder and red food coloring. The cookies in the photo come from a batch that used 2 Tbsp of food coloring. You can use less to achieve a lighter color.
Red Velvet Cake Cookies
Ingredients
1 cup flour
1/4 white sugar
2 Tbsp cocoa powder
1 ½ tsp baking powder
¼ tsp salt
5 Tbsp butter, softened
2 Tbsp cream cheese
½ cup buttermilk
1 tsp vanilla
1-2 Tbsp red food coloring
½ cup chocolate chips
Directions
Combine the dry ingredients with the butter and cream cheese in a food processor, or with a hand mixer or whisk. Add the milk, vanilla and food coloring. Mix in the chocolate chips by hand. Spoon on to a baking sheet covered with parchment paper by the tablespoon. Bake at 425° for 10 minutes, or until the cookies spring back to the touch. Move to cooling rack, and enjoy.
This cookie is an easy way to get the red velvet cake experience in a cookie. These cookies are soft and light, and could easily be dipped into some cream cheese frosting for a sweeter treat! Like a classic red velvet cake, these cookies contain buttermilk, cocoa powder and red food coloring. The cookies in the photo come from a batch that used 2 Tbsp of food coloring. You can use less to achieve a lighter color.
Red Velvet Cake Cookies
Ingredients
1 cup flour
1/4 white sugar
2 Tbsp cocoa powder
1 ½ tsp baking powder
¼ tsp salt
5 Tbsp butter, softened
2 Tbsp cream cheese
½ cup buttermilk
1 tsp vanilla
1-2 Tbsp red food coloring
½ cup chocolate chips
Directions
Combine the dry ingredients with the butter and cream cheese in a food processor, or with a hand mixer or whisk. Add the milk, vanilla and food coloring. Mix in the chocolate chips by hand. Spoon on to a baking sheet covered with parchment paper by the tablespoon. Bake at 425° for 10 minutes, or until the cookies spring back to the touch. Move to cooling rack, and enjoy.
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