Red velvet cookies are the perfect Valentine’s Day treat! You can whip them up on a weeknight and share with your friends, loved ones, and co-workers, recipe courtesy of Pastry Chef Clyde Pereira from Inn On The Twenty Restaurant at Inn On The Twenty. These cookies have just the right balance of crispy edges, soft middles, and big chocolate flavor, with the prettiest shade of red, perfect to enjoy with a coffee or a nice cold glass of milk.
Red Velvet Cookies
Yields 25 – 30 cookies
3 cup All purpose flour
¼ cup Cocoa powder
2 tsp Baking powder
¼ tsp Baking soda
¾ tsp Salt
¾ cup Unsalted butter
1 1/3 cup Sugar
1 tbsp Milk
1 ½ tsp Vanilla
2 tsp Lemon juice
5 tsp Red food colouring
1 cup White chocolate chips
1 cup Icing sugar
- In a large bowl combine the flour, cocoa powder, baking powder, baking soda and salt.
- In another bowl beat butter and sugar until light and fluffy.
- Add eggs one at a time until completely incorporated.
- Add milk, vanilla, lemon juice, red food coloring and mix together.
- Add in the dry ingredients and mix on low speed until just combined, and stir in the white chocolate chips.
- Cover bowl with cling wrap and let it rest in the fridge for a couple of hours.
- Remove dough from the fridge and scoop into 1 – 1 ½ inch balls.
- Roll balls in icing sugar until completely covered.
- Bake in a 350˚F oven for 13- 15 minutes. Allow cookies to rest on baking sheet before transferring to a wire rack.
- Store in airtight container.
If you prefer the cookies to more chocolatey, you can replace 2 tablespoons of flour with cocoa powder.
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