Red Velvet Cookies Recipe 

My Red Velvet Cookies are delicious and simple! Imagine biting into a delicate and fluffy cookie that flawlessly blends intense chocolate flavor with brilliant red hue and cream cheese frosting.

– 1 cup unsalted butter (226g) – ▢1 cup granulated sugar (200g) – ▢1 egg – ▢2 teaspoons vanilla extract (10mL) – ▢2 cups all-purpose flour (240g) – ▢¼ cup cocoa powder (25g) – ▢½ teaspoon baking soda – ▢½ teaspoon baking powder – ▢¼ teaspoon kosher salt – ▢1 tablespoon hot brewed coffee (15mL) – ▢1 tablespoon liquid red food coloring (15mL) – ▢¾ cup chopped semisweet chocolate chips (130g) – ▢12 ounces cream cheese softened, (340g) – ▢1 cup powdered sugar sifted, (100g) – ▢2 tablespoon milk or heavy cream (30mL) – ▢1 cup white chocolate chips (150g)



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Mix the flour, cocoa, salt, baking soda, and baking powder in a bowl and set aside. Cream butter and sugar in a bowl for 2 minutes with a stand or hand mixer. Beat egg and vanilla until blended.

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Add flour mixture to butter mixture and whisk on low speed until barely incorporated. Coffee and red food coloring should be mixed well. do not overbeat.

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Fold in 1 cup chopped chocolate. Put dough in fridge for 30 minutes. Form smooth balls from 1 tablespoon of dough by gently rolling between your hands. Space dough balls 2 inches apart on a parchment-lined rimmed baking sheet.

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Bake 10–12 minutes at 350° until edges are crisp. After 10 minutes in the pan, move cookies to a wire rack to finish cooling.

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Mix cream cheese and powdered sugar with a stand or hand mixer until creamy. Beat in milk or heavy cream if desired. Half the cookies' bottoms should have 1 tablespoon of filling. Sprinkle remaining cookies bottom-side down.

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Using a small bowl, microwave white chocolate in intervals of thirty seconds until it is completely smooth (about three times).

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Put melted white chocolate in a ziplock bag. Cut the bag corner and pour cookies. Put cookies in the freezer for 15 minutes to set chocolate.

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