Many friends who have tried these cookies also said that they love these cookies!!! They are so enchantingly delicious due to their lightly puffed texture, very moist chewy middle, slightly crispy edges and sweet subtle milky taste.
Best of all, these cookies are really super easy to bake!!! Just simply stir, chill, roll tablespoonful of dough in icing sugar and they are ready to bake!!! How easy!
My son loves these cookies. My friends love these cookies. Well, how can I don't love these cookies?
|Stir-and-Bake Moist and Chewy Red Velvet Crackle Cookies|
Based on the fact that my people have told me that they like these cookies, I can officially say that I would highly recommend this recipe... Will you bake these highly recommended cookies for your valentine on this coming Valentine's day?
|Do it! Woo your valentine with these lovely red velvet cookies!|
He or she will love these cookies and they will love you more :) LOL!
Watch my video!!! You'll see that these cookies are very easy to bake!
|See how moist are these cookies!|
After you have tasted these, you might be in love with them too!
For anything that is red velvet, there must be:
1) Baking soda and vinegar to make them puffy.
2) A small amount of cocoa powder, preferably non-Dutch-processed but if you are using Dutch processed cocoa powder, please add another 1/2 tsp vinegar.
3) Red colouring gel. Without red colouring, your bakes are definitely not red velvet!!!
4) Cream cheese frosting! You can sandwich these cookies with cream cheese frosting if you wish.
Agree? This is why my red velvet cookies contain baking soda, vinegar, cocoa powder and red colouring.
Here's the recipe.
Makes about 30 medium cookies
For the cookie dough:
185g (1 1/4 cup) all purpose flour
20g (2 tbsp) cocoa powder
1/2 tsp baking soda
1/4 tsp salt
45g (3 tbsp) neutral tasting vegetable oil
2 large eggs
1 tsp vinegar or 1 1/2 tsp vinegar if you are using Dutch-processed (non acidic) cocoa powder
1 1/2 tsp red food colouring or 1/4 tsp red colouring gel
150g (3/4 cup) caster sugar
120g white chocolate, melted and cooled slightly
To coat the cookies:
100g (1 cup) icing sugar
Combine flour, cocoa powder, baking soda and salt. Set aside.
In a large mixing bowl, whisk oil, eggs, vinegar and food colouring until combined.
Then, whisk in sugar and melted white chocolate until combined. Ideally, the mixture should look smooth but it is ok if you detect very small bits of white chocolate in the mixture.
Sift flour mixture into the egg mixture and use a spatula or spoon to mix until just combined. Transfer soft dough onto a piece of cling wrap. Wrap the dough tightly in the cling wrap and refrigerate for at least 2 hr or overnight or until the dough is firm enough to roll.
Preheat oven to 150°C/300ºF. Line baking trays with baking paper.
Place icing sugar in a bowl. Roll tablespoonfuls of dough into balls and coat them generously with icing sugar.
Arrange the balls onto the prepared tray with about 5 cm (2 inches) apart. Flatten the balls slightly and bake for 16 mins or until the cookies are firm at their edges. The cookies will puff up during baking and will then shrink slightly to form sticky chewy cookies with crispy edges. At this stage, you will see that the cookies are done. Do not over-bake the cookies. Allow cookies to cool slightly in the baking trays for about 10 mins. Transfer cookies onto a wire rack to cool completely.
Serve or store in airtight containers at room temperature for up to 1 week. The cookies will stay moist and chewy even up to a week :)
Happy Valentine's Day Baking