Description
Soft red velvet cookies with rich cocoa, vanilla, and a vibrant red color, with tender centers and lightly set edges.
Ingrédients
Scale
- 2¼ cups all-purpose flour
- ¼ cup unsweetened cocoa powder
- 1 tsp baking soda
- ½ tsp salt
- 1 cup unsalted butter, softened
- 1½ cups granulated sugar
- 2 large eggs, room temperature
- 2 tsp pure vanilla extract
- 1 tbsp buttermilk
- 2 tbsp liquid red food coloring
Instructions
- In a medium bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking soda, and salt until evenly combined and free of cocoa lumps.
- In a large bowl, beat the softened butter and granulated sugar together on medium speed for 3 to 4 minutes until light and fluffy.
- Beat in the eggs one at a time. Then add the vanilla extract, buttermilk, and liquid red food coloring, mixing until fully incorporated and bright red.
- Gradually add the dry ingredients to the wet mixture on low speed, mixing just until combined and no flour streaks remain.
- Cover the dough bowl tightly with plastic wrap and refrigerate for at least 2 hours or overnight until firm enough to roll.
- Preheat the oven to 350°F (175°C) and line two large baking sheets with parchment paper.
- Scoop 2-tablespoon portions of chilled dough and roll into smooth balls. Place 2 inches apart on prepared sheets. Bake for 10 to 12 minutes until edges are set and centers look soft. Let cool on the baking sheet for 5 minutes before transferring to a wire rack.
Notes
Chill the dough for at least 2 hours, or overnight, so it becomes firm enough to roll. Do not overbake; the centers should still look soft when the cookies come out of the oven.
- Temps de préparation: 15 minutes
- Temps de cuisson: 12 minutes
- Catégorie: Dessert
- Méthode: Baking
- Cuisine: American
Nutrition
- Portion: 1 cookie