Red velvet cookies served on a wire tray

Red velvet cookies

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(2 ratings)

Prep: 20 mins Cook: 15 mins plus chilling

Easy

Makes 16-18

Turn the popular cake into chewy cookies, complete with cream cheese icing. Box them up to give as a gift, or make a batch of dough to keep in the freezer

Nutrition and extra info

  • dough only

Nutrition: Per serving

  • kcal268
  • fat12g
  • saturates7g
  • carbs36g
  • sugars26g
  • fibre1g
  • protein3g
  • salt0.3g
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Ingredients

  • 175g soft salted butter
    Butter

    Butter

    butt-err

    Butter is a dairy product made from separating whole milk or cream into fat and…

  • 200g light brown soft sugar
  • 100g caster sugar
  • 1 large egg
    Eggs

    Egg

    egg

    The ultimate convenience food, eggs are powerhouses of nutrition packed with protein and a…

  • 2 tsp vanilla extract
  • ½-1 tbsp red food colouring gel, depending on strength
  • 225g plain flour
  • 25g cocoa powder
  • ½ tsp bicarbonate of soda
    Bicarbonate of soda

    Bicarbonate of soda

    Bicarbonate of soda, or baking soda, is an alkali which is used to raise soda breads and full-…

  • 150g white chocolate chips or chunks

For the drizzle

  • 2 tbsp soft cheese
  • 6 tbsp icing sugar

Method

  1. Beat the butter and sugars together with an electric whisk until pale and fluffy. Beat in the egg, vanilla and food colouring until you have a bright red batter. Sieve over the flour, cocoa and bicarb. Fold everything together to make a stiff evenly-coloured dough, then fold in the chocolate chips.

  2. Put the dough on a sheet of baking parchment, fold the parchment over the dough and mould into a sausage shape about 6cm wide. Chill until ready to bake. Will keep for a week in the fridge or one month in the freezer. 

  3. Heat the oven to 190C/170C fan/gas 5. Cut the cookie dough into 1cm thick slices using a sharp knife and arrange on two large baking sheets lined with baking parchment well-spaced apart so they have room to spread in the oven. Bake in batches, keeping the unbaked cookies on the sheet in the fridge while the rest are baking.

  4. Bake in the middle of the oven for 13-15 mins until the cookies are crisp at the edges, but still soft in the centre. Leave to cool on the baking sheet for a few minutes, then transfer to a wire rack to cool completely. Beat the soft cheese in a small bowl to a loose consistency, then stir in the icing sugar. Use a piping bag or spoon to drizzle the icing over the cookies. Un-iced cookies keep for five days in an airtight container, or two days iced.

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