It’s Christmas and Santa time. A time to rejoice with friends and family. It’s also the time for Cakes and Cookies. Red Velvet cake is a personal favourite. My family was looking for cookies and I was their Santa. To make it interesting, I decided to try the Red Velvet cookies and to add a twist to the tale, I have thrown in some Cocoa for good measure.Though the recipe mentions All Purpose Flour, you can very well substitute it for a healthier Oats or Almond Flour. Normally, one would use chocolate chips in the cookies, I have added white chocolate chips to mine. It gives a nice contrast to the look and taste. The Cookies can be stored for seven to ten days in an air-tight container. So if you wary of the calories, you can space out the indulgence. In Summer by contrast these cookies can be served with ice-cream as dessert for lunch or dinner while entertaining guests. So spread the Christmas cheer with the Red Velvet Cookies and celebrate with your loved ones. Happy Fooding Around.
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From The Cookie Jar
Ingredients
- 2 cups All Purpose Flour (Maida) Can be substituted with a Oats or Almond Flour
- 125 gms Butter
- 1 large Egg
- 3 Tbsp Cocoa Powder
- ½ cup or 100 gms Brown Sugar
- 1/3rd cup or 75 gms Sugar
- 1 ½ Tsp Baking Powder
- ½ Tsp Bicarbonate of Soda
- 1 Tsp Vanilla Extract
- 1 Tsp Red Food Colouring
- 200 gms milk or white chocolate chips
Instructions
- Sift together the all purpose flour, baking powder, bicarbonate of soda and cocoa powder and keep them ready.
- With the help of a stand mixer or a hand cake blender, mix both the sugar and the butter in a large bowl. Beat together till light and creamy.
- Next add in the egg, vanilla extract and red food colour. Beat and blend well together.
- Slowly by parts add the flour, baking powder, cocoa powder mix to the already beaten wet ingredients. Beat together till a cookie dough is formed.
- Add in the chocolate chips and beat till they are well distributed in the dough.
- Divide the dough into 12 equal portions and shape them into smooth round balls with the help of your palms. Chill the red velvet cookie balls in the refrigerator for an hour.
- While you are chilling the cookie dough balls, Pre-heat the oven to a 180 °C or a 350°F . Keep your baking tray ready by lining it with a parchment paper or wax/butter paper.
- Take out the cookies from the refrigerator and place no more than 4 at a time on the baking tray and bake them for about 10 – 12 mins. Keep an eye on the oven while baking, as some of the ovens are work more stronger than the others. I didn’t flatten the cookies as they get flattened out enough during baking. However if you are fond of flat cookies, you may flatten them a bit before baking.
- Once baked allow them to cool for 30 mins as they continue to cook even while cooling.
Notes
Though the recipe mentions All Purpose Flour, you can very well substitute it for a healthier Oats or Almond Flour. Once you store the cookies you can attempt to re-heat them for a just a couple of minutes only in the oven. It will give you the straight-out-of-the-oven kind of an effect. Tastes heavenly during the cold winter days.
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