These Red Velvet Cookies are so Soft and Chewy. Hints of Cocoa and Vanilla make these Red Velvet Cookies along with their signature Red color. This is an Easy Eggless Cookie Recipe.
Ingredients:
-1 stick of butter (softened)
-1/2 cup Brown Sugar
-1/4 cup Heavy Cream
-1 teaspoon White Vinegar
-1 teaspoon Vanilla Extract
-2 tablespoons Cocoa Powder
-1-1/2 teaspoons Red Gel Food Color
-1-1/2 cups Bisquick Baking Mix
-Ghiradelli White Baking Chips or Baking Wafers (for drizzling and decoration)
Directions:
To get started add the softened butter and brown sugar into a mixing bowl, mix together until combined. Then add the heavy cream, vinegar, vanilla extract, and cocoa powder and mix until creamy.
Add the Red Gel food color to give these Red Velvet Cookies their signature color.
*I recommend using Gel food color instead of Liquid food color because the color is more potent and won't change the consistency of the batter.
Next add the Bisquick Baking Mix a little at a time, mixing well after each addition.
*I definitely recommend using Bisquick for this Recipe because:
I haven't tried it with All Purpose Flour
Bisquick gives you Softer, Chewier Cookies
You don't need to add extra leavening agents with Bisquick the cookies rise perfectly
The cookie dough should be creamy and thick and perfect to be able to shape into balls.
Line a Baking sheet with Parchment paper. Form the cookie dough into 1 or 1-1/2 inch balls and place them on the parchment paper leaving a few inches of space in-between as these will spread quite a bit. Flatten the cookies down slightly with the palm of your hand.
Bake the cookies at 350 degrees Farenheit for 12 minutes, then let them cool for a few minutes.
While the cookies are cooling, melt about 1 cup of white chocolate chips or baking wafers.
I am using the Ghiradelli White Baking Wafers. I placed the melted wafers into a small piping bag and filled a heart shaped silicone mold with them; to create white chocolate hearts to decorate the cookies.
Once I let the white chocolate hearts set, I removed them from the mold and placed one heart in the center of each cookie. You can do this while the cookies are still warm or add some melted white chocolate under the hearts to help them stick to the cookies.
With the rest of the white chocolate I just drizzled it over the remaining cookies. You can do this for all of them if you prefer.
Let the cookies chill for a few minutes, and Enjoy!
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