There’s something luxurious and romantic about Red Velvet. Perhaps it’s the deep red colour or the smooth connotation we get from the word velvet. Either way, the Red Velvet is always a very popular crowd pleaser.

With origins dating back to the 1920’s, the Red Velvet Cake has been around for a long time and is still a popular flavour today. From the beautiful vanilla flavour, hints of cocoa and the acidity of vinegar and buttermilk, you can see why we love Red Velvet.

I’ve tried to capture this ‘love’ within a cookie. You can taste the vanilla, find hints of cocoa and the texture is red and velvety. Also this cookie wouldn’t be complete without its iconic and much loved Cream Cheese Icing too, so you won’t be missing out. Perfect for any occasion, this Red Velvet Cookie will quickly become a favourite!

Red Velvet Cookie

 

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Prep time

1 hour 30 mins

Cook time

15 mins

Total time

1 hour 45 mins

 

Serves: 20-24

Ingredients

• 320g Plain Flour
• 120g Caster Sugar
• 20g Cocoa Powder
• 220g Butter - Room Temp
• 120g Cream Cheese
• 1 Egg Yolk
• 1 Teaspoon Vanilla Extract
• 3 Teaspoon Red Food Gel
• 
  
• Icing
• 130g Cream Cheese
• 340g Icing Sugar
• 1 Teaspoon Vanilla Extract
• 1 ½ Teaspoon Milk

Instructions

1. Using a free-standing mixer or hand-held mixer, beat the butter and cream cheese for a few minutes until light and fluffy.
2. Add the sugar, egg yolk vanilla and red food gel. Beat again until well combined.
3. Sift in the flour, cocoa powder, along with a pinch of salt. Fold through until dough starts to come together. Tip out onto a clean and floured surface and lightly knead into a ball. Flatten slightly and wrap with cling film and chill in the fridge for 1 hour.
4. Preheat oven to 180 degrees and line a baking tray with greaseproof paper and set aside.
5. Remove chilled and rested dough from the fridge. On a clean and floured surface, roll out dough with floured rolling pin until 5mm thick. Use a cookie cutter to cut into desired shapes, place on baking tray and bake for 14-15 minutes or until cooked through, but still soft to the touch. Allow to cool.
6. For the icing, beat the cream cheese in the free-standing mixer or hand-held mixer again.
7. Slowly add sifted icing sugar while still mixing on a low speed.
8. Add vanilla and milk and beat on a higher speed until smooth. Note: Add more or less milk, depending on consistency you like.
9. Pipe or spread icing over top of cooled biscuits and enjoy.

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