Introduction
Fudgy Red Velvet Cookies offer the perfect combination of decadence and color, making them a delightful treat for any occasion. These cookies are known for their rich red hue and creamy, smooth texture, reminiscent of the classic red velvet cake. With a deep cocoa flavor and a light tang from cream cheese, they’re the ideal balance of indulgence and sweetness, with an almost brownie-like consistency. Whether served during the holidays, as part of a birthday celebration, or just to enjoy as an afternoon treat, these cookies are sure to be a hit.
The History of Red Velvet Cookies
Red velvet cake, the iconic dessert with its distinctive red color, has been around since the early 20th century and gained widespread popularity due to its moist texture and rich flavor. The cookies, an adaptation of the famous cake, became popular in the 21st century as a way to enjoy the red velvet experience in a more convenient form. With their velvety softness and classic flavor, red velvet cookies are now a sought-after treat. The addition of cream cheese, a signature ingredient in red velvet cake, elevates these cookies and gives them their signature tangy sweetness.
Ingredients Breakdown
- Flour: Provides the structure for the cookies while keeping them soft and chewy.
- Cocoa powder: The key to the deep chocolate flavor that complements the red velvet color.
- Baking powder: Helps the cookies rise to achieve a soft, fudgy texture.
- Butter: Adds richness and tenderness to the cookies.
- Sugar: Sweetens the dough and helps with the cookie’s texture.
- Eggs: Bind the ingredients together and help the cookies hold their shape.
- Red food coloring: Provides the signature red hue that defines red velvet treats.
- Vanilla extract: Enhances the flavor of the cookies.
- Cream cheese: Adds tanginess and contributes to the creamy, fudgy consistency of the cookies.
- Salt: Balances the sweetness and enhances the overall flavor.
Step-by-Step Recipe
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a bowl, whisk together the flour, cocoa powder, baking powder, and salt. Set this aside.
- In a separate large bowl, cream the butter and sugar together until fluffy and light. This should take about 2-3 minutes using a hand mixer or stand mixer.
- Add the eggs, one at a time, beating well after each addition. Then add the vanilla extract and red food coloring, mixing until fully incorporated.
- Slowly add the dry ingredients to the wet ingredients, mixing until just combined.
- Fold in the cream cheese, being careful not to overmix. The dough should be thick and slightly sticky.
- Scoop tablespoon-sized portions of dough and roll them into balls. Place them on the prepared baking sheet, spacing them about 2 inches apart.
- Bake for 8-10 minutes, or until the edges are set and the centers are slightly soft. The cookies will continue to firm up as they cool.
- Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Tips for the Perfect Fudgy Red Velvet Cookies
- Use room temperature butter and eggs for easier mixing and a smoother dough.
- Don’t overmix the dough after adding the dry ingredients to prevent dense cookies.
- If you prefer extra fudgy cookies, slightly underbake them and allow them to finish setting as they cool.
- For an extra touch, sprinkle the cookies with a little sea salt before baking to contrast the sweetness with a savory flavor.
- Ensure that your food coloring is of good quality for the brightest, most vibrant red hue.
Variations and Customizations
- Add-ins: Fold in white chocolate chips, dark chocolate chunks, or chopped nuts to create added texture and flavor.
- Cream cheese frosting: Spread a thin layer of cream cheese frosting between two cookies to create a delightful sandwich cookie.
- Gluten-free: Use a gluten-free all-purpose flour blend for a gluten-free version of these cookies.
- Mini cookies: For bite-sized treats, scoop smaller portions of dough and bake for a shorter time.
Health Considerations and Nutritional Value
While these cookies are a rich treat, they’re high in sugar, fat, and calories, so they should be enjoyed in moderation. Using lighter versions of butter and cream cheese can reduce some of the fat and calories. For a more nutritious twist, consider adding in a mix of dark chocolate chips, which contain antioxidants, or using coconut flour as an alternative to all-purpose flour for added fiber. However, it’s important to remember that these cookies are primarily a sweet indulgence, and enjoying them in moderation will make them even more special.
FAQ
- Can I use gel food coloring instead of liquid?
Yes, gel food coloring is a great choice, as it provides more vibrant color without affecting the cookie’s texture. - Can I freeze the cookie dough?
Absolutely! You can freeze the dough for up to 3 months. Scoop the dough into balls, freeze them on a baking sheet, and then transfer them to a ziplock bag. When ready to bake, just add a couple of extra minutes to the baking time. - How do I know when the cookies are done?
The cookies are done when the edges are firm and the center is slightly soft. They will continue to set as they cool, so don’t overbake them.
Fudgy Red Velvet Cookies
Ingredients
- 1½ cups 213 grams all-purpose flour
- 1 teaspoon baking powder
- 1/8 teaspoon baking soda
- ¾ cup 150 grams granulated sugar plus 3 tablespoons
- ½ cup 100 grams light brown sugar
- 2 large eggs and 2 large egg yolks at room temperature
- 1 tablespoon canola oil
- 1 tablespoon Red Velvet Bakery Emulsion or red food coloring
- 1 teaspoon pure vanilla extract
- ½ teaspoon salt
- 4 tablespoons 57 grams unsalted butter
- 3 ounces 85 grams semisweet or bittersweet chocolate
- ¼ cup 25 grams cocoa powder
- ½ cup 60 grams confectioners’ sugar
Instructions
- In a small bowl, whisk together the flour, baking powder, and baking soda.
- In a large bowl, whisk together ¾ cup (150 grams) of granulated sugar, brown sugar, eggs, egg yolks, canola oil, Red Velvet Bakery Emulsion, vanilla, and salt.
- Place the butter and chocolate in a small, heavy-bottomed saucepan over low heat. Stir frequently to melt the butter and chocolate together, preventing the chocolate from burning. Continue cooking until the mixture is smooth. Remove from the heat and whisk in the cocoa powder until fully incorporated, about 45 seconds (the mixture will thicken).
- Add the warm chocolate-butter mixture to the egg mixture and whisk until fully combined. Add the flour mixture, then use a rubber spatula to gently stir until just combined. Cover the dough and chill for at least 6 hours, or overnight.
- Adjust an oven rack to the middle position and preheat the oven to 350°F (180°C). Line three sheet pans with parchment paper.
- In a small bowl, combine the confectioners’ sugar and the remaining 3 tablespoons of granulated sugar. Scoop the dough into 1½ tablespoon portions (see note) and roll in the sugar mixture. Place eight cookies on each sheet pan and bake one pan at a time, rotating halfway through. Bake until the edges are set and the cookies are puffed but still soft in the center, 12 to 14 minutes. Transfer the sheet pans to a wire rack and allow the cookies to cool to room temperature. Store in an airtight container at room temperature for up to 3 days.
Notes
Reprinted from my Baking for the Holidays cookbook, with permission from Chronicle Books.
