Red Velvet Cookies

Method10 steps · about 35 min

1. 1

   Step 1: Preheat the oven to 180°C / 350°F.

2. 2

   Step 2: Line two cookie sheets with baking parchment. If necessary, use a little of the separate extra butter underneath to hold the paper in place.

   Uses A little extra butter to secure the parchment, optional

3. 3

   Step 3: Using a mixer or handheld beater, beat the softened cookie butter (110 g), cookie vanilla (1 tsp) and caster sugar (220 g) on high for around 3 minutes, until light and fluffy.

   Uses 110 g unsalted butter for cookies, softened · 1 tsp vanilla bean paste for cookies · 220 g caster sugar

4. 4

   Step 4: Add the eggs, full-fat sour cream (¼ cup), cocoa powder (2 tbsp) and red food colouring (¾ tbsp) to the creamed mixture. Mix until combined.

   Uses All the creamed mixture · 2 eggs at room temperature · ¼ cup full-fat sour cream · 2 tbsp cocoa powder · ¾ tbsp red food colouring

5. 5

   Step 5: Add the plain flour (250 g) and baking powder (1 tsp) and mix only until combined.

   Uses All the red wet mixture · 250 g plain white flour · 1 tsp baking powder

6. 6

   Step 6: Drop heaped tablespoons of batter onto the lined trays, leaving about 2.5 cm between portions and from the tray edges. Divide all the batter into about 20–24 cookies.

   Uses All the prepared batter · Both lined trays

7. 7

   Step 7: Bake for 8–10 minutes, checking from 8 minutes, until the tops spring back when lightly touched and the centres are set. If the trays need separate batches, use the same guide for each batch.

   Bake red velvet cookies · 8 minUses Both trays of portioned cookies

8. 8

   Step 8: Let the cookies cool on their trays for 5 minutes, then move to a wire rack and leave until completely cool before frosting.

   Cool cookies on trays · 5 minUses All the baked cookies

9. 9

   Step 9: Beat all the softened frosting butter (75 g), cream cheese (150 g), separate frosting vanilla (1 tsp) and icing sugar (225 g) together on high for around 5 minutes, until fluffy and smooth.

   Uses 75 g unsalted butter for frosting, softened · 150 g cream cheese, softened · 1 tsp vanilla bean paste for frosting · 225 g icing sugar

10. 10

    Step 10: Spread the frosting over the completely cooled cookies and add the optional red sprinkles. Keep frosted cookies refrigerated in an airtight container; take out only the portion you will serve to lose its chill before eating.

    Uses All the completely cooled cookies · All the prepared frosting, divided over the cookies · Red sprinkles, optional decoration