Description
These red velvet cookies feature a soft-baked base, a luscious cream cheese frosting, and a rich dark chocolate ganache ribbon for a delightful indulgence. They’re perfect for special occasions or a sweet treat.
Ingredients
Scale
- 250 g (2 cups) All-Purpose Flour: Provides structure for the cookies.
- 30 g (1/4 cup) Unsweetened Cocoa Powder: Adds a subtle chocolate flavor.
- 1 tsp (5 g) Baking Soda: Leavens the cookies for a soft texture.
- 0.5 tsp (2.5 g) Fine Sea Salt: Balances sweetness and enhances flavors.
- 1 tsp (5 g) Beetroot Powder (or 2 tbsp (30 ml) Beet Juice Concentrate): Provides the signature red velvet color.
- 150 g (2/3 cup) Unsalted Butter, Softened: Adds richness and tenderness.
- 200 g (1 cup) Granulated Sugar: Sweetens and contributes to texture.
- 1 Large Egg: Binds ingredients and adds moisture.
- 1 tsp (5 ml) Alcohol-Free Vanilla Extract: Enhances the flavor.
- 1 tbsp (15 ml) Milk (Optional): Adjusts dough consistency.
- 225 g (8 oz) Cream Cheese, Softened: Forms the base of the frosting.
- 115 g (1/2 cup) Unsalted Butter, Softened: Adds creaminess to the frosting.
- 250 g (2 cups) Powdered Sugar, Sifted: Sweetens and smooths the frosting.
- 1 tsp (5 ml) Alcohol-Free Vanilla Extract: Complements the cream cheese flavor.
- 100 g (3.5 oz) Halal-Certified Dark Chocolate, Finely Chopped: Creates a rich ganache.
- 60 ml (1/4 cup) Heavy Cream (or Coconut Cream): Creates a silky ganache.
- Pinch of Flaky Sea Salt: Adds a contrasting flavor.
Instructions
- Prepare Oven & Pans: Preheat oven to 180°C (350°F) and line baking sheets with parchment paper.
- Combine Dry Ingredients: Whisk flour, cocoa, baking soda, salt, and beetroot powder.
- Cream Butter & Sugar: Beat butter and sugar until pale and fluffy.
- Add Egg & Vanilla: Beat in egg and vanilla until combined.
- Incorporate Dry Ingredients: Gradually add dry ingredients, mixing until smooth.
- Chill Dough: Divide, flatten, wrap, and chill dough for at least 30 minutes.
- Make Frosting: Beat cream cheese and butter, then add powdered sugar and vanilla.
- Make Ganache: Heat cream, pour over chocolate, stir until smooth.
- Shape & Bake: Scoop, roll, and bake cookies for 10-12 minutes.
- Cool Cookies: Cool on sheets for 5 minutes, then transfer to a rack.
- Assemble Cookies: Frost, drizzle ganache, and top with another cookie.
- Chill & Set: Refrigerate assembled cookies for 15 minutes.
Notes
Chilling the dough is crucial for preventing spreading and developing flavor. Using full-fat cream cheese ensures a smooth and tangy frosting.
- Prep Time: 30 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 350 kcal
- Sugar: 25 g
- Sodium: 150 mg
- Fat: 20 g
- Saturated Fat: 10 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 50 mg
Keywords: red velvet,cookies,cream cheese,chocolate,ganache,baking,dessert,soft baked