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red velvet cookies

Red velvet cookies

Turn the popular cake into chewy cookies, complete with cream cheese icing. Box them up to give as a gift, or make a batch of dough to keep in the freezer


- 1 cup all-purpose flour

- 1/4 cup cocoa powder

- 1/2 tsp baking soda

- 1/4 tsp salt

- 1/2 cup unsalted butter, softened

- 1/2 cup granulated sugar

- 1/2 cup brown sugar

- 1 egg

- 1 tsp vanilla extract

- Red food coloring (optional)

- Olive oil (for greasing)

- Seasoning (optional)

- Dried spices (optional)



1. Preheat your oven to 350°F (175°C). Grease a baking sheet with olive oil and set aside.

2. In a medium-sized mixing bowl, whisk together the flour, cocoa powder, baking soda, and salt. Set aside.

3. In a separate mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.

4. Beat in the egg and vanilla extract into the butter mixture until well combined.

5. If desired, add a few drops of red food coloring to the wet mixture to achieve a red velvet color.

6. Gradually add the dry ingredient mixture into the wet mixture, stirring until a dough forms.

7. Using a cookie scoop or spoon, scoop out small portions of the dough and roll them into balls.

8. Place the dough balls onto the prepared baking sheet, leaving about 2 inches of space between each cookie.

9. Use a fork to gently press down on the dough balls and create a criss-cross pattern.

10. If desired, sprinkle some seasoning and dried spices on top of the cookies for extra flavor.

11. Bake the cookies for 12-15 minutes, or until the edges are slightly firm.

12. Remove the cookies from the oven and let them cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

13. Enjoy your delicious red velvet cookies with a glass of milk or a cup of coffee. Store any leftovers in an airtight container for up to 3 days. Enjoy!

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