I have no idea what is so attractive about “red velvet” baked goods, but the fact remains that over the last couple of years, cupcakes have become a trend, flickering every now and then in the Pinterest feed, hand in hand with. Such popularity has made Red Velvet a modern classic, and I suspect it's not just the rich color, but also the rich, heavy texture that any brownie fan will love.

Once again, I decided to pay tribute to this eye-catching trend with the help of something less familiar - cookies with cracks, which took on all the advantages of “red velvet” biscuits, but have not yet become boring.

The preparation procedure is similar to kneading sponge dough for a cake. First, sift and mix the dry ingredients: flour, baking powder. Afterwards, beat the soft butter and sugar for about 5 minutes, and, continuing to beat, add the eggs, followed by the melted chocolate. Mix both together, add red food coloring. We put a lot of the latter. I splashed out about a teaspoon of my favorite AmeriColor in SuperRed - it always becomes the star of all my Red Velvets.

Even the fact that these cookies already contain butter and sugar, and also need to be rolled in powdered sugar, does not stop me from adding white chocolate chips. Optional, but very tasty.

Now comes the tedious part: you need to cover the dough and put it in the refrigerator overnight. During this time, firstly, it will become denser, making it easier for us to work on molding, and secondly, such a simple trick will ensure that cracks appear on the surface.

Even after cooling, the dough remains quite soft, and therefore it is most convenient to divide it into portions using an ice cream scoop. First roll each ball in regular sugar, and then in powder, so that the latter is not absorbed into the dough, but covers the cookies in an even layer, contrasting with the red cracks.

Place the cookies on the parchment at a distance of about 5 cm from each other - they will spread quite apart during baking. Now into the oven at 170 for 12-14 minutes.

Afterwards, leave the cookies to cool COMPLETELY. Yes, this is more difficult than keeping the dough in the refrigerator for 8 hours, but it is critically important: cooled cookies are much tastier than hot ones, they are more viscous, dense and taste like chocolate.

Red Velvet Cookies

Ingredients:

• flour - 1 3/4 tbsp. (230 g);
• baking powder - 1 1/2 teaspoons (7 g);
• cocoa powder - 1/4 cup;
• sugar - 2/3 tbsp. (135 g);
• butter - 1/3 tbsp. (70 g);
• dark chocolate - 70 g;
• white chocolate - 90 g;
• eggs - 2 pcs.;
• red food coloring;
• powdered sugar, sugar for sprinkling.

Preparation

1. Sift flour along with baking powder and cocoa.
2. Beat soft butter and sugar for 5 minutes. Add the eggs, one at a time, continuing to beat.
3. Pour melted chocolate into buttercream. Add dry mixture.
4. Add red food coloring to the finished dough until the desired color is achieved. Add crushed white chocolate.
5. Leave the dough in the refrigerator overnight.
6. Divide the dough into 10 portions, roll each into a ball and roll first in granulated sugar and then in powder.
7. Place the cookies on a baking sheet, 5cm apart. Bake at 170 degrees for 12-14 minutes.

red food coloring;

caster sugar, powdered sugar for rolling.

Directions

1. Sift and mix the flour, cocoa and baking powder together.
2. Beat soft butter and sugar for about 5 minutes. Add eggs, one at a time, while mixing constantly.
3. Melt dark chocolate and slowly pour it into the egg/butter mixture. Add dry ingredients.
4. Drop some food coloring until you reach a desired color. Mix the dough with chopped white chocolate.
5. Let the dough chill overnight.
6. Divide the dough onto 10 equal portions and form each one into a ball. Roll the balls in caster sugar first, then roll heavily in powdered sugar.
7. Arrange cookies 5 cm apart on a baking sheet. Bake at 170 degrees C for 12-14 minutes.

Red velvet is already considered a classic in sweet baked goods. Therefore, these red “velvet” cookies with chocolate are a must-make for yourself and your loved ones.

Tender, crumbly, fragrant... You won’t even notice how the cookies disappear from the table!

Red food coloring will be used to give the cookies a red color. The dye can be used as powder, liquid or gel. If you choose a gel dye, then you will need less of it - 1/3 of the mass of a dye of a different form.

Ingredients

• Wheat flour 230 gr
• Chicken egg 2 pcs.
• Butter 70 gr
• Baking powder 7 g
• Bitter chocolate 70 gr
• White chocolate 90 gr
• Food coloring 1 tsp.
• Sugar 135 g + sprinkles
• Powdered sugar for sprinkling

Cooking method

1. Sift flour (1 3/4 tbsp) along with baking powder (1.5 tsp).

2. Beat soft butter with sugar (2/3 tbsp.) for 5 minutes.

3. Add the eggs, one at a time, continuing to beat.

4. Pour the melted dark chocolate into the buttercream.

5. Pour in the dry mixture.

6. Add red food coloring to the finished dough until the desired color is achieved.

7. Also add crushed white chocolate.

8. Cover the dough with cling film and leave in the refrigerator overnight (about 8 hours).

This is necessary for cracks to appear on the surface of the cookies.

9. Divide the dough into 10 portions, roll each into a ball, and roll first in granulated sugar and then in powder.

To prevent the powder from being absorbed into the dough, roll it in after sugar, and cover the cookies in an even layer, contrasting with the red cracks.

10. Distribute cookies on a baking sheet, 5 cm apart.

11. Bake Red Velvet cookies at 170 degrees for 12-14 minutes.

Allow the cookies to cool completely to fully enjoy their flavor.

These colorful cookies are sure to turn your tongue red! And not just the tongue... I'm talking about hands and nails, from under which you will have to wash out the dye if you don't wear disposable gloves (like the doctor).

From one serving I got 38 pieces (I think).

We will need:

• 115 g butter at room temperature,
• 150 g brown sugar,
• 50 g white sugar,
• 1 egg
• 1 packet of vanillin,
• 1 tsp red food coloring,
• 230 g flour,
• 25 g unsweetened cocoa powder,
• 2 tsp baking powder,
• 1/4 tsp. salt,
• 100 g dark chocolate (1 bar),
• and another 100 g of white chocolate (also 1 bar),
• confectionery topping (about 50g).

To avoid any misunderstanding, here is a closer photo of the dye. 20 g in tube.

First, combine butter, sugar, egg and vanilla in a large bowl. An attentive cook will see the dye in the photo, this is my mistake. In fact, it needs to be added later.

Beat for 3-4 minutes until the mixture is light and fluffy.

And only then add the dye and mix at high speed until smooth. It will turn out very red...

Stir flour mixture into liquid ingredients...

And stir until the components are combined.

Then cover the dough with film and put it in the refrigerator for at least 1 hour. Meanwhile, you can line a baking tray with baking paper.

Roll the chilled dough into balls (I didn’t make them very large) and place them on a baking sheet at a distance of about 5 cm from each other.

Bake in an oven preheated to 180°C for 11-14 minutes.

Let the cookies cool on the baking sheet for 5 minutes.

And now you can get busy with chocolate - melt white and dark chocolate in separate bowls. I do this in a water bath. For some reason, only dark chocolate remained in the photo.

Each cookie should be dipped halfway in chocolate and immediately sprinkled with sprinkles.

You don't have to skimp on chocolate like I do. Otherwise you’ll have to spread it on the bread like Nutella.

The chocolate will harden for some time. You can leave it overnight - then it will definitely harden. Bon appetit!

In terms of taste and consistency, I liked the previous cookies better - "". Although they are, of course, similar.

And as a bonus, a photo of a cat who is not interested in cookies. He's waiting for his mom to get home from work...

In a deep container, mix flour, cocoa powder, baking powder, baking soda and salt.

In the bowl of a mixer, beat the butter and sugar until creamy for about 5 minutes. The oil should lighten. Add egg, kefir, vanilla essence, lemon juice and coloring. Beat until smooth and completely combined.

Using a spatula, manually add the flour mixture into the egg-butter mixture in portions, stirring each time until combined. Add chocolate chips and stir again.

Place the dough in the refrigerator for 1-2 hours until thickened.

Preheat the oven to 180°C. Cover a baking sheet with parchment.

Sift the powdered sugar and pour into a container in which it will be convenient to roll the cookies.

Divide the dough into 15 parts of 40 g each. Roll each into a ball and give it a disc-shaped shape. Roll generously in powdered sugar (this is important, otherwise the cracks will not be clearly visible). Place on the prepared baking sheet, spaced well apart.

Bake in preheated oven for 12-15 minutes or until done.

Extraordinarily beautiful to look at, Red Velvet cookies are a real decoration for the holiday table and look better than cake. Can be stored for more than one day. Perfect to take to work for tea. Children eat these cookies with great pleasure.

After cooking, you will receive 8 servings, and it will take us 30 minutes to prepare.

Ingredients

• baking flour - 3 cups
• granulated sugar - 1/3 cup
• butter - 180 gr.
• cocoa powder - 1/3 cup
• white chocolate chips - 1/2 cup
• milk chocolate drops - 1/2 cup
• baking powder - 2.25 tsp.
• baking soda - 0.25 tsp.
• chicken egg - 3 pcs.
• salt - 0.5 tsp.
• milk - 2 tbsp. l.
• vanilla extract - 1 tsp.
• food coloring - 30 ml.
• powdered sugar - 2 cups

Cooking method

Sift the baking flour into a large cup, mix it with cocoa, add baking powder, salt and baking soda. Mix everything well.

Grind warm, soft butter with granulated sugar and beat until light foam forms for about five minutes. Beat in three eggs one by one, stirring continuously. Then add milk, vanilla extract and coloring. Beat well with a mixer.

Combine the mixture of eggs and butter with the flour mixture, mix everything thoroughly. Add chocolate drops to this and mix gently again.

Preheat the oven for baking to 185 degrees. Line a baking dish (aka baking sheet) with baking paper.

Divide the dough into small balls and sprinkle with powdered sugar. The balls should be six centimeters in diameter. Place on a baking sheet in neat rows seven centimeters apart and place in the oven. Bake for 12 minutes. Be careful not to form a dark crust. As soon as the cookies are ready, they need to be cooled and then transferred to a paper box.