How to make Eggless Red Velvet Cookies

August 2, 2022 By sujithaeasycooking

Red Velvet Cookies, is the most delectable cookie to add during the tea time. The taste of white chocolate along with the crispy out and soft inside bites are extremely good to be paired with your cup of tea. Red velvet based baking is my long time bucket list, I was waiting for a perfect Red velvet recipe, unless adding a cocoa powder and red food colour will not be a game changer. Red velvet has a unique taste and texture as mentioned in its name.

Taste of redvelevet will be little tangy, and it will be soft as the name calls for its velvet. This Cookies is crispy outside and soft inside, in my first attempt the cookies was crispy outside and soft inside, and in the next day morning surprisingly I found my cookies are turned crisp inside as well. In my next batch I have reduced the temperature and reduce the baking time too.

About Red velvet Cookies
Tips to bake a perfect cookie
PIN

About Red velvet Cookies

Before going to the recipe, I want to clear some of my points, so that baking cookies will be a easy job for you all. Prefer a white(aluminium) tray to bake cookies and make sure to use a good quality parchment paper or a silicon mat. In my early days of baking I have failed many times to bake a perfect cookie, That is because of the tray which I used. Geneally we all use the trays which comes along with the oven. The black trays will absorb more heat while baking, and give a quick result to the cookie. Cookies need a proper time to bake, in common Cookies will take less time than a cake to bake. So the less(quick) time of baking time should be allowed in a quality based way, that is to alway bake the cookies in a aluminium tray.

Cookies will be delicate when they are just out from the oven. The cookies keep themselves in the transformation mode even after taking the tray has out from the oven, that means the cooking time of a cookie will remains till they cool completely. When you take the cookies tray out from the oven, they will be so soft and delicate to touch, but you can notice the change once they are cooled to room temperature. If the Cookies are sliding on the baking tray that means the cookies are baked enough. Another trick to find the perfectly baked cookies is by the smell of the cookie. In my early baking days I used to think the cookies are under baked with the given recipe time and ends in burning them by baking for a longer time than mentioned. If you prefer a crispy cookies then bake them for 1-2 mins more in the oven, but always make sure to know the perfect timing of the baking time in practice.

Before Baking a cookie it is essential to know about your oven baking time and temperature. The key to get a perfectly baked goodies is by observing the baking time and temperature. Most recipes calls for 180C but my oven adopt 160C, this can be the best example to mention here. Understanding your oven temperature and time is very important.

Tips to bake a perfect cookie

Instead of black tray use white tray(aluminium). In general black absorbs more heat, when cookie dough are distributed in particular quantity the heat circulates inside the oven will be absorbed more by black tray.
Follow the recipe with accurate measurement and observe the ingredients which are using in the recipe.
Cookies will be very soft and delicate when they are immediately out from the oven, give enough cooling time to allow the cookie the set in its structure.

How to make Eggless Red Velvet Cookies?

prep time30mins
cook time15min
total time45min

Coursecakes & cookies Pastries
cuisineIndian
Servings31 Cookies

Flour	180 grams
Castor Sugar	50 Grams
Brown sugar	70 Grams
Butter	110 Grams
Cocoa Powder	15 Grams
Baking Soda	1/2 tsp
Vanilla Essence	1 tsp
Milk	20 ml
Vinegar	5 ml
White Chocolate Chips	50 grams
a pinch Salt	-

Instructions

Take the butter in a mixing bowl, make sure the butter is soft and in room tempertaure.
Take the Granulated sugar in a mixer and powder them and set aside. (Skip this step if you are using castor sugar as mentioned in the ingredient list)
Take the measured milk in a bowl and add vinegar to it, this step is make the buttermilk.
Cream the Butter and powdered sugar(Castor Sugar) together, whisk them till the butter turns fluffy and light in colour.
Add in the Brown sugar and mix well to butter, incorporate them well together.
Add in the red food colour, I have used gel food colour for this recipe.
Add in the Flour, Cocoa powder and baking soda, milk mix, vanilla essence and mix them well using a spatula, and finally knead a soft dough without mashing the dough.
Refrigerate the dough for 10mins.
Preheat the oven, Line tray with parchment paper, evenly roll the cookie dough into lemon sized balls, flatten the top little bit.
Bake it for 12 mins @160C.
When the cookies are hot enough immediately top the cookies with white choco chips
Allow the cookies to cool and bring it to the room temperature. Store them in air tight container.

Notes

Butter Should be in room temperature and soft
Powdered granulated sugar can be used in place of castor sugar
Brown sugar is must for colour
Red food colour preferable to use in gel colour, since it won’t affect the texture of the cookie.
While kneading the dough, make sure not to kill the aeration in the dough, so gently knead and gently roll them into shapes without pressing too much.
Do not add the choco chips before baking, white chocolates are very sensitive to heat, the texture and colour of the white will change if you bake them along with the cookies.
Always practice your oven with temperature and timing, because each oven has its own practice of function, even the same brand same size oven acts different while using.