how to make delicious red velvet cookies from scratch

Hii guyss!! whats poppin!!?Its your fav blogger back at it again!! soo you must be wondering why Ive posted this blog as its not my publishing date well, I just couldn't stop myself !! I received soo much love for the brownie blog that I decided to post one more recipe related blog 😀😄 so lets start with this bonus blog😍 ohh also-

These soft and chewy red velvet cookies have a luscious cream cheese frosting inside and a drizzle of white chocolate on top.

Ingredients

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1.  cup unsalted butter (226g)
2. 1 cup granulated sugar (200g)
3. 1 egg
4. 2 tbsp vanilla extract (10ml)
5. 2 cups all-purpose flour (9240g)
6. 1/4 cup cocoa powder (25g)
7. 1/2 tsp baking soda 
8. 1/2 tsp baking soda
9. 1/4 tsp kosher salt
10. 1 tbsp hot brewed coffee (15ml)
11. 1 tbsp liquid red food coloring (15ml)
12. 3/4 cup chopped semi sweet chocolate chips (130g) / or you can use dark chocolate just like last time😋
13. 12 ounces cream cheese softened,(360g)
14. 1 cup powdered sugar (100g)
15. 2 tbsp milk or heavy cream (30ml)
16. 1 cup white chocolate chips (150g)

• Instructions

  • Sift the flour, cocoa, salt, baking soda, and baking powder into a bowl then whisk together and set aside.
  • Using a stand or hand mixer, beat butter and sugar in a bowl until creamy, about 2 minutes. Beat in egg and vanilla until combined.
  • Gradually add flour mixture to butter mixture, beating on low speed until just combined.
  • Add coffee and red food coloring until evenly combined. (do not overbeat).
  • Fold in 1 cup chopped chocolate.
  • Refrigerate dough for 30 minutes.
  • Scoop dough using a 1 tablespoon scoop; gently roll between your hands to make smooth balls. Place dough balls on a parchment-lined rimmed baking sheet, spacing about 2 inches apart.
  • Bake at 350° until edges are firm, 10 to 12 minutes.
  • Let cool on pan 10 minutes; transfer cookies to a wire rack, and let cool completely.
  • Using a stand or hand mixer, beat cream cheese and powdered sugar until smooth. Beat in milk or heavy cream, if desired.
  • Spread about 1 tablespoon filling onto bottom sides of half of cookies. Top with remaining cookies, bottom-sides down.
  • Microwave white chocolate in a small bowl in 30-second intervals until smooth (about 3 times).
  • Spoon melted white chocolate into a ziploc plastic bag. Snip the corner off the bag, and drizzle cookies as desired. Freeze cookies for about 15 minutes to let chocolate set.

                                       

  PRO TIPS FOR MAKING THESE COOKIES

  • A spring-loaded scoop is a great tool for making these cookies. The scoop helps you get uniform balls of dough, which bake into evenly sized cookies. 
  • To make sure the sandwich cookies have a nice round shape, gently roll them between your hands into smooth balls before baking. 
  • For the prettiest drizzled cookies, drizzle the tops of the cookies with chocolate first, then pop them into the freezer to set. Spread the cream cheese filling on the cookie bottoms, then top with the drizzled top cookies.
  • Feel free to add additional powdered sugar to the cream cheese filling if you want these cookies to be extra sweet.
  • Measure your flour correctly! Adding too much flour to the recipe is the most common mistake. The best, and easiest way to measure flour is by using a scale. If you don’t have one then fluff your flour with a spoon, sprinkle it into your measuring cup, and use a knife to level it off.
  • For on demand cookies later you can roll the dough into balls then freeze on a baking sheet. Transfer the frozen cookie dough balls to a sealable bag and store.
  • Technically, red velvet’s dominant flavor is chocolate, but all too often, it’s not chocolatey enough for me. I fixed that with these cookies by hitting them with a triple punch of chocolate—cocoa, chopped semisweet chips, and a little bit of coffee to bring out the chocolate flavor. Paired with a just-sweet-enough cream cheese filling and a drizzle of sweet white chocolate, these red velvet sandwich cookies are big on flavor, and beautiful too!

• FREQUENTLY ASKED QUESTIONS

  CAN I MAKE THESE WITHOUT THE FILLING?

  Yes! They’re quite delicious on their own. If you want a little cream cheese flavor then make a glaze with cream cheese, milk and powdered sugar, which you can drizzle on top or dip the cookies in.

  DO THESE NEED TO BE REFRIGERATED?

  The assembled cookies should be kept in the refrigerator because of the dairy in the cream cheese frosting.

  HOW LONG WILL THEY KEEP FOR?

  • The unassembled cookies can be stored at room temperature in a sealed container for up to a week.
  • The assembled cookies can kept in the fridge for up two days, but are best when freshly made.
  • The cookie dough will keep in the freezer for up to two months. 

  thank you so much for viewing this bonus blog 🦋🍑⭐😚Annnnnd I know what you're thinking- but don't worry I will also post on my original publishing date😘😊. leave a comment down below and also tell me on what topics I should write on... the next blog is especially going to be a great one as I have a surprise collaboration for y'all so stay tuned.😛😜😚