Red Velvet Cookies
I have to admit that, up until recently, I’ve never fully understood the red velvet obsession. I’m not the biggest chocolate cake fan (gasp!) however; red velvet is so much lighter and not quite as rich.
After years of avoiding it, I made my first red velvet cake for a friend last year and was instantly converted. I might be late to the party but I’m fully on board now.
These soft, chewy cookies are perfect just as they are - even better when dunked in glass of cold milk but, be warned, they are dangerously easy to consume in large quantities.
If you can’t bear the thought of red velvet without cream cheese buttercream, these cookies make perfect cookie-wiches. I’ve included a recipe for my buttercream below and, if you fancy doubling up, this recipe can be easily increased.
Don’t be afraid of the red food colouring - if you use a gel paste (I use Sugarflair) a little goes a long way, so you don’t have to feel quite as guilty...