The best red velvet cookies

Two secret ingredients turn a classic into the best red velvet cookies ever. Forget the red velvet cake box, these cookies are made from scratch
Two secret ingredients turn a classic into the best red velvet cookies ever. Forget the red velvet cake box, these cookies are made from scratch

I have a thing or two for red velvet desserts as we get close to Valentine’s Day.  I have to admit, for a while I had mixed feelings about this southern classic dessert, but after my mother in law retired and moved thousands of miles away in a southern state we started having red velvet cake more often. The fact that my niece’s favorite dessert is red velvet cake might have helped too. So, bite after bite I grew to love it. 

The best red velvet cookiesThese cookies, oh these red velvet cookies, they make my heart skip a beat. They are CHOCOLATE-Y! (forgive the caps)

I’ve been working on this recipe for a while. In fact I wanted to share it before Christmas, but it wasn’t just how I wanted it. Rich, moist and super irresistible.

Most of the recipes I’ve found for red velvet cake used just a touch of cocoa powder, but they weren’t chocolate-y enough for me. Mine still have a little bit of cocoa, but in the same time a secret ingredient is added to make these red velvet cookies a chocolate-lover dream come true.

My other secret ingredient replaces the buttermilk. Since I almost never have buttermilk on hand, I had to save the day. Can you guess what I used instead?

Well, if you don’t want to play the guessing game, just follow me on Imperial Sugar website where I’m staring the recipe for the best red velvet cookies ever

The best red velvet cookies recipe 

 

Red velvet cookies (recipe made from scratch)

Happy baking,

Roxana

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    Hello! My name is Roxana and I'm a self-taught baker, wanna-be photographer and the writer behind Roxana's Home Baking, where I share original and adapted scratch recipes. 

Here you'll find no fuss, no hassle easy recipes with ingredients you most likely already have in your kitchen.  Read more ....

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Comments

  1. says

    LOVE these Red Velvet Cookies, Roxy! Very creative recipe for a nice tender crumb with the addition of yogurt in place of the buttermilk. I was going to guess sour cream. ;) My heart and mind is already in February. Valentine’s Day is a big deal at our house! Thanks for sharing, girl. Pinning! xo

  2. Delores says

    I can’t find the link to the recipe for The Best Red Velvet Cookies. It keeps sending me in circles. How do I get the recipe?

  3. Victoria says

    I never have buttermilk when I need it, either! If you take a cup of regular milk and add a tsp of white vinegar to it, after about 5 minutes you have buttermilk. Enjoy!

  4. YOGIGEE says

    I can,t seem to find this recipe!
    Help, what am I doing wrong? I go to the website but when I click on the page for these cookies it redirects me to some other web page!!!!
    Confused, very confused….and I’m CRAVING these cookies:)

    Help a hungry sista out!

  5. Monique says

    Hi! These RV cookies look amazing! I’d love to try making them but I have few questions:

    1. Is the batter runny? Coz I’m planning to just fold a dollop of creamcheese frosting in each cookie
    2. Will the recipe still be as good if I used buttermilk instead of yoghurt? I usually make my own buttermilk (milk+lemon juice) for my RV cakes

    Thanks! =D

    • says

      Hi Monique,

      The batter is not too runny, nor too thick like a cookie dough. It holds it’s shape pretty well after scooping it on the baking sheet.
      I have not tried the recipe with buttermilk. Although, most of the time, the substitution works, i’m afraid the batter will turn a little on the runny side since buttermilk is not as thick as yogurt.

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