How to make Eggless Red Velvet Cookies
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.
Best cookie to pack for the kids snacks box, and no doubt these cookies are the most best pair to have with a cup of tea.
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.
I Hope this recipe will helps you to learn about the eggless Redvelvet cookies, if you like this recipe do try this out and share your feedbacks as well. Scroll down to check the recipe in detail.
Eggless Chocolate chip cookie with Jackfruit 365 Flour (NO Sugar) – Diabetic Friendly Cookie
Eggless Red Velvet Cookies
- 1 Mixing Bowl
- 1 Spatula
- 1 Whisker
- 1 Measuring cup Scale
- 180 grams Flour
- 50 grams Castor Sugar
- 70 grams Brown sugar
- 110 grams Butter
- 15 grams Cocoa Powder
- 1/2 tsp Baking Soda
- 1 tsp Vanilla Essence
- 20 ml Milk
- 5 ml Vinegar
- 50 grams White Chocolate Chips
- a pinch Salt
- 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.
“Eggless Red Velvet Chocolate Cookies”
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