Why you’ll love these red velvet cookies:
Unique: Forget red velvet cake, these cookies are a fun spin on a classic recipe Quick: Make these in less than 45 minutes Delicious: The combo of red velvet with the cream cheese filling is so delicious. It’ll have you reaching for more
Ingredient Notes:
Freeze-Dried Strawberry Powder: What gives these red velvet cookies that unique red color is not food coloring, but freeze-dried strawberry powder. This can usually be found in specialty stores but if you can’t find it, you can use things like beer powder or organic dyes all of which can be purchased online. We used this instead of red dye 40. Red dye 40 can contain contaminants that are said to be cancer-causing so I try my best to avoid it! Chocolate Chips: I use white chocolate chips here because I love the taste and they look so nice against the red. However, you can use your favorite chocolate chips, chunks, or even a crushed candy bar here.
How to make red velvet cookies:
What makes red velvet red? Some people use dye to create that red color but red velvet can also be made with cocoa powder, vinegar, and buttermilk. The combination of these ingredients creates a chemical reaction that helps give it that deep maroon color. However, usually, this is then enhanced with some sort of dye. Can I make these red velvet cookies gluten-free? Yes! Swap the all-purpose flour 1 ½ cups of Bob’s Red Mill 1:1 Gluten-Free Flour Blend! Colouring: Omit all of the red food colorings and use just freeze-dried strawberry powder OR vice versa! Use any of your favorite colors for your cookies. Storage: Store cookies at room temperature in an airtight container for 3-4 days or in the freezer for 2-3 months. Allow to come to room temperature or warm in the microwave slightly to serve.
