These red velvet marble cookies with a hint of cream cheese are soft in the center and taste like red velvet cake and cheesecake in a cookie form. No rolling is required. These will be your favorite red velvet cookies and if you want any fun cookies recipes then check some of the cookie creations.
This is the third cookie recipe for my Christmas cookie baking count down. I have made dried freeze Strawberry Shortbread cookies Recipe and pistachio and brown sugar palmier. This red velvet cookie recipe is made from one vanilla cookie dough. It is easy to make than they look.
More about the Red velvet cookies
- Made from one cookie dough
- No rolling required
- Easy to make
- Taste like red velvet cake without being cakey but soft cookie texture.
What makes the red velvet cookie unique?
These red velvet marble cookies use one cookie dough made into 2 different flavors. Cream cheese is added to one part of the dough. The other parts have buttermilk, natural cocoa powder, and red food color added. The addition of the buttermilk gives the red velvet cookie its tangy taste and soft texture.
What is Red velvet cookie Make of?
These red velvet cookies use basic ingredients and come together quickly. if you want red velvet cookies recipe without brown sugar then you can use only granulated sugar.
Flour: all-purpose flour was used for the cookies.
Baking powder: this was added to give it a little lift, but you can leave it out if you are looking for cookies with no spread at all.
Salt: it balances out the sweetness of the cookie dough and improves the taste of the cookies.
Butter: Unsalted butter was used for the recipe. This gives me control over the amount of salt used in the cookies. The butter should be at room temperature but not very soft. This prevents the cookies from overspreading.
Sugar: bother brown sugar and white granulated sugar was used for flavor and texture.
Flavoring: vanilla extract was added to the cookies to improve taste and flavor.
Egg: an egg was added for structure and stability. The egg acts as a binding agent in the cookie as well.
Buttermilk: it helps prevent gluten from forming and produces soft cookies.
How to Make My Red Velvet Cookies
Make the vanilla cookie dough by creaming the sugar and butter until creamy. Then add the dry ingredients to form a dough. Divide the dough into two and add cream cheese to one half and cocoa, buttermilk, and red food color to another. You can leave the red color out to get velvet chocolate cookies instead.
Form each dough into a log. Next, place the red dough to the cream cheese dough and roll together to form one single log. Then, twist and roll to marbleize the two doughs until you get the marble effect you desire.
Continue twisting and rolling to get the marble effect you are looking for. You should watch the video below to see how to make the twist and roll.
Line a mini loaf pan with cling film and add the dough to shape. Wrap in plastic wrap and refrigerate the dough in the pan until firm for about 2 hours or overnight.
Bring the cookie dough out of the refrigerator and slice them. Then, bake the cookies until the edges are set and slightly brown. Cool completely, serve and enjoy.
Do you Need Baking Soda with Buttermilk in these Cookies?
For this cookie recipe no! baking soda is used with buttermilk in most recipes to add tangy flavor and help baked goods to rise nicely. Baking soda will make the cookies spread too much and lose their shape. for that reason, baking soda was not used in this recipe but the cookies still have the tangy flavor.
How to Make Homemade Buttermilk
Homemade buttermilk is easy to make and uses only two ingredients. To make the homemade buttermilk, add 1 tablespoon of vinegar to a measuring cup then add enough milk to get 1 cup. Mix the mixture and allow it to stand for 5 minutes and the buttermilk is ready to be used.
If you don’t have vinegar, lemon juice, or cream of tartar will work as well. Use them in the same way as the vinegar. Another alternative to buttermilk is to use yogurt.
Cookie dough: store the cookie dough in the refrigerator for up to two weeks. For longer storage, keep them in the freezer. Wrap the dough tightly in plastic wrap and put them into a Ziplock or freezer bag. Label with date, content, and store them in the freezer for up to 3 months. When ready to use, allow the cookie dough to defrost in the fridge overnight before using.
Unbaked cookies: freeze the cookie dough either in a block form or in slices. For sliced cookies, arrange the cookies on a flat tray in a single layer until firm and well frozen. Then layer the frozen cookies with wax paper in between them in a freezer bag. Do not thaw frozen unbaked cookies completely but allow them to stand at room temperature for about 5 minutes before baking.
Baked cookies: store baked cookies in an airtight container for 3 weeks. If the cookies begin to dry out, add a piece of bread to the container to help retain moisture. Freeze baked cookies in an airtight container or freezer bag for about 3 months. Thaw unwrapped cookies at room temperature to prevent condensation and use it as desired.
What flavor is red velvet
Red velvet cookies taste like very mild cocoa with a slightly tart edge. The cream cheese added makes it take like red velvet cake with cream cheese frosting. The taste is unique with a soft center and chewy at the edges. If you like red velvet cake, then you will like this red velvet cookie recipe.
Is Red Velvet Just Chocolate?
Red velvet cake is a red-colored chocolate layer cake with cream cheese icing. It’s usually made with a combination of buttermilk, butter, cocoa, sugar, vinegar, flour, baking soda, and food color. The use of buttermilk and vinegar gives it a tart taste in a good way.
Watch How to Make the Cookies
Panera Pumpkin Muffins Recipe Copycat
If you have any questions about this recipe for red velvet cookies, I will love to hear about them in the comment section below. Did you make this recipe? Let me know by leaving a review and rating below. Find me @theduchezkitchen on all social media.
Thanks for reading. As always, know that God loves you, and stay blessed!
RED VELVET MARBLE COOKIES
- ½ cup (115g) unsalted butter at room temperature
- ½ cup (100g) white granulated sugar
- ¼ cup (55g) brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1¾ cup (263g) all-purpose flour
- ¼ teaspoon baking powder
- ½ teaspoon salt
- For the red velvet dough
- 2 tablespoon cocoa powder
- 1 tablespoon buttermilk
- ½ teaspoon food color
- For the cream cheese
- 1 tablespoon cream cheese softened
- In a medium bowl, whisk the flour with the baking powder and salt. Set aside.
- In the bowl of an electric stand mixer, fitted with the paddle attachment or with a hand mixer, beat the butter and sugar until creamy and smooth. Add the egg and vanilla extract and beat until light and fluffy for about 2 minutes. Scrape down the sides and bottom of your bowl as needed. Add the flour mixture and beat just until incorporated.
- Divide the batter in half and place one-half of the batter back into the bowl of your electric mixer. Add the cream cheese and beat until incorporated. Form the dough into a ball and set it aside.
- Place the second half back to the stand mixer, then add the cocoa powder, buttermilk, and red food color. Beat until well mixed. Shape each dough into a 6 by 2-inch log.
- Next, place the red dough to the cream cheese dough and roll together to form one single log. Then, twist and roll to marbleize the two doughs until you get the marble effect you desire. Finally, line a mini loaf pan with cling film and add the dough to shape. Wrap in plastic wrap and refrigerate the dough in the pan until firm (2 hours or overnight).
- When you're ready to bake the cookies, preheat the oven to 350°F /180°C.
- Prepare the baking sheet with parchment paper or a silicone baking mat. Bring the dough from the refrigerator and unmold it. With a sharp knife cut the dough into 1/4-inch-thick slices. Place on your prepared baking sheet, spacing about 2 inches apart.
- Bake the cookies for about 8 – 10 minutes or until the cookies are just firm around the edges but still a little soft in the center. Remove from oven and allow to cool for about 5 minutes in the pan before transferring them to a cooling rack to cool completely.
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