Mini Small Batch Red Velvet Cookies
Mini Small Batch Red Velvet Cookies
What’s great about this recipe
These Mini Small Batch Red Velvet Cookies are the ideal treat when you’re craving something sweet but don’t want to bake a whole pile of cookies. They are soft, chewy, and have that signature red velvet flavor that everyone loves. Perfect for a cozy night in or as a sweet surprise for someone special!
How to make Mini Small Batch Red Velvet Cookies
Ingredients:
- 1 cup all-purpose flour
- 1/4 cup cocoa powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/4 cup brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 tablespoon red food coloring
- 1/2 cup white chocolate chips (optional)
Directions:
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a bowl, whisk together the flour, cocoa powder, baking soda, and salt.
- In another bowl, cream the softened butter, granulated sugar, and brown sugar until light and fluffy.
- Beat in the egg, vanilla extract, and red food coloring until well combined.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Fold in white chocolate chips if using.
- Scoop tablespoon-sized amounts of dough onto the prepared baking sheet, spacing them a couple of inches apart.
- Bake for 8-10 minutes, or until the edges are set.
- Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
How to serve Mini Small Batch Red Velvet Cookies
These cookies can be enjoyed warm or at room temperature. They are perfect on their own or paired with a glass of cold milk. For an extra treat, warm them up and serve with a scoop of vanilla ice cream.
How to store Mini Small Batch Red Velvet Cookies
Keep your cookies in an airtight container at room temperature. They will stay fresh for up to a week. For longer storage, you can freeze them for up to three months. Just make sure to place them in a freezer-safe container.
Tips to make Mini Small Batch Red Velvet Cookies
- Ensure your butter is softened to room temperature for the best texture.
- Don’t overmix the dough once you add the dry ingredients; this helps keep your cookies soft.
- For a festive touch, sprinkle some festive sprinkles on top before baking.
Variation
You can substitute the white chocolate chips with dark chocolate chips or chopped nuts for a different flavor twist.
FAQs
1. Can I use all-purpose gluten-free flour for this recipe?
Yes, you can use a gluten-free all-purpose flour blend to make these cookies gluten-free.
2. What if I don’t have red food coloring?
If you don’t have red food coloring, you can use raspberry or beet juice for a natural coloring, although the flavor may slightly change.
3. How long can I store these cookies?
You can store these cookies in an airtight container at room temperature for up to a week or freeze them for up to three months.
Mini Small Batch Red Velvet Cookies
Ingredients
Dry Ingredients
- 1 cup all-purpose flour
- ¼ cup cocoa powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
Wet Ingredients
- ½ cup unsalted butter, softened Ensure butter is at room temperature.
- ½ cup granulated sugar
- ¼ cup brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 tablespoon red food coloring Can substitute with raspberry or beet juice.
Optional Add-ins
- ½ cup white chocolate chips Can be substituted with dark chocolate chips or chopped nuts.
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a bowl, whisk together the flour, cocoa powder, baking soda, and salt.
- In another bowl, cream the softened butter, granulated sugar, and brown sugar until light and fluffy.
- Beat in the egg, vanilla extract, and red food coloring until well combined.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Fold in white chocolate chips if using.
- Scoop tablespoon-sized amounts of dough onto the prepared baking sheet, spacing them a couple of inches apart.
Baking
- Bake for 8-10 minutes, or until the edges are set.
- Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
