Red Velvet Cookies! Recipe tutorial #Shorts
How to make soft and chewy Red Velvet Cookies!
Hey guys, I'm Eloise! I make simple recipe tutorials across my social media
My main YouTube Channel is: @Fitwaffle
You guys know how cookie obsessed I am! I’m also totally obsessed with everything red velvet ❤️ so these cookies are just an absolute dream ????
They’re super quick and easy to make. They have a subtle chocolate and vanilla taste and they’re packed with milk and white chocolate chips ????
Sound on for full instructions ????
All you need is:
115g unsalted butter, melted
150g light brown sugar
115g granulated sugar
1 large egg
2 tsp vanilla extract
Strong red food colouring (I used Sugarflair Red Extra)
170g plain flour
10g cocoa powder
1/2 tsp bicarbonate of soda
1/2 tsp salt
100g white chocolate chips
75g milk or dark chocolate chips
Makes about 20-23 cookies
Bake 160C (fan) 8-10 minutes - allow to cool for 10 minutes before transferring to a cooling rack
Happy Baking everybody!
The texture is just like Subway cookies!
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#shorts #tutorial #baking #cookies #recipe
A Deep, Dark Twist on a Classic Cookie: Chocolate Snickerdoodles
Chocolate snickerdoodles are a warm and cozy twist on the classic. My recipe makes soft and thick cookies with NO mixer and NO chilling!
Recipe:
Ingredients
1 cup unsalted butter, melted (226g)
¼ cup natural cocoa powder (25g)
1 cup granulated sugar (200g)
½ cup light brown sugar, firmly packed (100g)
1 large egg + 1 large egg yolk, room temperature preferred
½ teaspoon vanilla extract
2 ¾ cup all-purpose flour
1 ½ teaspoons cream of tartar
1 teaspoon baking soda
¾ teaspoon salt
¼ teaspoon ground cinnamon
For rolling:
½ cup granulated sugar (50g)
1 Tablespoon ground cinnamon
1 teaspoon cocoa powder
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Baking sheet (Affiliate Link):
Mixing bowls (Affiliate Link):
1 ½ Tablespoon cookie scoop (Affiliate Link):
Instructions
00:00 Introduction
00:20 Preheat oven to 350F (175C) and line a cookie sheet with parchment paper. Set aside.
00:24 In a large mixing bowl, combine melted butter and cocoa powder and whisk until smooth.
00:56 Add sugars and stir until combined.
01:25 Stir in eggs and vanilla extract.
02:04 In a separate mixing bowl, whisk together flour, cream of tartar, baking soda, salt, and ground cinnamon.
02:44 Gradually add the flour mixture to the wet ingredients. I like to do slowly, in 4-5 parts, as this makes a stiff dough and adding all of the flour at once will make it difficult to absorb and could leave you with a crumbly, unworkable dough.
03:08 In a separate small mixing bowl, whisk together the sugar, cinnamon, and cocoa powder for rolling.
03:30 Scoop dough into 1 ½ Tablespoon sized scoops and roll between your palms to form a smooth ball. Roll evenly through cinnamon sugar, then transfer to prepared baking sheet, spacing cookies at least 2” apart. For flatter cookies, gently press down to flatten them before baking.
03:53 Transfer to center rack of 350F (175C) oven and bake for 8 minutes. Allow cookies to cool completely on baking sheet before enjoying.
Notes
Storing
Store in an airtight container at room temperature for up to a week.
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Salted Caramel Stuffed Chocolate Snickerdoodles
Chocolate cinnamon cookie dough is wrapped around a caramel, baked, then topped with flaked sea salt. These are the ultimate Christmas cookie with a delicious salty sweet surprise inside.
FULL RECIPE:
The Best Soft & Chewy Snickerdoodle Cookies
Here is what you'll need!
THE BEST SOFT AND CHEWY SNICKERDOODLE COOKIES
Makes 24 cookies
INGREDIENTS
¼ cup sugar
2 tablespoons ground cinnamon
1 cup butter, softened
2 teaspoon vanilla
1 cup sugar
⅓ cup brown sugar
2 eggs
3 cups flour
1 tablespoon cinnamon
2 teaspoons cream of tartar
1 teaspoon baking soda
¼ teaspoon salt
PREPARATION
1. Preheat the oven to 375˚F(190˚C).
2. In a small bowl, mix together sugar and cinnamon until evenly incorporated. Set aside.
3. In a large mixing bowl whip the butter with vanilla until light and fluffy.
4. Add the sugar and brown sugar and mix until well incorporated.
5. Add the eggs and stir until thoroughly incorporated.
6. Using a sift add the flour, cream of tartar, cinnamon, baking soda, and salt and sift into the dough. Combine until evenly mixed.
7. Using your hands roll dough into ping pong sized balls.
8. Dip the dough into cinnamon sugar mixture and roll around covering the dough ball completely.
9. Place cookie dough on parchment paper-lined baking sheet and bake for 10-12 minutes.
10. Enjoy!
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Mochadoodles (Mocha Chocolate Snickerdoodles)
Get a SNEAK PEEK into my cookbook with this easy recipe for MOCHADOODLES: A Chocolate Mocha Snickerdoodle that's soft and puffy and delicious.
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INGREDIENTS
½ cup (113g) unsalted butter softened
¾ cup (150g) granulated sugar
1 large egg
½ teaspoon baking soda
1 ½ teaspoons cream of tartar
½ teaspoon salt
¼ cup (20g) unsweetened cocoa powder
1 ½ cups (186g) all-purpose flour
1 teaspoon vanilla extract
2 teaspoons instant espresso
COATING:
¼ cup (50g) granulated sugar
2 teaspoons cinnamon
INSTRUCTIONS
Preheat the oven to 350°F (177°C). Line 2 cookie sheets with parchment paper.
Cream the butter and granulated sugar using a stand or a hand mixer until fluffy. Mix in the egg and vanilla extract, then mix in the baking soda, cream of tartar, cocoa, espresso powder, and salt. Slowly mix in the flour until the dough is combined.
Place the ¼ cup (50 g) granulated sugar and cinnamon in a small bowl. Scoop cookie balls (each about 2 tablespoons) and roll them in the cinnamon sugar mixture. Place them 2 inches (5 cm) apart on the cookie sheets.
Bake for 10 to 13 minutes or until they are cracked on the tops and just lose their glossy sheen. Err on the side of underbaked for best results.
Store in an airtight container for up to 3 days or freeze for up to one month.
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Crazy for Crust is a recipe site full of easy and attainable recipes. Recipes are sometimes savory, mostly sweet, and always served with a slice of life.
CRAZY FOR CRUST - I'm Dorothy and I love food: eating it, baking it, and sharing it. I love teaching you to cook and bake my favorite recipes easily so that you can make memories with your friends and family. I'm a home baker - if I can do it so can you! Subscribe to get my recipes: they're sometimes savory, often sweet and always served with a slice of my life.
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Chocolate Chip Snickerdoodles • Chocolate Chip Snickerdoodle Cookies • Delightiful
Chocolate and snickerdoodles are a yummy treat. These delicious soft, thick and chewy snickerdoodle cookies are filled with chocolate chips and coated in cinnamon and sugar, and the best chocolate chip cookies ever. Easy to make and a delicious treat that doesn't last long in my home.
Snickerdoodle Cookies Recipe
Cookie Dough
3 cups (375 grams) all-purpose flour
2 teaspoons cream of tartar
1 teaspoon baking soda
1 teaspoon ground cinnamon
½ teaspoon salt
1 cup (230 grams) unsalted butter
1 cup (200 grams) granulated sugar
½ cup (100 grams) brown sugar
1 large egg
1 large egg yolk
2 teaspoons vanilla extract
1½ cup (225 grams) chocolate chips
Cinnamon Sugar Coating
¼ cup (50 grams) granulated sugar
2 teaspoons ground cinnamon
1. Whisk together flour, cream of tartar, baking soda, ground cinnamon and salt until well combined and set aside.
2. Cream together butter, granulated sugar, and brown sugar for about until well combined using an electric mixer. Mix in the egg, egg yolk, and vanilla extract until well combined.
3. Add dry ingredients to the wet ingredients and mix until just combined. Cover and refrigerate for at least 30 minutes.
4. Mix chocolate chips into cookie dough until well combined.
5. Preheat oven to 175°C (350°F).
6. Line large baking sheets with parchment paper and set aside.
7. Whisk together the ¼ cup of sugar and 2 teaspoons ground cinnamon for the coating.
8. Remove the cookie dough from the refrigerator. Using a 1 tablespoon cookie scoop or measuring tablespoon, scoop the cookie dough.
9. Roll each ball of cookie dough into a ball, then coat in the cinnamon sugar mixture and place onto baking sheets, leaving a little room between each cookie dough ball.
10. Bake at 175°C (350°F) for 8-10 minutes or until the tops of the cookies feel set.
11. Remove from oven and allow to cool on the baking sheet, then transfer the cookies to a wire rack to cool completely.
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