When I think of Christmas a few things that spring to mind are delicious treats, the colour red and of course, cookies. Here in this ingenious recipe all three are combined to create soft, gooey cookies that make my mouth water just looking at them. If you are a fan of red velvet cake these cookies are a must.
They contain one ingredient that you wouldn’t automatically associate with cookies and it is cream cheese. It may sound a little odd to add this to a cookie but it is the secret weapon that makes them so gooey and delicious on the inside. The cocoa powder in the recipe gives a subtle chocolate taste so perfect for those who like chocolate but find chocolate cookies and cakes a little rich.
Many people don’t realise you can have red velvet in anything but cake so surprise them with something a little different this Christmas with these butter cookies. With the bright red colouring and powdered sugar dusting that looks just like snow they look incredibly festive and the perfect treat for any Christmas event. Brighten up your Christmas time with these gloriously gooey red velvet butter cookies.
- 2 ¼ cups of flour
- 2 cups of sugar
- 2 tbsps unsweetened cocoa powder
- 2 tsps baking powder
- ¼ tsp salt
- 8oz of softened cream cheese
- 4 tbsps of softened butter
- 1 egg
- ½ cup powdered sugar
- 1 tbsp red liquid food colouring
- In a bowl mix together the flour, sugar, cocoa, baking powder and salt and put to one side for later.
- In another larger bowl cream the butter and cream cheese together until the mixture is smooth. Then beat in the egg and the food colouring.
- Add to this mixture the dry ingredients you set aside earlier. Mix it all together until dough is formed.
- Cover the bowl with plastic wrap and leave the dough to chill for around 2 hours.
- Place the powdered sugar into a small bowl. Separate the dough into 1 inch balls and roll each ball into the powdered sugar. Place dough balls onto a greased baking tray.
- Bake cookies in an oven pre heated to 180C for 10-12 minutes.
- Leave cookies to cool on a wire rack. Once cooled store in an airtight container. They should keep for 3 days.