The Red Velvet Blossoms Cookies Recipe offers a delightful way to infuse your cookie jar with vibrant color and classic flavor. This recipe is incredibly useful for anyone looking to bake a show-stopping treat that’s both easy to make and utterly delicious, perfect for holidays, parties, or just a sweet afternoon pick-me-up.
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Key Ingredients for Red Velvet Blossoms Cookies
- 2 ¼ cups all-purpose flour: The base of our cookie dough, providing structure.
- 1 teaspoon baking soda: Our leavening agent, ensuring these cookies are wonderfully soft and slightly chewy.
- ½ teaspoon salt: Balances the sweetness and enhances the overall flavor profile.
- ¾ cup (1 ½ sticks) unsalted butter, softened: Essential for richness and that perfect tender texture. Make sure it’s truly softened, not melted.
- 1 ½ cups granulated sugar: For sweetness and to help create those lovely crinkly edges.
- 2 large eggs: Bind the ingredients together and contribute to the cookie’s structure and moisture.
- 1 teaspoon vanilla extract: The classic perfume of baked goods, adding warmth and depth.
- 2 tablespoons unsweetened cocoa powder: Crucial for that subtle chocolate undertone characteristic of red velvet.
- 1 tablespoon red food coloring (gel is recommended for vibrant color): This is what gives our cookies their signature hue. Gel food coloring provides the most intense color without adding excess liquid.
- 4 ounces cream cheese, softened: The star of our “blossom” topping, adding a tangy, creamy contrast.
- ¼ cup powdered sugar: To sweeten and stabilize the cream cheese frosting.
- ½ teaspoon vanilla extract (for frosting): Complements the cream cheese and adds another layer of aroma.
- Optional: Red sprinkles or white nonpareils for decorating: To add a final festive touch.
How to Make Red Velvet Blossoms Cookies
Get ready for a cookie experience that’s as fun to make as it is to eat! These Red Velvet Blossoms Cookies are surprisingly simple, coming together with straightforward steps that require minimal fuss. The delicate balance of rich red velvet cookie and tangy cream cheese frosting creates a truly satisfying treat. With a preparation time of about 20 minutes and a baking time of 10-12 minutes per batch, you’ll be enjoying these delightful cookies in no time.
Step-by-Step Instructions
- Preheat and Prep: Begin by preheating your oven to 350°F (175°C). Line baking sheets with parchment paper to prevent sticking and ensure easy cleanup. This also helps with even baking.
- Whisk Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, and salt. Set this aside for now. This ensures your leavening agents are evenly distributed.
- Cream Butter and Sugar: In a large bowl, using an electric mixer or by hand, cream together the softened unsalted butter and granulated sugar until the mixture is light and fluffy. This process incorporates air, which contributes to the cookie’s texture.
- Incorporate Wet Ingredients: Beat in the large eggs, one at a time, making sure to scrape down the sides of the bowl after each addition. Then, stir in the vanilla extract.
- Add Cocoa and Red Coloring: In a small bowl, whisk together the unsweetened cocoa powder and the red food coloring until you have a smooth, vibrant paste. Add this paste to the butter and sugar mixture and beat until well combined and the dough turns a striking red color.
- Combine Wet and Dry: Gradually add the dry ingredients to the wet ingredients, mixing on low speed or by hand until just combined. Be careful not to overmix the dough, as this can result in tough cookies. The dough should be soft but not overly sticky.
- Chill the Dough (Optional but Recommended): For best results and easier handling, cover the dough and refrigerate it for at least 30 minutes. This helps prevent the cookies from spreading too much during baking.
- Scoop the Dough: Once chilled, scoop rounded tablespoons of dough and roll them into balls. Place the dough balls about 2 inches apart on the prepared baking sheets. This provides enough space for them to spread slightly.
- Bake the Cookies: Bake for 10-12 minutes, or until the edges are set and the centers are still slightly soft. Do not overbake, as they will continue to cook slightly on the baking sheet. You’re looking for that perfect soft, chewy texture.
- Cool the Cookies: Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. This prevents them from breaking.
- Prepare the Cream Cheese Frosting: While the cookies are cooling, prepare the frosting. In a medium bowl, beat the softened cream cheese until smooth and creamy. Beat in the powdered sugar and vanilla extract until well combined and the frosting is light and fluffy.
- Frost and Decorate: Once the cookies are completely cooled, generously spread or pipe a dollop of cream cheese frosting onto the center of each cookie. You can create a “blossom” effect by swirling the frosting. If desired, sprinkle with red sprinkles or white nonpareils for an extra festive touch.
Why You’ll Love This Red Velvet Blossoms Cookies
Prepare to fall head over heels for these Red Velvet Blossoms Cookies! Their main feature is the stunning contrast between the rich, deep red velvet cookie and the delightfully tangy, creamy cream cheese frosting that’s swirled right into the center. It’s like a mini red velvet cake in cookie form, but with a much more satisfying texture. Beyond their incredible taste and appearance, making these cookies at home is incredibly cost-saving, allowing you to create a gourmet-level dessert without the high price tag of a bakery.
The vibrant crimson hue of the cookies, paired with the classic cream cheese frosting, makes them an absolute showstopper for any occasion. They’re far more special than your average chocolate chip cookie, offering a festive flair that’s perfect for holidays. The way the slightly crisp cookie melts into the soft frosting is pure bliss. So, why wait? Gather your ingredients and experience the magic of these Red Velvet Blossoms Cookies for yourself!
Storing and Reheating Tips
Proper storage is key to enjoying your Red Velvet Blossoms Cookies for as long as possible.
- Room Temperature: Once the cream cheese frosting has fully set, you can store the cookies in an airtight container at room temperature for up to 2-3 days. Ensure the container is well-sealed to prevent the cookies from becoming stale and the frosting from drying out.
- Refrigeration: For longer storage, especially in warmer climates or if you want to extend their freshness, store the cookies in an airtight container in the refrigerator. They will stay fresh for up to 5-7 days. When you’re ready to eat them, you can enjoy them chilled or allow them to come to room temperature for about 15-30 minutes, which often enhances the flavors.
- Freezing: If you want to keep these cookies for a special occasion further in the future, freezing is an excellent option. It’s best to freeze them before frosting them.
- Unfrosted Cookies: Bake and cool the red velvet cookies completely. Place them in a single layer on a baking sheet and freeze until firm. Once frozen, transfer the cookies to a freezer-safe bag or airtight container. They can be stored frozen for up to 2-3 months.
- Frosted Cookies: While it’s possible to freeze frosted cookies, the frosting might not hold its shape perfectly upon thawing, especially if it’s a softer frosting. If you choose to freeze frosted cookies, ensure they are completely cooled and then place them in a freezer-safe container, separating layers with parchment paper to prevent sticking. They will last for about 1-2 months.
- Reheating: These cookies are best enjoyed at room temperature. If refrigerated, simply take them out 15-30 minutes before serving. If frozen (unfrosted), let them thaw overnight in the refrigerator and then frost them. If you froze frosted cookies, allow them to thaw in the refrigerator before enjoying.
Final Thoughts
These Red Velvet Blossoms Cookies Recipe are a truly delightful creation that brings together vibrant color and irresistible flavor. They are incredibly satisfying to bake and even more enjoyable to eat, making them a perfect addition to your baking repertoire. We encourage you to give them a try – your taste buds will thank you!
Red Velvet Blossoms Cookies Recipe
The Red Velvet Blossoms Cookies Recipe offers a delightful way to infuse your cookie jar with vibrant color and classic flavor. This recipe is incredibly useful for anyone looking to bake a show-stopping treat that’s both easy to make and utterly delicious, perfect for holidays, parties, or just a sweet afternoon pick-me-up.
Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper to prevent sticking and ensure easy cleanup. This also helps with even baking.
- In a medium bowl, whisk together the all-purpose flour, baking soda, and salt. Set this aside for now. This ensures your leavening agents are evenly distributed.2 1/4 cups all-purpose flour, 1 teaspoon baking soda, 1/2 teaspoon salt
- In a large bowl, using an electric mixer or by hand, cream together the softened unsalted butter and granulated sugar until the mixture is light and fluffy. This process incorporates air, which contributes to the cookie’s texture.3/4 cup unsalted butter, softened, 1 1/2 cups granulated sugar
- Beat in the large eggs, one at a time, making sure to scrape down the sides of the bowl after each addition. Then, stir in the vanilla extract.2 large eggs, 1 teaspoon vanilla extract
- In a small bowl, whisk together the unsweetened cocoa powder and the red food coloring until you have a smooth, vibrant paste. Add this paste to the butter and sugar mixture and beat until well combined and the dough turns a striking red color.2 tablespoons unsweetened cocoa powder, 1 tablespoon red food coloring
- Gradually add the dry ingredients to the wet ingredients, mixing on low speed or by hand until just combined. Be careful not to overmix the dough, as this can result in tough cookies. The dough should be soft but not overly sticky.2 1/4 cups all-purpose flour, 1 teaspoon baking soda, 1/2 teaspoon salt, 3/4 cup unsalted butter, softened, 1 1/2 cups granulated sugar, 2 large eggs, 1 teaspoon vanilla extract, 2 tablespoons unsweetened cocoa powder, 1 tablespoon red food coloring
- For best results and easier handling, cover the dough and refrigerate it for at least 30 minutes. This helps prevent the cookies from spreading too much during baking.
- Once chilled, scoop rounded tablespoons of dough and roll them into balls. Place the dough balls about 2 inches apart on the prepared baking sheets. This provides enough space for them to spread slightly.
- Bake for 10-12 minutes, or until the edges are set and the centers are still slightly soft. Do not overbake, as they will continue to cook slightly on the baking sheet. You’re looking for that perfect soft, chewy texture.
- Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. This prevents them from breaking.
- While the cookies are cooling, prepare the frosting. In a medium bowl, beat the softened cream cheese until smooth and creamy. Beat in the powdered sugar and vanilla extract until well combined and the frosting is light and fluffy.4 ounces cream cheese, softened, 1/4 cup powdered sugar, 1/2 teaspoon vanilla extract
- Once the cookies are completely cooled, generously spread or pipe a dollop of cream cheese frosting onto the center of each cookie. You can create a “blossom” effect by swirling the frosting. If desired, sprinkle with red sprinkles or white nonpareils for an extra festive touch.Red sprinkles or white nonpareils
Notes
Proper storage is key to enjoying your Red Velvet Blossoms Cookies for as long as possible. Store in an airtight container at room temperature for 2-3 days, or refrigerated for 5-7 days. Freezing unfrosted cookies for up to 2-3 months is also an option.