I love all sweets red velvet….
…will work for red velvet treats!
Ingredients:
For Red Velvet Cookies:
- 2 1/2 cups all-purpose flour
- 2 1/2 teaspoons 100% Valrhona cocoa powder
- 1 teaspoon baking soda
- 1 teaspoon cornstarch
- 1/2 teaspoon salt
- 1 stick and 6 tablespoons unsalted butter, at room temperature
- 1 cup sugar
- 1/2 cup packed light brown sugar
- 4 tablespoons red food coloring (add more for richer color)
- 2 teaspoons pure vanilla extract
- 2 eggs, at room temperature
- 1 teaspoon white vinegar
For Marshmallow Filling:
- 11 oz. bag mini marshmallows
- 6 tablespoons unsalted butter
Directions:
For Red Velvet Cookies:
- Preheat oven to 350F degrees.
- Line baking sheets with parchment paper or silicone baking mat.
- In a medium bowl, sift together the dry ingredients – flour, cocoa powder, baking soda, cornstarch and salt.
- Using the paddle attachment for standing mixer, combine butter, white sugar and light brown sugar on medium speed until light and fluffy.
- Approximately four minutes.
- Add vanilla extract and red food coloring to butter and sugar mixture.
- In small bowl, use a fork to beat one egg and then add into butter and sugar mixture. Allow the egg to fully combine into the mixture until adding the second egg.
- Decrease speed and beat in vinegar.
- On low speed, add the dry ingredients until just combined without overmixing.
- Place batter in freezer from two hours or overnight (you can bake the batter immediately, however the cookies may not rise or be as fluffy).
- Use tablespoon to scoop the cookie dough onto the parchment paper or baking mat.
- Bake cookies for approximately 12-15 minutes.
- Transfer cookies to cooling rack to completely cool down.
For Marshmallow Filling:
- In a medium saucepan, melt butter on medium heat.
- Add marshmallows to the butter and stir with heatproof spatula until mixture is fully combined.
- Use immediately (otherwise the mixture will become stiff and will be more difficult to work with).
- If the mixture gets too sticky, keep the saucepan on the stove at lowest heat setting.
Assemble:
- Use knife to spread desired amount of marshmallow on cookies.
- Sandwich with another cookie and enjoy!!
- Alternative options:
- Sandwich the cookie with whip cream.
- Dip half of the cookie sandwich into a chocolate sauce and decorate with sprinkles.
Have fun and enjoy!
red velvet cookie recipe adapted from Sweetapolita
