Two secret ingredients turn a classic into the best red velvet cookies ever. Forget the red velvet cake box, these cookies are made from scratch
I have a thing or two for red velvet desserts as we get close to Valentine’s Day. I have to admit, for a while I had mixed feelings about this southern classic dessert, but after my mother in law retired and moved thousands of miles away in a southern state we started having red velvet cake more often. The fact that my niece’s favorite dessert is red velvet cake might have helped too. So, bite after bite I grew to love it.
These cookies, oh these red velvet cookies, they make my heart skip a beat. They are CHOCOLATE-Y! (forgive the caps)
I’ve been working on this recipe for a while. In fact I wanted to share it before Christmas, but it wasn’t just how I wanted it. Rich, moist and super irresistible.
Most of the recipes I’ve found for red velvet cake used just a touch of cocoa powder, but they weren’t chocolate-y enough for me. Mine still have a little bit of cocoa, but in the same time a secret ingredient is added to make these red velvet cookies a chocolate-lover dream come true.
My other secret ingredient replaces the buttermilk. Since I almost never have buttermilk on hand, I had to save the day. Can you guess what I used instead?
Well, if you don’t want to play the guessing game, just follow me on Imperial Sugar website where I’m staring the recipe for the best red velvet cookies ever
The best red velvet cookies recipe
Happy baking,
Roxana
These cookies are so pretty! Off to check them out! PS: Buttermilk? Genius!!
I love red velvet with buttermilk so I will be making these cookies. They look so good.
LOVE these Red Velvet Cookies, Roxy! Very creative recipe for a nice tender crumb with the addition of yogurt in place of the buttermilk. I was going to guess sour cream. 😉 My heart and mind is already in February. Valentine’s Day is a big deal at our house! Thanks for sharing, girl. Pinning! xo
I can’t find the link to the recipe for The Best Red Velvet Cookies. It keeps sending me in circles. How do I get the recipe?
Here’s the direct link Dolores.
http://www.imperialsugar.com/recipes/desserts/cookies-bars/Red-Velvet-Cookies
Unfortunately the Imperial Sugar site was down yesterday, I apologize for the inconvenience
These look amazing! Stopping by from Mon Funday Link party
Gorgeous cookies, I love the cream cheese frosting!
I am headed there right now!
WOW! What great looking cookies! Thanks for sharing this with us at our Marvelous Monday Party! Pinning!
Oh my Yum! I need to make these. Today.
I love RV from scratch! Loving this recipe… heading over to grab it. Thank you for sharing these RV delights with all of us at the SSS party! Sharing on G+ and pinning. 🙂
I never have buttermilk when I need it, either! If you take a cup of regular milk and add a tsp of white vinegar to it, after about 5 minutes you have buttermilk. Enjoy!
I LOVE red velvet cake and these cookies look amazing…..just gave this great post a shout out! Happy Thursday!
http://www.4you-withlove.com/2014/02/22-valentines-day-desserts.html
I can,t seem to find this recipe!
Help, what am I doing wrong? I go to the website but when I click on the page for these cookies it redirects me to some other web page!!!!
Confused, very confused….and I’m CRAVING these cookies:)
Help a hungry sista out!
Hi Yogigee
You can find the recipe here http://www.imperialsugar.com/recipes/desserts/cookies-bars/Red-Velvet-Cookies
Hi! These RV cookies look amazing! I’d love to try making them but I have few questions:
1. Is the batter runny? Coz I’m planning to just fold a dollop of creamcheese frosting in each cookie
2. Will the recipe still be as good if I used buttermilk instead of yoghurt? I usually make my own buttermilk (milk+lemon juice) for my RV cakes
Thanks! =D
Hi Monique,
The batter is not too runny, nor too thick like a cookie dough. It holds it’s shape pretty well after scooping it on the baking sheet.
I have not tried the recipe with buttermilk. Although, most of the time, the substitution works, i’m afraid the batter will turn a little on the runny side since buttermilk is not as thick as yogurt.