These colorful cookies are sure to turn your tongue red! And not just the tongue... I'm talking about hands and nails, from under which you will have to wash out the dye if you don't wear disposable gloves (like the doctor).

From one serving I got 38 pieces (I think).

We will need:

• 115 g butter at room temperature,
• 150 g brown sugar,
• 50 g white sugar,
• 1 egg,
• 1 packet of vanillin,
• 1 tsp red food coloring,
• 230 g flour,
• 25 g unsweetened cocoa powder,
• 2 tsp baking powder,
• 1/4 tsp. salt,
• 100 g dark chocolate (1 bar),
• and another 100 g of white chocolate (also 1 bar),
• confectionery topping (about 50g).

To avoid any misunderstanding, here is a closer photo of the dye. 20 g in tube.

First, combine butter, sugar, egg and vanilla in a large bowl. An attentive cook will see the dye in the photo, this is my mistake. In fact, it needs to be added later.

Beat for 3-4 minutes until the mixture is light and fluffy.

And only then add the dye and mix at high speed until smooth. It will turn out very red...

Stir flour mixture into liquid ingredients...

And stir until the components are combined.

Then cover the dough with film and put it in the refrigerator for at least 1 hour. Meanwhile, you can line a baking tray with baking paper.

Roll the chilled dough into balls (I didn’t make them very large) and place them on a baking sheet at a distance of about 5 cm from each other.

Bake in an oven preheated to 180°C for 11-14 minutes.

Let the cookies cool on the baking sheet for 5 minutes.

And now you can get busy with chocolate - melt white and dark chocolate in separate bowls. I do this in a water bath. For some reason, only dark chocolate remained in the photo.

Each cookie should be dipped halfway in chocolate and immediately sprinkled with sprinkles.

You don't have to skimp on chocolate like I do. Otherwise you’ll have to spread it on bread like Nutella.

The chocolate will harden for some time. You can leave it overnight - then it will definitely harden. Bon appetit!

In terms of taste and consistency, I liked the previous cookies better - "". Although they are, of course, similar.

And as a bonus, a photo of a cat who is not interested in cookies. He's waiting for his mom to get home from work...

It’s not for nothing that the cookie got the name “Red Velvet”. Its matte surface, delicate fragility and soft citrus taste evoke an association with expensive, exquisite red fabric, decorated with a network of small cracks. Cracking of the breading and the formation of a characteristic pattern, similar to frost, occurs because the baked goods suddenly gain volume during proofing and in the oven. Its color (dye) can be varied.

Ingredients

• chicken eggs - 2 pcs.
• vegetable oil - 75 g
• powdered sugar - 4 tbsp. l. + for breading
• lemon juice - 50 ml
• lemon zest - 1 tbsp. l.
• baking powder - 2 tsp.
• wheat flour - 300–320 g
• food coloring red

Preparation

1. Take a bowl with high sides to knead the dough. Beat eggs into it. Add powdered sugar. Mix with a whisk until smooth.

2. Pour in oil and stir.

3. This recipe uses dry red dye. Dissolve a few pinches in a teaspoon of water and add to the dough. Stir.

4. Pour boiling water over the lemon to remove the zest. Dry with a napkin and remove the zest on a fine grater. Cut into two halves and squeeze out the juice. Depending on the size of the lemon, you will get 40–70 ml of juice. This recipe uses a medium-sized lemon and yields 50 ml of juice.

Add the zest and juice to the dough and stir. If you don't have fresh lemon, you can use dried zest and lemon concentrate, which is sold in any supermarket. Stir.

5. Sift the flour into a separate bowl in advance. Add flour and baking powder to the remaining ingredients in small portions and stir after each addition.

6. Knead soft dough. It should not stick to your hands.

7. Roll the dough into a long sausage and cut into small pieces. Roll each into a small ball the size of a walnut.

8. Pour the powdered sugar into a suitable container with a lid. Place 3-5 balls. Cover with a lid and shake a little to coat all the balls. Do this procedure with all the blanks.

I have no idea what is so attractive about “red velvet” baked goods, but the fact remains that over the last couple of years, cupcakes have become a trend, flickering every now and then in the Pinterest feed, hand in hand with. Such popularity has made Red Velvet a modern classic, and I suspect it's not just the rich color, but also the rich, heavy texture that any brownie fan will love.

Once again, I decided to pay tribute to this eye-catching trend with the help of something less familiar - cookies with cracks, which took on all the advantages of “red velvet” biscuits, but have not yet become boring.

The preparation procedure is similar to kneading sponge dough for a cake. First, sift and mix the dry ingredients together: flour, baking powder. Afterwards, beat the soft butter and sugar for about 5 minutes, and, continuing to beat, add the eggs, followed by the melted chocolate. Mix both together, add red food coloring. We put a lot of the latter. I splashed out about a teaspoon of my favorite AmeriColor in SuperRed - it always becomes the star of all my Red Velvets.

Even the fact that these cookies already contain butter and sugar, and also need to be rolled in powdered sugar, does not stop me from adding white chocolate chips. Optional, but very tasty.

Now comes the tedious part: you need to cover the dough and put it in the refrigerator overnight. During this time, firstly, it will become denser, making it easier for us to work on molding, and secondly, such a simple trick will ensure that cracks appear on the surface.

Even after cooling, the dough remains quite soft, and therefore it is most convenient to divide it into portions using an ice cream scoop. First roll each ball in regular sugar, and then in powder, so that the latter is not absorbed into the dough, but covers the cookies in an even layer, contrasting with the red cracks.

Place the cookies on the parchment at a distance of about 5 cm from each other - they will spread quite apart during baking. Now into the oven at 170 for 12-14 minutes.

Afterwards, leave the cookies to cool COMPLETELY. Yes, this is more difficult than keeping the dough in the refrigerator for 8 hours, but it is critically important: cooled cookies are much tastier than hot ones, they are more viscous, dense and taste like chocolate.

Red Velvet Cookies

Ingredients:

• flour - 1 3/4 tbsp. (230 g);
• baking powder - 1 1/2 teaspoons (7 g);
• cocoa powder - 1/4 cup;
• sugar - 2/3 tbsp. (135 g);
• butter - 1/3 tbsp. (70 g);
• dark chocolate - 70 g;
• white chocolate - 90 g;
• eggs - 2 pcs.;
• red food coloring;
• powdered sugar, sugar for sprinkling.

Preparation

1. Sift flour along with baking powder and cocoa.
2. Beat soft butter and sugar for 5 minutes. Add the eggs, one at a time, continuing to beat.
3. Pour melted chocolate into buttercream. Add dry mixture.
4. Add red food coloring to the finished dough until the desired color is achieved. Add crushed white chocolate.
5. Leave the dough in the refrigerator overnight.
6. Divide the dough into 10 portions, roll each into a ball and roll first in granulated sugar and then in powder.
7. Place the cookies on a baking sheet, 5cm apart. Bake at 170 degrees for 12-14 minutes.

Directions

1. Sift and mix the flour, cocoa and baking powder together.
2. Beat soft butter and sugar for about 5 minutes. Add eggs, one at a time, while mixing constantly.
3. Melt dark chocolate and slowly pour it into the egg/butter mixture. Add dry ingredients.
4. Drop some food coloring until you reach a desired color. Mix the dough with chopped white chocolate.
5. Let the dough chill overnight.
6. Divide the dough onto 10 equal portions and form each one into a ball. Roll the balls in caster sugar first, then roll heavily in powdered sugar.
7. Arrange cookies 5 cm apart on a baking sheet. Bake at 170 degrees C for 12-14 minutes.

In a deep container, mix flour, cocoa powder, baking powder, baking soda and salt.

In the bowl of a mixer, beat the butter and sugar until creamy for about 5 minutes. The oil should lighten. Add egg, kefir, vanilla essence, lemon juice and coloring. Beat until smooth and completely combined.

Using a spatula, manually add the flour mixture into the egg-butter mixture in portions, stirring each time until combined. Add chocolate chips and stir again.

Place the dough in the refrigerator for 1-2 hours until thickened.

Preheat the oven to 180°C. Cover a baking sheet with parchment.

Sift the powdered sugar and pour it into a container in which it will be convenient to roll the cookies.

Divide the dough into 15 parts of 40 g each. Roll each into a ball and give it a disc-shaped shape. Roll generously in powdered sugar (this is important, otherwise the cracks will not be clearly visible). Place on the prepared baking sheet, spaced well apart.

Bake in preheated oven for 12-15 minutes or until done.

Fragrant and tasty cookies, which will become a worthy table decoration for Valentine's Day, are very simple to prepare.

Ingredients for making red velvet cookies:

1 cup of sugar;
½ teaspoon salt;
2 tablespoons cornstarch;
½ teaspoon baking powder;
3 tablespoons dark cocoa powder without added sugar;
¾ cup butter;
¼ cup flour;
1 teaspoon liquid food coloring;
1 egg white;
1 teaspoon vanilla extract;
1 teaspoon vinegar;
1 egg;
120 grams of cream cheese;
½ teaspoon of powdered sugar;;
¾ teaspoon vanilla extract;
¼ cup butter
colored sugar.

How to make red velvet cookies:

Step 1. Take a previously prepared container and whisk together the flour, baking powder, cocoa powder, starch and a little salt. Set all these ingredients aside for now.

Step 2. In a separate container, mix the butter and sugar so that you get a cream of a pleasant light shade. Then add the egg, dye, vinegar, protein and vanilla extract. We also place the dry products there, and then beat everything, choosing the lowest speed. The dough should stand in a cold place for several hours.

Step 3. Set the oven to 180 degrees. When the dough is ready, form uniform, neat balls. Grease a baking tray with oil and place these preparations there. The distance between them should reach 2 centimeters. The cooking process takes approximately 10 minutes. After this, place the cookies on a wire rack to allow them time to cool.

Step 4. Now is the time to start making the glaze. To do this, beat the butter and cream cheese. Add vanilla extract and powdered sugar to these ingredients. Whisk all ingredients thoroughly.

Step 5. The finished cookies are coated with a thin layer of glaze. If you wish, you can decorate the dish with colored sugar.

These ingredients make 16 servings of flavored cookies. The cooking process will take approximately 3 hours.