Red Velvet Sugar Cookies


  • 4 tablespoons unsalted butter, melted
  • 1/3 cup granulated sugar, plus extra for rolling
  • 1 large egg yolk
  • 1/2 teaspoon vanilla extract
  • 1 teaspoon red gel food coloring
  • 1/2 cup + 1 tablespoon all-purpose flour
  • 2 tablespoons unsweetened cocoa powder
  • 1/4 teaspoon baking soda
  • 1/8 teaspoon fine salt
  • 6 white chocolate peanut butter hearts (like Reese's) 


  • heat the kitchen appliance to 350, and line atiny low baking sheet with parchment paper (or use a siloxane mat).
  • Stir along the liquified butter, sugar, egg yolk, flavoring and red foodstuff. Stir fine to mix.
  • Next, sprinkle the flour, chocolate, bicarbonate of soda and salt equally over the dough, and stir simply to mix.
  • Press the dough flat and equally within the bowl, and so divide it in half by eye. you must get three cookies from every half.
  • Roll every dough ball in your hands, roll gently further refined sugar, and so house equally on the ready baking sheet.
  • Bake for 10-12 minutes, till they unfold, begin to crackle and seem dry on high.
  • Let the cookies rest on the baking sheet for two minutes before moving them to a wire rack to cool down utterly.
  • once the cookies have cooled for ten minutes, press a chocolate heart into the middle of every cookie. Move the cookies to the electric refrigerator (so the hearts do not soften too much) to line for half-hour.
  • rouse temperature before serving.


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