Nothing says “I love you” more than a batch of these freshly baked Red Velvet Cookies!
These red velvet cookies are flavoured with cocoa, vanilla and melted white chocolate chunks. They’re chewy on the outside with a super soft and gooey middle.
Reasons to love these Red Velvet Cookies
Ease. This one-bowl cookie dough recipe couldn’t be easier. Be sure to read my recipe success tips below for extra help 🙂
Texture. Chewy on the outside but soft and gooey in the middle. Just how a cookie should be.
Flavour. The perfect blend of chocolate and vanilla, but with the added flavour of creamy white chocolate. I also decorated the cookies with cream cheese frosting which pairs beautifully with the cookie flavour.
Recipe success tips for baking Red Velvet Cookies
Here’s my top tips for baking my Red Velvet Cookies:
Use gel food colouring. To get bright red cookies, you will need to use a concentrated gel food colouring, not the liquid type. I highly recommend using Sugarflair Red Extra.
Chill the dough. For at least 4 hours or overnight for best results. This will develop the flavours and improve the texture.
Roll the cooke dough into balls. Use 2 tablespoons per cookie ball, roll in the palm of your hand and place on the baking tray. Do not flatten!
Leave space between the cookies. Leave 5-8cm space between each cookie ball on the baking tray. They will need this room to spread out.
(Under)Bake. 10-12 mins at 180°C is all these cookies need. You want the middle to be soft and under-baked but the outside edge to be set and firm to the touch.
Nothing says "I love you" more than a batch of these freshly baked Red Velvet Cookies!These red velvet cookies are flavoured with cocoa, vanilla and melted white chocolate chunks. They're chewy on the outside with a super soft and gooey middle.
Line two large flat baking trays with greaseproof paper.
Beat the butter and two sugars together for at least 5 minutes either by hand or using an electric mixer.
Mix in the egg and vanilla extract.
Now add the flour and rolled oats, and fold together until combined.
Add the mix-ins
For peanut butter chocolate chip oatmeal cookies: Add the peanut butter and chocolate chips, and mix together until combined.OR
For carrot cake oatmeal Cookies: Add the grated carrot, chopped walnuts and cinnamon, and mix together until combined.OR
For white chocolate raspberry oatmeal cookies: Add the white chocolate chips and freeze-dried raspberries, and mix together until combined.
Roll the cookies
Take two heaped tablespoons of cookie dough and use your hands to roll it into a ball. Place on the baking tray.
Repeat this step until all the cookie dough has been used up. Leave about 5cm between each cookie so they have enough room to spread out. I normally fit 4 cookie balls on each baking tray and bake them in batches.
Time to bake!
Bake for 12-14 minutes, until the cookies are golden brown around the edges but the middle is still soft.
Whilst the cookies are still warm, use a large round cookie cutter to gently scoot them into a perfectly round shape.
Leave to cool and firm up on the baking tray for at least 15 minutes.
Store your Oatmeal Cookies in an airtight container, at room temperature, for up to 4 days.
Let’s talk texture. Perfecting a no-chill recipe that gives you chewy, soft in the middle cookies is hard work…trust me! But, I think I’ve cracked it. These Chocolate Chip Cookies are soft and chewy in the middle, with a slight crunch on the outside. If you’ve ever had Millie’s cookies then these are a pretty decent copy-cat.
What makes these Chocolate Chip Cookies special?
Small batch recipe. This recipe will yield 4 large cookies, so they’re perfect to satisfy that late-night cookie craving. Want to make a bigger batch? No problem. Just double up the ingredients and use 1 whole egg + 1 egg yolk, instead of just 1 egg yolk.
Ready in less than 30 minutes. No chilling required…hurrah! A few recipe tweaks mean you won’t have to chill the cookie dough. Just whip up the cookie dough, roll it into balls and bake.
Flavour variations. This staple cookie recipe can be easily adapted. Swap the chocolate chips for chopped nuts, M&M’s or your favourite chocolate bar chopped into chunks.
Recipe success tips for baking these Chocolate Chip Cookies
Creaming the butter and sugars. If you have an electric mixer use it for this step, it will save you time and an achy arm.
Rolling the cookie balls. To stop the cookies from spreading out into thin crispy pancakes, try to roll the balls into a taller-than-wide shape. More height = less spread.
Shaping the baked cookies. I like to use a large round cookie cutter to scoot the cookies into a perfectly round shape and make them a little thicker in the middle. Do this straight after you take the cookies out of the oven and whilst they’re still warm.
Leave them to cool completely. I can’t express how important this step is. The cookies will be super gooey in the middle when they come out of the oven so pleaseeeee try to resist the temptation to move them or tuck in straight away. The cookies will continue to cook and set in the middle whilst they cool down, giving them that lovely chewy soft texture.
Can I chill the cookie dough?
If you have time on your hands, you can chill the cookie dough before rolling it into balls. Just cover the bowl with clingfilm and place it in the fridge for at least 4 hours. The cookies will be smaller in size but thicker and chewier in texture.
Small Batch No-Chill Chocolate Chip Cookies recipe (makes 4)
80g unsalted butter, soft at room temperature
40g white caster sugar
85g light brown sugar
½ teaspoon vanilla extract
1 medium-sized egg yolk, at room temperature
120g self-raising flour
1 tablespoon milk, if required
75g chocolate chips
Preheat oven to 180°C / 350°F / Gas Mark 4.
Line a large flat baking tray with greaseproof paper.
Cream the butter and two sugars together for 1-2 minutes until soft and lump-free.
Add the vanilla extract and egg yolk and mix together.
Fold in the flour until the mixture forms a dough. If the dough is a little dry, add a tablespoon of milk to bring it together.
Now add 40g of the chocolate chips (save a handful for later) and fold into the cookie dough.
Take two heaped tablespoons of cookie dough and use your hands to roll it into a tall shaped ball. Place on the baking tray and do not flatten. Repeat this step until all the cookie dough has been used up. Leave about 10cm between each cookie so that they have enough room to spread out.
Press the remaining chocolate chips into the tops of the cookie balls.
Bake for 12-14 minutes, until the cookies are lightly browned around the edges but the middle is still soft.
Whilst the cookies are still warm, use a large round cookie cutter to scoot them into a perfectly round shape.
Leave the cookies to cool and firm up on the baking tray for at least 20 minutes.
Store your Chocolate Chip Cookies in an airtight container, at room temperature, for up to 4 days.
Wow your family this Christmas with this edible Gingerbread Christmas Tree showstopper – it’s almost too pretty to eat! Plus nothing is challenging or complicated about this recipe, it’s surprisingly quick, easy to make and perfect for getting little ones involved with the decorating.
How To Make a Gingerbread Christmas Tree
Don’t you just love it when a recipe looks and tastes amazing but is actually SO easy to make!? This Gingerbread Christmas Tree is exactly that!
First, you’ll make the gingerbread dough. Dark muscovado sugar, ground ginger and cinnamon is what gives these biscuits their deliciously festive flavour.
Stamp out star shapes and bake the biscuits. Once the dough has chilled, you’ll roll it out, stamp out different sized star shapes and bake the biscuits for 8-10 minutes.
Assemble the Christmas tree. After you’ve outlined each gingerbread star with icing, you’ll stack them from big to small, and at different angles, to build up the Christmas tree.
Decorate the Christmas tree. More is definitely more when it comes to the decoration! Decorate each tip of the star and around the base of the Christmas tree to create a delightful winter wonderland Christmas scene.
What You’ll Need to Make This Gingerbread Christmas Tree
There are a few essentials that you’ll need to make this Gingerbread Christmas Tree.
A selection of different sized star cookie-cutters. I used this set from Amazon, it’s a bargain at £8 and will give you 10 different sized stars.
A tube of white writing icing. You’ll outline each star with white writing icing before you stack them up and to stick the decorations on the tree.
Festive decorations. I used a selection of Christmas edibles from Cake Angels. Cake Angels’ decorations avoid using artificial flavours or colourings, which is why I think they’re the best ☺️✨ In the ingredient list below I’ve linked to all the decorations that I used.
Melt the butter, sugar and golden syrup together in a medium saucepan on a low temperature. Now turn the heat up to medium and leave the mixture to bubble for 1 minute. Remove from the heat and leave to cool for 10 minutes.
In a large bowl combine the flour, bicarbonate of soda, ground ginger and cinnamon.
Pour the melted mixture into the dry ingredients and crack in the egg. Mix everything together with a wooden spoon until it comes together to form a dough.
Cover the bowl with clingfilm and place in the fridge for 30 minutes to chill.
Stamp and bake the gingerbread stars
Meanwhile, line two large baking trays with greaseproof paper and preheat the oven to 180°C / 356°F.
Lightly dust a worktop and rolling pin with flour. Roll out the dough to the thickness of a £1 coin. Use different sized star cookies cutters to stamp out shapes. You’ll want roughly 15 stars in total ranging in size.
Carefully place the stars onto the baking trays and bake for 8-10 minutes until golden. Transfer to a wire rack and leave to cool completely.
Time to assemble and decorate the Christmas tree
Outline each gingerbread star with white writing icing and decorate the smallest star with sprinkles.
Lightly dust a pretty plate or cake stand with icing sugar.
Stack the gingerbread stars from big to small and use the icing to stick the smallest star upright on top of the Christmas tree.
Decorate the tips of the stars with the sprinkles and decorations, and place the cake toppers around the base of the Christmas tree.