Red Velvet Cookies

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.

Red Velvet Cookies

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.
Red velvet cookies

Recipe success tips for baking Red Velvet Cookies

Here’s my top tips for baking my Red Velvet Cookies:

  1. 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
  2. Chill the dough. For at least 4 hours or overnight for best results. This will develop the flavours and improve the texture.
  3. 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!
  4. 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.
  5. (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.
Red velvet cookie dough


Red Velvet Cookies with White Chocolate Chunks

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.
Prep Time 10 mins
Cook Time 10 mins
Chill time 4 hrs
Total Time 4 hrs 20 mins
Course Afternoon Treat
Cuisine Baking
Servings 10

Ingredients
  

For the red velvet cookie dough

  • 160 g Unsalted butter
  • 100 g Caster sugar
  • 150 g Light brown sugar
  • 2 teaspoons Vanilla extract
  • 1 medium Whole egg
  • 1 medium Egg yolk
  • 245 g Self-raising flour
  • 20 g Cocoa powder
  • 120 g White chocolate chopped into chunks
  • Red gel food colouring I highly recommend using Sugarflair Red Extra

For the cream cheese frosting

  • 60 g Unsalted butter soft at room temperature
  • 120 g Icing sugar
  • 60 g Full-fat cream cheese cold from the fridge

Instructions
 

Make the red velvet cookie dough.

  • Stir the flour and cocoa powder together in a bowl. Set aside.
  • In a separate bowl melt the butter in the microwave until liquid. Now add the two sugars and mix together.
  • Mix in the whole egg, egg yolk, vanilla extract and red gel food colouring (just enough until the mixture is bright red).
  • Add the flour, cocoa powder and the white chocolate chunks, and fold together until the mixture comes together into a cookie dough.
  • Cover the bowl with clingfilm and refrigerate for at least 4 hours or overnight for best results.

Bake the cookies.

  • Take the cookie dough out of the fridge and leave to soften at room temp for 30 minutes.
  • Meawhile preheat your oven to 180°C / 350°F / Gas Mark 4 and line two large, flat baking trays with greaseproof paper.
  • Take two heaped tablespoons of cookie dough and use your hands to roll it into a ball. Place on the baking tray and do not flatten. Repeat for all 10 cookies.
  • Leave space between each cookie ball on the baking trays so they have enough room to spread out. 
  • Bake for 10-12 minutes. The middle of the cookie should be super soft and underbaked, but the outside edge of the cookie should be firm and set.
  • Leave to cool and firm up on the baking tray for at least 15 minutes.

Make the cream cheese frosting.

  • Beat the butter until soft and smooth. Sieve in the icing sugar and beat together until smooth.
  • Take the cream cheese out of the fridge and add to the bowl. Gently fold together until fully combined. Be careful not to overmix otherwise the frosting will become too loose.
  • Spread or pipe the frosting on top of the cookies.
  • Serve and enjoy!
Keyword Cookies, Cream cheese frosting, Red velvet

Valentine Shortbread

These heart-shaped Valentine Shortbread are dipped in white and milk chocolate, and decorated with pretty love sprinkles!
Valentine Shortbread

Reasons to love these Valentine Shortbreads

  • Ease – You only need 5 simple ingredients to make this recipe. Prep, bake and enjoy within the hour!
  • Texture – crumbly and buttery shortbread with a coating of chocolate. These shortbreads really do melt in the mouth 🙂
  • Flavour – Creamy chocolate and buttery shortbread. It’s a match made in heaven!
Valentine Shortbread

You only need 5 ingredients!

You’ll only need a 5 simple ingredients to make these Valentine Shortbread:

  • Plain flour. Gives the shortbread structure.
  • Unsalted butter. Gives the shortbread a lovely buttery texture and flavour.
  • Caster sugar. Adds a little sweetness to the shortbread.
  • Chocolate. I dipped half the shortbread hearts in milk chocolate and the other half in white chocolate.
  • Sprinkles. Because who doesn’t love pink heart sprinkles!?
Valentine Shortbread

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Valentine Shortbread

These heart-shaped Valentine Shortbread are dipped in white and milk chocolate, and decorated with pretty love sprinkles!
Prep Time 10 mins
Cook Time 10 mins
Chill time 30 mins
Total Time 50 mins
Course Afternoon Treat
Cuisine Baking
Servings 10

Ingredients
  

  • 150 g Plain flour
  • 100 g Unsalted butter soft at room temperature
  • 50 g Caster sugar
  • 50 g Milk chocolate
  • 50 g White chocolate
  • 1 tablespoon Valentine's sprinkles

Instructions
 

  • Line a large flat baking tray with greaseproof paper.
  • Beat the butter and sugar together until smooth and fluffy.
  • Add the flour and use your hands to bring the mixture together into a shortbread dough.
  • Lightly flour a worktop and rolling pin. Tip the dough onto the worktop and roll it out to 0.5cm thick.
  • Use a heart-shaped cookie cutter to stamp out hearts and place them on the baking tray. You’ll need to bring the dough together and roll it out again to get 10-12 shortbreads.
  • Chill in the fridge for 30 minutes. Meanwhile preheat the oven to 180°C / 350°F / Gas mark 4.
  • Bake for 10-12 mins until pale golden brown. Leave to cool on the baking tray.
  • Melt the two chocolates in separate bowls in the microwave until smooth.
  • Dip half of the shortbread hearts in milk chocolate and the other half in white chocolate. 
  • Decorate with sprinkles and enjoy!

Notes

Store your Valentine Shortbread in an airtight container, at room temperature, for up to 3 days.
Keyword Chocolate, Shortbread, Valentine’s

Oatmeal Cookies 3 Delicious Ways

An easy, one-bowl Oatmeal Cookies recipe with three flavour options to choose from – peanut butter & choc chip, carrot cake or white chocolate raspberry. Which will you choose?
Oatmeal Cookies

3 delicious Oatmeal Cookies flavours to choose from

  • Peanut butter chocolate chip. Flavoured with peanut butter (smooth or crunchy) and milk chocolate chips.
  • Carrot cake. Flavoured with cinnamon spice, chopped walnuts and grated carrot.
  • White chocolate raspberry. Flavoured with freeze-dried raspberries and white chocolate chips.

Can’t decide which to choose? Divide the mix-in ingredients by 3 and make 4 of each flavour!

Oatmeal Cookies

How to make these Oatmeal Cookies

Go from mixing bowl to first bite in less than an hour with this recipe!

  1. Beat butter and two sugars together. This recipe uses a mix of white caster sugar and light brown sugar to improve the texture and flavour.
  2. Mix in the egg and vanilla. 1 large egg and 1 tsp vanilla is enough to add richness and flavour to the cookie dough.
  3. Add the oats and flour. Use old-fashioned jumbo rolled oats for the best cookie texture. Instant oats just won’t cut it!
  4. Fold in the mix-ins. Depending on the flavour you choose, throw in the mix-ins and fold them into the cookie dough.
  5. Roll the cookie dough into balls. Use 2 heaped tbsps of cookie dough per cookie and roll into balls.
  6. Bake for 12-14 mins. Look for golden edges but a soft under-baked middle.
  7. Leave to cool for 15 mins. This is super important! Resist the temptation to move (or eat 🙊) the cookies before they’ve had time to cool otherwise, they will fall apart.
Carrot Cake Oatmeal Cookies
Oatmeal Cookies


Oatmeal Cookies 3 Delicious Ways

An easy, one-bowl Oatmeal Cookies recipe with three flavour options to choose from – peanut butter & choc chip, carrot cake or white chocolate raspberry.
Total Time 30 mins
Course Dessert
Cuisine Baking
Servings 12

Ingredients
  

Oatmeal cookie dough

  • 160 g Unsalted butter soft at room temperature
  • 100 g White granulated sugar
  • 150 g Light brown sugar
  • 1 Large Egg at room temperature
  • 1 teaspoon Vanilla extract
  • 100 g Old-fashioned jumbo rolled oats
  • 150 g Self-raising flour

Peanut butter chocolate chip add:

  • 150 g Peanut butter smooth or crunchy
  • 100 g Milk chocolate chips

Carrot cake add:

  • 1 medium Carrot grated
  • 100 g Walnuts chopped
  • 1 teaspoon Ground cinnamon

White chocolate raspberry add:

  • 100 g White chocolate chips
  • 75 g Freeze-dried raspberries

Instructions
 

Start by making the oatmeal cookie dough

  • Preheat your oven to 180°C / 350°F / Gas Mark 4.
  • 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.

Notes

Store your Oatmeal Cookies in an airtight container, at room temperature, for up to 4 days.
Keyword Cookies, Oatmeal

Small Batch No-Chill Chocolate Chip Cookies

This easy Chocolate Chip Cookies recipe makes four delicious cookies in less than 30 minutes! Perfect for those late-night cookie cravings 😉

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.

Chocolate Chip Cookies

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.
Chocolate Chip Cookies

Recipe success tips for baking these Chocolate Chip Cookies

  1. 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.
  1. 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.
  1. 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.
  1. 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.
Chocolate Chip Cookie dough
Chocolate Chip Cookies

Can I chill the cookie dough?

Yes absolutely!

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.


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Small Batch No-Chill Chocolate Chip Cookies recipe (makes 4)

Ingredients

  • 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

Method

  1. Preheat oven to 180°C / 350°F / Gas Mark 4.
  2. Line a large flat baking tray with greaseproof paper.
  3. Cream the butter and two sugars together for 1-2 minutes until soft and lump-free.
  4. Add the vanilla extract and egg yolk and mix together.
  5. 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.
  6. Now add 40g of the chocolate chips (save a handful for later) and fold into the cookie dough.
  7. 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.
  8. Press the remaining chocolate chips into the tops of the cookie balls.
  9. Bake for 12-14 minutes, until the cookies are lightly browned around the edges but the middle is still soft.
  10. Whilst the cookies are still warm, use a large round cookie cutter to scoot them into a perfectly round shape.
  11. 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.

Gingerbread Christmas Tree

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.

Gingerbread Christmas Tree
Disclosure: The decorations were kindly gifted by Cake Angels, however all opinions expressed in this blog post are my own and I was in no way influenced by the company.

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.

Gingerbread Christmas Tree

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.

  1. 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.
  2. 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.
  3. 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.
Gingerbread Christmas Tree

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Gingerbread Christmas Tree recipe

Ingredients

Method

Start by making the gingerbread dough
  1. 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.
  2. In a large bowl combine the flour, bicarbonate of soda, ground ginger and cinnamon. 
  3. 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. 
  4. Cover the bowl with clingfilm and place in the fridge for 30 minutes to chill.
Stamp and bake the gingerbread stars
  1. Meanwhile, line two large baking trays with greaseproof paper and preheat the oven to 180°C / 356°F.
  2. 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.  
  3. 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
  1. Outline each gingerbread star with white writing icing and decorate the smallest star with sprinkles.
  2. Lightly dust a pretty plate or cake stand with icing sugar.
  3. Stack the gingerbread stars from big to small and use the icing to stick the smallest star upright on top of the Christmas tree. 
  4. Decorate the tips of the stars with the sprinkles and decorations, and place the cake toppers around the base of the Christmas tree.