1. Heat oven to 350°F. In large bowl, stir cookie dough, cream cheese, baking cocoa and food color with wooden spoon until well blended. Shape dough into 24 (1 1/4-inch) balls. Place 2 inches apart on ungreased cookie sheet. Using bottom of drinking glass, flatten balls to 1 1/2-inch rounds. 2. Bake 10 to 13 minutes or until edges are set.
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These low-carb red velvet cupcakes are going to blow you away. Your family, your friends, your co-workers. NO ONE is going to believe they’re actually healthy, sugar-free, dairy-free, gluten-free, ALL the frees – and not from a high-end gourmet BAKERY. I dare you to put these side-by-side in a taste test. I may actually do one myself!
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Instructions. Combine cake mix, butter, cocoa powder, eggs, and vanilla in a large mixing bowl and mix by hand until blended. Fold in white chocolate chips. Refrigerate for 30 minutes. Preheat oven to 375 degrees. In a medium sized bowl, combine powdered sugar and cornstarch. Mix with a fork.
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For large cookies, use 1/4 cup of dough and bake for 12-15 minutes. Allow the cookies to cool completely on the pan. Once the cookies are cool, make the cream cheese frosting. Cream together the butter and cream cheese until fully incorporated. Scrape the sides of the bowl and slowly add in the powdered sugar, vanilla and salt.
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Whisk together the oil, eggs, sugars and vanilla essence in a bowl. 2. Add red food colouring slowly until you reach a vivid red colour. Whisk until well combined. 3. Sift the flour, cocoa powder and baking powder directly over the wet ingredients. 4. Use a wooden spoon to combine the ingredients together.
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Preheat the oven to 180C/350F. Grease a 9-inch cake pan with cooking spray and set aside. In a small bowl, mix together your dry ingredients. In a separate bowl, whisk together your eggs, sweetener, coconut oil, vanilla extract, and …
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Instructions. Preheat oven to 350F. Line two cookie sheets with silicone baking mats or parchment paper. Set aside. Beat butter and sugar until light and fluffy, about 3 minutes on high. Add the eggs and vanilla, and mix until well-combined. Mix in sour cream, cocoa powder, and food color until combined.
Preheat oven to 350°F and line a couple of baking sheets with parchment paper. Add the granulated sugar to a small bowl and the powdered sugar to another separate small bowl. Scoop 2 tablespoon-sized balls of the cookie dough mixture and roll into a ball.
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In a medium bowl, whisk together the flour, cornstarch, cocoa powder, baking powder, and salt. Set aside. In the bowl of an electric mixer, combine the butter, shortening, and both sugars. Mix on medium speed until light in color and fluffy. Add the egg, egg white, vanilla, food coloring, and vinegar.
Blend the butter and cream cheese together. Add the erythritol and continue to blend. Add the vanilla, coconut flour, cocoa and food colouring. Blend until combined. Roll walnut sized balls of the dough. It helps to wet your hands first to do this. Place the balls onto a parchment paper lined tray. With a damp finger, poke holes in the dough.
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These Red Velvet Cut-Out Cookies are soft, moist, and keeps its shape in the oven. Swap out your cookie cutters and these will be perfect for Valentine’s Day, Christmas or anytime! Hand mixer, stand mixer or whisk.
Keto Red Velvet cookies are as rich and decadent as the title suggests. With no processed sugars the keto cookies are so good and only clock in at .6 carbs per cookie!
This is the perfect recipe for Sugar Free Red Velvet Cookies for so many reasons. I like that these red velvet cookies can be made without adding a bunch of sugar to them! There are so many reasons to make a delicious red cookie such as this one.
I like my red velvet sugar cookies nice and chubby, so I rolled out to a thickness of 3/16-inch. You can be sure your cookies are the right thickness by using rolling pin rings.