Red Velvet Cookies

Here's another form of the classic red velvet cake flavor in cookie form, these can be made into soft and chewy cookies or crunchy. All depends on how long the cookie dough bakes. I prefer the crunchy on the outside but soft and chewy in the middle kind so that's what I'll be making. But I have mentioned what to do for crunchy and crisp cookies too.

Did you know that originally bakers used beet juice to their bakes during the 2nd world war which is where the idea for red velvet products came to life. We can still use organic ways to color our food but for today I will be using red coloring. Let's get baking!

Quick tutorial

Recipe card

After they are baked leave them to cool on the baking sheet for a few minutes before transferring on to a cooling rack.

Leave a comment below if you have any questions :)