Jump to:About Eggless Red Velvet CookiesIngredientsChilling of the DoughBaking the CookiesHelpful TipsStep-by-Step DirectionsMore Eggless CookiesRecipe Card
About Eggless Red Velvet Cookies
My family loves Eggless Red Velvet Chocolate Chip Cookies, and my son adores these cookies so much. He is a picky eater and puts his hand only on specific cookies. I do not make these cookies often as the recipe requires red food color. But my son books all the cookies for himself whenever I plan to make them. Red Velvet Cookies are irresistible, totally addictive, and deliciously pleasing. These cookies are not only meant to be for Valentine’s day. You can make them anytime and share them with your loved ones. Sometimes we get intimidated, thinking that anything red velvet must be challenging to make. But believe me, it is easy to make, you can check out my other red velvet desserts. I have already posted Eggless Red Velvet Cupcakes, Red Velvet Donuts (Eggless and Baked), and Eggless Red Velvet Cake. Eggless Red Velvet cookies are slightly crispy outside, soft and tender inside, and melt in the mouth with white chocolate chips.
Ingredients
Making eggless cookies is not that difficult or challenging. We don’t even need to use any specific ingredient which can act as an egg replacer. We need basic and regular baking ingredients to make these delicious cookies. However, the only different ingredient we need is the food color.
Chilling of the Dough
The cookie dough will be very soft and sticky. And so, to handle it, it is necessary to chill the dough for a while. Once the dough is a little firm, it will be easy to roll it into cookie dough balls. However, I have tried baking the cookies with and without chilling the dough. And there is no difference in the cookies’ taste or texture. But after chilling, it is much easier to roll the dough into balls. So I prefer to chill the dough before baking the cookies, and I highly recommend the same. But again, it is your choice, and if you do not have time for chilling, you can skip this step.
Baking the Cookies
Do not overbake the cookies. Eggless Red Velvet Cookies are supposed to be soft, tender, and moist. So bake these goodies only for 10-12 minutes. Otherwise, overbaking will make the cookies hard and crisp.
Helpful Tips
Creaming of butter and sugar is essential to make soft, fluffy, and tender cookies. Beat butter and sugar until the mixture is light, fluffy, and pale. Using brown sugar will make the cookies extra soft and moist. Do not skip cornstarch if possible; it helps in making cookies soft and delicate. Chilling the dough for at least 30 minutes will make it much easier to roll it into balls. Do not overbake the cookies; bake these goodies only for 10-12 minutes.
Step-by-Step Directions
Making The Dough
Sift flour, cocoa powder, cornstarch, baking soda, and salt, together. Whisk well and set aside.
Beat the butter for a minute using a stand mixer with the paddle attachment. Or, if you do not have a stand mixer, you can also use a hand-held mixer.
Add brown sugar and granulated sugar and beat for 2-3 minutes. The mixture should be light, fluffy, and creamy. Scrap the bowl from the bottom in between for even mixing.
Once the butter and sugar mixture is creamy, add vanilla extract, food color, and milk, and mix well on medium speed until food color is distributed evenly.
Then add white vinegar and mix for a few seconds.
Add the flour mixture to the butter mixture gradually and, on low speed, mix until a soft dough is formed.
Fold in white chocolate chips at low speed until just combined. The dough will be very soft and sticky.
Transfer the dough into a bowl, cover it tightly with plastic wrap, and place in the fridge for at least 30 minutes.
Baking The Cookies
Preheat the oven to 350° F. Line the baking sheet with parchment paper or a silicone mat. Scoop 1 & ½ tablespoon of dough, roll into a ball, flatten it very slightly, and place it on the baking sheet. Repeat with the reaming dough and keep enough space between cookie balls.
Stick some more chocolate chips on the top of cookie balls if you want to. Bake the cookies for 10-12 minutes.
Remove the tray from the oven and let the cookies cool down on the baking sheet for 3 minutes.
Transfer the red velvet cookies to a cooling rack and let them cool completely before serving and storing.
More Eggless Cookies
You May Like More Desserts
Eggless Red Velvet Cupcakes Rose Cupcakes (Easy and Eggless) Red Velvet Donuts (Eggless and Baked) Blueberry Almond Cake (Eggless) Eggless Red Velvet Cake
