Red Velvet Kiss Cookies Recipe (2024)

FAQs

What is red velvet cookie dough made of? ›

Combining brown sugar, cocoa powder, vanilla, and buttermilk, these aren't just cookies tinted red—they truly capture the flavor and appearance of both iconic desserts. I originally published this carefully tested recipe in 2013. Is red velvet a mystery flavor to you?

Add food coloring a little at a time until you achieve the perfect red color. A little goes a long way! You can leave out the food coloring if you prefer. Chill the dough to reduce any graininess from the granulated sugar and enjoy a thicker cookie dough bite that melts in your mouth.

There are 250 calories in 1 cookie (48 g) of 7-Eleven Red Velvet Cookie. * The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Red velvet is a term used to describe a flavor that's a mix of cocoa and vanilla, often available in baked cookies, cakes, and cupcakes. The most distinguishing feature of red velvet is its vibrant red or deep maroon color.

As the butter and sugar combine, the sugar's sharp edges cut through the fat and create air pockets that lighten the texture of baked goods. As you mix, watch the mixture go from grainy to creamy, and then increase in volume and lighten in color. Voila! That's the sort of fluff quotient you should strive for.

Most chocolate desserts have large amounts of cocoa powder and/or melted chocolate bars giving them an intense chocolate flavor. Red velvet on the other hand is far more complex. It has a vanilla base, but with the raw cocoa powder it has a soft and velvety crumb and a subtle chocolate flavor.

Popular in the southern U.S., red velvet cake is a vanilla cake with a few tablespoons of cocoa powder and red food coloring mixed in. Vinegar and buttermilk bring some acid to the batter, adding a bit of tanginess that balances out the sweet cream cheese-butter frosting that is standard.

What is red velvet cake based off of? ›

The History of Red Velvet Cake

According to Southern Living, the first recorded recipe for a red velvet cake was published in 1911 as a combination of the mahogany cake and the also-popular Devil's Food cake (in which chocolate is used instead of cocoa).

While Chocolate Cake is made primarily with cocoa powder and sometimes melted chocolate, Red Velvet Cake is made with a small amount of cocoa powder, but is also known for its signature bright red color, which is usually achieved by adding red food coloring to the batter.

All right, let's cut the suspense. Red velvet's distinctive flavor is not merely a trick of the senses that comes from dying chocolate red. No, in fact, red velvet batter contains a mixture of vanilla and a dash of cocoa, plus more vinegary tartness than you might find in a typical cake.