Red Velvet Cookies
These Red Velvet cookies aren't just visually appealing, they're also incredibly delicious! The cracked effect is achieved by rolling the dough balls in fine granulated sugar first, then in powdered sugar. The cookies get their red color from beetroot powder, a more wholesome choice compared to artificial red food coloring. You won't taste the beetroot in the final product! A delightful treat for the upcoming holidays and a fun activity to make together.
Ingredients
Baking sheet lined with parchment paper, mixer, oven at 180°C (356°F)
60 grams (room temperature) butter
75 grams white or light brown sugar
50 grams granulated sugar
1 egg
1 tsp vanilla extract
2 tablespoons water
15 grams beetroot powder (about 6 teaspoons)
125 grams Lisa's Choice flour
1 tablespoon psyllium husk
15 grams cocoa powder
0.75 teaspoon baking powder
Pinch of salt
For the cracked effect:
50 grams granulated sugar
30 grams powdered sugar
Preparation
1. Preheat the oven to 180°C (356°F).
2. In a bowl, combine butter, granulated sugar, and brown sugar. Mix until the mixture is well combined, fluffy, and looks airy.
3. Add the egg, vanilla extract, and water. Mix until the "wet" ingredients are well incorporated.
4. In a separate bowl, sift Lisa's Choice flour, cocoa powder, baking powder, salt, and beetroot powder. Add psyllium husk and whisk everything together thoroughly.
5. Combine the flour mixture with the egg/butter mixture and mix until you have a smooth dough.
6. Place granulated sugar and powdered sugar in separate shallow dishes.
7. Using a spoon, form balls/clumps of dough, each weighing about 15 grams. The dough might be a bit sticky. Roll the dough ball in the granulated sugar first, which will make it easier to shape it into a nice ball with your hands.
8. Roll the dough ball in the powdered sugar, ensuring it's well coated.
9. Place the coated dough balls on the baking sheet, about 5 cm apart, and bake for 10 minutes. As they bake, the cookies will puff up and crack a bit. The cookies will be slightly soft inside after baking, and that's how they should be. Allow the cookies to cool thoroughly.
Enjoy!