Red Velvet Cake Mix Cookies {Your new favorite Christmas Cookie Recipe!} (2024)

FAQs

What's the difference between red velvet and chocolate cookies? ›

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.

Chocolate cake is flavored with cocoa powder, chocolate chips, or melted chocolate. On the other hand, though red velvet cake has cocoa powder that gives it a slightly chocolatey flavor, the buttermilk and vinegar add a tart edge making it different between the two.

Brown sugar is acidic, which means its best friend is alkaline baking soda; when combined, they activate, Wonder Twins–style, to produce carbon dioxide. Both sugars are hygroscopic, so they compete with flour to soak up moisture from the dough, but brown more so than white.

Tinting the Dough

Tinting the cookie dough red is optional. If you skip the food coloring, the cookies will be light brown. For the pictured cookies, I use 3/4 teaspoon gel food coloring.

What flavor is red velvet? While there are cocoa undertones, red velvet is not chocolate cake because it balances both chocolate and vanilla flavors. It contains cocoa but not the same quantity as traditional chocolate cake, resulting in a more subtle cocoa flavor and tanginess due to the buttermilk and vinegar.

Due to the fact that it uses cocoa powder rather than chocolate, red velvet cake is more subtle in chocolate flavor than a chocolate cake. In terms of the cocoa flavor concentration, we like to think of red velvet cake as somewhere between a vanilla/white cake and a chocolate cake.

A red velvet cake is a combination of a vanilla and chocolate cake, with a distinct tangy taste. This is due to the buttermilk and vinegar (which are common ingredients in a red velvet cake).

Flattening the cookie dough provides more surface area that comes into contact with the ice bath, shortening the time it takes to chill. Then submerge the dough in the ice water and let it chill. After 20 minutes the dough will be completely chilled and ready for baking.

Regarding using baking soda for gray hair, experts endorse its potential benefits such as controlling pigmentation loss, lightening the strands, and providing texture. It can be used on coarse grey locks to make them smoother too by eliminating product buildup from oils or soaps.

Baking powder: Baking powder can be used to replace baking soda, though not at a 1-to-1 ratio. Because the former is not as strong as the latter, it's important to use three times the amount of baking powder as baking soda. Be aware, a slightly bitter, off-putting taste might result from using that much baking powder.

Why is red velvet just chocolate? ›

While red velvet cake is technically a cocoa cake, there is a key difference between standard chocolate cake and red velvet cake. Chocolate cake recipes traditionally use Dutch-processed cocoa, while red velvet cake uses unprocessed cocoa, a more acidic ingredient that produces a deeper, more intense chocolate flavor.

For the Red Velvet Cookies:

Whisk together the flour, cocoa powder, baking soda, baking powder, and salt. In a separate mixing bowl, beat together the butter and sugar until light and fluffy. Add the egg and red food coloring and mix to combine. Add the dry ingredients and mix on low speed, just until combined.

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.

A red velvet cake is a combination of a vanilla and chocolate cake, with a distinct tangy taste. This is due to the buttermilk and vinegar (which are common ingredients in a red velvet cake).