![]() Chocolate Hearts – These are optional, but so cute! This time of year, they are easy to find in stores, or you can make your own with a candy mold, chocolate chips, and a little coconut oil!.White Chocolate Chips – As red velvet cake is known for its creamy, tangy frosting, so red velvet cookies must have white chocolate chips in them! They also look stunning!.Baking Soda – Baking soda works in tandem with the vinegar to keep your cookies from becoming dense and flat.Salt – You need ½ teaspoon of salt in order to activate your baking soda, and to balance out the sweetness.Ditch the food coloring this Valentine’s Day! This is what we use Beet Root Powder Beetroot Powder – Beets are so pretty! I love being able to color these cookies in a healthy way.You can substitute 1:1 all-purpose gluten free flour if you want to make these gluten free! Flour – For these red velvet cookies, we are using all-purpose flour.Raw cacao can also cause your dough to be a little bit dry, which can be easily remedied by adding a little extra liquid. You can also use cacao if you prefer, but it has a stronger flavor, so you may want to use a little bit less. Cocoa Powder – Cocoa is essential to the red velvet flavor.Save your leftover egg white for tomorrow morning’s breakfast, or whip up a small batch of meringue cookies to add to your treat bags. You will need one whole egg, plus one yolk. White Vinegar – Red velvet cake is typically made with buttermilk, but since we don’t need milk in our cookies, the white vinegar works to add the same slight tanginess, while also helping the dough rise into fluffy cookies!.Vanilla – These cookies use a tablespoon of vanilla, which helps round out the slight earthiness of the beetroot powder, and also really brings out the sweet notes in the cocoa.The perfect balance of white and brown sugars is a large part of what goes into the perfect cookie dough. Sugar – You will need ¾ cup of white granulated sugar, as well as ½ cup of brown sugar.Cream cheese cookies are melt-in-your-mouth rich and delightfully soft! Make sure you soften yours before you begin, just like your butter! Cream Cheese – Cream cheese is not only a key component to the red velvet flavor, but it also changes the consistency of the cookie.Butter – Set your cookie dough up for success by making sure your butter is soft, but not melted!.Festive Fun – These are the perfect little Valentine’s Day treats, whether you plan to pack them in your sweethearts’ lunches, or if you’re hosting a galentine’s tea!.I colored these cookies with beetroot powder to keep it natural! ![]() Naturally Colorful – I love red velvet, but I don’t love serving my kids a bunch of artificially dyed foods.Also, some beet root powders are stronger than others. You will taste a hint of beet when it's still warm, but it does dissipate. Quick note: make sure you wait until these cool before eating. You could package them in heart or cupid stamped cellophane bags and seal with twist ties or bright bows to pack in your little valentine’s lunch, or to hand out to friends. Red velvet is traditionally a cake, but I like it in the form of cookies because it is portable, less messy, and adorably giftable. Red velvet is a perfect flavor for this holiday because it has all of the things Valentine’s Day is known for – sweetness, chocolate, and it is red! These red velvet cookies are a slightly better for you alternative to dye filled candy and cookies. ![]() With Valentine’s Day around the corner, I’ve been dreaming of pretty, festive treats.
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