XL Red Velvet Cookie Recipe (2024)

FAQs

What is the my tall cookie trick? ›

Use my favorite tall cookie trick to reduce excess spreading. Roll your dough balls to be taller rather than wider. This doesn't necessarily mean using more dough per cookie– we'll simply shape the cookie dough ball to be nice and tall, with a firm solid bottom to ensure the cookie doesn't topple over as it bakes.

"Overmixing your dough will result in flatter, crispier cookies," Cowan said. If you overmix, you will end up aerating (adding air to) the dough, which causes the cookies to rise and then fall, leaving you with flat cookies.

All you have to do is take the baked cookies from the oven, place a mug (or a glass) over the still warm dough, do a little swirl and voilà, perfectly round cookies.

If you skip the food coloring, the cookies will be light brown. For the pictured cookies, I use 3/4 teaspoon gel food coloring. You can control how vibrant the red color is, so use more or less depending on the color you'd like. You can find gel food coloring in craft stores, some grocery stores, or online.

Using egg whites will give you a taller, drier cookie. More egg yolks will give you fudgy, dense cookies. Bringing eggs to room temperature beforehand will add more volume to the dough.

Insert a toothpick into the centre of a cookie. If it comes out with a few moist crumbs clinging to it, the cookies are done. If the toothpick comes out wet or with raw batter, the cookies need more baking time.

You may notice visible pockets of flour, streaks of butter, or uneven coloration. When overmixed, though, cookie dough will feel dense, greasy, heavy, and warm. It may be tough to roll out or work with, just like overmixed pie dough.

The bottom line

Raw cookie dough is not safe to eat because it contains uncooked eggs and flour, which can cause food poisoning if they are contaminated with harmful bacteria. Pregnant women, children, older adults, and people with compromised immune systems should not eat raw cookie dough because of these risks.

Dry – “Dry” or “Crumbly” dough is a product of over-mixing or using too much of any ingredient during the mixing process. This can be reversed by adding one to two tablespoons of liquid (water, milk or softened butter) to your mix.

Eggs promote puffiness and spreading in cookies, while also holding the cookie together during baking. The height and texture of the final product is determined by how much egg is incorporated into the batter. Substituting ingredients can make or break a recipe.

How to roll cookie dough into balls without sticking? ›

Dust hands and utensils with flour: Dusting hands with flour before handling the dough is a winning solution to prevent the dough from sticking. Grease hands: Lightly greasing your hands with vegetable oil or cooking spray will ensure the dough doesn't stick to your palms when rolling into balls.

Red velvet cake is a Southern American delight that blends a vanilla cake with a striking red hue from food coloring, mixed with several tablespoons of cocoa powder. Its cake batter gets a tangy kick from buttermilk and white vinegar, perfectly offsetting the sweetness of the classic cream butter-cheese frosting.

Some ways to do this is by substituting baking powder in place of baking soda, using a natural non-alkalized cocoa powder, adding more white vinegar or buttermilk to your red velvet recipe, to achieve a bright red color.

Brown sugar is also hygroscopic (more so than granulated sugar) and will therefore also attract and absorb the liquid in the dough. The difference is in the molasses that makes brown sugar brown: It adds moisture and slight acidity, resulting in a moist and chewy texture.

Complete the Cookie Taste Test duty by making and eating three different cookie recipes. Below is a complete list of all available cookie recipes and the ingredients needed to make them.

They rise.

The baking soda then reacts to the acidic components present in brown sugar, creating gases that cause the cookie to rise.

too much of certain ingredients relative to others: too much flour. too many inclusions or add-ins (especially chopped chocolate and nuts in cookies can stop cookies from spreading)