Perfection! Red Velvet Gooey Butter Cookies at their finest from scratch. Buttery, light and tender, and sweetened just right. Pretty in red velvet color and full of red velvet flavor!
- 2¼ cups plus 1 tablespoon (about 280 grams) organic unbleached all-purpose flour, such as King Arthur Flour®
- 3 tablespoons (21 grams) organic raw unsweetened cocoa, leveled off & sifted
- 3 teaspoons (1 tablespoon/12 grams) baking powder
- 1 (8-ounce/226-gram) package cream cheese, such as Philadelphia®, softened
- ½ cup (1 stick/113 grams) unsalted butter, softened
- 1 cup (200 grams) granulated sugar
- ¾ cup (150 grams) packed light brown sugar
- 1½ tablespoons (22.5 ml) pure vanilla extract
- 1½ teaspoons (7.5 ml) strong red food coloring, gel based, such as AmeriColor
- 1 teaspoon (5 grams) kosher salt, or ¾ teaspoon regular table salt
- 1 large egg plus 1 large yolk (mine weighed 73 grams w/o shells)
- 1 cup (120 grams) confectioners’ sugar, sifted, for rolling & dusting cookies
- In a medium bowl, whisk together flour, cocoa and baking powder until well blended. Set aside.
- Using an electric stand mixer fitted with paddle attachment, or handheld electric mixer, cream together cream cheese and butter until well blended, creamy and smooth. Beat in sugars, vanilla, red food coloring, and salt; mix until well combined, light and fluffy, scraping the bowl with a rubber spatula when necessary. Add egg and egg yolk and beat in well until creamy and light, about 2 to 3 minutes on medium speed.
- On low speed, gradually add flour mixture; mix until just fully incorporated. Dough will be very sticky. Cover work bowl and refrigerate at least 2 hours or overnight.
- Meanwhile, arrange oven rack in lower third of oven and preheat oven to 325ºF. Line two baking sheets with parchment paper; set aside. Place confectioners’ sugar in a small bowl; set aside.
- Measure enough dough to roll into generous 1-inch balls, using a 1 1/3-inch spring-loaded cookie scoop (or by measuring a generous tablespoon of dough with a measuring spoon) making sure each scoopful is in equal amounts. This is important for evenly baked cookies.
- Roll dough between palms of hands to achieve a small rounded ball and then roll in confectioners’ sugar to lightly coat. Place dough balls on prepared baking sheets at least 2 inches apart.
- Bake in preheated oven until cookies have spread into round cookie shapes and are puffed and crackly, about 14 minutes. Do not overbake. The cookies will still be soft in the centers. If they start to brown around the edges, they have baked too long. The underside of the cookies should be only very lightly browned.
- Transfer baking sheet to wire rack and allow cookies to cool on baking sheet for at least 10 minutes. Then, carefully remove cookies from baking sheet using a thin metal cookie spatula and transfer to wire rack to cool completely. Once completely cooled, transfer cookies to an airtight container. Repeat with remaining dough on prepared cookie sheets.
- If desired, chill the cookies in the refrigerator in an airtight container. Before serving, dust cookies with additional confectioners’ sugar. Serve cookies chilled or at room temperature.
Only use completely cooled cookie sheets lined with a fresh sheet of parchment paper before baking each batch.
Avoid crowding the cookies on baking sheets by spacing apart at least by 2 inches.
These tender cookies taste fabulous when served either at room temperature or chilled from the fridge.
Cookies will keep for up to 1 week covered in an airtight container in the refrigerator.
Total time above does not include time for refrigerating dough before baking.
How to Measure All-Purpose Flour for this Recipe: This tip is provided for bakers who do not own a kitchen scale and will be measuring flour by volume rather than by weight. First, aerate flour by stirring it in the container. Then, simply spoon flour into measuring cup and level off the top with the straight edge of a metal icing spatula. (The straight edge of a knife from a flatware set can be used as well.) This should yield about 120 grams per 1 cup of flour. Use a sheet of wax paper as a liner on your work surface to measure flour so that the excess can easily be funneled back into flour bag or container.
How to Measure King Arthur Flour® Gluten Free Multi-Purpose Flour for this Recipe: There is no need to aerate the flour. Simply spoon flour into measuring cup and level off the top with the straight edge of a metal icing spatula. (The straight edge of a knife from a flatware set can be used as well.) This should yield about 160 grams per 1 cup of gluten free flour. Use a sheet of wax paper as a liner on your work surface to measure flour so that the excess can easily be funneled back into flour bag or container.
For Gluten-Free Red Velvet Gooey Butter Cookies: Substitute 2¼ cups plus 1 tablespoon (370 grams) King Arthur Flour® Gluten Free Multi-Purpose Flour and 1¼ teaspoons (3.5 grams) guar gum, such as by Now Foods, for the regular all-purpose wheat flour called for in the recipe. Whisk together until well blended and then continue with recipe by whisking in the cocoa and baking powder.
For Natural Red Velvet Gooey Butter Cookies (made with natural food coloring): Simply add 2 tablespoons (12 grams) organic beet juice powder and 2 teaspoons (9.6 grams) cream of tartar to the dry ingredients; whisk until very thoroughly combined. Then, substitute 1 tablespoon (15 ml) gel-based red food coloring, kosher and natural such as CHEFMASTER®, for the artificial food coloring called for. Proceed with recipe as directed.
NOTE: Although just a minor inconvenience, Red Velvet Gooey Butter Cookies made with natural food coloring will develop what I call “a Cheeto effect” upon standing as the powdered sugar develops a light orange tint as the sugar absorbs the natural lycopene coloring from tomatoes and other vegetables used to make the natural food coloring.
Original Recipe Source: WickedGoodKitchen.com
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