Red Velvet koekjes (Fastfood Friday)
These red velvet koekjes come out tender and moist thanks to pressure cooking and feature a sweet cream cheese frosting with white chocolate chips for an extra treat.
Equipment
- 1 Mixing bowl Large
- 1 Stand mixer or hands with flat beater
- 1 Baking sheet lined with parchment
- 1 Piping bag with round tip
- 1 Glass for flattening
Ingredients
Ingredients
- 170 g Unsalted butter soft
- 250 g Crystal sugar
- 2 Eggs
- 1 tablespoon Milk
- 1 teaspoon Vanilla aroma
- 375 g Flour
- 30 g Unsweetened cocoa powder
- 2 teaspoon Baking powder
- Salt a pinch
- 50 g White chocolate chips baking stable
- Red food gel
- 75 g Soft butter for frosting
- 200 g Plain cream cheese
- 75 g Powdered sugar
- 1 teaspoon Vanilla aroma for frosting
Instructions
Instructions
- Preheat the oven to 180°C and line a baking sheet with parchment paper.
- Cream the unsalted butter with the sugar in a mixing bowl using a mixer with flat beater or by hand.
- Add the eggs one at a time, then mix in the milk and vanilla aroma until smooth.
- Add flour, cocoa powder, baking powder and salt. Mix until a smooth dough forms.
- Mix in the white chocolate chips and add red food gel until the dough has a rich red color.
- Use an ice cream scoop to scoop 15 dough balls onto the baking sheet. Optionally use two sheets to allow space for spreading.
- Bake the cookies for 15 minutes in the center of the oven. Flatten cookies slightly with the bottom of a glass after baking.
- Let the cookies cool completely while making the cream cheese frosting.
- Prepare frosting by beating butter, cream cheese, powdered sugar and vanilla until smooth. Pipe onto cooled cookies and store in fridge.
Notes
Let cookies cool completely before icing. Store in airtight container up to 2 days, or refrigerate. Freeze individually wrapped for up to 1 month.