Vegan Red Velvet Cookies with Cream Cheese Frosting
Delicious and chewy Vegan Red Velvet Cookies sandwiched with a yummy Cream Cheese Frosting. Think Red Velvet Cake, but in a convenient cookie form!
Ingredients
- 1 1/2 Cups All Purpose Flour 200g
- 3 tbsp Cocoa Powder 16g
- 1 tsp Baking Soda
- 1/4 tspd Salt
- 1/2 cup Vegan Butter ideally stick variety (125g)
- 1/4 cup Caster Sugar 50g
- 3/4 cup Brown Sugar 140g
- 1 tbsp Cornstarch
- 4 tbsp Non-Dairy Milk
- 1 1/2 tsp Vanilla Bean Paste
- 1 1/2 tbsp Vegan Red Food Coloring you can use less, but your cookies will look more brown than red
For Cream Cheese Filling:
- 1 tub Cream Cheese 220g
- 1/4 cup Vegan Butter 55g
- 1 cup Icing Sugar sieved (125g)
- 1 tbsp Cornstarch
- 1 tsp Vanilla Bean Paste
Instructions
- In a large bowl, combine Flour, Cocoa Powder, Baking Soda and Salt. Whisk to combine.
- In another bowl, combine Butter, Sugar and Brown Sugar. Using an electric hand mixer or stand mixer, cream until light and fluffy - about 2-3 minutes.
- In a small bowl, combine Cornstarch and Non-Dairy Milk. Mix well. Add to your butter/sugar mixture and mix to combine.
- Beat in Vanilla Bean Paste and Red Food Coloring. Mix well.
- Add dry ingredients to your wet ingredients and mix on slow till combined. Dough will be sticky.
- Transfer dough to a bowl and cover tightly in plastic wrap. Chill for at least 2 hours, or overnight if time permits.
- When ready to bake, line a cookie sheet with baking/parchment paper. Pre-heat your oven to 350F/175C.
- Scoop 1 tablespoon portions of your dough into your hands and roll into balls. (Each dough ball should be about 30grams in weight)
- Place on prepared baking tray, being careful to not over crowd. Bake for 10-12 minutes.
- Remove tray from the oven and immediately use a spoon to flatten your warm cookies. Allow to cool on baking sheet for 5 minutes and then transfer to a wire rack to cool completely.
- Repeat process with your remaining cookie dough until you have used it all up.
- Meanwhile, make your Cream Cheese Frosting. In the bowl of a stand mixer, combine Vegan Butter, Vegan Cream Cheese and Vanilla Bean Paste. Whip until light and fluffy.
- Sieve Icing Sugar with Cornstarch into a bowl and gradually add this mixture to your Butter/Cream Cheese whilst whipping on low. Once all the Icing Sugar and Cornstarch has been added, whip on high for about 1 minute until light and fluffy.
- Transfer icing into a piping bag and sandwich your Red Velvet Cookies with a generous amount of icing.
- Alternatively, you can simply spread the icing on.
- I like leaving these cookies to "ripen" in an air-tight box overnight. This allows the process of osmosis to soften the cookies as it absorbs moisture from the icing.
- Cookies should be kept in an air-tight box in the refrigerator for up to 1 week.
Notes
Do not over bake these cookies - they should be soft baked, and the cream cheese icing will further soften the cookies to create a delicious, gooey, ooey treat!
TO STORE: Leftovers can be stored in the refrigerator, covered, for up to 2 weeks.
TO FREEZE: Place leftovers in a ziplock bag and store them in the freezer for up to 6 months.
Nutrition
Serving: 1ServingCalories: 244kcalCarbohydrates: 57gProtein: 3gFat: 1gSaturated Fat: 1gSodium: 220mgPotassium: 92mgFiber: 1gSugar: 36gVitamin A: 29IUVitamin C: 1mgCalcium: 34mgIron: 2mg
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