Mini Red Velvet Cookies (Mini Galletas Red Velvet)
Mini Red Velvet Cookies (Mini Galletas Red Velvet)
Ingredients
For the Buttermilk Substitute
- 1 tablespoon milk, any kind
- 1/2 teaspoon white vinegar
For the Cookies
- 1 1/3 cups all-purpose flour
- 1 1/2 tablespoons unsweetened cocoa powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 6 tablespoons unsalted butter, softened
- 1/2 cup granulated sugar
- 1/4 cup light brown sugar, packed
- 1 large egg
- 1 teaspoon vanilla extract
- 1 1/2 teaspoons red food coloring, liquid, or gel equivalent
For Rolling (Optional)
- 1/2 cup powdered sugar
Instructions
- 1
Prepare the buttermilk substitute: In a small bowl, combine the milk and white vinegar. Stir gently and set aside for 5 minutes to curdle.
⏱️ 5 min
- 2
Whisk together the dry ingredients: In a medium bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking soda, and salt until well combined. Set aside.
⏱️ 2 min
- 3
Cream the wet ingredients: In a large bowl, using an electric mixer, cream the softened unsalted butter, granulated sugar, and light brown sugar on medium speed until light and fluffy, about 2-3 minutes.
⏱️ 5 min
- 4
Add egg and flavorings: Beat in the large egg, vanilla extract, and red food coloring until fully incorporated and the mixture is a vibrant red color.
⏱️ 3 min
- 5
Combine wet and dry ingredients: Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix the dough.
⏱️ 3 min
- 6
Chill the dough: Cover the cookie dough with plastic wrap and chill in the refrigerator for at least 30 minutes. This helps prevent the cookies from spreading too much.
⏱️ 30 min
- 7
Preheat oven and prepare baking sheets: While the dough is chilling, preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper.
⏱️ 5 min•🌡️ 350
- 8
Form and coat cookies: If desired, place the powdered sugar in a shallow bowl for rolling. Scoop the chilled dough into 1-inch balls (about 1 tablespoon each). Roll each ball in the powdered sugar to coat evenly, if using. Place the dough balls about 2 inches apart on the prepared baking sheets.
⏱️ 10 min
- 9
Bake the cookies: Bake for 9-12 minutes, or until the edges are lightly set but the centers still look soft. Do not overbake.
⏱️ 12 min•🌡️ 350
- 10
Cool and serve: Let the cookies cool on the baking sheets for 5 minutes before carefully transferring them to a wire rack to cool completely. Enjoy!
⏱️ 10 min
Kitchen Tools
Nutrition Facts (per serving)
Mini Red Velvet Cookies (Mini Galletas Red Velvet)
Ingredients
For the Buttermilk Substitute
- 1 tablespoon milk, any kind
- 1/2 teaspoon white vinegar
For the Cookies
- 1 1/3 cups all-purpose flour
- 1 1/2 tablespoons unsweetened cocoa powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 6 tablespoons unsalted butter, softened
- 1/2 cup granulated sugar
- 1/4 cup light brown sugar, packed
- 1 large egg
- 1 teaspoon vanilla extract
- 1 1/2 teaspoons red food coloring, liquid, or gel equivalent
For Rolling (Optional)
- 1/2 cup powdered sugar
Instructions
- 1
Prepare the buttermilk substitute: In a small bowl, combine the milk and white vinegar. Stir gently and set aside for 5 minutes to curdle.
⏱️ 5 min - 2
Whisk together the dry ingredients: In a medium bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking soda, and salt until well combined. Set aside.
⏱️ 2 min - 3
Cream the wet ingredients: In a large bowl, using an electric mixer, cream the softened unsalted butter, granulated sugar, and light brown sugar on medium speed until light and fluffy, about 2-3 minutes.
⏱️ 5 min - 4
Add egg and flavorings: Beat in the large egg, vanilla extract, and red food coloring until fully incorporated and the mixture is a vibrant red color.
⏱️ 3 min - 5
Combine wet and dry ingredients: Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix the dough.
⏱️ 3 min - 6
Chill the dough: Cover the cookie dough with plastic wrap and chill in the refrigerator for at least 30 minutes. This helps prevent the cookies from spreading too much.
⏱️ 30 min - 7
Preheat oven and prepare baking sheets: While the dough is chilling, preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper.
⏱️ 5 min•🌡️ 350 - 8
Form and coat cookies: If desired, place the powdered sugar in a shallow bowl for rolling. Scoop the chilled dough into 1-inch balls (about 1 tablespoon each). Roll each ball in the powdered sugar to coat evenly, if using. Place the dough balls about 2 inches apart on the prepared baking sheets.
⏱️ 10 min - 9
Bake the cookies: Bake for 9-12 minutes, or until the edges are lightly set but the centers still look soft. Do not overbake.
⏱️ 12 min•🌡️ 350 - 10
Cool and serve: Let the cookies cool on the baking sheets for 5 minutes before carefully transferring them to a wire rack to cool completely. Enjoy!
⏱️ 10 min