Red velvet cookies

Red Velvet is a classic preparation of American pastry, especially famous for its vibrant red hue. Here I propose a version in the form of delicious cookies, with a small Italian twist by combining a touch of ricotta in the dough to add a note of creaminess. Here is the recipe for Red Velvet Cookies:

Ingredients

• 250 g of all-purpose flour
• 20 g of unsweetened cocoa powder
• 1/2 teaspoon of baking soda
• A pinch of salt
• 150 g of soft butter
• 150 g of granulated sugar
• 1 large egg
• 1 teaspoon of vanilla extract
• 1-2 teaspoons of red food coloring
• 2 tablespoons of milk
• 100 g of chocolate chips or white chocolate chunks
• 100 g of ricotta (Italian variation for creaminess)

Preparation

1. In a large bowl, sift together the flour, unsweetened cocoa, baking soda, and salt.
2. In another bowl, cream the soft butter with the sugar until you have a creamy and fluffy mixture.
3. Add the egg and vanilla extract to the butter and sugar mixture and mix well.
4. Incorporate the red food coloring until the desired shade is achieved.
5. Gradually add the dry ingredients and mix until a uniform dough is obtained.
6. Fold in the chocolate chips or white chocolate chunks.
7. Incorporate the ricotta into the dough to give a creamier texture and a delicate flavor.
8. Form balls with the dough and place them on a baking sheet lined with parchment paper. Lightly flatten each ball.
9. Bake in a preheated oven at 180 °C (356 °F) for about 10-12 minutes or until the edges start to become crispy but the center remains soft.
10. Allow the cookies to cool on the tray for a few minutes, then transfer them to a rack to finish cooling.

Curiosity

Red Velvet is a dessert with a controversial origin; many believe it was created during the Great Depression when red color was added to food to make it more appealing. Moreover, the original recipe called for the use of beetroot to give the characteristic red color to the dough.

Enjoy your preparation and bon appétit!