Crinkly chocolate-y gorgeous Blue Velvet cookies
Cookies are always welcome- aren't they?
They can be eaten alone, or dunk it in milk, or coat it with chocolate sauce, or warm it up as they ooze goodness, just eat it anyway, they are still deliciously homely.
So are these Blue Velvet cookies- why velvet you ask, because I have used cocoa powder, and given it a nice gorgeous blue color, courtesy Queen products.
This was a relatively easy recipe, I researched few recipes, tested with my own little additions, and I was able to create a successful batch of these good looking cookies 😎
Because it belongs to the velvet family, I thought it would be a good idea to create sandwich cookies with butter-cream cheese in the centre as fillings-would you try it this way?
I was too impatient when these cookies came fresh out of the oven, I ate them as quickly as I could 😜 They were so warm and yummy, totally did not mind rushing in. Few batches I made before, were warm when they came out of the over, but hardened too much too quickly- So I adjusted few quantities, if you face the same issue, try going low on the flour as it may vary.
Ingredients
Blue Velvet Cookies
1 ½ Cup Flour
3 tbsp Cocoa powder
1½ tsp Baking soda
½ tsp Salt
1 Cup Caster Sugar
2 Eggs, large
5 tbsp unsalted butter, softened
1 ½ tsp Vanilla Essence
½ tbsp + 1 tsp Milk
2 Drops Sky Blue food gel
Directions
Blue Velvet Cookies
1. Preheat the oven to 180C (356F) or 160C (320F) for a fan forced oven. Line baking tray with baking paper or parchment paper.
2. Mix the flour, Cocoa powder, baking soda and salt in a bowl. Mix them at a low speed until well combined.
3. In a separate bowl, mix together the softened butter and sugar until the mixture is fluffy and sugar granules are no more visible.
4. Add in eggs, one at a time and continue to mix on low speed until well combined. Scrape down the bowl at regular intervals.
5. Add in milk, vanilla essence and food gel color.
6. Add in the flour mixture and continue to mix on low speed for 1-2 mins; until a dough-like texture is visible.
7. Chill the dough in the refrigerator for 1-2 hours or until the dough is chilled enough to be divided to make small firm balls.
8. Place the small balls on the baking try at-least 2 inch apart from one another as they will spread out once baked.
9. Bake for 8-10 mins.
10. Allow the cookies to slightly cool before serving
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