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Red Velvet Cookies

Red Velvet Cookies

If you are a fan of red velvet cakes, then I am sure you will like this recipe too. Just take note that this is a soft cookie that cannot be stored for more than a week. You can make the cookies as small as 2 cm in diameter or as big as 6 cm!! It is best served with a malty drink or milk.

Preparation time: 20 minutes

Cooking time:   15 minutes

Serves:   8

100 g butter or Q.B.B. Pure Ghee, room temperature

70 g salted butter, room temperature

200 g caster sugar

2 large eggs, room temperature

40 ml milk, room temperature

2 teaspoons vanilla extract

2 tablespoons red food colouring

260 g plain flour

50 g cocoa powder

1 ½ teaspoon bicarbonate of soda

¼ teaspoon salt

120 g white chocolate chips

100 g extra white chocolate chips for topping (optional)

30 g colourful sprinkles (optional)


  1. Combine Q.B.B. Pure Ghee, butter, sugar and eggs in a bowl and whisk, by hand or using an electric whisk, until it becomes very creamy.
  2. Add in milk, vanilla and red colouring and combine well.
  3. Sift flour, cocoa powder, bicarbonate of soda and salt into the beaten ingredients. Fold in the chocolate chips and mix with a wooden spoon to make a soft dough.
  4. Place bowl of dough, covered with cling wrap in the refrigerator for about an hour.
  5. Preheat oven to 180°C. Line two baking sheets with non-stick paper and set aside.
  6. Scoop out 1-2 tablespoons of dough and make it into a ball.
  7. Place on the tray leaving about 2 cm space in between each ball of dough.
  8. Bake each for 15 minutes. Do not overbake. At this stage it should be soft inside.
  9. Remove from oven and sprinkle with chocolate chips or sprinkles and leave on the baking sheet for 5 minutes.
  10. Transfer them onto a wire rack and let them cool completely.






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