My Go-To Recipe for Red Velvet Cookies

In celebration of Taylor Swift releasing 'Red (Taylor's Version),' an expanded rerecording of her classic 2012 album, I baked these delicious and beautiful red velvet cookies, subtly umamiful thanks to the addition of red miso.

You can't have red velvet cookies without generous chunks of white chocolate. You'll also be adding cocoa powder, red beet powder, and don't be shy with the red food coloring gel, otherwise, you'll end up with cookies that are more brown than red. I do love how these cookies turned out because I personally don't find super colorful food appetizing, and prefer more muted tones and tamer pops of color.

I also added some fragrant edible rose petals because they feel #cottagecore and I love subtle flavors and surprises. And some sources say Taylor Swift loves roses, and I kinda feel like 95% of girls in the world love roses. They're just like us, no? Beautiful, fragrant, colorful, and powerful with our thorns, so don't mess with us!

These cookies are dedicated to you, Taylor Swift. <3 Kat

Please note, you can gently push down on the cookie dough balls if you prefer flatter, crispier cookies, otherwise, this is a cakier cookie. Just FYI! Your bake time will be lower if you do flatten the cookies, and just monitor them in the oven. My cookie dough froze so I actually had to bake them for almost 20 minutes.

How To Store

The main goal is to keep them in an airtight environment to protect them from moisture.

Short-Term Storage (Up to 2 Weeks)

1. Cool Completely: This is the most important first step. Let the cookies cool completely on a wire rack after baking.

2. Airtight Container: Place the completely cooled cookies in a rigid, airtight container. A tin or glass jar with a tight-sealing lid is perfect.

3. Parchment Layers: If you need to stack them, place a sheet of parchment paper between each layer to prevent them from scratching or sticking together.

4. Cool, Dark Place: Store the container away from the stove or direct sunlight. Heat and light will degrade their flavor and color.

Longer-Term Storage (Up to 1 Month+)

For the best long-term freshness, the freezer is highly effective.

1. Freeze Until Solid: First, spread the cooled cookies in a single layer on a baking sheet. Place the tray in the freezer for about an hour. This step prevents them from clumping together.

2. Transfer to Airtight Container: Once frozen, transfer the cookies to a heavy-duty freezer bag or a freezer-safe airtight container. Freeze for up to 3 months.

To Thaw: Simply take them out and let them sit at room temperature in the container for 15-20 minutes. This prevents condensation from forming on the cookies themselves.

Happy Baking! - Sharon Hsu (@SparkleCakerie)

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108 Asian Cookies: Not-Too-Sweet Treats from a Third-Culture Kitchen

By Lieu, Kat

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Taylor's Red Velvet Cookies Recipe by Kat Lieu

Yield

6 large cookies

Author

Kat Lieu

Prep time

20 Min

Cook time

20 Min

Inactive time

30 Min

Total time

1 H & 10 M

In celebration of Taylor Swift releasing 'Red (Taylor's Version),' an expanded rerecording of her classic 2012 album, I baked these delicious and beautiful red velvet cookies, subtly umamiful thanks to the addition of red miso. You can't have red velvet cookies without generous chunks of white chocolate. You'll also be adding cocoa powder, red beet powder, and don't be shy with the red food coloring gel, otherwise, you'll end up with cookies that are more brown than red. I do love how these cookies turned out because I personally don't find super colorful food appetizing, and prefer more subtle tones and tamer pops of color. I also added some fragrant edible rose petals because they feel #cottagecore and I love subtle flavors and surprises. And some sources say Taylor Swift loves roses, and I kinda feel like 95% of girls in the world love roses. They're just like us, no, beautiful, fragrant, colorful, and powerful with our thorns, so don't mess with us!These cookies are dedicated to you, Taylor Swift.

Ingredients US Metric

For the red velvet cookies

• 1/2 cup unsalted butter, cold and cubed (that's 1 stick of butter)
• 1/3 cup granulated sugar
• 1 large egg
• 1 tablespoon red or white miso
• 1 teaspoon vanilla extract (optional)
• 1 tablespoon, more or less, red food coloring gel
• 1 cup all-purpose flour, sifted
• 3 tablespoons cocoa powder
• 1 tablespoon red beet powder (if you don't have this, it's OK, just skip it)
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1 bar of white chocolate made with cocoa butter (you can add more chocolate if you'd like), chopped into chunks

Instructions

To make the cookies

1. In a stand mixer fitted with the paddle attachment, cream the butter and sugar on medium speed until pale and fluffy, a few minutes. Add the egg, miso, optional vanilla extract, and food coloring and mix until combined. Scrape down the sides of the bowl as needed.
2. Tip or sift in all the dry ingredients and mix on low speed until fully incorporated, up to 2 minutes. Finally, drizzle in the milk and again mix until combined. Toss in the white chocolate chunks and fold with a spatula to distribute throughout the dough.
3. Line a baking sheet with parchment paper. Scoop large balls of dough onto the prepared baking sheet, leaving at least 2 inches between each ball. You should have enough for 6 cookie balls. It's up to you if you want to flatten them or not. I like them thick, rustic, and chunky. Freeze, uncovered, for about 30 minutes.
4. Meanwhile preheat the oven to 350°F (180°C) with a rack in the center. Bake for at least 18 minutes, until the centers are set, and the edges have darkened slightly. Remove from oven and add marshmallows directly on the hot cookies. Let the cookies cool and set on the baking sheet directly. Enjoy!

Notes:

After doing some research, it appears that if you use Dutch-processed cocoa powder, your cookies will not turn out as red, so use regular cocoa powder instead.

Recommended Products:

Modern Asian Baking at Home Cookbook

Red Taylor's Version Explicit Lyrics Vinyl

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About the Baker

Kat Lieu is the founder of Subtle Asian Baking and this website modernasianbaking.com, and she is the author of Modern Asian Baking at Home. Currently, Kat is a full-time author and recipe developer. Follow her on instagram and check out her blog Phil and Mama.

Modern Asian Baking at Home is available is pre-order!