Red Velvet Cookies
I made these cookies for the first time one winter for Santa Claus. I wanted to use roasted beetroot without any coloring, so they turned out more of a burgundy red than a bright red. However, they disappeared quite quickly from the plate, and I didn't manage to take many photos. The recipe has been preserved, though, and I use it whenever I want cookies with something different. Quick Info Total time: approximately 2 hours 30 minutes (including roasting the beet, the puree can be prepared in advance) Preparation time (dough and cream): 30-35 minutes Baking time for cookies: 15 minutes on the tray Servings: 20-24 sandwich cookies (depending on size) Difficulty: medium Recipe type: sandwich cookies, suitable for holidays, breakfast, or snacks Ingredients For the cookies: - puree from 1 large roasted beetroot - 2 tablespoons lemon juice - 1 tablespoon vinegar (wine) - 100 g butter - 400 g flour - 1 tablespoon baking powder - 200 g sugar - 1/2 teaspoon salt - 2 eggs - 1 teaspoon vanilla extract - 100 ml liquid cream For the cream: - 100 g butter (at room temperature) - 250 g cream cheese - 200 g powdered sugar - 1 teaspoon vanilla extract Preparation method 1. Roast the beetroot the day before. Wash it, wrap it in aluminum foil, and place it in a tray. Leave it in the oven at 200°C for 90-100 minutes until a fork goes in easily. After cooling, peel the skin and puree the beetroot with a blender. Add 2 tablespoons of lemon juice and 1 tablespoon of vinegar. The puree can be kept in the fridge until you use it. 2. Before preparing, preheat the oven to 180°C. Prepare two trays with baking paper. 3. Sift the flour together with the baking powder and salt into a separate bowl. 4. In another bowl, beat the butter with the sugar until it becomes a light-colored, fluffy cream. Add the eggs one at a time, then the beetroot puree, mixing after each addition. 5. Add half of the dry ingredients over the butter mixture. Mix well. Then add the liquid cream, and finally the rest of the flour. 6. The resulting dough is quite thick and sticky. With a spoon, place dollops on the trays, leaving space between them. 7. Bake the cookies in the preheated oven for about 15 minutes. Remove the tray and let the cookies cool – either directly on the tray or on a rack, but do not stack them while they are warm, as they may stick together. 8. For the cream: beat the soft butter with the cream cheese and vanilla. Gradually add the powdered sugar and mix until smooth. Keep the cream in the fridge until you fill the cookies. 9. Assemble the cooled cookies two by two, with cream in between. If not consumed immediately, it’s better to keep them in the fridge. Why I make the recipe often These are dense cookies, suitable for a snack or breakfast, and they are not very sweet. They keep well in the fridge and do not soften quickly. The beetroot puree gives them an interesting color and a subtle flavor, different from classic butter cookies. Tips and variations Tips - The beetroot puree can be made a day or even two in advance. It keeps well in the fridge covered. - Do not expect a bright red if you only use beetroot. The cookies will take on a subtle shade, especially after baking. - Do not stack warm cookies; they easily stick together even though they seem firm. Substitutions - The butter for the cream can be replaced with a mix of margarine and butter, but the texture will be softer. - The liquid cream can be changed with thick yogurt, but it will slightly change the dough's texture. - If you don’t have cream cheese, you can use mascarpone, but the cream will be denser. Variations - They can also be made without cream, resulting in simple cookies, like biscuits, if you don’t want sandwiches. - You can add a pinch of cinnamon or orange zest to the dough if you want a more complex flavor. - The cookies can be dusted with vanilla sugar after they cool if you don’t add cream. Serving ideas - They go well with coffee or tea. - They are suitable on holiday platters, with other assorted cookies. - They can also be packed for breakfast at the office or school. Frequently asked questions 1. What type of liquid cream do you use? For the dough, I used cooking cream with 20% fat. A lighter one works too, but I don’t recommend sweet whipped cream. 2. Can the cookies be frozen? Baked cookies without cream can be frozen. With cream, the texture will not be the same after thawing. 3. Does the beetroot have to be roasted, not boiled? For a more intense flavor and better color, roasting works better. Boiled works, but it leaves more water and may color the dough less. 4. What do I do if the dough is too sticky? You can keep it in the fridge for a few minutes, but it won’t become very firm. It’s normal for it to be sticky; do not add extra flour. 5. What can I replace the sugar in the cream with? If you want, you can use powdered xylitol or another powdered sweetener, but the final taste will be slightly different. Nutritional values Approximately, for one sandwich cookie (with cream), there are about 180-200 kcal, 6-7g fat, 30g carbohydrates, 2g protein. The value depends on the size of the cookies and how much cream you use. They are dense and quite filling, even if they don’t have a lot of sugar per serving. Storage and reheating Filled cookies should be kept in the fridge in a sealed box for a maximum of 3-4 days. Unfilled, they last up to a week in the fridge. No reheating is needed; they can be consumed cold or at room temperature. I do not recommend freezing cookies with cream.
Preparation
We prepare the red beet puree a day in advance. We roast the beets wrapped in aluminum foil in a preheated oven at 200 degrees C for 90-100 minutes or until well cooked. After cooling, we peel them and blend well with a hand blender. To keep the color, we add 2 tablespoons of lemon juice and one tablespoon of wine vinegar. We preheat the oven to 180 degrees C. We line 2 trays with parchment paper. We sift the flour with baking powder and salt in a bowl. In another bowl, we beat the butter with the sugar until we get a fluffy cream. We add the 2 eggs one at a time, the beet puree, and half of the flour. We mix well after each added ingredient. We gently pour in the sour cream, then add the rest of the flour. The dough will be thick and sticky. Using a spoon, we place small mounds of dough on the lined trays. As seen in the pictures, before baking, I had a dough of intense red, and after baking, I was a bit disappointed and didn’t take any more pictures :( They bake for about 15 minutes and are left to cool on the tray or removed but not stacked to avoid sticking. For the cream, we beat the butter - at room temperature with cream cheese and vanilla essence. We gradually add the powdered sugar and beat until smooth. The cream is kept cool until the cookies are filled. If not served immediately, they are kept in the refrigerator.
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