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Hi Bold Bakers!
Hi Bold Baker!
Red Velvet Oreo Cookies were released for a limited time only for Valentine’s Day. They were such a hit that now they are a permanent fixture in the Oreo cookie collection. I loved them so much I really wanted to share my Homemade Oreo recipe. They are not only made from scratch, but they are also GIANT!
Full disclosure, I might have played fast and loose with the words “Single Serving.” They are a mouthful, I’m not gonna lie but if something you are eating is delicious wouldn’t you want to be eating more of it rather then less? Makes sense to me.
The key is that you don’t have to make a full batch of these guys. So if you are in a rush, or want just one cookie after school or work, then this is a great recipe for you.
The doughs freeze perfectly so they can be baked off later. Double up and have reserves to “Bake in case of emergency.”
In addition to my Red Velvet OREO, you can find recipes for my Original Chocolate & Birthday Cake OREO Cookies!
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Single serving Homemade Red Velvet Oreo Cookies
Ingredients
- ¾ cup (107g/ 3 ¾ oz) all-purpose flour
- 1 Tablespoons unsweetened cocoa powder
- 1 teaspoon cinnamon
- ½ teaspoon baking soda
- ⅛ teaspoon baking powder
- ⅛ teaspoon salt
- 1/2 cup (100g/ 3 ½ oz) granulated sugar
- ¼ cup (58g, 2 ½ oz) butter, cold
- 1 tsp vanilla extract
- 3 Tablespoons egg
- 2-3 teaspoons red food coloring (gel)
- Cream cheese frosting
Instructions
- In a bowl, thoroughly mix all of the dry ingredients together, the first 7.
- Add the butter and with a fork (or your fingers) rub it in until it resembles fine breadcrumbs. (you can also do this step in a food processor)
- In a seperate bowl mix together the egg, vanilla extract and red food coloring.
- Add this mix to your dry ingredients and continue mixing until dough comes together in a mass. You will have to use your fingers to bring it together
- Evenly divide the dough in half and place on a parchment paper-lined baking sheet. Place approximately 5 inches apart, the cookies will spread while baking. Slightly flatten the dough to 3inch wide.
- Bake for 15-17 minutes AT 350oF (180oC). Set baking sheets on a rack to cool.
- Once cooled sandwich your cookies together with cream cheese frosting.
- Enjoy your cookies immediately. Store in an airtight container for up to 2 days
Recipe Notes
OMG! The cookie came out really amazing and with your cream cheese frosting, it was the best! I still never turn down a red velvet dessert. Thanks Gemma!
~Dave
Hi Gemma! What if your dough is to dry what do you do?
Hi Jemma. I have been making your recipes for so long now, and I haven’t been disappointed once! A question about these good-looking red velvet cookies: Can the ingredients be multiplied to make a big batch? (40 cookies about). Would it work out well? Thanks!
Hi Gemma, i love and follow ur recipes. You are amazing. Pls can i substitute the unsalted butter cos its very expensive where i live. What are d options?
Does using liquid food coloring have an different effect than using gel food coloring?
Hi Gemma. I love your cooking channel and followed some of your recipes. Need your advise. Most food colouring are synthetic base. Will the results be the same if I use natural food colouring as alternatives example like beetroot juice ?
Oops
I loved the idea
But couldn’t make the exact one
No cracks..may be the dough was quite soft
But i needed to use butter as it was so sticky to ma hands
Color is dull ..ofcourse i wasnt using wilton colrs
But taste was just too good
??
Hi Gemma! I love this recipe so thank you for publishing it! I love all your recipes that I have tried to make before. So glad I subscribed to you.
Also, I was wondering if you knew how to make macroons(red velvet is my favorite) because it’s a very confusing to follow in the cook books.
Thank you for helping me with all my results(:
Hi gemma!! Ur receipes are jst simple nd fantastic… can u list the ingredients in grams so tat it vl be easier to try out them….????
Thanks Gemma for your quick reply. will do, although i did add the cream of tartar before in one of sally’s baking addition recipes.
I also tried your baked doughnut -used bread flour and I think i left a bit longer in the fridge, it was a bit watery but they come out fantastic my kids loved it and they help with the decoration. thanks once again for sharing I can’t wait to try all your recipes. God bless