@cakesandmoreuk: Red Velvet Cookies Recipe Ingredients - 2¼ cups all-purpose flour - ¼ cup unsweetened cocoa powder - 1 tsp baking soda - ½ tsp salt - ¾ cup unsalted butter, softened - 1 cup brown sugar, packed - ½ cup granulated sugar - 1 large egg - 1 tsp vanilla extract - 1 tbsp red food coloring - 1 cup white chocolate chips Serves: 18 | Bake Time: 12 minutes How to Make: Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper. In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt. In a separate large bowl, beat the softened butter, brown sugar, and granulated sugar until light and creamy, approximately 2–3 minutes. Add the egg, vanilla extract, and red food coloring, mixing until evenly combined. Gradually add the dry ingredients and mix just until a soft red dough forms, then fold in the white chocolate chips. Refrigerate the dough for 20–30 minutes to prevent excessive spreading. Scoop approximately 2 tablespoons of dough per cookie onto the prepared baking sheets, spacing them 2 inches apart. Press a few additional white chocolate chips onto each cookie and bake for 10–12 minutes until the edges are set but the centers remain slightly soft. Cool on the baking sheets for 5 minutes before transferring to a wire rack. Lemon Blueberry Cookies Recipe Ingredients - 2¼ cups all-purpose flour - 1 tsp baking soda - ½ tsp salt - ¾ cup unsalted butter, softened - 1 cup granulated sugar - 1 large egg - 2 tbsp fresh lemon zest - 2 tbsp fresh lemon juice - 1 tsp vanilla extract - 1½ cups fresh blueberries - 1 cup white chocolate chips Serves: 18 | Bake Time: 12 minutes How to Make: Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper. Whisk together the flour, baking soda, and salt in a medium bowl. In a large mixing bowl, beat the softened butter and granulated sugar until light and fluffy, then add the egg, lemon zest, lemon juice, and vanilla extract, mixing until smooth. Gradually incorporate the dry ingredients until a soft dough forms, then gently fold in the white chocolate chips and fresh blueberries, taking care not to crush the berries. Refrigerate the dough for approximately 30 minutes to help the cookies maintain their shape. Scoop 2-tablespoon portions onto the prepared baking sheets, spacing them approximately 2 inches apart. Press a few extra blueberries and white chocolate chips onto the tops for the appearance shown in the image. Bake for 11–13 minutes until the edges are lightly golden and the centers are just set. Allow the cookies to cool on the baking sheets for 5 minutes before transferring to a wire rack. Salted Caramel Cookies Recipe Ingredients - 2¼ cups all-purpose flour - 1 tsp baking soda - ½ tsp salt - ¾ cup unsalted butter, softened - 1 cup brown sugar, packed - ½ cup granulated sugar - 1 large egg - 1 tsp vanilla extract - 1 cup caramel bits or soft caramels, chopped - 1 cup semi-sweet chocolate chips - 1 tsp flaky sea salt Serves: 18 | Bake Time: 12 minutes How to Make: Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper. In a medium bowl, whisk together the flour, baking soda, and salt. In a separate bowl, beat the softened butter, brown sugar, and granulated sugar until creamy and fluffy, then add the egg and vanilla extract and mix until fully incorporated. Gradually add the dry ingredients and mix until a soft dough forms, then fold in the semi-sweet chocolate chips and caramel bits, reserving a small amount of each for topping. Refrigerate the dough for approximately 30 minutes, then scoop into 2-tablespoon portions and arrange on the prepared baking sheets. Press the reserved chocolate chips and caramel pieces into the tops, keeping the caramel away from the edges to prevent excessive spreading. Bake for 10–12 minutes until the edges are golden and the centers remain slightly soft. Immediately sprinkle with flaky sea salt, then cool on the baking sheets for 10 minutes before transferring to a wire rack. #EasyRecipes #baker #bak

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Friday 02 October 2026 11:29:24 GMT