Fireworks in Every Bite: Red Velvet 4th of July Cookies
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Festive & Delicious
Enjoy mini red velvet cakes with cream cheese frosting! These festive cookies are gluten-free, nut-free, eggless, and easily made vegan. Celebrate with deliciousness!
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Make Buttermilk
Start by making dairy-free buttermilk. Combine milk and vinegar, let it sit, and stir. The chunky texture is perfect for adding richness to our cookies.
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Combine Dry Ingredients
In a bowl, whisk together gluten-free flour, cocoa powder, baking soda, and salt. This blend creates the perfect, tender base for your red velvet cookies.
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Cornstarch Mixture
Create a thin, watery mixture with cornstarch and water. This helps bind the ingredients and gives the cookies a wonderfully soft, cake-like texture.
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Blend Wet Ingredients
Gently combine the cornstarch mixture, homemade buttermilk, molasses, vanilla, and red food coloring. Don't worry about the chunky appearance; it's all part of the magic!
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Incorporate Flour
Slowly add the flour mixture to the wet ingredients, mixing on low. Scrape the bowl to ensure everything is perfectly combined for a smooth batter.
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Fold in Sprinkles
Gently fold in blue sprinkles for a pop of color. Chill the dough to make it easier to handle and to enhance the flavors.
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Scoop the Dough
Use an ice cream scoop to create evenly sized cookies. This recipe makes about 12 large, irresistible portions, ready for baking and sharing!
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Bake to Perfection
Bake at 325°F for 14-15 minutes. The cookies will be soft and slightly puffed, perfect for that delicious cream cheese frosting awaiting them.
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Creamy Frosting
Mix frosting ingredients until smooth and creamy. Spread generously over cooled cookies, leaving a small border. The tangy frosting complements the red velvet perfectly!
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Final Touches
Top with red and blue sprinkles while the frosting is still wet. These vibrant sprinkles add the final festive touch to your perfect 4th of July cookies!
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Fireworks in Every Bite: Red Velvet 4th of July Cookies