Red Velvet New York Cookie Recipe! | Cupcake Jemma | Cake Ideas | baking ideas

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Red Velvet New York Cookie Recipe! | Cupcake Jemma

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FINALLY a Red Velvet NY Cookie! You guys have been wanting this recipe for SO LONG so we thought it was about time we gave it to you!
Buy the kit: (or use the recipe below)
Don’t forget to take photos and tag us on Instagram, @cupcakejemma @sallydells @danepemberton and use the tag #cupcakejemma so we can see your bakes. And make sure to check out our ‘Bake at Home’ play list for some perfect isolation baking!

We filmed this video before the outbreak of COVID-19 at our Soho store which is of course now shut temporarily.

Baking Kits are currently available for Domestic Shipping only – we’re really sorry and are working with our carriers to find a workable solution for other countries but it’s UK-only for now.

Thank you so much to everyone who has ordered one of our Cupcake or Cookie kits as well as all our Merch and Baking Tools over on CUPCAKEJEMMA.COM. Crumbs & Doilies is a small business with no outside investment so every order placed online is helping us to survive the outbreak and keep all our wonderful staff employed. We are so touched by everyone’s support, it really means the world to us.

Big love and stay safe.
Jemma, Sally, Dane and all the C&D and Cupcake Jemma team.
xxx

——-

230g Cold Chopped Unsalted Butter
160g Caster Sugar
160g Light Brown Sugar
450g White Chocolate Chips
475g Plain Flour
25g Cocoa (we use a mix of regular and black cocoa)
1 tsp Salt
3 tsp Baking Powder
2 Eggs
1 Egg Yolk
1 tsp Vanilla
1 tsp Red Food Colouring (paste food colouring not liquid)

——–

MERCH MERCH MERCH!:
SUBSCRIBE FOR WEEKLY VIDS:
MORE CAKE:
MY INSTAGRAM: @cupcakejemma
CAKESTAGRAM: @crumbsanddoilies
SALLY: @sallydells
DANE: @danepemberton

#bakeathome

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32 Comments

  1. Evgenia says:

    i have 2 questions,
    1.can i use half white chocolate chips and half strawberry chips?
    2.if i make my cookies slimmer in size, will it affect the chips melting faster?

  2. Mariela Tonietti says:

    Thank you guys!!! Amazing recipe!! I'm gonna try it!!! ❤❤❤

  3. Thanaphun So says:

    How many days we can keep the dough in the freezer? Thank you in advance for your advice 🙏🥰

  4. alena says:

    Last time I followed your cookie recipe I formed those rough balls aswell. But my cookies didnt melt. They just stayed in ball shape. What did I do wrong?

  5. Hailey Irene says:

    Does anyone know to conversions to cups? I don’t have a scale

  6. Dewi Syaza says:

    Can I sub the cocoa powder for matcha powder?

  7. Cristina Soto says:

    Has anyone tried to make them with LIQUID colouring instead of paste food? Is it okay? Do you need to add a lot? Thanks everyone

  8. nafis athallah says:

    what if i replaced red food colouring paste with red velvet paste

  9. Paul Marchant says:

    Can you make white chocolate and raspberry biscuits

  10. D Mack says:

    Congratulations on the new bundle!!
    🧡💛💚💙👼👼

  11. theboss says:

    It’s stressing me how long you kept that oven door open for. What’s the point in pre-heating if you’re letting all the heat out?

  12. L J says:

    Are u not meant to be distancing

  13. Jhanel de Leon says:

    If Im using a gas oven what till be the temperature and baking time?

  14. Douglas Porter says:

    When I put in the cold butter right out of the fridge into the mixer, the butter just clumps up on the paddle when I try to blend it and doesn’t look like the video. (Yes, I cut into cubes before blending) Does the butter need to be slightly closer to room temperature? Because the butter didn’t mix quite as well as needed it caused my final batter to be much more dry than it should have been. Any suggestions?

  15. Paola Córdova says:

    MAKE FRUITY PEBBLES COOKIES!!

  16. Aljhania Sarmiento says:

    Can someone convert this into cups ☹️

  17. Sammy Beck says:

    I guess you could add red food coloring to any pastry or cookie or cake and could call it red velvet since red velvet is not a flavor but just a color.

  18. fira aziz says:

    seng lanang lenggat-lenggut koyo ulo alias ngondek …….. !

  19. Karina Balazon says:

    Baked these and the taste is AMAZING! My friends are raving. One question though. I followed the recipe. However I noticed that while the center has risen while in the oven, as soon as it cools down, the center flattens. Not sure if it's due to our (very humid Asian) climate, or the butter's fat content perhaps?

  20. Shazia Gohar 11206371 says:

    Thank You so much for sharing this recipe with us, i also love to bake, i am definitely going to make these cookies, you guys are great👍❤️❤️❤️

  21. Celine Wong says:

    Please make a matcha/green tea version!

  22. Kallt Shein says:

    Can I use liquid food coloring or will that destroy the cookies texture wise or even the way it bakes

  23. bronte says:

    you all have my dream job.. i have my own mini business but i want more experience and a kitchen !

  24. Amalia Anandita says:

    Can this recipe make half the dough?
    because if I use this much recipe mostly 🙏🏻

  25. redhotv8 says:

    Can anyone post the measurements in cups? Thanks!

  26. Rachele Quaresima says:

    Why dont you guys try to make the amazing Bens Cookies???? 😀

  27. Baking with Becca says:

    Now THIS is a recipe I can get behind! YUM

  28. Sandra Damaseviciute says:

    Does anyone tried to do them with less chocolate? I don’t mind the sweetness,but everyone who tried said that they are way too sweet

  29. Sanjana M says:

    For how long can this cookie dough be frozen ?

  30. Dollie says:

    I am definitely going to try these! Looks delicious!!

  31. Join The Other Side says:

    I can’t seem to find black cocoa anywhere! Can anyone help?

  32. Chloe Curley says:

    tried these and i love em thankyou!

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