Gluten-Free Red Velvet Cookies Cream Cheese Frosting
Ingredients
- 1/2 cup butter
- 3/4 cup cane sugar
- 2 teaspoons vanilla extract
- 2 teaspoons apple cider vinegar
- 1 egg
- 2 cups almond flour
- 1/2 cup tapioca flour
- 3 tablespoons beet root powder
- 1 tablespoon cocoa powder
- 1 teaspoon baking powder
- 1/2 teaspoon salt
Cream Cheese Frosting:
- 4 ounces cream cheese
- 2 tablespoons butter
- 1-1/2 cups powdered cane sugar
- 1/2 teaspoon vanilla extract
- 1 teaspoon lemon juice
- 1/8 teaspoon salt
Instructions
- Preheat your oven to 350°F and line a cookie sheet with parchment paper.
- In a large mixing bowl, cream together 1/2 cup butter and 3/4 cup cane sugar using a stand mixer with a paddle attachment on medium speed until light and fluffy. Add 2 teaspoons vanilla extract, 2 teaspoons apple cider vinegar, and 1 egg (or flax egg). Beat on low speed until combined.
- Add the dry ingredients, including 2 cups almond flour, 1/2 cup tapioca flour, 3 tablespoons beetroot powder, 1 tablespoon cocoa powder, 1 teaspoon baking powder, and 1/2 teaspoon salt. Gradually add the dry ingredients to the wet mixture, mixing on low speed until a dough forms. Chill the dough for 15–20 minutes if sticky.
- Scoop the dough into small balls and place them on the prepared baking sheet, spacing them 2 inches apart. Wet your finger tips and gently round and flatten each ball slightly.
- Bake the cookies for 12–14 minutes, or until the edges are set and the centers look slightly underdone. Allow the cookies to cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely.
- To make the frosting, beat 4 ounces cream cheese, 2 tablespoons butter, 1/2 teaspoon vanilla extract, 1 teaspoon lemon juice, and 1/8 teaspoon salt with an electric mixer until smooth. Gradually add 1-1/2 cups powdered cane sugar and beat on high speed until creamy. Spread or pipe the frosting onto the cooled cookies, and optionally sprinkle with cookie crumbs, white chocolate chips or sprinkles for a decorative touch.
Video
Notes
Use room temperature butter: It ensures even mixing and prevents over-spreading.
Chill the dough: This helps maintain the shape and gives you chewy cookies.
Don’t overbake: The cookies should look slightly underdone in the center; they’ll set as they cool.
Use parchment paper: Prevents sticking and ensures even baking.
Pack almond flour gently: Avoid packing it too tightly when measuring to maintain the right consistency.
Did you make this recipe?Please let me know in the comments below how it turned out :)