Low Sodium Red Velvet Cookies
Indulge in the rich, velvety goodness of these Low Sodium Red Velvet Cookies — a delightful twist on the classic dessert! Perfectly soft and bursting with that signature red hue, these cookies are made with low sodium buttermilk and unsalted butter, making them a heart-conscious treat that's full of flavor. The addition of cocoa powder lends a subtle chocolatey undertone, while a splash of vinegar enhances the texture and color. Ready in just over 30 minutes, they are an ideal balance of indulgence and mindful baking. Whether you’re looking to satisfy a sweet tooth or impress at your next gathering, these irresistible red velvet cookies are a must-try! Perfect for holidays, parties, or simply an everyday treat, they pair beautifully with a glass of milk or a cozy cup of coffee.
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Recipe Information
Ingredients
- 2.5 cups All-purpose flour
- 2 tablespoons Unsweetened cocoa powder
- 1 teaspoon Baking powder
- 0.75 cup Unsalted butter, softened
- 1 cup Granulated sugar
- 1 large Egg
- 2 teaspoons Vanilla extract
- 0.5 cup Buttermilk, low sodium
- 1 tablespoon Red food coloring
- 1 teaspoon Distilled white vinegar
Instructions
Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
In a large bowl, whisk together the all-purpose flour, cocoa powder, and baking powder. Set aside.
In another bowl, beat the softened unsalted butter and granulated sugar together until the mixture is light and fluffy.
Add the large egg and vanilla extract to the butter-sugar mixture and beat until well incorporated.
Stir in the low sodium buttermilk and red food coloring until the mixture is smooth and evenly colored.
Gradually add the dry ingredients to the wet ingredients, mixing just until everything is combined. Avoid over-mixing to ensure the cookies remain tender.
Finally, stir in the distilled white vinegar. This will enhance the texture and color of your cookies.
Using a tablespoon or cookie scoop, drop rounded balls of dough onto the prepared baking sheets, leaving about 2 inches between each cookie.
Bake in the preheated oven for 10-12 minutes, or until the edges are set and the centers still appear slightly soft.
Allow the cookies to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
Nutrition Facts
Calories |
3332 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 157.3 g | 202% | |
| Saturated Fat | 95.1 g | 476% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 612 mg | 204% | |
| Sodium | 679 mg | 30% | |
| Total Carbohydrate | 445.5 g | 162% | |
| Dietary Fiber | 12.0 g | 43% | |
| Total Sugars | 208.2 g | ||
| Protein | 45.3 g | 91% | |
| Vitamin D | 2.9 mcg | 15% | |
| Calcium | 260 mg | 20% | |
| Iron | 16.8 mg | 93% | |
| Potassium | 797 mg | 17% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
