These delicious chewy and moist Air Fryer Red Velvet Cookies have it all going on, right down to the delicious taste and full of white chocolate chips.

For our full range of Sugar and Crumbs Icing Sugars have a look here.

Ingredients

• 75g Sugar and Crumbs Natural Flavoured Icing Sugar Velvet Vanilla
• 100g Caster or Granulated Sugar
• 125g Unsalted Butter
• 300g Plain Flour
• 10g Cocoa Powder
• 1 tsp Bicarbonate of Soda
• 1 1/2 tsp Baking Powder
• 1 Egg Large
• 1 Tsp Salt
• Red Food Colouring
• 300g White Chocolate Chips

Method

• In a clean mixing bowl add the butter and sugar and mix until creamy, next add in the egg and beat well.
• Add in the flour, baking powder, salt, bicarbonate of soda and cocoa powder, fold in the mix gently until combined. Add a good blob of red food colouring and mix again, finally add the white chocolate chips. Mix one last time until you have a thick dough.
• Take the dough and divide into pieces weighing between 60-70g and then roll in the palm of your hands to create a smooth ball, repeat until all the dough is used.
• Place the cookie dough ball in a plastic container and place in the freezer for 15 minutes. If you don’t want to bake them all you can leave them in the freezer until ready to use.
• Place in the air fryer evenly spaced ( you may have to do two lots depending on the size of the air fryer and set on bake at a temperature of 180c for 10-12 minutes.
• Once baked they should still be soft, use a flat utensil to lift them out and place on a wire cooling rack to cool.

Eat the Air Fryer Red Velvet Cookies within 3 days for freshness, keep in a airtight container or cake dome.

Frozen dough can keep well in the freezer for 3 months

If you want to bake in the oven follow the same recipe and bake in the oven on 160c for 18-22 mins until golden, they should still be soft when you take them out and will harden slightly on cooling.