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  • Lucia Borzillo

Sparkly Red Velvet Cookies and Italian Apple Cake

Not Friday Night Baking. This was again Saturday Morning Baking.

Sparkly Red Velvet Cookies

This morning I was reading through my emails and came upon an email from Bon Appetit with 31 Cookie Recipes. The Sparkly Red Velvet Cookies caught my eye! I had all the ingredients in the house, even the red sanding sugar.

I cut the recipe in half and measured the cookies at 22 g each. I ended up with 16 cookies.

They look perfect and taste pretty good. I think they may be added to the our Christmas cookie tray.

This is the original recipe as it appeared on Bon Appetit.

Sparkly Red Velvet Cookies


300 g light brown sugar

2 sticks unsalted butter, melted, slightly cooled

2 chilled large egg yolks

1 1/2 tsp. vanilla extract

54 g unsweetened Dutch-process cocoa powder

1 tsp. baking soda

1/2 tsp. Morton kosher salt

2 tsp. red gel food coloring

250 g all-purpose flour

1/2 cup red sanding sugar


Place racks in the upper and lower thirds of the oven; preheat to 350°.

Vigorously whisk light brown sugar and unsalted butter, melted, and slightly cooled, in a large bowl until lightened in color and smooth and glossy, about 30 seconds.

Whisk in 2 chilled large egg yolks and 1 1/2 tsp. vanilla extract. Adding one at a time and whisking after each addition, sprinkle in unsweetened Dutch-process cocoa powder, baking soda, and kosher salt.

Whisk in red gel food coloring, then add flour and fold in with a rubber spatula just until the last streak of flour disappears (be careful not to overmix).

Pour sanding sugar into a small shallow bowl.

Divide dough into 16 equal portions of 55 g and roll each portion into a ball. Roll each ball in sanding sugar to evenly coat, then divide between 2 parchment-lined baking sheets, spacing 2" apart.

Bake cookies, rotating baking sheets top to bottom and front to back after 6 minutes, until puffed up and tops begin to crack, 12–14 minutes.

Let cookies cool on baking sheets for 5 minutes (they will collapse as they cool), then transfer them to wire racks and let them cool completely.

Do ahead: Cookies can be baked 3 days ahead. Store airtight at room temperature, or freeze in a resealable plastic bag for up to 1 month.

Italian Apple Cake

One of my favorite recipe sites is An Italian in My Kitchen. If you heard this blog you have seen links to that site quite often.

This recipe is super easy to make. It only used 2 bowls.


2-3 medium apples (chopped medium or large)

1 tablespoon lemon juice

2 large eggs (room temperature)***

1 cup granulated sugar

1 cup regular yogurt (room temperature) (not flavoured)***

½ cup vegetable oil ( I use corn or sunflower oil)

2 cups + 2 tablespoons all purpose flour

2 tablespoons corn starch

2 teaspoons baking powder

¼ teaspoon baking soda

1 pinch salt

½ tablespoon lemon zest


2-3 tablespoons powdered / icing sugar (for dusting on the cake)


Preheat oven to 350F, grease and flour, or spray a 9-inch (23 cm) bundt pan (a cake pan would work too).

In a medium bowl add the chopped apples and sprinkle with the lemon juice.

In a large bowl beat the eggs and sugar until creamy and light approximately 3-4 minutes.

Then add the yogurt and oil, sift the flour, corn starch, baking powder, baking soda, salt, and zest into the bowl add the zest then beat until combined.

Fold in the apples, spoon into the prepared cake pan, sprinkle with a couple of tablespoons of granulated sugar, and bake for approximately 35-40 minutes (check for doneness with a toothpick).

Let cool completely before removing from pan.

Dust with powdered sugar if desired. Enjoy!


***For room temperature remove the ingredients 45-60 minutes from the fridge before using.

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