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Red Velvet Cookie | Jim-Jam Cookie | Coconut and Oat Cookie – Recipe

Ingredients

All three cookies have almost same ingredients.

  • 100g Butter
  • 70g powdered White Sugar
  • 10ml Water
  • 5ml Vanilla Extract
  • 150g All Purpose Flour
  • 2g Baking Powder

For Jim-Jam Cookies

  • 30g Jam

For Coconut And Oat Cookies

  • 30g desiccatted coconut
  • 30g rolled plain oats
  • 10g raisins

For Red Velvet Cookies

  • Red food colour/beetroot
  • 10g cocoa

How To Make?

Jim-Jam Cookies

  • Mix Butter and Sugar together until smooth and pale.
  • Add mixture of Water and Vanilla Essence to it.
  • Add Flour and Baking Powder to the above mixture. 
  • Mix until dough is formed.
  • Chill it (by keeping it in freezer) for 15 minutes and make 25-grams (medium-sized) balls. On the top of it, make a cavity using your finger.
  • Bake at 160° for 14-16 minutes and take it out.
  • Once cooled, fill in the cavity with jam mixture and top with brown sugar.

Coconut And Oat Cookies

  • Mix Butter and Sugar until smooth and pale.
  • Add mixture of Water and Vanilla Essence to it.
  • Add Flour, Baking Powder, Coconut Powder and Raisins to the mixture above. 
  • Mix until dough is formed.
  • Chill it (by keeping it in freezer) for 15 minutes and make 25-grams balls (medium-sized) and coat them with oats.
  • Bake at 160° for 14-16 minutes and take it out.

Red Velvet Cookies

  • Mix Butter and Sugar until smooth and pale.
  • Add mixture of Water, Vanilla Essence, Red Color(or beetroot pulp) and Cocoa Powder. 
  • Add Flour and Baking Powder to it. 
  • Mix until dough is formed.
  • Chill it (by keeping it in freezer) for 15 minutes and make 25-grams balls (medium-sized).
  • Bake for 160° for 14-16 minutes and take it out.
  • Once cooled, garnish with dark chocolate

You can buy Cookie Cutter and Baking Sheet here:

I recommend these two products as they are pocket friendly and easy to use. Most of the time the cookie dough stick to the cookie cutter but this cutter will mold out perfect shapes without sticking. Even the backing sheets do not stick to the bottom of the cookie.


Quick Tips

Use unsalted butter and add salt as per the requirement as use of salted butter can make your cookies salted.

If you are not using an Electronic Whisk, use a Wooden Ladle or a Silicon Spatula to cream the butter and sugar. Never use a Metal Spatula.

Bake your cookies at 160°C. You don’t want a blackish crust.

Never touch a cookie when it is just out of the oven. This can hamper its shape as cookies are really soft. Let them cool down a bit and then have them.

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Also Read:

Try this super-easy cheese-cake recipe at your home:

Easy and Tasty Cheesecake Recipe


About The Author

Kartik Jain
@kartik_j0503
Kartik Jain is chef-in-making. He has been a culinary zealot from about a decade and working in professional arena for more than a year. He has experimented a lot with food. He would be sharing scrumptious and easy to make recipes.


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