Red Velvet Cookies Recipe
Is it just us, or is there just something about red velvet anything that makes you feel all warm and fuzzy inside? The color is great, but the flavor is even better! These red velvet cookies will elevate your cookie game to a whole new level and make you wish you had this recipe all along. The cookies come complete with white chocolate chips, which adds the perfect addition to the red velvet batter.
Recipe developer Catherine Brookes of Blue Sky Eating came up with this recipe, and it's sure to please kids and adults alike. "I love the inviting color and amazing texture of these cookies. They're perfectly crackly on the outside [while] soft in the middle with plenty of gooey white chocolate chips," Brookes raves. "Cookies are always great to share with friends and family as you can easily pack them up into gift bags or boxes."
Keep reading to find out how to make these yummy cookies!
Gather the ingredients for the red velvet cookies
Once you're ready to get started, you'll need to head to the grocery store. Grab some butter and white and light brown sugar. You'll also need a large egg and some vanilla extract. Be sure to pick up red food coloring, as it will give the cookies the deep red color that red velvet desserts are known for. In addition, you'll need all-purpose flour and cocoa powder.
While you're in the baking section, grab baking powder, baking soda, and salt if you don't already have them at home. Last but not least, you'll need white chocolate chips.
Beat the butter and sugars together
Okay, now it's time to start cooking. Grab your stand mixer and toss the butter, white sugar, and brown sugar into the bowl. It's best to use butter that's at room temperature as it will blend easier, so just remember to take it out of the fridge ahead of time. Turn the mixing speed on the mixer to medium and combine the butter and sugars until they're smooth. This should take about 4 minutes.
If you don't have a stand mixer, you can always mix the ingredients by hand using a wooden spoon.
Finish making the red velvet cookie batter
Now it's time for the rest of the batter ingredients. Add the egg first, then throw in the vanilla extract and the red food coloring. Continue mixing to combine the ingredients well. Next, sift in the flour, cocoa powder, and baking soda. "Sifting the flour helps to remove any lumps so everything can mix together smoothly," Brookes notes.
At this time, you can also add the baking powder and salt and mix at a low speed until combined. It should form a thick cookie dough.
Add the white chocolate chips
Add the white chocolate chips and mix them through the dough. "You could switch [white chocolate] for [milk or dark chocolate] chips if preferred!" Brookes says of the chip selection. It's probably best to do this part by hand, so the stand mixer doesn't break all the chips. Then, place the dough in the fridge to chill for about an hour. Or if you'd prefer, you can cut down on the chill time by placing it in the freezer for 25 minutes.
Once the dough has chilled, preheat the oven to 350 F and line two baking sheets with parchment paper. "I would generally recommend parchment when it comes to [making] cookies, or you can [use] washable silicone mats that line the baking sheet, too," Brookes shares.
Roll the dough and bake
Now that your dough is good to go, it's time to get rolling. Using your hands, roll the cookie dough into balls and place them on the baking sheets. Be sure to leave enough room between each one so they can spread out while they bake. Brooks made each cookie about 1.8 ounces, which makes a total of 12-14 cookies.
Once you finish rolling all of the cookies, pop them in the oven for 10-12 minutes. Toward the end of the baking process, they should get crinkly on top and set around the edges.
Remove the cookies and enjoy
Once you remove the cookies from the oven, place a few extra white chocolate chips on top of each one. This step is optional, so if you don't want to add more, you don't need to.
Leave the cookies on the baking tray for about 15 minutes before using a spatula to transfer them to a wire rack to cool completely. As for serving suggestions? "Dunked in milk is always a good idea!" Brookes says. "And they'll keep well for up to 5 days at room temp in [an] airtight container."
We hope the cookies hit the spot.
- ½ cup butter
- ½ cup white sugar
- ⅓ cup light brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- ¼ teaspoon red food coloring
- 1 ⅔ cups all purpose flour
- 2 tablespoons cocoa powder
- ¾ teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 cup white chocolate chips
- extra white chocolate chips for topping the cookies
- In the bowl of a stand mixer, beat the butter and sugars on a medium speed until smooth and fluffy — about 4 minutes. You can also do this by hand with a wooden spoon.
- Add the egg, vanilla extract, and red food coloring and mix until well-combined.
- Sift in the flour, cocoa powder, baking soda, baking powder, and salt and mix on a low speed until combined into a thick dough.
- Add the white chocolate chips and mix them through.
- Place the dough in the fridge to chill for 1 hour, or in the freezer for about 25 minutes.
- Preheat the oven to 350 F and line two baking sheets with parchment paper.
- Roll the dough into balls with your hands and place them on the baking sheets, leaving enough space between them for spreading.
- Bake for 10 to 12 minutes, or until they're crinkly on top and set around the edges.
- If desired, place a few extra white chocolate chips on top of cookie after you pull them from the oven.
- Leave the cookies on the baking tray for about 15 minutes before using a spatula to transfer them to a wire rack to cool completely.
| Calories per Serving | 264 |
| Total Fat | 12.9 g |
| Saturated Fat | 7.8 g |
| Trans Fat | 0.3 g |
| Cholesterol | 38.8 mg |
| Total Carbohydrates | 34.6 g |
| Dietary Fiber | 0.8 g |
| Total Sugars | 20.7 g |
| Sodium | 138.0 mg |
| Protein | 3.4 g |
