Red Velvet Cookies
These red velvet cookies offer a soft, chewy texture with the rich cocoa flavor and subtle tang of classic red velvet cake, combined with bursts of creamy white chocolate. Perfect for sharing or enjoying as a sweet treat anytime.
Servings: 24 servings
Ingredients
- 1 1/4 cups all-purpose flour
- 1 tablespoon unsweetened cocoa powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter softened
- 3/4 cup granulated sugar
- 1 large egg
- 1 tablespoon white vinegar
- 2 teaspoons vanilla extract
- 1 tablespoon red food coloring (natural or your preferred brand)
- 1 cup white chocolate chips or white chocolate chunks
- 1/2 cup chopped nuts (such as walnuts or pecans) (optional)
Instructions
- In a medium-sized bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking soda, and salt. Mixing these ingredients first ensures even distribution of the cocoa and leavening agents, which helps your cookies achieve the perfect texture.
- In a large mixing bowl, use an electric mixer to beat the softened butter and granulated sugar together until the mixture is light and fluffy, about 3-4 minutes on medium speed. Properly creamed butter and sugar create the ideal base for soft and tender cookies.
- Add the egg, white vinegar, vanilla extract, and red food coloring to the butter-sugar mixture. Beat everything together until fully combined and the dough turns a vibrant red color. The vinegar reacts with the baking soda to give the characteristic tang and help with the rise.
- Gradually add the dry ingredients to the wet ingredients, mixing on low speed just until everything is incorporated. Be careful not to overmix, as this can lead to tougher cookies.
- Use a spatula to fold in the white chocolate chips and optional nuts evenly throughout the dough. These add texture and bursts of sweet, creamy flavor that complement the red velvet base perfectly.
- For best results, cover the dough with plastic wrap and chill it in the refrigerator for at least 1 hour. Chilling helps the dough firm up, making it easier to handle and helps the flavors meld together.
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat to prevent sticking and promote even baking.
- Using a cookie scoop or tablespoon, drop rounded spoonfuls of dough onto the prepared baking sheet, spacing them about 2 inches apart to allow for spreading. Bake for 10-12 minutes, or until the edges are set but the centers remain soft.
- Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. These cookies are delicious warm but also hold their softness once cooled.
Equipment
- Medium-sized bowl
- Large Mixing Bowl
- Electric Mixer
- Spatula
- Plastic Wrap
- Baking Sheet
- Parchment paper or silicone baking mat
- Cookie scoop or tablespoon
- Wire Rack
Notes
Use room temperature butter for better creaming. Don’t skip chilling the dough to prevent spreading. Measure flour correctly by spooning and leveling. Adjust baking time for desired chewiness or cakiness. Use natural food coloring for safety. Let cookies cool briefly on the sheet to set properly.
Variations include swapping white chocolate chips for cream cheese chips, adding sea salt, mixing in dried cranberries or cherries, drizzling melted white chocolate, using dairy-free or vegan alternatives, or making sandwich cookies with frosting.
Store cookies in an airtight container at room temperature up to 5 days with a slice of bread to maintain moisture, or freeze up to 3 months.