Red velvet cookies are a delightful twist on the classic red velvet cake, bringing the same unique flavor profile—chocolatey with a hint of vanilla—in a soft, chewy cookie form. With a vibrant red color and creamy white chocolate chips, these cookies are eye-catching and delicious. Perfect for holiday baking, Valentine’s Day, or just when you’re craving something special, these red velvet cookies are easy to make and will satisfy any sweet tooth.
Equipment:
- Mixing bowls
- Hand mixer or stand mixer
- Rubber spatula
- Baking sheets
- Parchment paper
- Cooling rack
Ingredients:
- 1 ½ cups all-purpose flour
- 1 tablespoon unsweetened cocoa powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup unsalted butter, softened
- ½ cup granulated sugar
- ½ cup light brown sugar, packed
- 1 large egg, room temperature
- 1 tablespoon milk
- 1 ½ teaspoons vanilla extract
- 1 teaspoon white vinegar
- 1 tablespoon red food coloring (or as desired)
- ¾ cup white chocolate chips (plus extra for topping, optional)
Instructions:
- Preheat Oven
Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper and set aside. - Mix Dry Ingredients
In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt. Set aside. - Cream Butter and Sugars
In a large mixing bowl, use a hand mixer or stand mixer to cream together the softened butter, granulated sugar, and brown sugar until light and fluffy, about 2-3 minutes. - Add Wet Ingredients
Add the egg, milk, vanilla extract, vinegar, and red food coloring to the butter mixture. Mix until well combined, and adjust food coloring if you prefer a deeper red. - Combine Wet and Dry Ingredients
Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined. Avoid over-mixing, as this can make the cookies tough. - Fold in White Chocolate Chips
Using a rubber spatula, gently fold in the white chocolate chips until evenly distributed throughout the dough. - Portion and Bake
Scoop tablespoon-sized portions of dough and roll them into balls. Place them on the prepared baking sheets about 2 inches apart. Press a few extra white chocolate chips on top of each cookie, if desired. - Bake and Cool
Bake for 9-11 minutes or until the edges are set but the centers still look slightly soft. Remove from the oven and allow the cookies to cool on the baking sheets for 5 minutes before transferring to a cooling rack.
Presentation Ideas:
- Arrange cookies on a decorative plate and sprinkle with powdered sugar for an elegant touch.
- Pair with a glass of milk or a scoop of vanilla ice cream for a delicious dessert combination.
- For a festive look, drizzle melted white chocolate over the cookies once they’ve cooled.
Tips:
- The vinegar is essential to achieve the tangy, authentic red velvet flavor, so don’t skip it!
- For a slightly richer flavor, try using a tablespoon of melted butter along with the softened butter.
- Store leftover cookies in an airtight container at room temperature for up to 4 days, or freeze for up to 3 months.
These Red Velvet Cookies are a deliciously indulgent treat with their soft texture, vibrant color, and the perfect balance of chocolate and vanilla flavors. The addition of white chocolate chips complements the classic red velvet taste, making each bite sweet and satisfying. Perfect for holiday gatherings or everyday treats, these cookies are a must-try for red velvet fans!
Red Velvet Cookies Recipe
These soft and chewy Red Velvet Cookies have a rich, chocolatey flavor and a hint of vanilla. Topped with creamy white chocolate chips, they’re perfect for any occasion and easy to make from scratch!
Equipment
- Mixing bowls
- Hand mixer or stand mixer
- Rubber spatula
- Baking sheets
- Parchment paper
- Cooling rack
Ingredients
- 1 ½ cups all-purpose flour
- 1 tablespoon unsweetened cocoa powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup unsalted butter softened
- ½ cup granulated sugar
- ½ cup light brown sugar packed
- 1 large egg room temperature
- 1 tablespoon milk
- 1 ½ teaspoons vanilla extract
- 1 teaspoon white vinegar
- 1 tablespoon red food coloring or as desired
- ¾ cup white chocolate chips plus extra for topping, optional
Instructions
- Preheat Oven
- Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper and set aside.
- Mix Dry Ingredients
- In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt. Set aside.
- Cream Butter and Sugars
- In a large mixing bowl, use a hand mixer or stand mixer to cream together the softened butter, granulated sugar, and brown sugar until light and fluffy, about 2-3 minutes.
- Add Wet Ingredients
- Add the egg, milk, vanilla extract, vinegar, and red food coloring to the butter mixture. Mix until well combined, and adjust food coloring if you prefer a deeper red.
- Combine Wet and Dry Ingredients
- Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined. Avoid over-mixing, as this can make the cookies tough.
- Fold in White Chocolate Chips
- Using a rubber spatula, gently fold in the white chocolate chips until evenly distributed throughout the dough.
- Portion and Bake
- Scoop tablespoon-sized portions of dough and roll them into balls. Place them on the prepared baking sheets about 2 inches apart. Press a few extra white chocolate chips on top of each cookie, if desired.
- Bake and Cool
- Bake for 9-11 minutes or until the edges are set but the centers still look slightly soft. Remove from the oven and allow the cookies to cool on the baking sheets for 5 minutes before transferring to a cooling rack.
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