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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!
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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.