Red Velvet Cookies
These Red Velvet Cookies offer the rich flavor and vibrant color of classic red velvet cake in a convenient, handheld form, making them perfect for any occasion.
Ingredients
Dry Ingredients
- 2 1/4 cups all-purpose flour (structure)
- 2 tbsp cocoa powder (flavor)
- 3/4 tsp baking soda (leavening)
- 3/4 tsp salt (enhances flavor)
Wet Ingredients
- 3/4 cup unsalted butter, room temperature (moisture)
- 1/2 cup sugar (sweetness)
- 1/2 cup light brown sugar (moisture and flavor)
- 1 large egg (binds ingredients)
- 1 1/2 tsp vanilla extract (flavor)
- 2 tsp vinegar (tenderizes dough)
- 1 1/2 tbsp red food coloring (color)
Mix-Ins
- 1 cup white chocolate chips (sweetness and texture)
Instructions
Preparation
- Start by preheating your oven to 350°F (175°C).
- In a mixing bowl, whisk together the all-purpose flour, cocoa powder, baking soda, and salt.
- In a separate bowl, cream together the room-temperature butter, granulated sugar, and brown sugar until light and fluffy.
- Add in the egg, vanilla extract, and vinegar to the butter-sugar mixture and beat until well incorporated.
Mixing
- Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed until just combined.
- Gently fold in the red food coloring until fully evenly distributed.
- Fold in the white chocolate chips, ensuring they are evenly dispersed throughout the dough.
Baking
- Line a baking sheet with parchment paper and drop rounded tablespoons of dough onto the sheet, spacing them about 2 inches apart.
- Bake the cookies in the preheated oven for 10-12 minutes or until the edges start to set.
- Once baked, remove the cookies from the oven and let them cool on the baking sheet for about 5 minutes before transferring to a wire rack.
Notes
For best results, ensure your butter is at room temperature and measure flour correctly. Consider chilling the dough for about 30 minutes to help with shaping.