Why Make This Recipe
Red Velvet Cookies are a delicious twist on the classic red velvet cake. They offer a unique flavor and a soft, chewy texture that is sure to delight anyone who tries them. With their eye-catching red color and sweet white chocolate chunks, these cookies are perfect for any occasion, from holiday celebrations to everyday treats.
How to Make Red Velvet Cookies
Ingredients
- 1 1/4 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup sugar
- 1 large egg
- 1 tablespoon red food coloring
- 1 teaspoon vanilla extract
- 1 cup white chocolate chunks
Directions
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a bowl, whisk together the flour, cocoa powder, baking soda, and salt.
- In another bowl, cream the softened butter and sugar together until light and fluffy.
- Beat in the egg, food coloring, and vanilla extract until well combined.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Fold in the white chocolate chunks.
- Drop spoonfuls of cookie dough onto the prepared baking sheet, spacing them apart.
- Bake for 10-12 minutes, or until the edges are set but centers are still soft.
- Allow to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
How to Serve Red Velvet Cookies
To serve Red Velvet Cookies, you can place them on a colorful plate and enjoy them with a glass of milk or a cup of coffee. They make a great snack or dessert option for visiting friends and family. If you’re hosting a party, consider arranging them on a dessert table to impress your guests.
How to Store Red Velvet Cookies
Store your Red Velvet Cookies in an airtight container at room temperature. They will stay fresh for up to one week. For longer storage, you can freeze the cookies by placing them in a freezer-safe bag. Just thaw them at room temperature before serving.
Tips to Make Red Velvet Cookies
- Make sure your butter is softened for easy creaming with sugar.
- Use gel food coloring for a more vibrant red color.
- Don’t overmix the dough to keep the cookies soft and chewy.
- For added flavor, you can sprinkle a little sea salt on top before baking.
Variation
You can switch up the white chocolate chunks with dark chocolate chips or even nuts for a different flavor profile. You might also try adding a pinch of cinnamon for a warm spice touch.
FAQs
1. Can I use cake flour instead of all-purpose flour?
Yes, you can use cake flour for a softer texture. Just be aware that the cookies might spread more during baking.
2. How can I make these cookies gluten-free?
Use a gluten-free all-purpose flour blend to make these cookies gluten-free.
3. What can I substitute for red food coloring?
If you prefer not to use food coloring, you can use beet juice for a natural alternative, although it may change the flavor slightly.
Red Velvet Cookies
Ingredients
Dry Ingredients
- 1 1/4 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
Wet Ingredients
- 1/2 cup unsalted butter, softened Make sure the butter is softened for easy creaming.
- 1 cup sugar
- 1 large egg
- 1 tablespoon red food coloring Use gel food coloring for a more vibrant color.
- 1 teaspoon vanilla extract
Add-ins
- 1 cup white chocolate chunks You can switch to dark chocolate chips for a different flavor.
Instructions
Preparation
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a bowl, whisk together the flour, cocoa powder, baking soda, and salt.
- In another bowl, cream the softened butter and sugar together until light and fluffy.
- Beat in the egg, food coloring, and vanilla extract until well combined.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Fold in the white chocolate chunks.
Baking
- Drop spoonfuls of cookie dough onto the prepared baking sheet, spacing them apart.
- Bake for 10-12 minutes, or until the edges are set but centers are still soft.
- Allow to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.