Red Velvet Cookies
These Red Velvet Cookies are a delicious twist on the classic cake, featuring a soft, chewy texture and chunks of sweet white chocolate, perfect for any occasion.
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.
Notes
Store your Red Velvet Cookies in an airtight container at room temperature for up to one week. For longer storage, freeze in a freezer-safe bag and thaw before serving. Don't overmix the dough to keep cookies soft and chewy. For added flavor, sprinkle a pinch of sea salt on top before baking.