Red Velvet Cookies
These Red Velvet Cookies are perfectly, soft, chewy and just downright delicious! No cake-mix and no chilling required, just a straightforward cookie recipe that hits the spot.
If you are a fan of red velvet desserts, you are going to love this recipe! A hint of chocolate and deep red color makes these cookies the next best thing to a slice of red velvet cake frosted with cream cheese frosting.
Add them to your Christmas baking list, bake up a batch for your Valentine, or bake them to bake them... You are going to love this cookie recipe.
Christmas M&M Sprinkle Cookies
Butter Pecan Shortbread Cookies
All-Purpose Flour
Cocoa Powder - Like in traditional Red Velvet Cake recipes, this cookie recipe has a little cocoa powder to add just a hint of chocolate.
Leaveners - Baking Powder and Baking Soda are needed for this recipe.
Salt
Butter - Unsalted butter
Sugars - Both light brown sugar and granulated sugar are used.
Eggs - Just the yolks are needed. Using just the yolks lends to the soft, chewy texture of these cookies.
Vanilla Extract
White Chocolate Chips - White chocolate chips, milk chocolate or even semi-sweet chocolate chips can be used.
Red Food Coloring - I recommend using gel food coloring for these cookies. You can find gel food coloring at most of your local grocery stores.
These Red Velvet Cookies are similar in taste to chocolate chips cookies with a hint of chocolate in the cookie dough. The addition of white chocolate chips really sets them apart from your traditional chocolate chip cookie.
The full recipe can be found in the recipe card below.
*The Perfect Scoop*
For the perfect size, use a 1-ounce portion scoop or 2 rounded tablespoons for the cookies. This size makes large cookies. For smaller cookies scoop 1 rounded tablespoon.
Absolutely! This cookie dough freezes beautifully. Just scoop, freeze and store in an airtight container. Thaw completely before baking for the best texture.
Bake for 10-12 minutes or until the centers look puffed and slightly underdone. Carry over baking will finish cooking the cookies. For me, the perfect time is 11 minutes, but each oven is different.
These Red Velvet Cookies are perfectly, soft, chewy and just downright delicious! No cake-mix and no chilling required, just a straightforward cookie recipe that hits the spot.
- 13 oz all-purpose flour ((1 1/2 cups + 2 tablespoons))
- 2 tbsp cocoa powder
- 1/2 Teaspoon baking soda
- 1/2 Teaspoon baking powder
- 1/4 Teaspoon salt
- 3/4 Cup unsalted butter (softened)
- 3/4 Cup light brown sugar
- 1/4 Cup granulated sugar
- 2 Large egg yolks
- 1 Tablespoon vanilla extract
- 1 1/2 tsp red food coloring
- 1 Cup white chocolate chips
Preheat an oven to 350° F and line a baking sheet with parchment paper.
Cream together the butter and both sugars. Cream until fluffy and lighter in color.
Add in the egg yolks and mix until fully combined. Now add in the vanilla extract and mix well.
In a medium bowl whisk together the flour, cocoa powder, baking powder, baking soda and salt. Stir in the white chocolate chips. Set aside.
Into the butter mixture add the red food coloring. Mix until fully incorporated and a deep red is reached. Add more if the color isn't deep enough.
Add the dry ingredients to the butter mixture, stirring just until not white streaks remain.
Scoop onto the prepared baking sheet. Use a 1-ounce portion scoop or 2 rounded tablespoons for the cookies.
Bake for 10-12 minutes. Enjoy!
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