Description
Indulge in these delightful Red Velvet Cookies that combine the classic flavors of red velvet cake with the satisfying crunch of a cookie. Featuring a tender, slightly fudgy texture with rich cocoa undertones and bursts of sweet white chocolate, these cookies are perfect for any occasion or holiday treat. Easy to prepare and bake, these cookies promise a vibrant and delicious dessert that is sure to impress your family and friends.
Ingredients
Scale
Dry Ingredients
- 1 1/2 cups + 2 tbsps (204 g) all-purpose flour (spooned and leveled)
- 2 tbsps (10 g) Dutch process cocoa powder
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
Wet Ingredients
- 3/4 cup (168 g) salted butter, softened
- 3/4 cup (165 g) light brown sugar
- 1/4 cup (50 g) granulated white sugar
- 2 egg yolks, at room temperature
- 1 tbsp vanilla extract
- 1–1 1/2 tsp red gel food coloring (depending on desired redness)
Add-Ins
- 3/4 cup (150 g) chopped white chocolate or white chocolate chips
Instructions
- Preheat and Prepare: Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper to prevent sticking and set them aside.
- Mix Dry Ingredients: In a small bowl, whisk together the all-purpose flour, Dutch process cocoa powder, baking soda, baking powder, and salt until evenly combined. Set this mixture aside for later.
- Cream Butter and Sugars: In a large bowl, combine the softened salted butter, light brown sugar, and granulated sugar. Using an electric mixer, beat them together on medium speed for about two minutes until the mixture becomes light and fluffy.
- Add Yolks, Vanilla, and Coloring: Add the two egg yolks, vanilla extract, and red gel food coloring to the butter-sugar mixture. Continue mixing on medium speed for another two minutes, ensuring the batter is fluffy and the color is evenly distributed.
- Incorporate Dry Ingredients: Gradually add the dry ingredient mixture to the wet ingredients. Mix just until all the ingredients are combined, taking care not to overmix to keep the cookies tender.
- Add White Chocolate: Fold in the chopped white chocolate or white chocolate chips until they are evenly distributed throughout the dough.
- Shape the Cookies: Scoop the dough into 18 equal-sized balls. Place them on the prepared baking sheets, spacing them about two inches apart to allow room for spreading.
- Bake: Bake the cookies in the preheated oven for 10-12 minutes. For softer centers, opt for the shorter baking time; for a crispier edge, bake closer to 12 minutes.
- Cool the Cookies: Remove the baking sheets from the oven and let the cookies cool for 5 minutes on the sheet. Then transfer them to a wire rack to cool for an additional 5 minutes before serving. Optionally, add extra white chocolate chunks on top while the cookies are still warm if desired.
- Storage: Store any leftover cookies in an airtight container at room temperature for up to three days to maintain freshness.
Notes
- Use gel food coloring for the best vibrant red color without affecting dough consistency.
- For moister cookies, bake closer to 10 minutes; for crispier edges, bake up to 12 minutes.
- Ensure butter is softened, not melted, to achieve proper creaming and texture.
- Room temperature egg yolks help blend ingredients more smoothly.
- Adding extra white chocolate chunks on top after baking enhances flavor and appearance.
- Cookies are best enjoyed fresh but can be stored in an airtight container for up to three days.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: Red Velvet Cookies, White Chocolate Cookies, Holiday Cookies, Easy Baking Recipe, Cocoa Powder Cookies
