Red Velvet Cookies are deliciously soft and chewy, gorgeously red along with a pretty white chocolate chip contrast, and they’re perfectly sweet with hints of vanilla and cocoa flavor. It’s a tempting treat that people of all ages will enjoy!
Light cocoa flavor and a gorgeous scarlet hue make these Red Velvet Cookies irresistible. With white chocolate chips in each bite, these melt-in-your-mouth cookies add sweetness to Valentine’s Day. . .or ANY day!
These cookies are a combination of two of the best desserts – red velvet cake and chocolate chip cookies.
INGREDIENTS FOR RED VELEVET COOKEIS:
The ingredients for this recipe are simple things that I usually have on hand. Which is why it’s always easy to whip up a batch on short notice. Another point in favor of these easy cookies, right?
- Butter: You’ll need 2 tbsp of butter, at room temperature.
- Brown Sugar: This helps give the cookies that chocolate-chip cookie texture. I used 1/4 cup of brown sugar, packed.
- Granulated Sugar: You’ll need 1/4 cup of granulated sugar; you can also use raw sugar.
- Egg: For this recipe I used one whole eggs. Room temperature is best.
- Vanilla: For the best flavor, use one teaspoon of pure vanilla extract.
- Food Coloring: I like the gel food coloring, and I used one teaspoon to get a rich, red color. Regular food coloring also works!
- Flour: You’ll need one cup of your favorite all-purpose flour.
- Cocoa Powder: To get the red velvet taste, add 2 tbsp cocoa powder to the batter; I find it’s best to sift it.
- Baking Soda: Make sure to use baking soda for nice chewy cookies!
- Salt: All baked goods need a little salt to offset all that sweetness.
- Vinegar: Just plain white vinegar is used here (similar to classic red velvet cake) but I’ve also used lemon juice and it works well too. It just boosts flavor a little.
- White chocolate chips: I like the pretty contrast of the white chocolate chips but semi-sweet or even milk chocolate chips will work well too for richer chocolate flavor.
HOW TO MAKE RED VELVET COOKIES?
This is such a fun recipe to make.
- Heat the butter on the stovetop or in the microwave until melted. Add the brown sugar and white sugar to the hot butter and use a rubber spatula to stir until combined. Allow to cool to just warm before stirring in the eggs.
- Stir in the vanilla, vinegar and food coloring. Slowly mix in the flour mixture. Mix in 3/4 cup white or semi-sweet chocolate chips (set aside remaining 1/3 cup to use after baking).
- Cover in plastic and refrigerate to chill until firm enough to scoop without sticking, about 1-2 hours or up to 1 day.
- Preheat the oven to 350°F. Line a baking sheet with parchment paper.
- Using a spring-loaded cookie scoop, divide the dough into 1 1/2-tablespoon sized balls and drop onto prepared baking sheets.
- Place on prepared baking sheets, spacing 2 inches apart top it with more chocolate chips. Bake until cookies have spread, 12 to 14 minutes. Cool for 5 minutes before removing to wire racks to cool completely. Cookies can be stored in an airtight container at room temperature for up to 3 days.
TIPS FOR THE BEST RED VELEVET COOKIES:
- Be sure to measure your all-purpose flour & cocoa powder properly. Accidentally adding too much is super easy, and will dry out your red velvet cookies and make them crumbly.
- Depending on the kind of red coloring food coloring you use, you will need a different amount. For example, if you use regular grocery-store food coloring, you will need one teaspoon. However, a little goes a long way with gel food coloring, so you will only need ½ teaspoon if you use that.
- Don’t overbake your cookies! You want these red velvet cookies to be slightly gooey in the middle so that they don’t dry out!
- Cocoa is a drying ingredient, meaning it can zap moisture. The less fat and the more starch a cocoa powder has, the drier your final baked good will be.
- You can substitute lemon juice if you don’t have white vinegar. Be sure not to use balsamic or red vinegar!
- Use wet hands to shape the cookies. This dough will be very sticky. Dampen your hands with water before molding it into balls so you avoid getting more dough on your fingers than into the oven!
- White chocolate chips. Substitute white chocolate chunks, or baking squares cut into small pieces for the morsels, if desired.
SOME OF THE OTHER VARIATIONS:
- Skip the white chocolate chips being mixed in and rather dip the one half of cookies in melted white chocolate or drizzle it over the top.
- Add 1 tsp lemon zest for a light zip.
- Use milk chocolate or dark chocolate chips.
- Replace 1 Tbsp of the flour with an additional 3 tsp cocoa powder for a little more chocolate background flavor. Just keep in mind cookies won’t be quite as red.
- Omit white chocolate chips and instead finish cookies with a cream cheese frosting.
IS IT NECESSARY TO USE VINEGAR WHEN MAKING RED VELVET?
It depends on the recipe, but most red velvet recipes do include vinegar. It helps create the tangy flavor, and it also activates the baking soda, which gives the red velvet its rise when it bakes.
HOW TO STORE AND FREEZE RED VELVET CRINKLE COOKIES?
These red velvet cookies are so easy to make ahead of time! Just follow the storage instructions below.
Store on the Counter: Place leftover cookies in airtight containers at room temperature for up to 5 days.
To Chill: You can refrigerate these cookies in airtight containers for up to a week, but they may lose some of their texture in the last couple days.
To Freeze: These cookies freeze well in a freezer-safe container and keep in the freezer for 3 months.
More Cookie Recipes!
Are you making this recipe? Then don’t forget to like and leave your comments for this recipe! I LOVE to see your creations so snap a photo and tag BlendOfSpicesbySara on Instagram with the hashtag #blendofspicesbysara
Reach out to me at blendofspicesbysara@gmail.com and also you can follow me on FACEBOOK, INSTAGRAM ,PINTEREST,TWITTER to see what’s latest in my kitchen!
Red Velvet Cookies
Ingredients
- 1 1/3 cups 189g all-purpose
- 1 tbsp 6g cocoa powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup unsalted butter softened
- 1/2 cup 100g granulated sugar
- 1/4 cup 55g packed light brown sugar
- 1 large egg
- 2 tsp liquid red food coloring
- 1 1/2 tsp vanilla extract
- 1 tsp white vinegar or lemon juice
- 1 cup white chocolate chips or semi-sweet chocolate chips divided
Instructions
- Heat the butter on the stovetop or in the microwave until melted. Add the brown sugar and white sugar to the hot butter and use a rubber spatula to stir until combined. Allow to cool to just warm before stirring in the eggs.
- Stir in the vanilla, vinegar and food coloring. Slowly mix in the flour mixture. Mix in 3/4 cup white or semi-sweet chocolate chips (set aside remaining 1/3 cup to use after baking).
- Cover in plastic and refrigerate to chill until firm enough to scoop without sticking, about 1-2 hours or up to 1 day.
- Preheat the oven to 350°F. Line a baking sheet with parchment paper.
- Using a spring-loaded cookie scoop, divide the dough into 1 1/2-tablespoon sized balls and drop onto prepared baking sheets.
- Place on prepared baking sheets, spacing 2 inches apart top it with more chocolate chips. Bake until cookies have spread, 12 to 14 minutes. Cool for 5 minutes before removing to wire racks to cool completely. Cookies can be stored in an airtight container at room temperature for up to 3 days.
Notes
- Red Velvet cake is traditionally a very moist cake, and so this is a very moist cookie. This is why the dough is on the stickier side. If you keep your dough cool and coat your hands in a little flour it should help.
- You can substitute lemon juice if you don’t have white vinegar. Be sure not to use balsamic or red vinegar!
- Use wet hands to shape the cookies. This dough will be very sticky. Dampen your hands with water before molding it into balls so you avoid getting more dough on your fingers than into the oven!
- White chocolate chips. Substitute white chocolate chunks, or baking squares cut into small pieces for the morsels, if desired.
[…] Red Velvet Cookies […]