Red Velvet Cookies
Soft, chewy Red Velvet Cookies with a rich cocoa flavor, vibrant red color, and creamy white chocolate chips. Perfect for Valentine’s Day, holidays, or anytime you want a festive sweet treat.
Equipment
- Mixing Bowls
- Hand Mixer or Stand Mixer
- Spatula
- Baking Sheets
- Parchment Paper
Ingredients
- 1 ½ cups + 2 tbsp all-purpose flour
- 2 tbsp Dutch process cocoa powder
- ½ tsp baking soda
- ½ tsp baking powder
- ½ tsp salt
- ¾ cup salted butter softened
- ¾ cup light brown sugar
- ¼ cup granulated sugar
- 2 egg yolks room temperature
- 1 tbsp vanilla extract
- 1-1 ½ tsp red gel food coloring
- ¾ cup white chocolate chips or chopped white chocolate
Instructions
- Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
- In a bowl, whisk together flour, cocoa powder, baking soda, baking powder, and salt.
- In a large mixing bowl, cream together softened butter, brown sugar, and granulated sugar until light and fluffy.
- Beat in egg yolks and vanilla extract until fully incorporated.
- Mix in red food coloring until desired shade is reached.
- Gradually add dry ingredients into the wet mixture, stirring until just combined. Do not overmix.
- Fold in chopped white chocolate or white chocolate chips.
- Scoop dough onto prepared baking sheets, spacing about 2 inches apart.
- Bake for 10–12 minutes until edges are set but centers look slightly underbaked.
- Cool on baking sheet for 5 minutes before transferring to a wire rack.
Notes
Store cookies in an airtight container for up to 1 week at room temperature, 2 weeks in the fridge, or freeze for up to 3 months. Chill dough for 30 minutes if you want thicker cookies. Add nuts or swap white chocolate for dark chocolate to customize.