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–+ servings
Red Velvet Cookies

Irresistibly Chewy Red Velvet Cookies You’ll Love to Bake

Delight in these vibrant Red Velvet Cookies, a quick and scrumptious treat perfect for any occasion.
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Prep Time 15 minutes
Cook Time 12 minutes
Cooling Time 5 minutes
Total Time 32 minutes
Servings: 18 cookies
Course: Cookies
Cuisine: American
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cookie Base
  • 2 cups All-purpose flour Make sure to measure accurately to avoid excess.
  • 2 tablespoons Dutch process cocoa powder Can substitute with regular cocoa if in a pinch.
  • 1 teaspoon Baking soda Ensure it’s fresh for optimal rise.
  • 1 teaspoon Baking powder Works with baking soda to lift the cookies.
  • 1/2 teaspoon Salt Balances sweetness and enhances flavor.
For the Sweetness
  • 1 cup Salted butter Adds richness and moisture.
  • 1 cup Light brown sugar Contributes moisture and caramel hints.
  • 1/2 cup Granulated white sugar Sweetens and keeps the cookies light and airy.
For the Richness
  • 2 Egg yolks Ensure they’re at room temperature.
  • 1 teaspoon Vanilla extract Using pure vanilla will enhance overall flavor.
  • 1 tablespoon Red gel food coloring Adjust for color intensity as desired.
For the Melty Goodness
  • 1 cup Chopped white chocolate or white chocolate chips Adds a sweet, creamy burst.

Equipment

  • Oven
  • Mixing bowls
  • Electric mixer
  • Cookie scoop
  • Baking sheets
  • Parchment paper
  • Wire Rack

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
  2. In a small mixing bowl, whisk together flour, cocoa powder, baking soda, baking powder, and salt. Set aside.
  3. In a large bowl, beat together softened butter, light brown sugar, and granulated sugar until light and fluffy, about 2 minutes.
  4. Add egg yolks, vanilla extract, and red gel food coloring to the mixture and blend until creamy, about 2 minutes.
  5. Gradually mix in the dry ingredients until just combined. Dough should be thick and slightly sticky.
  6. Gently fold in the chopped white chocolate until evenly distributed.
  7. Scoop out 18 equal portions of dough onto the baking sheets, leaving about 2 inches between each.
  8. Bake for 10-12 minutes until soft in the center and lightly browned at the edges. Cool on sheets for 5 minutes before transferring to a wire rack.

Nutrition

Serving: 1cookieCalories: 150kcalCarbohydrates: 20gProtein: 2gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2.5gCholesterol: 25mgSodium: 100mgPotassium: 50mgFiber: 0.5gSugar: 10gVitamin A: 200IUCalcium: 10mgIron: 0.5mg

Notes

Measure flour accurately to avoid dry cookies. Use room temperature egg yolks for a smoother dough. Monitor baking time closely for the perfect chewy texture. Cool cookies properly for best results.

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