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–+ servings
Three red velvet cookies are displayed, topped with several white chocolate chips. The cookies have a slightly cracked surface and rich red color, with the white chocolate chips providing a stark contrast. A pink-tinged cloth is partially visible in the corner, enhancing the vibrant scene of these delightful red velvet cookies.
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5 from 1 vote

Red Velvet Cookies

If you love Red Velvet Cake Recipe, then you are going to love Red Velvet Cookies. These batch of cookies bake soft, chewy and full of amazing flavor.
Prep Time1 hour
Cook Time10 minutes
Let the cookies sit on the baking sheet5 minutes
Total Time1 hour 15 minutes
Course: Dessert
Cuisine: American
Servings: 24
Author: Carrie Barnard
Cost: $8.56 Recipe, $0.36 per Serving

Ingredients

  • 2 ¼ cups All Purpose Flour
  • ¼ cup Unsweetened Cocoa Powder
  • 1 teaspoon Baking Soda
  • ¼ teaspoon Salt
  • ½ cup Unsalted Butter softened
  • ¾ cup Light Brown Sugar
  • ¼ cup Granulated Sugar
  • 2 Large Eggs
  • 2 teaspoon Vanilla Extract
  • 2 teaspoons Red Gel Food Coloring
  • 1 cup White Chocolate Chips

Instructions

  • In a mixing bowl, whisk together 2 ¼ cups all purpose flour, ¼ cup unsweetened cocoa powder, 1 teaspoon baking soda, and ¼ teaspoon salt. Set aside.
  • In a separate large mixing bowl, beat together ½ cup unsalted butter, ¾ cup light brown sugar, and ¼ cup granulated sugar with a mixer until creamy (approximately 3-4 minutes).
  • Add in 2 large eggs and 2 teaspoons vanilla extract and mix until combined and creamy.
  • Slowly stir the dry ingredients into the wet ingredients on low speed until just combined. Be careful not to over mix the batter.
  • Add in 2 teaspoons red gel food coloring and stir until the dough is a dark vibrant red color.
  • Stir in 1 cup white chocolate chips by hand.
  • Cover and refrigerate the dough for 30-60 minutes (but not longer than 2 hours).
  • Preheat the oven to 350 degrees Fahrenheit.
  • Use a medium cookie scoop (approximately 1.5 tablespoons) to place the dough on baking sheets spaced 2-3 inches apart.
  • Bake for 10-13 minutes until the edges are set. The centers will look slightly undercooked but will continue to set.
  • Let the cookies sit on the baking sheet for at least 5 minutes, then transfer to wire racks to cool completely.
  • Serve and enjoy.

Notes

Store the cookies in an airtight container at room temperature for up to 5 days.  Place a piece of bread in the container with the cookies to keep them soft. 
Make sure all your cold temperature ingredients are at room temperature before making the cookie dough to ensure that they combine evenly.

Nutrition

Calories: 159kcal | Carbohydrates: 23g | Protein: 2g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 25mg | Sodium: 85mg | Potassium: 63mg | Fiber: 1g | Sugar: 13g | Vitamin A: 140IU | Vitamin C: 0.04mg | Calcium: 27mg | Iron: 1mg
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