Red Velvet Cookies
Delightful twist on classic red velvet cake, these chewy cookies bring rich flavor and a striking crimson hue, perfect for any occasion.
Ingredients
Dry Ingredients
- 2 cups all-purpose flour Forms the base, providing structure.
- 1 tbsp all-purpose flour
- 2 tbsp cocoa powder Provides subtle chocolate essence.
- 3/4 tsp baking soda Helps cookies rise.
- 3/4 tsp salt Enhances sweetness and depth of flavor.
Wet Ingredients
- 3/4 cup unsalted butter, room temperature Provides rich texture.
- 1/2 cup granulated sugar Balances flavors.
- 1/2 cup light brown sugar Adds moisture and caramel flavor.
- 1 large egg Binds ingredients.
- 1 1/2 tsp vanilla extract Enhances overall taste.
- 2 tsp vinegar Activates cocoa and adds tang.
- 1 1/2 tbsp red food coloring Gives cookies vibrant shade.
Mix-ins
- 1 cup white chocolate chips Adds luxurious melty sweetness.
Instructions
Preparation
- Preheat your oven to 350°F (180°C) and line baking sheets with parchment paper.
- In a medium bowl, combine flour, cocoa powder, baking soda, and salt. Set aside.
- In a large mixer bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy, about 2-4 minutes.
- Add the egg to the butter-sugar mixture and mix until fully incorporated.
- Mix in the vanilla extract, vinegar, and red food coloring until well combined.
- Gradually add the dry mixture to the wet ingredients, mixing just until combined.
- Stir in white chocolate chips, reserving a few for pressing into the tops.
- Scoop and roll the dough into 1 1/2 tbsp-sized balls, placing them on lined sheets 2 inches apart.
- If desired, press the reserved chocolate chips gently into the tops.
- Bake for 7-9 minutes until centers look soft and slightly underbaked. Let cool on the baking sheet for 4-5 minutes before transferring to a wire rack.
Notes
Chill the dough for about 30 minutes to enhance flavors and prevent spreading. Be cautious not to overmix to maintain a tender cookie texture.