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Inspired by the classic red velvet cake, these pretty red velvet cookies are the ideal treats to make for a cookie exchange or a thoughtful Valentine’s Day gift for your loved one.
ingredients for RED VELVET COOKIEs
You will need:
- 1 1/2 cups of all-purpose flour
- 1/2 cup of unsweetened cocoa powder
- 1/4 teaspoon of salt
- 1/2 teaspoon of baking soda
- 1 1/2 teaspoons of baking powder
- 1/2 teaspoon of cream of tartar
- 1/2 cup of salted butter, softened
- 1 cup of granulated sugar
- 1 teaspoon vanilla extract
- 2 eggs
- 1 tablespoon red food coloring, liquid or gel
- 2 cups of white chocolate chips, divided
SUBSTITUTIONS and ADDITIONS
Cream of Tartar: If you don’t have this, you can add ¾ teaspoon of extra baking powder instead.
Granulated Sugar: Light brown sugar would also work for this recipe without too much difference in taste.
Red Food Coloring: If you’d rather avoid artificial colors, you could opt to color your cookies with a quarter cup of beet juice.
White Chocolate Chips: You could use regular chocolate chips if you prefer, but we think the white ones look pretty and just like cream cheese frosting that you’d find on a red velvet cake.
HOW TO MAKE THIS RED VELVET COOKIES RECIPE
STEP ONE: Preheat the oven to 350 degrees F. Line two baking sheets with parchment paper or grease lightly. Set aside.
STEP TWO: In a small bowl combine the flour, cocoa powder, salt, baking soda, baking powder, and cream of tartar.
STEP THREE: In a large mixing bowl beat together the butter and granulated sugar, until fluffy.
STEP FOUR: Add the eggs and vanilla extract into the large bowl and beat until fluffy.
STEP FIVE: Add the food coloring and mix well, scraping down the sides of the bowl to ensure the color is evenly distributed.
PRO TIP: Add more food coloring, a little at a time, until the batter is a vibrant dark red.
STEP SIX: Mix the dry ingredients from the small bowl into the red batter.
STEP SEVEN: Fold in half of the white chocolate chips.
STEP EIGHT: Using a cookie scoop, place even scoops of dough onto the prepared pans.
PRO TIP: Leave about 2 inches of space between scoops as the cookies will spread.
STEP NINE: Bake in oven for 8 to 9 minutes.
STEP TEN: Remove the cookies from the oven. Immediately press the remaining white chocolate chips into the tops of the warm cookies.
STEP ELEVEN: Allow the cookies to cool on the pan for 2 to 3 minutes before transferring to a cooling rack to cool fully.
STEP TWELVE: Serve once cooled.
AT ROOM TEMPERATURE: Red velvet cake cookies can be stored in an airtight container on the counter for up to three days.
IN THE FREEZER: You can freeze red velvet cookies for up to three months in an airtight container. Leave to thaw on the countertop until they reach room temperature.
You can forget about your Duncan Hines or Betty Crocker red velvet cake mix cookies – the best red velvet cookie recipes are made from scratch! This recipe is so simple that there’s no need for any shortcuts with store-bought packet mixes.
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Red Velvet Cookies
- 1 1/2 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1/4 tsp salt
- 1/2 tsp baking soda
- 1 1/2 tsp baking powder
- 1/2 tsp cream of tartar
- 1/2 cup salted butter softened
- 1 cup granulated sugar
- 1 tsp vanilla extract
- 2 eggs
- 1 tbsp red food coloring liquid or gel
- 2 cup white chocolate chips
- Preheat the oven to 350 degrees F. Line two baking sheets with parchment paper or grease lightly and set aside.
- In a small bowl combine flour, cocoa powder, salt, baking soda, baking powder, and cream of tartar.
- In a large mixing bowl, beat together butter and granulated sugar until combined and fluffy.
- Beat eggs and vanilla extract into the large bowl until batter is fluffy.
- Add food coloring and mix well, scraping down the sides of the bowl thoroughly to ensure the color is evenly distributed throughout the batter. Add enough food coloring to make a vibrant dark red.
- Mix the dry ingredients from the small bowl into the red batter.
- Fold in 1 cup of white chocolate chips.
- Use a cookie scoop and place even scoops of dough onto the prepared pans. Leave about 2 inches of space between scoops.
- Bake in oven for 8 to 9 minutes.
- Remove the cookies from the oven. Immediately press a few of the remaining white chocolate chips into the tops of the warm cookies. You will probably have leftover white chocolate chips.
- Allow them to cool on the pan for 2 to 3 minutes before transferring to a cooling rack to cool the rest of the way.
- Serve once cooled.