Red Velvet Cookies
Delightfully soft and sweet, Red Velvet Cookies are perfect for any occasion and are sure to impress with their vibrant color and rich flavor.
Ingredients
Dry Ingredients
- 2 cups all-purpose flour This will serve as the base for your cookies, giving them the perfect structure.
- 1 tbsp all-purpose flour
- 2 tbsp cocoa powder Just a touch of cocoa adds a subtle chocolate flavor.
- 3/4 tsp baking soda This crucial ingredient allows your cookies to rise.
- 3/4 tsp salt A hint of salt will elevate the flavors.
Wet Ingredients
- 3/4 cup unsalted butter Room temperature for better mixing.
- 1/2 cup granulated sugar Contributes to the overall sweetness.
- 1/2 cup light brown sugar Adds depth and a hint of caramel.
- 1 large egg Helps bind the ingredients together.
- 1 1/2 tsp vanilla extract Adds richness to the flavor.
- 2 tsp vinegar Works with baking soda for rise and tenderness.
- 1 1/2 tbsp red food coloring Provides the iconic red color.
Mix-ins
- 1 cup white chocolate chips Create pockets of creamy sweetness.
Instructions
Preparation
- Preheat your oven to 350°F (180°C). Line baking sheets with parchment paper or silicone baking mats and set aside.
- In a medium bowl, combine the flour, cocoa powder, baking soda, and salt. Mix well and set aside.
- In a large mixer bowl, cream the butter and both sugars together for about 2-3 minutes until light and fluffy.
- Add the egg and blend until well combined.
- Incorporate the vanilla extract, vinegar, and red food coloring, mixing until the color is uniform.
Baking
- Gradually add the dry mixture to the wet ingredients and mix gently until just combined.
- Stir in the white chocolate chips, reserving some for topping.
- Using a cookie scoop, form 1 1/2 tablespoon-sized balls of dough and place them on the prepared baking sheets, spaced about 2 inches apart.
- Press the reserved white chocolate chips into the tops of each cookie ball.
- Bake for 7-9 minutes until slight spread and soft centers.
- Cool on the baking sheets for 4-5 minutes before transferring to a wire rack to cool completely.
Notes
Ensure your butter and egg are at room temperature for better mixing. Avoid overmixing to prevent tough cookies.