Red Velvet Cookies
These Red Velvet Cookies capture all the magic of the classic cake in cookie form! Deep red, ultra-chewy with crisp edges, and packed with melty white chocolate. Best of all, the dough requires no chilling—ready in 30 minutes. For more festive treats, try our Thumbprint Heart Cookies or our Strawberry Cheesecake Cookies.
Servings: 18 cookies
Calories: 190kcal
Equipment
- Electric Mixer (Hand or Stand) Essential for proper creaming.
- Parchment Paper For easy cleanup and preventing sticking.
Ingredients
- 1.5 cups + 2 tbsp all-purpose flour, spooned & leveled (204g)
- 2 tbsp Dutch-process cocoa powder (10g)
- 0.5 tsp baking soda
- 0.5 tsp baking powder
- 0.5 tsp fine sea salt
- 0.75 cup salted butter, softened (168g)
- 0.75 cup packed light brown sugar (165g)
- 0.25 cup granulated sugar (50g)
- 2 large egg yolks, room temperature
- 1 tbsp vanilla extract
- 1 tsp red gel food coloring (up to 1.5 tsp)
- 0.75 cup chopped high-quality white chocolate (150g)
Instructions
- Preheat oven to 350°F (175°C). Line baking sheets. Whisk flour, cocoa, baking soda, baking powder, and salt in a bowl.
- In a large bowl, cream softened butter, brown sugar, and granulated sugar with an electric mixer for 2-3 mins until light and fluffy.
- Add egg yolks, vanilla, and red gel food coloring to the butter mixture. Beat for 1-2 mins until smooth and uniformly red.
- With mixer on low, gradually add the dry ingredients. Mix until just combined with no dry streaks.
- Using a spatula, gently fold in the chopped white chocolate until evenly distributed.
- Scoop dough into 18 balls (1.5 tbsp each). Place 2" apart on sheets. Bake 10-12 mins. Cool on sheet for 5 mins before transferring.
Notes
Pro Tips: For perfect texture, always spoon and level your flour or use a kitchen scale (1 cup = 125g). Cream the butter and sugars for a full 2-3 minutes until light and fluffy—this is essential for the perfect chewy/crisp texture. Use red gel food coloring for the most vibrant color without altering the dough's consistency.