Red Velvet Cookies
Yield: 22 servings
Calories: 159kcal
If you're a fan of the classic red velvet flavor and love indulging in sweet and chewy cookies, then my red velvet cookie recipe is perfect for you.
Ingredients
- 1 ¾ cups (178 g) all-purpose flour
- 1 tablespoon (7 g) unsweetened cocoa powder
- ½ teaspoon (2 g) baking soda
- ¼ teaspoon (1 g) table salt
- ½ cup (114 g) unsalted butter, softened to 65 to 67ºF (18 to 19ºC)
- 1 cup (199 g) granulated sugar
- 1 large egg
- 1 teaspoon (5 ml) red gel food coloring
- 1 teaspoon (5 ml) vanilla extract
- 2 tablespoons (30 ml) sour cream
- 1 cup (188 g) white chocolate chips, divided
Instructions
- Preheat the Oven - Set the oven rack to the middle position and the heat to 350ºF ( 177ºC). Line two large baking sheets with parchment paper. Set aside.
- Combine Dry Ingredients - In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt.
- Cream the Butter and Sugar - In a stand mixer fitted with the paddle attachment, add softened butter and sugar. Beat on medium-high speed (setting 7) until light and fluffy, about 2 minutes.
- Add the Egg and Color - Add the egg, red food coloring, and vanilla. Beat over medium speed (setting 5) until combined, about 30 seconds.
- Add the Flour - Add half of the flour mixture, and mix on low speed until just combined. Mix in the sour cream. Add the remaining flour, and mix until combined.
- Add the Chocolate - Add ¾ cup of the white chocolate chips. Stir on low speed until just combined.
- Portion - Scoop out 2 tablespoons of dough (1 ounce or 30 grams). Evenly space the cookie dough, at least 2 inches apart on the baking sheets, they will spread, about 10 per tray.
- Bake - Bake one sheet at a time for 6 minutes, then rotate. Continue to bake until the edges just set and the tops are slightly glossy, about 4 to 6 minutes. Remove the tray from the oven and immediately press some of the remaining chocolate chips on top of the warm cookie. Bake the remaining tray of cookies.
- Cool - Leave the cookies on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely.
Notes
- Using Liquid Food Coloring: Add 1 tablespoon of red food coloring because it is diluted in color.
- Chewier Cookie: Add 1/4 cup of brown sugar and 3/4 cup granulated sugar (instead of 1 cup granulated sugar).
- Thicker Cookie: Chill the dough in the refrigerator for 30 minutes.
- Make Ahead: The dough can be prepared up to 2 days in advance and refrigerated. Portioned dough balls can be frozen for up to 1 month. Bake from frozen, but add a few extra minutes. They will not spread as much.
- Storing: Store in an airtight container for up to 5 days. Cookies can be frozen for up to 2 months.
Nutrition
Calories: 159kcal | Carbohydrates: 22g | Protein: 2g | Fat: 7g | Saturated Fat: 5g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 14mg | Sodium: 60mg | Potassium: 42mg | Fiber: 0.4g | Sugar: 14g | Vitamin A: 148IU | Vitamin C: 0.1mg | Calcium: 22mg | Iron: 1mg
Recipe Link