Red Velvet Cookies
Soft, chewy red velvet cookies loaded with white chocolate chips. Ready in just 25 minutes with no chilling required—perfect for quick desserts!
Ingredients
- 1 ¾ cups all-purpose flour
- 2 tablespoons unsweetened cocoa powder
- ½ teaspoon baking soda
- ¼ teaspoon baking powder
- ¼ teaspoon salt
- ½ cup 1 stick unsalted butter, softened to room temperature
- ½ cup brown sugar packed
- ½ cup granulated sugar
- 2 egg yolks room temperature
- 1 teaspoon vanilla extract
- 1 ½ – 2 teaspoons red gel food coloring
- 1 cup white chocolate chips
Instructions
- Preheat your oven to 350°F. Line two baking sheets with parchment paper or silicone baking mats.
- In a medium bowl, sift together the flour, cocoa powder, baking soda, baking powder, and salt. Set aside.
- In a large bowl, use an electric mixer to cream the softened butter with brown sugar and granulated sugar for 2-3 minutes until light, fluffy, and pale in color.
- Add the egg yolks one at a time, beating well after each addition. Mix in the vanilla extract and red gel food coloring until the dough turns a beautiful red color.
- Gradually add the dry ingredient mixture to the wet ingredients. Mix on low speed just until the flour disappears. Do not overmix.
- Use a spatula or wooden spoon to gently fold the white chocolate chips into the dough until evenly distributed.
- Use a cookie scoop or spoon to portion balls of dough onto your prepared baking sheets, leaving about 2 inches of space between each cookie.
- Bake for 10-12 minutes. The edges should look set, but the centers should still appear slightly soft.
- Let the cookies cool on the baking sheet for 5 minutes, then carefully transfer them to a wire rack to cool completely.
Notes
Storage: Store in an airtight container at room temperature for up to 1 week.
Freezing cookies: Freeze baked cookies for up to 3 months. Thaw at room temperature for 30 minutes before serving.
Freezing dough: Freeze unbaked dough balls for up to 3 months. Bake directly from frozen, adding 1-2 extra minutes to baking time.
Food coloring: Gel coloring is more concentrated than liquid. If using liquid food coloring, start with 1 tablespoon and add more as needed.
Natural coloring: Substitute with 1-2 tablespoons beet juice or 1 teaspoon beet powder for a natural alternative.
Butter temperature: Butter should be soft enough to leave an indentation when pressed, but not melted.
Egg substitution: Can use 1 whole egg instead of 2 egg yolks, though texture will be slightly more cake-like.
Prevent spreading: If dough feels too soft, chill for 15-20 minutes before baking.Claude can make mistakes. Please double-check responses.
Freezing cookies: Freeze baked cookies for up to 3 months. Thaw at room temperature for 30 minutes before serving.
Freezing dough: Freeze unbaked dough balls for up to 3 months. Bake directly from frozen, adding 1-2 extra minutes to baking time.
Food coloring: Gel coloring is more concentrated than liquid. If using liquid food coloring, start with 1 tablespoon and add more as needed.
Natural coloring: Substitute with 1-2 tablespoons beet juice or 1 teaspoon beet powder for a natural alternative.
Butter temperature: Butter should be soft enough to leave an indentation when pressed, but not melted.
Egg substitution: Can use 1 whole egg instead of 2 egg yolks, though texture will be slightly more cake-like.
Prevent spreading: If dough feels too soft, chill for 15-20 minutes before baking.Claude can make mistakes. Please double-check responses.
