Red Velvet Cookies are a delightful treat that brings the iconic rich, chocolatey flavor of red velvet cake into a perfectly chewy, bite-sized cookie. This recipe is your shortcut to achieving that signature crimson hue and decadent taste without the fuss of baking a full cake, making it ideal for any occasion or simple indulgence.
Key Ingredients for Red Velvet Cookies
- 1/2 cup (1 stick) unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 2 tablespoons unsweetened cocoa powder
- 1/2 teaspoon red food coloring (gel or liquid)
- 1 1/4 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup white chocolate chips (optional, but highly recommended)
- Cream cheese frosting for drizzling or sandwiching (optional)
How to Make Red Velvet Cookies
Get ready to whip up a batch of these incredibly easy and utterly satisfying Red Velvet Cookies! In under 30 minutes of active preparation, you’ll have a dozen (or more!) delightfully chewy cookies with that unmistakable red velvet flair. The magic lies in the simple creaming of butter and sugar, the vibrant color, and the optional sweet white chocolate chips that add pockets of creamy goodness.
Step-by-Step Instructions
- Preheat Oven and Prepare Baking Sheets: Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats to prevent sticking. This ensures your cookies bake evenly and release easily.
- Cream Butter and Sugar: In a large mixing bowl, cream together the softened unsalted butter and granulated sugar using an electric mixer on medium speed until light and fluffy, about 2-3 minutes. This process incorporates air, which contributes to the cookie’s texture.
- Add Wet Ingredients and Color: Beat in the large egg and vanilla extract until well combined. Next, add the unsweetened cocoa powder and red food coloring. Mix on low speed until the color and cocoa are evenly distributed, creating that signature red velvet dough.
- Combine Dry Ingredients: In a separate medium bowl, whisk together the all-purpose flour, baking soda, and salt. Whisking ensures these leavening agents and salt are evenly distributed throughout the flour, preventing pockets of bitterness or uneven rise.
- Combine Wet and Dry Mixtures: Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix at this stage; overmixing can develop the gluten in the flour, resulting in tough cookies.
- Fold in White Chocolate Chips (Optional): If you’re using white chocolate chips, gently fold them into the dough using a rubber spatula or wooden spoon. Distribute them evenly throughout the dough for delightful bursts of sweetness.
- Scoop the Dough: Drop rounded tablespoons of dough onto the prepared baking sheets, leaving about 2 inches between each cookie to allow for spreading. You can use a cookie scoop for uniform size and shape.
- Bake the Cookies: Bake for 9-12 minutes, or until the edges are set and the centers appear slightly soft. The cookies will continue to cook as they cool on the baking sheet.
- Cool the Cookies: Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely. This resting period on the hot baking sheet allows them to firm up properly.
- Decorate (Optional): Once completely cooled, you can drizzle them with a simple cream cheese frosting or even sandwich two cookies together with a dollop of frosting for an extra decadent treat.
Why You’ll Love This Red Velvet Cookies
You’ll fall head over heels for these Red Velvet Cookies because they capture the essence of the beloved cake in a perfectly portable and irresistible cookie form. Their vibrant crimson hue is visually stunning, while the rich cocoa flavor with just a hint of sweetness creates a truly satisfying bite. What sets these apart is the delightful balance of tender cookie with optional creamy white chocolate chips, making them a step above your average chocolate chip cookie.
Making these Red Velvet Cookies at home is not only incredibly rewarding but also a fantastic money-saver compared to store-bought treats. You can create a generous batch for a fraction of the cost, perfect for sharing with family, friends, or colleagues. The ease of preparation means you can quickly satisfy a craving for something special without a lot of fuss. So go ahead, bake a batch and prepare for rave reviews – I guarantee you won’t be able to resist!
Storing and Reheating Tips
To keep your delightful Red Velvet Cookies fresh and delicious, proper storage is key. Store completely cooled cookies in an airtight container at room temperature for up to 3-4 days. For longer storage, you can freeze them. Place the cooled cookies in a single layer on a baking sheet and freeze until solid, then transfer them to a freezer-safe bag or container. Frozen cookies will keep well for up to 2-3 months.
When you’re ready to enjoy frozen cookies, you can simply let them thaw at room temperature for about 30 minutes. If you’d like to reheat them slightly to recapture that freshly baked warmth, you can place a cookie on a microwave-safe plate and heat for 5-10 seconds. For cookies with frosting, it’s best to store them in the refrigerator in an airtight container, where they will stay fresh for about 3 days.
Final Thoughts
These Red Velvet Cookies are a simple yet spectacular way to enjoy the classic flavor you adore. With their beautiful color and delicious taste, they’re sure to become a new favorite. Give them a try and spread some homemade cookie joy!
Red Velvet Cookies
Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats to prevent sticking. This ensures your cookies bake evenly and release easily.
- In a large mixing bowl, cream together the softened unsalted butter and granulated sugar using an electric mixer on medium speed until light and fluffy, about 2-3 minutes. This process incorporates air, which contributes to the cookie’s texture.1/2 cup unsalted butter, softened, 1 cup granulated sugar
- Beat in the large egg and vanilla extract until well combined. Next, add the unsweetened cocoa powder and red food coloring. Mix on low speed until the color and cocoa are evenly distributed, creating that signature red velvet dough.1 teaspoon vanilla extract, 2 tablespoons unsweetened cocoa powder, 1/2 teaspoon red food coloring (gel or liquid)
- In a separate medium bowl, whisk together the all-purpose flour, baking soda, and salt. Whisking ensures these leavening agents and salt are evenly distributed throughout the flour, preventing pockets of bitterness or uneven rise.1 1/4 cups all-purpose flour, 1/2 teaspoon baking soda, 1/4 teaspoon salt
- Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix at this stage; overmixing can develop the gluten in the flour, resulting in tough cookies.
- If you’re using white chocolate chips, gently fold them into the dough using a rubber spatula or wooden spoon. Distribute them evenly throughout the dough for delightful bursts of sweetness.1/2 cup white chocolate chips
- Drop rounded tablespoons of dough onto the prepared baking sheets, leaving about 2 inches between each cookie to allow for spreading. You can use a cookie scoop for uniform size and shape.
- Bake for 9-12 minutes, or until the edges are set and the centers appear slightly soft. The cookies will continue to cook as they cool on the baking sheet.
- Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely. This resting period on the hot baking sheet allows them to firm up properly.
- Once completely cooled, you can drizzle them with a simple cream cheese frosting or even sandwich two cookies together with a dollop of frosting for an extra decadent treat.Cream cheese frosting