Get the Recipe:
Red Velvet Cookies
These soft, chewy red velvet cookies studded with white chocolate chunks are festive, vibrant, and perfect for holiday cookie trays.
Ingredients
- 2 ¼ cups (270 g) all-purpose flour
- ¼ cup (21 g) natural unsweetened cocoa powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- ¾ cup (170 g) unsalted butter, softened
- ¾ cup (150 g) firmly packed light brown sugar
- ½ cup (100 g) granulated sugar
- 1 large egg
- 1 large egg yolk
- 2 teaspoons vanilla extract
- ½ teaspoon white vinegar or apple cider vinegar
- 1 to 1 ½ teaspoons red gel food coloring, adjust to preference
- 1 to 1 ½ cups (170 to 225 g) white chocolate chips or chunks
Recommended Products
Instructions
- In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt.
- In a large bowl, beat the butter, brown sugar, and granulated sugar on medium speed with an electric mixer until fluffy and well combined (about 2 minutes).
- Beat in the egg, egg yolk, vanilla, vinegar, and food coloring until smooth.
- With the mixer on low speed, gradually mix in the dry ingredients just until incorporated. Stir in the white chocolate chips/chunks. (Save a few for topping the cookies if you like.)
- Chill the dough for 30-60 minutes. (You can chill before or after scooping.)
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- Scoop dough (about 1 1/2 tablespoons each, #40 scoop) onto prepared pans, spacing about 2 inches apart.
- Bake 9–11 minutes, or until the edges are set and the centers look just slightly underbaked. If desired, press a few extra chocolate chips on top when they come out of the oven.
- Cool on the pans for 5 minutes, then transfer to a wire rack to cool completely.
Notes
- Natural cocoa powder is recommended rather than Dutch-process. It gives a classic red velvet flavor and keeps the color bright.
- Chilling helps the cookies bake up thicker and chewier. A longer chill will give you slightly thicker cookies with a softer center.
- Color may vary depending on cocoa and gel coloring. Lighter or deeper shades are both normal.
- Storage: Store in an airtight container at room temperature for about 4 days, or freeze baked cookies or dough balls for up to 2 months. Bake dough from frozen, adding 1–2 minutes if needed.
Show off your baking masterpiece!Snap a pic, tag @bakeorbreak, and use #bakeorbreak on Instagram. Can't wait to see your creation!
