I love making Red Velvet Cookies. They are fun to bake and even more delightful to eat. Their rich color and creamy white chocolate chunks make them perfect for any occasion, from holiday parties to cozy family gatherings.
I remember the first time I baked these cookies with my Dad, James. He was always so excited to sprinkle flour around the kitchen. Together, we created a mess that turned into the best sweet treats.
Your Ingredients List
- 2 1/2 cups all-purpose flour
- 1 tablespoon unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 cup brown sugar, packed
- 2 large eggs
- 1 tablespoon red food coloring
- 2 teaspoons vanilla extract
- 1 cup white chocolate chunks
My Go-To Equipment
- Mixing bowls
- Whisk
- Electric mixer
- Baking sheets
- Parchment paper
The Simple Steps to Follow
- Preheat the oven to 350°F (175°C). Line baking sheets with parchment paper.
- In a bowl, whisk together flour, cocoa powder, baking soda, and salt.
- In a separate bowl, cream the butter, granulated sugar, and brown sugar until light and fluffy.
- Beat in the eggs one at a time.
- Stir in the red food coloring and vanilla extract.
- Gradually add the dry ingredients to the wet mixture, mixing until just combined.
- Fold in the white chocolate chunks.
- Scoop tablespoon-sized portions of dough onto the prepared baking sheets.
- Bake for 10-12 minutes, or until the cookies are set but still soft.
- Let them cool on the baking sheets for a few minutes before transferring to wire racks to cool completely.
Healthy Twists on a Classic
If you want to make a healthier version, you can try substituting some ingredients. Use whole wheat flour instead of all-purpose flour for more fiber. You can also use coconut oil instead of butter and reduce the sugar a bit. Adding nuts or oats can also boost the nutrition.
Serving Suggestions From My Table
These cookies are perfect on their own or served with a tall glass of milk. They also go well with coffee or hot chocolate. For special occasions, I like to arrange them on a decorative plate with colorful sprinkles on top.
Getting It Just Right
To ensure your cookies come out soft and chewy, remember not to overbake them. They should still look a bit soft in the center when you take them out. Keep an eye on the timer and trust your instincts!
How to Store Leftovers
Store any leftover cookies in an airtight container at room temperature. They can last up to a week. If you want them to stay extra fresh, you can freeze them. Just pop them in a freezer-safe bag, and they will keep for a couple of months.
Enjoy Every Moment
Baking these cookies is not just about enjoying a sweet treat; it’s about sharing happiness with friends and family. Take your time and savor each step of the process. Enjoy every moment in the kitchen!
A Few Common Questions
How do I know when my Red Velvet Cookies are done?
You will know they are done when the edges are firm, but the centers still look soft. They will continue to bake a little as they cool on the sheet.
Can I use other types of chocolate in these cookies?
Absolutely! You can use dark chocolate or milk chocolate chips instead of white chocolate. It can change the flavor nicely while still being delicious.
Why is my dough too sticky?
If your dough is too sticky, you might have added too much butter or not enough flour. Try adding a little more flour, one tablespoon at a time, until you reach a good consistency for scooping.
Print
Red Velvet Cookies
- Total Time: 27 minutes
- Yield: 24 servings 1x
- Diet: Vegetarian
Description
Delightful red velvet cookies with white chocolate chunks, perfect for any occasion.
Ingredients
- 2 1/2 cups all-purpose flour
- 1 tablespoon unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 cup brown sugar, packed
- 2 large eggs
- 1 tablespoon red food coloring
- 2 teaspoons vanilla extract
- 1 cup white chocolate chunks
Instructions
- Preheat the oven to 350°F (175°C). Line baking sheets with parchment paper.
- In a bowl, whisk together flour, cocoa powder, baking soda, and salt.
- In a separate bowl, cream the butter, granulated sugar, and brown sugar until light and fluffy.
- Beat in the eggs one at a time.
- Stir in the red food coloring and vanilla extract.
- Gradually add the dry ingredients to the wet mixture, mixing until just combined.
- Fold in the white chocolate chunks.
- Scoop tablespoon-sized portions of dough onto the prepared baking sheets.
- Bake for 10-12 minutes, or until the cookies are set but still soft.
- Let them cool on the baking sheets for a few minutes before transferring to wire racks to cool completely.
Notes
For a healthier version, substitute whole wheat flour and reduce sugar. Store in an airtight container for up to a week.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 180
- Sugar: 15g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg
Keywords: red velvet, cookies, dessert, baking, holiday treats