Red Velvet Cookies
If you’re looking for a treat that perfectly balances the richness of chocolate with a hint of nostalgia, these Red Velvet Cookies are just the ticket. Adorned with a striking red hue and a subtle cocoa undertone, these cookies are not just a visual delight, but they also offer a soft and chewy texture that makes every bite a memorable experience. Perfect for special occasions or simply to brighten up a regular day, they capture the spirit of celebration, making them a favorite for holidays, birthdays, or cozy gatherings with friends and family.
What sets these cookies apart is their vibrant color and delightful flavor profile that evokes warmth and happiness. With the added richness of chocolate chips, they are sure to please anyone with a sweet tooth. Whether you’re sharing them at a potluck, surprising your loved ones, or indulging yourself, these Red Velvet Cookies will bring smiles all around.
This is what the finished dish looks like when perfectly baked.
Ingredients
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon cocoa powder
- 1/2 teaspoon salt
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1/2 cup brown sugar
- 1 large egg
- 1 tablespoon vanilla extract
- 1 tablespoon red food coloring
- 1 cup chocolate chips
Gather your ingredients to create the perfect batch of Red Velvet Cookies.
Directions
- Preheat your oven to 350°F (175°C).
- In a bowl, whisk together the flour, baking soda, cocoa powder, and salt until well combined.
- In a separate bowl, beat the softened butter, granulated sugar, and brown sugar together until the mixture is light and fluffy.
- Add the egg, vanilla extract, and red food coloring to the butter mixture, mixing until everything is well incorporated.
- Gradually add the dry ingredients to the wet mixture, stirring until just combined to avoid overmixing.
- Gently fold in the chocolate chips, distributing them evenly throughout the dough.
- Drop tablespoons of dough onto a baking sheet lined with parchment paper, leaving space between each for spreading.
- Bake for 10-12 minutes or until the edges are set, but the centers look slightly soft.
- Allow to cool on the baking sheet for a few minutes before transferring the cookies to a wire rack to cool completely.
Tips & Variations
- Ingredient Substitutions: You can substitute the unsalted butter with coconut oil for a dairy-free option, and use a flax egg (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water) instead of the egg for a vegan version.
- Optional Variations: Feel free to add nuts like pecans or walnuts for added texture, or consider frosting them with cream cheese icing for an indulgent treat.
- Storage or Reheating Tips: Store your cookies in an airtight container at room temperature for up to a week. To enjoy them warm, simply microwave them for a few seconds!
Recipe Information
- Prep time: 15 minutes
- Cook time: 10-12 minutes
- Total time: 27-30 minutes
- Servings: About 24 cookies
- Difficulty level: Easy
Enjoy a delicious and colorful treat with these delightful Red Velvet Cookies!
Red Velvet Cookies
Ingredients
Dry Ingredients
- 2.5 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon cocoa powder
- 0.5 teaspoon salt
Wet Ingredients
- 1 cup unsalted butter, softened Can be substituted with coconut oil for a dairy-free option.
- 1 cup granulated sugar
- 0.5 cup brown sugar
- 1 large egg Can be substituted with a flax egg for a vegan version.
- 1 tablespoon vanilla extract
- 1 tablespoon red food coloring
Mix-ins
- 1 cup chocolate chips
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- In a bowl, whisk together the flour, baking soda, cocoa powder, and salt until well combined.
- In a separate bowl, beat the softened butter, granulated sugar, and brown sugar together until the mixture is light and fluffy.
- Add the egg, vanilla extract, and red food coloring to the butter mixture, mixing until everything is well incorporated.
- Gradually add the dry ingredients to the wet mixture, stirring until just combined to avoid overmixing.
- Gently fold in the chocolate chips, distributing them evenly throughout the dough.
- Drop tablespoons of dough onto a baking sheet lined with parchment paper, leaving space between each for spreading.
Baking
- Bake for 10-12 minutes or until the edges are set, but the centers look slightly soft.
- Allow to cool on the baking sheet for a few minutes before transferring the cookies to a wire rack to cool completely.