Red Velvet Cookies
These red velvet cookies are soft, chewy, and rich, with a red velvet cookie dough studded with white chocolate chips. It's a delicious, easy recipe perfect for a weeknight dessert or parties.
Servings: 24 Cookies
Ingredients
- 1⅛ cup all purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon salt
- 1 cup granulated sugar
- ½ cup unsweetened cocoa powder
- ¼ cup vegetable oil
- 2 large eggs
- 1½ teaspoon vanilla extract
- 1 cup white chocolate chips
- 1 tablespoon red food coloring gel
Instructions
- Preheat the oven to 350° (after the cookies have chilled) and line a baking sheet(s) with parchment paper. Set aside.
- In a medium bowl, whisk flour, cocoa powder, baking powder and salt together until combined. Set aside.
- In another bowl, whisk sugar, vegetable oil, eggs, and vanilla together until well combined.
- Add food coloring, stir to combine.
- Gradually add the dry ingredients into the wet ingredients. Stir. Add white chocolate chips, stir.
- Form dough into a flat circular disk, about 2-inches thick, and wrap it with the plastic wrap. Place in the fridge for 3 plus hours.
- Using a 1-inch cookie scoop, place on the prepared baking sheet 2 inches apart and bake for 10-12 minutes.
- Remove from the oven and let sit on the baking sheet for a couple minutes then transfer to a wire rack to cool completely.
- *Place cookie dough back in the fridge while the first batch of cookies bake so the dough stays cold.
Notes
Storage
- Store at room temperature in an airtight container for up to a week.
- Wrap cookies in plastic wrap and freeze for up to 3 months in an airtight, freezer-safe container or heavy-duty freezer bag.
- Bring to room temperature before serving.
- Loosely spoon your flour into your measuring cup and level it off with a knife. Never scoop the flour out directly with the measuring cup, or you'll use too much.
- Mix your dough until the ingredients are just combined, meaning all the dry ingredients are moistened. Overmixing will lead to tough cookies.
- Use a folding motion to add the white chocolate chips. This also helps avoid overmixing.
- Be sure you chill the dough for at least 3 hours. It's crucial to ensure the cookies are fully chilled to control their spread as they bake.