Red Velvet Cookies

Red Velvet Cookies

Red velvet flavour has always been a personal favourite of mine. My toddlers and I recently made batch of red velvet cookies together. I have to admit I was a little nervous to bake these with them. Red food colouring and toddlers just seem like a bad mix. However, surprisingly it turned out to be one of our more tidy bakes.

My little ones really seemed to love the red colour and they’re always happy anytime they get to snack on a few chocolate chips. I like to use my stand mixer for baking cookies but you can mix everything by hand as well.

The most important part of this recipe is to chill the dough. The cookie dough is extremely soft and sticky so do not skip this step. Once dough is chilled scoop dough onto your baking pan and place in the oven.

When the cookies come out of the oven they usually do not spread and will still be in a mound form. Gently press them down with the the bottom of a measuring cup. Not pressing them down before baking allows the cookies to be nice and chewy on the inside. Once you press them down you can add a few more white chocolate chips on top of the cookies, this is just for aesthetics and you can skip this step if you prefer.

Bake them with your kids or bake them on your own, either way you’ll fall in love with these red velvet cookies.

Make sure to tag me on Instagram @jessiebakestreats and leave me a review below if you’ve made these cookies. I’d love to hear from you! For more ideas you can follow me on Pinterest.

Red Velvet Cookies

Jessie M
Soft and chewy red velvet cookies loaded with white chocolate chips.
Prep Time 20 mins
Cook Time 9 mins
Chill time 1 hr
Servings 24 cookies

Ingredients
  

  • 1/2 C unsalted butter softened
  • 1/2 C brown sugar
  • 1/2 C white sugar
  • 1 large egg room temperature
  • 1 tbsp milk whole, 2%, or butter milk
  • 2 tsp vanilla extract
  • 1 tbsp red food colouring
  • 1 & 1/2 C + 1 Tbsp flour
  • 1/4 C unsweetened cocoa powder
  • 1 tsp baking soda
  • 1/4 tsp salt
  • 1 C white chocolate chips plus some more for after bakingIn

Instructions
 

  • In your stand mixer with the paddle attachment on (you can mix by hand as well) beat together butter and sugars until light and fluffy (usually takes 2 mins).
  • Scrape down the bowl and add in egg, milk, and vanilla extract. Mix until all ingredients are well combined.
  • Add in food colouring and mix till colour is blended.
  • In a separate smaller bowl whisk together flour, cocoa powder, baking soda, and salt.
  • Add dry ingredients into wet batter. Mix on the slow setting until dough is formed. You can also add more food colouring in at this time if you want the colour brighter.
  • Add and fold in the white chocolate chips.
  • Cover the bowl with plastic wrap and chill in the fridge for at least 1 hour.
  • Once dough has been chilled preheat oven to 350F and line your baking pans with parchment paper.
  • Scoop dough into 1.5 tbsp balls and place 2 inches apart on the pan.
  • Bake for 9 minutes.
  • When removed if the dough did not flatten and is still in a mound form gently press down on the cookies with the bottom of a measuring cup (see picture above).
  • If desired you can add a few more white chocolate chips on the warm cookies (this is just for aesthetics and you can skip this step)
  • Allow cookies to cool on baking sheet before moving.
  • Enjoy!
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