This recipe makes the best red velvet cookies! They are chewy, easy to make, have the perfect red velvet flavour, and full of white chocolate chips.
Red velvet flavour has always been a personal favourite of mine. I know there are some that aren't a fan, but if you like the flavour you need to give this cookies a try!
WHY YOU’LL LOVE THEM
Perfect cookie texture. I love a chewy cookie and these cookies have the perfect chewy texture with slightly crispy edges.
No chilling required. These cookies come together easily and quickly with this no chill cookie dough.
Amazing taste. They have the perfect red velvet flavour which goes perfectly with the white chocolate chips.
- Butter - I use salted butter and make sure it is at room temperature.
- Brown Sugar
- White sugar
- Vanilla extract
- Eggs- This recipe use one whole large egg plus a second egg yolk.
- Red food colouring- The amount may vary slightly depending on the brand you use.
- Flour- All purpose flour works best.
- Coca powder- The recipe uses unsweetened cocoa powder.
- Baking soda
- Chocolate chips- I like to use white chocolate chips.
How to Make Red Velvet Cookies
Preheat oven to 350 F and line baking sheets with parchment paper.
In a large bowl or stand mixer cream together butter and sugars until light and fluffy. You want to do this for a good 5 minutes.
Add in the egg and egg yolk. Beat until mixture is well combined. Add in vanilla, buttermilk, and red food colouring. Mixing until well combined.
In a second bowl whisk together flour, cocoa powder, baking soda, baking powder, and salt.
Add dry ingredients into wet and mix until just combined.
Fold in the white chocolate chips.
Scoop 3 tbsp sized balls of cookie dough and place on the lined baking sheet 2 inches apart.
Bake for 11 minutes or until cookies are golden brown on the bottom and top does not look wet.
The cookies will be puffy when they first come out of the oven but will deflate as they cool. Let cookies fully cool to room temperature on the pan before moving.
Top cookies with extra white chocolate chips.
Frequently Asked Questions
Can I Substitute the Buttermilk?
You can substitute the buttermilk for 1 tbsp regular milk and a 1/4 tsp white vinegar.
If you don't have white vinegar you can just use milk. However, the buttermilk or vinegar gives these cookies that slight zing of flavour that is expected with red velvet cookies.
STORING THE COOKIES
These cookies should be stored in an airtight container at room temperature. The cookies keep well up to four days.
HOW TO GET PERFECTLY ROUND COOKIES
As soon as the baked cookies are pulled from the oven place a round cookie cutter (a little bit large than the cookies) around the cookies.
Then, gently swirl it around. This will give your cookie a round shape. If you don’t have a cookie cutter you can use a glass or a jar lid.
CAN I MAKE THE COOKIES SMALLER?
Yes, you can the cookies smaller. Instead scoop 1.5 tbsp worth of dough and bake for 8-9 minutes.
WHAT DOES SPOONED AND LEVELLED FLOUR MEAN?
Spooned and levelled flour refers to the way of measuring flour. To properly measure flour you should scoop spoonfuls of flour into your measuring cup and then scrape with a knife to level off the access.
Scooping the measuring cup directly into your flour cause the flour to compress and getting more than the recipe calls for.
Can I freeze them?
Yes, you can freeze the baked cookies or cookie dough balls up to 3 months.
If baking from frozen they will just need a few extra minutes in the oven.
If you make these red velvet cookies please leave a star rating and comment below!
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Red Velvet Cookies
- large and medium mixing bowls
- measuring cups/spoons
- baking sheet
- 3/4 C salted butter at room temperature
- 1 C brown sugar
- 1/2 C white sugar
- 1 large egg plus 1 egg yolk
- 1 tbsp buttermilk or 1 tbsp milk and 1/4tsp white vinegar
- 2 tsp vanilla extract
- 1 tbsp red food colouring this may vary depending on the brand of colouring use
- 2 c all purpose flour spooned and levelled*
- 1/4 C unsweetened cocoa powder
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 1/4 tsp salt
- 1 C white chocolate chips plus more for topping the cookies after baking
- Preheat oven to 350 F and line baking sheets with parchment paper.
- In a large bowl or stand mixer cream together butter and sugars until light and fluffy. You want to do this for a good 5 minutes.3/4 C salted butter, 1 C brown sugar, 1/2 C white sugar
- Add in the egg and egg yolk. Beat until mixture is well combined.1 large egg plus 1 egg yolk
- Add in vanilla, buttermilk, and red food colouring. Mixing until well combined.1 tbsp buttermilk, 2 tsp vanilla extract, 1 tbsp red food colouring
- In a second bowl whisk together flour, cocoa powder, baking soda, baking powder, and salt.2 c all purpose flour, 1/4 C unsweetened cocoa powder, 1/2 tsp baking soda, 1/4 tsp salt, 1/2 tsp baking powder
- Add dry ingredients into wet and mix until just combined.
- Fold in the white chocolate chips.1 C white chocolate chips
- Scoop 3 tbsp sized balls of cookie dough and place on the lined baking sheet 2 inches apart.
- Bake for 11 minutes or until cookies are golden brown on the bottom and top does not look wet. The cookies will be puffy when they first come out of the oven but will deflate as they cool. Let cookies fully cool to room temperature on the pan before moving.
- Once out of the oven top hot cookies with extra white chocolate chips.