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Say hello to your new favorite cookies recipe! These soft, chewy, and crispy Red Velvet Cookies have the classic red velvet taste and color! The white chocolate chips makes the cookies even better! They will easily become a cookie asked for on repeat all year round!
Make sure to not overbake these cookies! They may seem underdone in the center once removed from the oven, but that is exactly what you want! They will continue to bake and set once removed from the oven leaving you with the perfect cookie!Â
Ingredients in Red Velvet Cookies
All you need are a handful of simple pantry ingredients to make these Red Velvet Cookies!Â
- Unsalted Butter: Use unsalted butter that has been softened to room temperature.
- Light Brown Sugar: Make sure to pack the brown sugar into the measuring cup when measuring. The brown sugar gives these cookies their chewy and gooey center.
- Granulated Sugar: Use regular granulated sugar to give the cookies their crispy edges.
- Red Food Coloring: Use 1 tbsp red food dye for the classic red velvet color!
- Eggs: The recipe calls for 1 large egg plus 1 additional egg yolk that have been brought to room temperature.
- Vanilla Extract: Do not use imitation vanilla for this recipe. Use pure vanilla extract for the best flavor.
- All-Purpose Flour: Make sure to measure the all-purpose flour using the spoon-and-level method to ensure that the proper amount of flour is used. Adding too much flour will lead to dry and crumbly cookies.
- Unsweetened Cocoa Powder: Use regular unsweetened cocoa powder. Do not use Dutch processed cocoa powder to make sure the cookies have a red color.
- Baking Soda: Leavening agent used to help the cookies spread.
- Cornstarch: The addition of 2 teaspoons cornstarch makes these cookies extra chewy.
- Salt: Balances the sweetness of the cookie.
- White Chocolate Chips: Use 1 cups milk chocolate chips in the cookies. I also like to add additional white chocolate chips to the cookies prior to baking.
Chilling the Cookie Dough
This recipe only requires 30 minutes of chilling time! Allowing the cookie dough to chill for half hour allows the butter to solidify ensuring that the cookies do not spread too much in the oven! Also, chilling the cookie dough deepens the flavor of the cookies! If needed, you can chill the cookie dough overnight or up to 48 hours. This makes this recipe the perfect make ahead dessert!
Making Red Velvet Cookies
- Cream together butter, light brown sugar, granulated sugar, and red food dye for 3 minutes until light and fluffy. Add in the whole egg and then the egg yolk, beating well after each addition. Beat in vanilla extract.
- In a separate bowl, whisk together all-purpose flour, cocoa powder, baking soda, cornstarch, and salt. Add to wet ingredients and beat until just combined. Mix in white chocolate chips.
- Cover and chill in the refrigerator for at least 30 minutes.
- Preheat oven to 350 degrees F. Line baking sheet with parchment paper. Using a large cookie scoop, scoop dough onto baking sheet.
- Bake for 10 to 12 minutes. Remove from oven and top each cookie with a few extra white chocolate chips if desired. Cool for 3 minutes on baking sheet before transferring to a wire rack to cool completely.
- Store in an airtight container for up to 5 days at room temperature or place in freezer for up to 2 months.
Tips for the Best Cookies
- Make sure to cream the butter and both sugars for 3 to 5 minutes until light and fluffy. This allows for air to be incorporated into the cookie dough giving you the perfect cookie texture.
- Use a good quality 100% pure vanilla extract. I would avoid using imitation vanilla.Â
- Make sure to measure the all-purpose flour using the spoon-and-level method. First, use a spoon to fluff the flour while it is in the bag. Next, spoon the flour into the measuring cup. Use a knife to scrape off the excess. Make sure not to pack the flour into the measuring cup. Adding to much flour to this recipe will lead to dry and crumbly cookies.
- Once you add the dry ingredients, beat until just combined. Overbeating will lead to dense cookies.
- I like to add additional white chocolate chips to the tops of each cookie after baking! This ensures that the white chocolate stays nice and white! I have learned that adding them before baking eds up giving thema toasted look.
- Make sure to not overbake these cookies! They may seem underdone in the center once removed from the oven, but that is exactly what you want! They will continue to bake and set once removed from the oven leaving you with the perfect cookie!Â
- If needed, use a round cup, bowl, or circle cookie cutter to scoot the cookies into a perfect circle shape immediately after they are removed from the oven.
- Store the cookies in an airtight container at room temperature for up to 5 days or in the freezer for 2 months (that is if you have any leftovers!)
Tools and Equipment for the Best Cookies
Other Recipes to Try:
Red Velvet Cookies
Course: DessertDifficulty: Easy16
cookies20
minutes12
minutes30
minutesSoft and chewy Red Velvet Cookies made with white chocolate chips!
Ingredients
1 cup unsalted butter, softened to room temperature
3/4 cup light brown sugar, packed
2/3 cup granulated sugar
1 tbsp red food dye
1 large egg plus 1 egg yolk, room temperature
2 tsp vanilla extract
2 1/4 cup all-purpose flour, measured using the spoon-and-level method
1/3 cup unsweetened cocoa powder
1 tsp baking soda
2 tsp cornstarch
1/2 tsp salt
1 1/2 cup white chocolate chips, plus additional for topping each cookie (optional)
Directions
- Cream together butter, light brown sugar, granulated sugar, and red food dye for 3 minutes until light and fluffy. Add in the whole egg and then the egg yolk, beating well after each addition. Beat in vanilla extract.
- In a separate bowl, whisk together all-purpose flour, cocoa powder, baking soda, cornstarch, and salt. Add to wet ingredients and beat until just combined. Mix in white chocolate chips.
- Cover and chill in the refrigerator for at least 30 minutes.
- Preheat oven to 350 degrees F. Line baking sheet with parchment paper. Using a large cookie scoop, scoop dough onto baking sheet.
- Bake for 10 to 12 minutes. Remove from oven and top each cookie with a few extra white chocolate chips if desired. Cool for 3 minutes on baking sheet before transferring to a wire rack to cool completely.
- Store in an airtight container for up to 5 days at room temperature or place in freezer for up to 2 months.
Loved this Recipe?
Tried and loved this recipe? Leave a comment below and share on Instagram! Make sure to tag @simplyplatedbylindsey and use #simplyplatedbylindsey! I can’t wait to see and share your bake!
