Ultimate Red Velvet Cookies

These Red Velvet Cookies are so simple to make! They are an adaptation from my regular chocolate chip cookie recipe, so you know they are going to be good! You might be asking… what makes red velvet cookies… well, red velvet?!? Well, it’s simple! All you need is a little bit of unsweetened cocoa powder and red food coloring!

Red Velvet has been a household favorite ever since the Victorian Era! Interestingly, back then they did not use food coloring. They only used cocoa powder to bring a slight red hue.

These Red Velvet cookies are made with Hershey’s unsweetened cocoa powder. If you plan on using very little red food coloring, you want to make sure that you do not use Dutch processed cocoa powder. Non-Dutch processed cocoa powder ensures a richer and redder color!

Now read below for all the tips and tricks to make the most chewy Ultimate Red Velvet Cookies! They will be sure to put a smile the faces on all the people you love!

What Ingredients Do I Need?

Butter: softened to room temperature

Sugar: the recipe calls for more brown sugar than granulated sugar, which makes sure that the cookie turns out nice and chewy

Eggs: large, room temperature

Vanilla Extract: always use real vanilla, no imitation

Flour: regular all-purpose flour

Cocoa Powder: use regular unsweetened cocoa powder (Hershey’s Brand works great!), do not use Dutch processed cocoa in this recipe

Baking Soda: helps leaven the cookies to ensure a nice spread and chew

Salt: balances the flavor of the cookie

Mix Ins’: white chocolate chips (dark chocolate chips would be great too!)

Tips for the BEST Ultimate Red Velvet Cookies:

• Use room temperature butter and eggs.
• Cream together butter, brown sugar, and granulated sugar for 3 minutes until light and fluffy.
• Do not overmix once you add the dry ingredients.
• Add in any mix in’s that you like!
• Preheat oven 20 minutes prior to baking.
• The longer you chill the dough, the better.
• Do not overbake. They may seem underdone, but they will continue to cook once you take them out of the oven.
• Transfer to a wire rack to cool completely 5 minutes after being removed from the oven.
• Store cookies in a airtight container for up to 1 week at room temperature.
• Freeze any cookies that you do not eat right away!

Ultimate Red Velvet Cookies

These chewy, buttery, and crispy Ultimate Red Velvet Cookies are packed with white chocolate chips.

• 3/4 cup unsalted butter room temperature
• 3/4 cup light brown sugar packed
• 1/2 cup granulated sugar
• 2 large eggs room temperature
• 1 1/2 tsp vanilla extract
• 1 3/4 cup all-purpose flour
• 1/4 cup unsweetened cocoa powder
• 1 1/2 tsp baking soda
• 1/2 tsp salt
• 1 1/2 cup white chocolate chips
• Red food coloring

1. Beat butter, light brown sugar, and granulated sugar for 3 minutes until light and fluffy.
2. Add in eggs and beat until fully incorporated. Beat in vanilla extract and a few drops of red food coloring.
3. In a separate bowl, whisk together flour, cocoa powder, baking soda, and salt.
4. Add dry ingredients to wet ingredients and beat until just combined. Mix in white chocolate chips.
5. Cover and chill for at least 30 minutes in the refrigerator.
6. Preheat oven to 350 degrees F. Line a baking sheet with parchment paper. Scoop and roll into balls.
7. Bake for 10-12 minutes.
8. Cool on baking sheet for 5 minutes prior to transferring to a wire rack to cool completely.
9. Store in an airtight container at room temperature for up to 1 week.

u003cliu003eUse room temperature butter and eggs.u003c/liu003eu003cliu003eCream together butter, brown sugar, and granulated sugar for 3 minutes until light and fluffy.u003c/liu003eu003cliu003eDo not overmix once you add the dry ingredients.u003c/liu003eu003cliu003eThe longer you chill the dough, the better.u003c/liu003eu003cliu003eFeel free to omit red food coloring if preferred.u003c/liu003eu003cliu003eDo not overbake. They may seem underdone, but they will continue to cook once you take them out of the oven.u003c/liu003e

Dessert

American

nn