Red Velvet Cake Cookies
User Reviews
4.9
-
Prep Time
15 mins
-
Cook Time
10 mins
-
Additional Time
1 hr
-
Total Time
1 hr 25 mins
-
Servings
24 cookies
-
Calories
194 kcal
-
Course
Baked Goods
-
Cuisine
American
Red Velvet Cake Cookies
Description
This recipe blends softened salted butter with both granulated and light brown sugar for creaminess, then adds eggs, pure vanilla extract, and red food coloring to impart red velvet color and richness. The dry ingredients include all-purpose flour, cocoa powder, baking soda for lift, and salt for balance. Chocolate chips are mixed in for added texture and pockets of chocolate flavor.
Chilling the dough for an hour before baking is recommended to reduce stickiness and help cookies hold their form during baking. When baked at 350°F, the cookies develop set edges while retaining a slightly glossy, soft center. Pressing extra chocolate chips onto the warm cookie tops right after baking enhances the presentation.
These cookies can be served as a dessert or snack and stored at room temperature in an airtight container for several days, or frozen for longer storage. Dough balls can be frozen and baked directly, adding slightly to cooking time.
Ingredients
- 2 1/4 cups all-purpose flour
- 1/4 cup cocoa powder
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 3/4 cup butter softened, salted
- 3/4 cup light brown sugar packed
- 3/4 cup granulated sugar
- 2 egg room temperature, large
- 2 teaspoons vanilla extract pure
- 1 Tablespoon Food Coloring or 1 teaspoon red gel food coloring, red, liquid
- 1 cup semisweet chocolate chips milk chocolate chips, or white chocolate chips
Instructions
- Beat butter, granulated sugar, and brown sugar together until creamy and light, about 2-3 minutes. Add the eggs, vanilla, and food coloring, then beat again, scraping down the sides and bottom of the bowl.
- Add the flour, cocoa powder, baking soda, and salt, mixing just until combined. Stir in chocolate chips.
- I highly recommend you cover and chill the dough for 1 hour, as it has a tendency to be stickier than other doughs, thanks to the food coloring.
- Preheat the oven to 350°F. Line two baking sheets with parchment paper.
- Use a medium cookie scoop to scoop balls of cookie dough onto the parchment lined baking sheets, spacing them a couple inches apart so the cookies have room to spread. Bake for 10-12 minutes until set around the edges and the cookies are just starting to lose their glossy shine in the centers.
- Immediately upon removing the cookies from the oven, press a few extra chocolate chips into the tops of each cookie for effect. Transfer to a wire cooling rack to cool completely.
Notes
- Store cookies in an airtight container on the counter for 3-5 days or freeze up to 3 months.
- Cookie dough balls can be frozen and baked from frozen, adding 1-2 minutes to baking time.
- Press extra chocolate chips into cookies immediately after baking for a decorative finish.
Nutrition Information
Show DetailsNutrition Facts
Serving: 24cookies
Amount Per Serving
Calories 194 kcal
% Daily Value*
| Serving | 1cookie | |
| Calories | 194kcal | 10% |
| Carbohydrates | 26g | 9% |
| Protein | 2g | 4% |
| Fat | 9g | 14% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 1g | 50% |
| Cholesterol | 29mg | 10% |
| Sodium | 129mg | 5% |
| Potassium | 84mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 16g | 32% |
| Vitamin A | 201IU | 4% |
| Calcium | 17mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
You'll Also Love
