Red Velvet Cookies
User Reviews
4.4
15 reviews
Good
Red Velvet Cookies
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Everyone will love these soft and chewy red velvet cookies! A chocolate cookie base gets combined with red food coloring for a cookie perfect for Valentine’s Day, 4th of July, Christmas, or any time you just want a sweet treat!
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Ingredients
- 2 cups unbleached flour
- ⅓ cup unsweetened cocoa powder
- 1 ½ tsp baking powder
- ½ tsp salt
- ½ cup unsalted butter (softened)
- ¾ cup brown sugar
- ½ cup granulated sugar
- 2 eggs (beaten)
- 2 tsp pure vanilla extract
- 2 tsp red food coloring gel
- 1 cup white chocolate chips
- white frosting (optional)
- Sprinkles (optional)
Instructions
- Preheat oven to 350°F and line a baking sheet with parchment paper.
- In a small mixing bowl, combine flour, cocoa powder, baking powder, and salt. Set aside.
- Cream together butter, brown sugar, and granulated sugar, then add eggs and vanilla and mix well.
- Stir in the red food coloring until desired color is achieved.
- Add dry ingredients to wet ingredients and beat until well combined.
- Fold in chocolate chips with a spatula or wooden spoon.
- Using a 2 tablespoon cookie scoop, create cookie balls and place them about 2" apart on baking sheet. Press tops of cookies down slightly before baking.
- Bake for 10 - 12 minutes or until the center is set. Remove from oven and let sit on baking sheet for 10 minutes.
- While cookies cool, before you transfer them to the cooling rack, heat 1/4 cup of frosting at a time in the microwave for 5 seconds then drizzle over cookies and add sprinkles if desired.
- Transfer cookies to cooling rack to cool completely before serving.
Notes
- Work with a little frosting at a time so that it doesn’t harden too quickly. You will want it slightly warm for a better “drizzle effect” so it’s not too thick.
- Drizzle the frosting with a fork or put it in a zippered plastic bag with the tip cut off to pipe. Just make sure to cut a small tip so not too much frosting comes out at once.
- Freeze the cookies once baked (prior to adding frosting) in an airtight freezer safe container for up to six months. Remove from the freezer and allow to come to room temp to thaw.
- Store the cookies in an airtight container for up to five days. After five days either toss them or freeze them using the instructions above.
- Ingredient Notes:
- Frosting - You could melt white chocolate chips or white almond bark to drizzle on top of the cookies in place of the white frosting as well.
- Food coloring - I recommend gel food coloring so you don't introduce additional liquid. If you only have liquid, you'll need more like 1 TBS of liquid food coloring since the gel is much more concentrated.
Nutrition Information
Show Details
Calories
123kcal
(6%)
Carbohydrates
19g
(6%)
Protein
2g
(4%)
Fat
5g
(8%)
Saturated Fat
3g
(15%)
Trans Fat
1g
Cholesterol
24mg
(8%)
Sodium
57mg
(2%)
Potassium
70mg
(2%)
Fiber
1g
(4%)
Sugar
11g
(22%)
Vitamin A
138IU
(3%)
Calcium
23mg
(2%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 24cookies
Amount Per Serving
Calories 123 kcal
% Daily Value*
| Calories | 123kcal | 6% |
| Carbohydrates | 19g | 6% |
| Protein | 2g | 4% |
| Fat | 5g | 8% |
| Saturated Fat | 3g | 15% |
| Trans Fat | 1g | 50% |
| Cholesterol | 24mg | 8% |
| Sodium | 57mg | 2% |
| Potassium | 70mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 11g | 22% |
| Vitamin A | 138IU | 3% |
| Calcium | 23mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.4
15 reviews
Good
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