Red Velvet Cookies with White Chocolate Recipe
Delight in these irresistibly soft and chewy Red Velvet Cookies, featuring a perfect balance of cocoa and sweetness with creamy white chocolate chunks. These eye-catching treats are ideal for sharing or enjoying as a festive indulgence.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
- Yield: 18 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
Dry Ingredients
- 1 1/2 cups + 2 tbsps (204 g) all-purpose flour (spooned and leveled)
- 2 tbsps (10 g) Dutch process cocoa powder
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
Wet Ingredients
- 3/4 cup (168 g) salted butter, softened
- 3/4 cup (165 g) light brown sugar
- 1/4 cup (50 g) granulated white sugar
- 2 egg yolks, at room temperature
- 1 tbsp vanilla extract
- 1 – 1 1/2 tsp red gel food coloring (adjust based on desired redness)
Add-ins
- 3/4 cup (150 g) chopped white chocolate or white chocolate chips
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper and set aside to prepare for baking.
- Mix Dry Ingredients: In a small bowl, whisk together the all-purpose flour, Dutch process cocoa powder, baking soda, baking powder, and salt until combined. Set this mixture aside.
- Cream Butter and Sugars: In a large bowl, use an electric mixer to cream the softened salted butter with the light brown sugar and granulated sugar. Beat for about two minutes until the mixture is light and fluffy.
- Add Wet Ingredients: Add the egg yolks, vanilla extract, and red gel food coloring to the creamed butter and sugar. Mix on medium speed for two minutes or until the batter becomes fluffy and evenly colored.
- Combine Dry and Wet Mixtures: Gradually add the dry flour mixture to the wet ingredients, mixing just until all ingredients are combined without overmixing.
- Fold in White Chocolate: Gently fold in the chopped white chocolate or white chocolate chips until they are evenly distributed throughout the dough.
- Shape Cookies: Scoop the dough into 18 equal-sized balls using a spoon or cookie scoop. Place them on the prepared baking sheets spaced about two inches apart to allow for spreading.
- Bake: Bake in the preheated oven for 10 to 12 minutes. Bake for 10 minutes if you prefer slightly underdone, soft centers or up to 12 minutes for crispier edges.
- Cool Cookies: Remove the cookies from the oven and let them cool on the baking sheet for 5 minutes. Then transfer them onto a wire rack to cool an additional 5 minutes before serving. Optionally, add extra white chocolate chunks on top while still warm for extra indulgence.
- Store Leftovers: Store any leftover cookies in an airtight container at room temperature. Consume within three days for optimal freshness and flavor.
Notes
- Adjust the red gel food coloring amount to achieve your preferred shade of red.
- Using room temperature egg yolks helps create a smooth and fluffy dough.
- Be careful not to overmix once the dry ingredients are added, as this can toughen the cookies.
- You can substitute white chocolate chunks with chips or omit them for a simpler cookie.
- For a dairy-free option, substitute the butter for a plant-based alternative, but texture may vary.
- These cookies are best enjoyed fresh but can be frozen for up to a month in an airtight container.
Keywords: red velvet cookies, white chocolate cookies, soft cookies, holiday cookies, festive cookies, cocoa cookies
