Description

Whip up soft and chewy red velvet cake cookies with this easy recipe! Perfect for holidays, gifting, or everyday treats.

Ingredients

Dry Ingredients

- All-Purpose Flour: 1 ¾ cups, sifted for a smooth dough.

- Unsweetened Cocoa Powder: 2 tablespoons (just enough to bring that subtle chocolate flavor).

- Baking Soda: 1 teaspoon for the perfect rise.

- Salt: ¼ teaspoon to balance the sweetness.

Wet Ingredients

- Unsalted Butter: ½ cup (1 stick), softened.

- Granulated Sugar: ¾ cup.

- Brown Sugar: ¼ cup (adds moisture and depth).

- Egg: 1 large egg.

- Vanilla Extract: 1 teaspoon.

- Red Food Coloring: 1–2 teaspoons (gel food coloring works best for vibrant color).

Instructions

1: Preheat and Prep

Preheat your oven to 350°F (175°C). Take parchment paper or silicone baking mats to line the two baking sheets and further avoid substances.

2: Mix the Dry Ingredients

Bowl of flour, eggs, and oil on a marble countertop.

In a medium-sized bowl, whisk together the all-purpose flour, cocoa powder, baking soda, and salt. This guarantees even distribution of the cocoa flavor and helps avoid clumps.

3: Cream the Butter and Sugars

In a big bowl, get a mixer to mix the softened butter, granulated sugar, and brown sugar until light and fluffy. This is, as a matter of fact, how that chewy texture which we all love is created.

4: Add the Wet Ingredients

Red velvet cookie dough being scooped with a spoon and dipped in powdered sugar.

Incorporate the egg, vanilla extract, and red food coloring within the butter-sugar mixture. Blend Gees up to the stage, where it will be a very rich, red dough.

5: Combine Wet and Dry Ingredients

Red velvet cookie dough balls covered in powdered sugar on a baking sheet.

With moist mix, add gradually dry ingredients just until everything combines. The more mixing time, the tougher the cookies. So, stir gently!

6: Fold in the Chocolate Chips

Delicately fold in the white chocolate chips and semi-sweet chocolate chips since they would entice everyone with teasy pockets of melting goodness in every bite.

7: Scoop and Bake

Red velvet crinkle cookie being lifted from a baking tray with a spatula.

With a cookie scoop or spoon, form tablespoon-sized dough balls. Position them on the prepared baking sheets, leaving 2 inches between each cookie.
Oven it for 10-12 minutes or until the edges have set, but the centers still look slightly soft. (Hint: Slightly underbaking keeps the cookies chewy.)

8: Your Delicious Holiday Red Velvet Cookies

Stack of red velvet crinkle cookies with powdered sugar.

For about 5 minutes, let the cookies cool on the tray before moving them to a wire cooling rack. And that’s it—time to dig in!

Notes

These soft and chewy red velvet cake cookies are lightly dusted with powdered sugar, making them a perfect treat for any occasion, especially around holidays like Christmas or Valentine’s Day.

Prep Time: 15 minutes
Cook Time: 10-12 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 cookie
Calories: 120-140
Sugar: 12g
Sodium: 50mg
Fat: 7g
Saturated Fat: 4g
Unsaturated Fat: 2g
Trans Fat: 0g
Carbohydrates: 15g
Fiber: 0g
Protein: 1g
Cholesterol: 25mg

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