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red velvet cookies plated soft chewy white chocolate

Red Velvet Cookies

These soft, chewy red velvet cookies combine the rich flavor of cocoa with the sweetness of white chocolate chips. Perfect for holidays, gifts, or indulgent treats, they taste just like cake, but in cookie form.
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Prep Time 10 minutes
Cook Time 11 minutes
Total Time 21 minutes
Servings: 20 Cookies
Course: Baking, Cookies
Cuisine: American
Calories: 145
Ingredients Equipment Method Notes

Ingredients
  

  • Dry Ingredients
  • 1 ¾ cups all-purpose flour
  • 2 tablespoons unsweetened cocoa powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • Wet Ingredients
  • ½ cup unsalted butter softened
  • ½ cup brown sugar packed
  • ¼ cup granulated sugar
  • 1 large egg
  • 1 tablespoon milk
  • ½ teaspoon distilled white vinegar
  • 1 teaspoon vanilla extract
  • 1 tablespoon red gel food coloring adjust for depth of color
  • Add-Ins
  • 1 cup white chocolate chips or semi-sweet, optional

Equipment

  • 1 Mixing Bowl Medium to large
  • 1 Electric Mixer Hand or stand mixer
  • 1 Cookie Scoop For uniform cookie size
  • 1 Baking sheet Lined with parchment paper
  • 1 Cooling rack Optional but recommended

Method
 

  1. Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
  2. In a medium bowl, whisk together flour, cocoa powder, baking soda, and salt. Set aside.
  3. In a large bowl, cream butter, brown sugar, and granulated sugar with a mixer until light and fluffy (2–3 mins).
  4. Add in egg, milk, vanilla, vinegar, and red food coloring. Mix until fully combined.
  5. Gradually add dry ingredients to the wet mixture, stirring until a dough forms.
  6. Fold in white chocolate chips.
  7. Scoop dough into balls (~1.5 tbsp) and place on prepared baking sheet 2 inches apart.
  8. Bake for 9–11 minutes, or until edges are set and centers are soft.
  9. Let cookies rest on the tray for 5 minutes before transferring to a cooling rack.
  10. Serve warm or store in an airtight container for up to 5 days.

Notes

For a deeper red color, use gel food coloring instead of liquid.
Add crushed peppermint or drizzle with white chocolate for a holiday twist.
Freeze baked cookies or raw dough for up to 3 months.