Red Velvet Cookies
Soft and chewy red velvet cookies, perfect for special occasions or a sweet treat.
Ingredients
Dry Ingredients
- 3 cups all-purpose flour
- 1/4 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
Wet Ingredients
- 1 cup unsalted butter, softened
- 1 1/2 cups granulated sugar
- 1/2 cup brown sugar, packed
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup buttermilk
- 1 teaspoon white vinegar
- 2 tablespoons red gel food coloring
Optional Ingredients
- 1 cup white chocolate chips optional
Instructions
Preparing the Dough
- Preheat your oven to 350°F (175°C). Line your baking sheets with parchment paper.
- In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt.
- In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
- Beat in the eggs one at a time, then stir in the vanilla extract.
- In a small bowl, whisk together the buttermilk, vinegar, and red food coloring.
- Gradually add the wet ingredients to the dry ingredients, mixing until just combined. Be careful not to overmix.
- If you like, stir in the white chocolate chips.
- Cover the dough and chill it in the refrigerator for at least 30 minutes.
Baking the Cookies
- Roll the dough into 1-inch balls and place them on the prepared baking sheets.
- Bake for 8-10 minutes, or until the edges are set and the centers are still slightly soft.
- Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
Notes
Store your Red Velvet Cookies in an airtight container at room temperature for up to 5 days. Freeze for longer storage, separating layers with parchment paper to prevent sticking.