Red Velvet Cookies

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A good red velvet cake is not only beautiful to look at, but it should also be the best cake you’ve had all year. However, instead of going through all the fuss of cake baking, why not turn them into cookies instead?

Why not also try these delicious Brownie Cookies? Or these super sweet Samoa Cookies!

Table of Contents
  1. Red Velvet Cookies
  2. Why Mix The Dry And Wet Ingredients Separately?
  3. Why Flatten The Tops Of The Cookies?
  4. Will Leaving Your Batter In The Fridge Before Baking Improve Your Cookies?
  5. Do You Have To Use White Chocolate Chips?
  6. Pin This Recipe To Your Cookies & Desserts Recipes Board and Remember to FOLLOW ME ON PINTEREST!
  7. Red Velvet Cookies Recipe
red velvet cookies with white chocolate chips on a white plate

Red Velvet Cookies

Red velvet cake has always been one of those things that people think of as being a purely fancy recipe, fit only for celebrations or special occasions.

However, so long as you don’t mind using a bit of red food coloring, you can turn almost any dessert into red velvet, with the best way definitely being to make these amazing red velvet cookies.

With white chocolate chips and a bit of cocoa powder, you can turn regular cookies into a decadent red velvet treat that makes them feel way more special.              

red velvet cookies ingredients in small white and clear bowls

Why Mix The Dry And Wet Ingredients Separately?

A step that is almost always included in all kinds of baking recipes is to mix together the dry and the wet ingredients totally separately.

This step isn’t just about keeping everything clean or ensuring that you have an extra bowl to wash up when you’re done – it actually serves a real purpose in getting everything properly incorporated.

If you tried to throw all of your wet and dry ingredients together, not only would you not get the butter to mix with the sugar, the egg would likely get stuck on the flour particles, resulting in lumpy bits of egg throughout all of your cookie batter.

Also, if you don’t carefully beat the butter and sugar together at the start, you won’t incorporate any air into the batter, meaning that your cookies won’t get the same lift, nor will the butter have a chance to blend itself into the entire recipe.

Mixing the dry and the wet ingredients separately isn’t just a useful tip for combining everything; it is pretty much mandatory if you want to make a cookie batter that actually works.

red velvet cookies sugar and butter in a clear bowl

Why Flatten The Tops Of The Cookies?

One step not too often seen in many cookie recipes is to flatten the very tops of your cookies before you put them into the oven.

Flattening accomplishes two things – first, it ensures that the cookies don’t rise up too much in the oven, and it helps keep the cookie an even shape for better internal temperature.

While some lift is definitely a good thing, if you get too much, then you run the risk of the sides of the cookies crisping up too fast, with the inside parts of the cookie remaining undercooked and gooey.

If you don’t want to flatten your cookies, one good trick is to take the lump of cookie dough you want to put on the tray, break it in half, and then reverse each half before putting them back together again.

This not only creates an even shape for better heat distribution, but also ensures that you get lots of uneven, craggy textures across your cookies, leading to plenty of tasty browned bits once they’re cooked.

red velvet cookies on a baking tray with parchment paper

Will Leaving Your Batter In The Fridge Before Baking Improve Your Cookies?

A great tip that isn’t shared enough when it comes to cookies is to put the batter in the fridge overnight before baking them.

While it might be torturous to have all of that cookie batter just sitting there uneaten, leaving it in the fridge will allow the dough to hydrate, as well as just generally become more and more delicious over time.

It might be painful, but if you give it the time it needs, it will become even better.

red velvet cookies piled on a white plate

Do You Have To Use White Chocolate Chips?

Not everyone likes white chocolate, as for many, it is considered way too sweet. Instead of white chocolate, why not try these other options instead?

  • Milk Chocolate

Good ol’ milk chocolate is the standard chocolate chip for a reason, but keep in mind that using this will sort of defeat the point of a red velvet cake, as there is meant to be that creamy hit that is reminiscent of the Buttercream frosting on a regular red velvet cake.

  • Dark Chocolate

If you like a bitterer flavor, you should give dark chocolate a try. Though it will definitely conflict with all of the flavors, the slightly bitter quality of a good dark chocolate chip will pair really nicely with the tenderness of the rest of the cookie.

  • A Mix Of Different Chips

A great option for those that cannot make up their minds, why not try simply blending all of the chocolate chips together and see if that works better?

Looking for more delicious Cookie recipes? Try these out:

Cherry Cake Mix Cookies

Double Mint Stuffed Chocolate Chip Cookies

Goldfish Crackers, Chocolate Chip Cookies

Happy Cooking

Love,

Karlynn

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A delightful tender soft cookie that is a cheerful red color,  filled with white chocolate chips in every bite.

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Red Velvet Cookies

A delightful tender soft cookie that is a cheerful red color and filled with white chocolate chips in every bite.
5 from 2 votes
red velvet cookies with white chocolate chips on a white plate
Prep Time
10 minutes
Cook Time
10 minutes
Course
Dessert
Cuisine
American
Servings
24
Calories
133
Author
Karlynn Johnston

Ingredients
 

  • 1 1/2 cups all-purpose flour
  • 2 Tablespoons unsweetened cocoa powder
  • 1 teaspoon baking soda
  • 1/4 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 cup granulated sugar
  • 1/2 cup butter (softened)
  • 1 large egg
  • 1 Tablespoon red food coloring (Liquid)
  • 1 cup white chocolate chips (divided)

Instructions
 

  • Preheat your oven to 375 ° Line two cookie sheets with parchment paper.
  • In a medium bowl, whisk together the flour, cocoa powder, baking soda, baking powder and salt.
  • In a separate mixing bowl, beat the butter and sugar until light and fluffy. Add in the egg and red food coloring and mix to combine until color is uniform and smooth.
  • Add the dry ingredients to the butter and sugar mixture and mix on low speed, just until combined.
  • Add in 3/4 cup of the white chocolate chips and stir lightly.
  • Using a tablespoon size cookie scoop, scoop the batter out on to the baking sheets and flatten each cookie slightly with the bottom of a measuring cup or a spoon.
  • Use 1/4 cup of the white chocolate chips to place 3-4 chips on the top of each cookie lightly pressing them in.
  • Bake about 8-10 minutes, just until the edges of the cookies are setting.
  • Cool for 10 minutes on the baking sheet. Then transfer to a wire rack to cool completely.
  • Store in an airtight container.

Nutrition Information

Calories: 133kcal, Carbohydrates: 18g, Protein: 2g, Fat: 6g, Saturated Fat: 4g, Polyunsaturated Fat: 0.3g, Monounsaturated Fat: 2g, Trans Fat: 0.1g, Cholesterol: 18mg, Sodium: 106mg, Potassium: 42mg, Fiber: 0.4g, Sugar: 12g, Vitamin A: 125IU, Vitamin C: 0.04mg, Calcium: 20mg, Iron: 0.5mg

All calories and info are based on a third party calculator and are only an estimate. Actual nutritional info will vary with brands used, your measuring methods, portion sizes and more.

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Karlynn Johnston

I’m a busy mom of two, wife & cookbook author who loves creating fast, fresh meals for my little family on the Canadian prairies. Karlynn Facts: I'm allergic to broccoli. I've never met a cocktail that I didn't like. I would rather burn down my house than clean it. Most of all, I love helping YOU get dinner ready because there's nothing more important than connecting with our loved ones around the dinner table!

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