Description
Make irresistible red velvet cake cookies with this easy recipe! Perfect for any occasion, from afternoon tea to special parties
Ingredients
To make a delicious batch of red velvet cake cookies, you’ll need the following ingredients:
- 2 ¼ cups all-purpose flour
Provides structure to the cookies. - 2 tablespoons unsweetened cocoa powder
Adds the subtle chocolate flavor that defines red velvet. - 1 teaspoon baking soda
Helps the cookies rise and stay fluffy. - ½ teaspoon salt
Balances the sweetness and enhances flavors. - ½ cup unsalted butter, softened
Adds richness and helps create a chewy texture. - 1 cup granulated sugar
Sweetens the cookies while helping with browning. - ½ cup brown sugar
Adds moisture and a deeper flavor. - 2 large eggs
Binds the ingredients and adds moisture. - 1 tablespoon red food coloring
Gives the cookies their iconic red hue. - 1 teaspoon vanilla extract
Enhances the overall flavor profile. - ½ cup buttermilk (or ½ tablespoon vinegar mixed with ½ cup milk)
Adds tanginess and moisture, key to red velvet flavor. - Optional:
- Cream cheese frosting for filling or topping.
- White chocolate chips for extra sweetness.
Instructions
- Preheat the Oven
- Preheat your oven to 350°F (175°C).
- Line baking sheets with parchment paper or silicone baking mats to prevent sticking.
- Prepare the Dry Ingredients
- In a medium mixing bowl, whisk together:
- 2 ¼ cups all-purpose flour
- 2 tablespoons unsweetened cocoa powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- Set aside.
- In a medium mixing bowl, whisk together:
- Cream the Butter and Sugars
- In a large mixing bowl, beat together:
- ½ cup unsalted butter (softened)
- 1 cup granulated sugar
- ½ cup brown sugar
- Use an electric mixer on medium speed until light and fluffy (about 2–3 minutes).
- In a large mixing bowl, beat together:
- Add the Wet Ingredients
- Mix in:
- 2 large eggs, one at a time.
- 1 tablespoon red food coloring.
- 1 teaspoon vanilla extract.
- ½ cup buttermilk (or your substitute).
- Beat until fully combined.
- Mix in:
- Combine Wet and Dry Ingredients
- Gradually add the dry ingredients to the wet mixture.
- Mix on low speed until just combined. Do not overmix.
- Portion the Dough
- Use a cookie scoop or tablespoon to portion dough onto the prepared baking sheets, leaving about 2 inches of space between cookies.
- Bake the Cookies
- Bake for 10–12 minutes, or until the edges are set but the centers are still slightly soft.
- Cool the Cookies
- Let the cookies cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely.
- Optional Decorations
- Drizzle with melted white chocolate.
- Spread or pipe cream cheese frosting for a decadent finish.
Notes
- Chill the Dough:
If your dough feels too soft or sticky, refrigerate it for 20–30 minutes before baking. This helps the cookies retain their shape and prevents spreading. - Food Coloring Tips:
Use gel-based red food coloring for a more vibrant red hue without altering the texture of the dough. Adjust the amount to achieve your desired shade. - Measure Precisely:
Baking is a science! Use measuring cups and spoons for accurate ingredient amounts to ensure the perfect texture and flavor. - Avoid Overmixing:
When combining wet and dry ingredients, mix until just combined. Overmixing can lead to tough cookies. - Check for Doneness:
The cookies are done when the edges are set but the centers look slightly underbaked. They will continue to cook as they cool on the baking sheet. - Storage:
Store cookies in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week. Freeze for longer storage. - Experiment with Add-Ins:
Mix in white chocolate chips, dark chocolate chunks, or crushed pecans to add texture and flavor. - Customize for Special Occasions:
Use heart-shaped cookie cutters for Valentine’s Day or sprinkle festive colors for holiday-themed cookies.
Nutrition
- Serving Size: 1 cookie
- Calories: 140 kcal
- Sugar: 10 g
- Sodium: 10 g
- Fat: 6 g
- Saturated Fat: 3.5 g
- Unsaturated Fat: 2.5 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 0.5 g
- Protein: 2 g
- Cholesterol: 20 mg