1. Can I use liquid food coloring instead of gel food coloring?

While liquid food coloring can work, gel food coloring is highly recommended for a more vibrant and consistent red hue. Gel coloring also doesn’t add as much liquid to the dough, ensuring the cookies maintain their perfect texture.

2. How do I store red velvet cookies?

Store your red velvet cookies in an airtight container at room temperature for up to three days. For longer storage, you can freeze them for up to two weeks. Just make sure to bring them to room temperature before enjoying them again!

3. Can I make the dough ahead of time?

Yes, you can make the dough ahead of time! Simply store it in the fridge for up to three days or freeze it for up to two weeks. When you're ready to bake, let the dough come to room temperature before scooping and baking.

Red Velvet Cookies: Easy Recipe

Name: Red Velvet Cookies
Prep time: 15 min
Cook time: PT-496831H45M51S
Total time: 25 min
Cuisine: American
Ingredients: 1 1/2 cups + 2 tbsps (204 g) all-purpose flour; 2 tbsps (10 g) Dutch process cocoa powder; 1/2 tsp baking soda; 1/2 tsp baking powder; 1/2 tsp sea salt; 3/4 cup (168 g) salted butter, softened; 3/4 cup (165 g) light brown sugar; 1/4 cup (50 g) granulated white sugar; 2 egg yolks, at room temperature; 1 tbsp vanilla extract; 1-1 1/2 tsp red gel food coloring; 3/4 cup (150 g) chopped white chocolate or white chocolate chips

Description

These red velvet cookies are the perfect blend of flavor, texture, and visual appeal. The slight cocoa flavor, combined with rich white chocolate chunks, gives you a balance of sweetness and depth. The chewy centers and crispy edges make them irresistible. With no chilling time required, they are quick and easy to make, making them the ideal treat for any occasion.

Ingredients

Scale

1 1/2 cups + 2 tbsps (204 g) all-purpose flour
2 tbsps (10 g) Dutch process cocoa powder
1/2 tsp baking soda
1/2 tsp baking powder
1/2 tsp sea salt
3/4 cup (168 g) salted butter, softened
3/4 cup (165 g) light brown sugar
1/4 cup (50 g) granulated white sugar
2 egg yolks, at room temperature
1 tbsp vanilla extract
1-1 1/2 tsp red gel food coloring
3/4 cup (150 g) chopped white chocolate or white chocolate chips

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Instructions

Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper.
In a small bowl, whisk together the flour, cocoa powder, baking soda, baking powder, and sea salt. Set aside.
In a large bowl, cream the softened butter, light brown sugar, and granulated white sugar using an electric mixer. Beat for 2 minutes until light and fluffy.
Add the egg yolks, vanilla extract, and red food coloring. Mix on medium speed for 2 minutes until the mixture is fluffy.
Gradually add the dry ingredients into the wet mixture and stir until fully combined.
Stir in the chopped white chocolate (or white chocolate chips) until evenly distributed throughout the dough.
Scoop the dough into 18 equal balls and place them on the prepared baking sheets, spacing them about 2 inches apart.
Bake the cookies for 10-12 minutes. For chewy centers, bake closer to 10 minutes, and for crispy edges, bake for 12 minutes.
Let the cookies cool on the baking sheets for 5 minutes, then transfer them to a wire rack to cool completely.

Notes

Measure flour properly by spooning it into your measuring cup and leveling it off. Avoid scooping directly with the cup to prevent using too much flour.
For perfectly round cookies, gently swirl a circular cookie cutter around the edges right after they come out of the oven.
If you prefer thicker cookies, chill the dough for 30 minutes before baking.
Store leftovers in an airtight container for up to three days. For longer storage, freeze them for up to two weeks.

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

Nutrition

Serving Size: 1 cookie
Calories: 180 kcal
Sugar: 18 g
Sodium: 100 mg
Fat: 9 g
Saturated Fat: 5 g
Unsaturated Fat: 3 g
Trans Fat: 0 g
Carbohydrates: 24 g
Fiber: 1 g
Protein: 2 g
Cholesterol: 25 mg