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Close up shot of red velvet cookies with white chocolate on a cooling rack.

Red velvet cookies

Crispy on the outside and chewy on the inside, this red velvet cookies recipe with white chocolate chips is easy to make. The red color makes the cookies festive and a great sweet treat to make for holidays, while the chocolate and vanilla flavor makes them so good!
5 from 1 vote
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Course: Dessert
Cuisine: American
Keyword: Chewy cookies, Red velvet, Simple cookies
Prep Time: 5 minutes
Cook Time: 40 minutes
Total Time: 45 minutes
Servings: 16 cookies
Calories: 208kcal
Author: Anna

Equipment

  • Digital kitchen scale
  • Cookie scoop
  • Stand mixer
  • Rubber spatula

Ingredients

  • 230 g all-purpose flour
  • 10 g unsweetened cocoa powder
  • ½ teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 125 g unsalted butter at room temperature
  • 200 g granulated sugar
  • 1 tablespoon red soft gel paste
  • 1 large egg at room temperature
  • 1 teaspoon vanilla extract
  • 100 g white chocolate chips

Instructions

  • Into a large mixing bowl, sift flour, cocoa powder, baking powder, soda, and salt. Mix well and set aside.
  • In another large mixing bowl, beat the butter with sugar until white and fluffy. You can also use a stand mixer with a paddle attachment.
  • Then, add the food coloring and beat until the mixture has a homogenous color. Add an extra 1-2 teaspoons coloring, if desired, and beat again.
  • Add the egg and vanilla and beat until incorporated.
  • Add the dry mixture to the wet one and mix just until no dry ingredients are left. Add the white chocolate chips and mix again. Cover with plastic wrap and refrigerate for 15 minutes.
  • Meantime, preheat the oven to 180C/355F and line a baking tray with parchment paper.
  • Take out the dough and form 16 even balls from it (around 45g each). You can use a scoop or do it by hand.
  • Place on a baking tray leaving enough space in between. The cookies will spread during baking. If all balls don’t fit on your tray, bake in two batches.
  • Bake for 12-13 minutes or until spread and dry on the surface. Don’t overbake as the cookies can dry out too much.
  • Remove from the oven and leave to cool down for at least 5 minutes on the tray without touching them. Then, transfer onto the cooling rack to cool down completely. Repeat the process with the second batch and serve.

Video

Notes

Store completely cooled cookies in an air-tight container in a dark place at room temperature for 7-10 days.
Freeze the dough for up to 2 months. Make sure that you wrap it with plastic wrap and then a piece of foil to prevent frostbite. Thaw in the fridge overnight before using.
Freeze the baked cookies for up to 2 months. Thaw in the fridge overnight and gently heat in the microwave before serving.

Nutrition

Nutrition Facts
Red velvet cookies
Serving Size
 
1 cookie
Amount per Serving
Calories
208
% Daily Value*
Fat
 
10
g
15
%
Saturated Fat
 
6
g
38
%
Trans Fat
 
1
g
Polyunsaturated Fat
 
1
g
Monounsaturated Fat
 
3
g
Cholesterol
 
32
mg
11
%
Sodium
 
131
mg
6
%
Potassium
 
49
mg
1
%
Carbohydrates
 
28
g
9
%
Fiber
 
1
g
4
%
Sugar
 
16
g
18
%
Protein
 
2
g
4
%
Vitamin A
 
251
IU
5
%
Vitamin C
 
1
mg
1
%
Calcium
 
27
mg
3
%
Iron
 
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
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