Introduction

These Red Velvet Cookies are a delightful twist on the classic cake, offering a soft, chewy texture with a subtle cocoa flavor and a striking red hue. Studded with creamy white chocolate chips, they make a perfect treat for holidays, celebrations, or any time you crave something special.

A close-up view of many round red velvet cookies arranged flat on a white marbled texture, each cookie is deep red with a soft, crinkled surface and topped with scattered white chocolate chips, some chips are embedded slightly into the cookie while others sit on top, and a few loose chips are sprinkled around the cookies, giving a rich contrast between the deep red and white. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 1/2 cups + 2 tbsps (204 g) all-purpose flour (spooned and leveled)
2 tbsps (10 g) Dutch process cocoa powder
1/2 tsp baking soda
1/2 tsp baking powder
1/2 tsp 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 (adjust depending on desired color)
3/4 cup (150 g) chopped white chocolate or white chocolate chips

Instructions

Step 1: Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper and set them aside.
Step 2: In a small bowl, whisk together the flour, cocoa powder, baking soda, baking powder, and salt. Set this dry mixture aside.
Step 3: In a large bowl, cream the softened butter, light brown sugar, and granulated white sugar using an electric mixer for about two minutes until the mixture is light and fluffy.
Step 4: Add the egg yolks, vanilla extract, and red gel food coloring to the butter and sugar mixture. Mix on medium speed for two minutes until fluffy and well combined.
Step 5: Gradually add the dry ingredients to the wet mixture and mix until just combined.
Step 6: Fold in the white chocolate chunks or chips until evenly distributed throughout the dough.
Step 7: Scoop the dough into 18 even balls and place them about two inches apart on the prepared baking sheets.
Step 8: Bake the cookies for 10 to 12 minutes. For softer centers, bake closer to 10 minutes; for crisper edges, bake the full 12 minutes.
Step 9: Remove the cookies from the oven and let them cool on the baking sheet for 5 minutes. Transfer them to a cooling rack and cool for another 5 minutes before serving. If desired, add extra white chocolate chunks on top while the cookies are still warm.
Step 10: Store any leftover cookies in an airtight container for up to three days.

Tips & Variations

For a more intense red color, increase the amount of red gel food coloring slightly, but avoid adding too much to prevent a bitter taste.
You can substitute white chocolate chips with dark or milk chocolate chips for a different flavor profile.
Chilling the dough for 30 minutes before baking can help control spreading and improve texture.
Use high-quality Dutch process cocoa for the best flavor and vibrant color.

Storage

Store leftover Red Velvet Cookies in an airtight container at room temperature for up to three days. To keep them fresh longer, you can refrigerate the cookies for up to a week or freeze them for up to three months. Reheat frozen or refrigerated cookies in a warm oven for a few minutes to restore softness.

How to Serve

A stack of three thick, soft red velvet cookies with a rough, slightly cracked texture is centered in the image, each cookie deep red in color and studded on top with several smooth, creamy white chocolate chips. The top cookie has a bite taken out, revealing a moist, tender inside with a few white chips embedded within. Surrounding the stack are more red velvet cookies, each topped with scattered white chocolate chips, all resting on a white marbled texture surface. Some loose white chocolate chips are scattered around the cookies, enhancing the visual contrast. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular cocoa powder instead of Dutch process?

Yes, but Dutch process cocoa is preferred for its smoother flavor and deeper color. Using regular cocoa may result in a slightly more acidic taste and less vibrant red color.

Why do the cookies require only egg yolks and not whole eggs?

Using only egg yolks adds richness and moisture while keeping the cookies tender and soft. Egg whites would make the dough firmer and could change the texture.