When I first made these red velvet cookies, I was blown away. Not only do they capture the rich, tangy charm of red velvet cake, but they’re surprisingly easy to whip up. Imagine biting into a soft, chewy treat, dotted with creamy white chocolate chips and infused with subtle cocoa flavors.
It’s like having a little piece of heaven in cookie form! Whether you’re baking them for a festive holiday, a special date, or just a cozy night at home, these cookies are certain to impress. I even saved a few to decorate prettily with extra white chocolate chips on top for that professional, bakery-ready look.
To my surprise, they turned out as gorgeous as they were delicious. Trust me, you’re going to love making (and eating) these red velvet cookies just as much as I did!
Why You’ll Love This Recipe?
They’re Quick and Easy to Make
Whether you’re a beginner baker or a seasoned pro, this recipe is nearly foolproof. The dough comes together in no time, and you can bake a batch in under 30 minutes. Perfect for weekday baking or a last-minute sweet treat!
Packed with Flavor
These cookies are a delightful mix of tanginess from the cream cheese, sweetness from the white chocolate chips, and a cocoa-forward richness. Together, these flavors create a unique and indulgent bite every time.
Versatile for Any Occasion
Red velvet cookies are as versatile as can be. Their vibrant red hue makes them ideal for holidays like Valentine’s Day or Christmas, while their flavors make them a year-round favorite.
Customizable for Diets
Need a lighter version? Swap regular butter for a plant-based alternative or sub in dairy-free chocolate chips for a vegan-friendly option. With so many ways to tweak the recipe, you can cater to everyone!
They’re Make-Ahead Friendly
The dough can be frozen for up to a month, meaning you can prepare ahead of time and bake fresh cookies whenever the craving strikes.
Cooking Time 🕒
- Prep Time: 15 minutes
- Cooking Time: 13 minutes
- Total Time: 28 minutes
Ingredients Needed
- Unsalted butter
- Cream cheese
- White sugar
- Dark brown sugar
- Baking soda
- Kosher salt
- Vanilla extract
- Egg
- Red food coloring
- All-purpose flour
- Natural cocoa powder
- White chocolate chips
Variations and Equipment
- Dairy-Free: Use vegan butter and dairy-free white chocolate chips.
- Sugar-Free: Replace sugar with your favorite sugar alternatives like monk fruit or coconut sugar.
- Double-Chocolate Delight: Add dark chocolate chips for a richer twist.
- Nutty Touch: Stir in pecans or walnuts for added crunch.
Equipment You’ll Need
- Stand Mixer: To cream butter, sugar, and cream cheese.
- Silicone Baking Mat or Parchment Paper: For non-stick and even baking.
- Spatula: To scrape down sides of the bowl.
- Wire Cooling Rack: For proper cooling of cookies after baking.
- Baking Sheets: Essential for holding cookies while baking.
How to Make Red Velvet Cookies? 🍪
Step 1: Prep the Oven and Baking Sheets
Preheat your oven to 350°F and line two baking sheets with parchment paper or a silicone mat. This will ensure your cookies bake evenly without sticking. It’s time to bring the dough to life! 🌟
Step 2: Cream Butter and Cream Cheese
Using a stand mixer, beat together unsalted butter, cream cheese, white sugar, and brown sugar on medium speed until the mixture becomes smooth and creamy. Add in the baking soda, salt, and vanilla extract for an extra flavor boost. The smell at this stage? Pure bliss! 😍
Step 3: Add the Wet Ingredients
Scrape down the sides of the bowl and drop in the egg. Mix until fully combined, then repeat with the egg yolk. Slowly incorporate red food coloring, starting with one tablespoon. Feel free to add more if you want an intense red hue. 🥚🎨
Step 4: Mix in the Dry Ingredients
Reduce the mixer speed to low and gradually add the all-purpose flour and cocoa powder. Mix just until the dry ingredients disappear into the dough. Over-mixing? Not today!
Step 5: Stir in White Chocolate Chips
Fold in 1 ½ cups of white chocolate chips, saving the remaining half cup for later. These chips add sweetness and a delightful contrast against the red dough. 🍫🍪
Step 6: Shape the Cookies
With slightly damp hands, roll heaping tablespoons of dough into small balls and place them on the baking sheets. Space them out enough so they can spread while baking. Hint: This is where they start looking bakery-worthy!
Step 7: Bake and Finish
Bake one sheet at a time for 11-13 minutes, just until the edges are set. While the cookies are still warm, press a few extra white chocolate chips into the tops for a decorative touch. Cool for five minutes on the baking sheets before transferring them to a wire rack to cool fully. ✨🍪
Tips for Making the Recipe
- Room Temperature Ingredients: Use softened butter and cream cheese to ensure the dough mixes evenly.
- Watch the Food Coloring: Start small and adjust as needed for your desired redness.
- Don’t Overbake: Red velvet cookies should remain soft, so take them out when the edges look set but the centers are slightly underbaked.
- Chill the Dough (Optional): If you notice the dough getting sticky, place it in the fridge for 10 minutes before shaping.
How to Serve Red Velvet Cookies?
Presentation matters almost as much as flavor! Arrange the cookies on a plate and garnish with powdered sugar or edible glitter to make them festive. Pair them with a glass of cold milk or a cup of hot cocoa for the ultimate indulgence. Want to go extra fancy? Serve them warm alongside a scoop of vanilla or cream cheese-flavored ice cream! 🍦
Make Ahead and Storage
- Refrigerate the Dough: If you’re not ready to bake right away, refrigerate the dough for up to three days in an airtight container.
- Freezing Dough: Shape the dough into balls and freeze in a single layer on a baking sheet. Once solid, transfer them to a zip-top bag. They’ll last up to a month!
- Store Baked Cookies: Keep the cookies in an airtight container at room temperature for up to five days. To extend freshness, layer parchment paper between the cookies.
And there you have it! Red velvet cookies that hit all the marks for flavor, aesthetics, and convenience. Once you taste these chewy, chocolatey, cream cheese-infused gems, you’ll find yourself making them over and over again!
Red Velvet Cookies
When I first made these red velvet cookies, I was blown away. Not only do they capture the rich, tangy charm of red velvet cake, but they’re surprisingly easy to whip up. Imagine biting into a soft, chewy treat, dotted with creamy white chocolate chips and infused with subtle cocoa flavors.
Ingredients
- Unsalted butter
- Cream cheese
- White sugar
- Dark brown sugar
- Baking soda
- Kosher salt
- Vanilla extract
- Egg
- Red food coloring
- All-purpose flour
- Natural cocoa powder
- White chocolate chips
Instructions
- Preheat your oven to 350°F and line two baking sheets with parchment paper or a silicone mat. This will ensure your cookies bake evenly without sticking. It’s time to bring the dough to life!
- Using a stand mixer, beat together unsalted butter, cream cheese, white sugar, and brown sugar on medium speed until the mixture becomes smooth and creamy. Add in the baking soda, salt, and vanilla extract for an extra flavor boost. The smell at this stage? Pure bliss!
- Scrape down the sides of the bowl and drop in the egg. Mix until fully combined, then repeat with the egg yolk. Slowly incorporate red food coloring, starting with one tablespoon. Feel free to add more if you want an intense red hue.
- Reduce the mixer speed to low and gradually add the all-purpose flour and cocoa powder. Mix just until the dry ingredients disappear into the dough. Over-mixing? Not today!
- Fold in 1 ½ cups of white chocolate chips, saving the remaining half cup for later. These chips add sweetness and a delightful contrast against the red dough.
- With slightly damp hands, roll heaping tablespoons of dough into small balls and place them on the baking sheets. Space them out enough so they can spread while baking. Hint: This is where they start looking bakery-worthy!
- Bake one sheet at a time for 11-13 minutes, just until the edges are set. While the cookies are still warm, press a few extra white chocolate chips into the tops for a decorative touch. Cool for five minutes on the baking sheets before transferring them to a wire rack to cool fully.
Notes
- Room Temperature Ingredients: Use softened butter and cream cheese to ensure the dough mixes evenly.
- Watch the Food Coloring: Start small and adjust as needed for your desired redness.
- Don’t Overbake: Red velvet cookies should remain soft, so take them out when the edges look set but the centers are slightly underbaked.
- Chill the Dough (Optional): If you notice the dough getting sticky, place it in the fridge for 10 minutes before shaping.
