Red Velvet Cookies
Red Velvet Cookies are a delightful twist on the classic red velvet cake. These cookies are soft, chewy, and bursting with the iconic red velvet flavor. They have a rich chocolatey taste with a hint of tanginess and a vibrant red hue that makes them visually stunning.
The texture of Red Velvet Cookies is typically tender and slightly cake-like, similar to the cake from which they draw inspiration. They often feature white chocolate chips or chunks, which add a creamy sweetness that complements the cocoa flavor of the cookies. Chopped pecans or walnuts can also be added for a crunchy texture and nutty flavor.
When you bite into a Red Velvet Cookie, you'll experience a perfect balance of sweetness and richness. The outer edges are slightly crispy while the center remains soft and moist. The addition of red food coloring not only gives these cookies their signature color but also enhances their visual appeal, making them perfect for festive occasions or any time you want to impress with a striking dessert.
Whether enjoyed with a glass of milk, served at a party, or given as a thoughtful gift, Red Velvet Cookies are sure to be a hit with anyone who loves the classic red velvet flavor in a convenient handheld form.
- 1 1/2 cup all-purpose flour
- 1/4 cup unsweetened cocoa powder
- 1 tsp baking powder
- 1/4 tsp salt
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 1 large egg
- 1 tbsp milk
- 1 tsp vanilla extract
- 1 tbsp red food coloring ((adjust to desired color))
- 1/2 cup white chocolate chips or chunks
- 1/2 cup chopped pecans or walnuts ((optional))
- Powdered sugar for dusting (optional)
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or lightly grease it.
- In a medium bowl, whisk together the flour, cocoa powder, baking powder, and salt. Set aside.
- In a large mixing bowl, beat the softened butter and granulated sugar together until light and fluffy, using a hand mixer or stand mixer.
- Add the egg, milk, vanilla extract, and red food coloring to the butter-sugar mixture. Mix until well combined and the color is evenly distributed.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
Fold in the white chocolate chips and chopped nuts (if using) until evenly distributed throughout the dough.
- Using a cookie scoop or spoon, drop rounded tablespoons of dough onto the prepared baking sheet, spacing them about 2 inches apart.
- Bake in the preheated oven for 10-12 minutes, or until the edges are set and the tops are slightly firm.
- Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
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Once cooled, you can dust the cookies with powdered sugar for an extra touch (optional).
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