Red Velvet Cookies Recipe
Make Red Velvet Cookies from scratch! These homemade cookies taste like red velvet cake but in cookie form.
Servings: 19 cookies
Calories: 137kcal
Cost: $8
Ingredients
- ½ cup (113g) unsalted butter, melted
- ½ cup (100g) packed brown sugar
- ⅓ cup (67g) granulated sugar
- 2 tablespoons (10g) unsweetened cocoa powder not dutch process
- 1 large egg
- 1 teaspoon vanilla extract
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 ½ (186g) cups all-purpose flour
- 1 teaspoon white vinegar
- 1 teaspoon red food coloring see note
- ¾ cup (128g) white chocolate chips
- ¾ cup (128g) milk or semi-sweet chocolate chips
- Cream Cheese Frosting optional
Instructions
- Line 2 cookie sheets with silicone baking mats or parchment paper.
- Stir both sugars into the melted butter in a large bowl. Stir in cocoa powder, egg, vanilla, baking soda and salt. Slowly stir in flour.
- Add the vinegar and red food coloring and stir, then stir in white and chocolate chips.
- Scoop 2 tablespoon size cookie dough balls onto cookie sheets 2-inches apart. Chill 30 minutes.
- Preheat oven to 350°F. Bake chilled cookies 10-13 minutes or until they just lose their glossy sheen. Cool on cookie sheets before removing to eat.
- Store in an airtight container for up to 3 days or freeze for up to 3 months.
Video
Notes
- For gel food coloring, use 1/2 tsp.
- Be sure to add the vinegar with the food coloring at the end so that it doesn’t activate the baking soda too early (think elementary school volcano project).
- To frost with cream cheese frosting, omit chips and bake as directed. Frost after they've cooled; makes about 16 cookies.
Nutrition
Serving: 1serving | Calories: 137kcal | Carbohydrates: 15g | Protein: 1g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 23mg | Sodium: 100mg | Potassium: 61mg | Fiber: 1g | Sugar: 14g | Vitamin A: 166IU | Vitamin C: 1mg | Calcium: 21mg | Iron: 1mg