Yields:
30 serving(s)
Prep Time:
20 mins
Total Time:
45 mins
An all-time favorite cake flavor gets the cookie treatment in these red velvet cookies! They're studded with both white and semisweet chocolate chips and finished with sparkling sugar for extra dazzle. Besides the red coloring, these cookies keep another signature red velvet ingredient: buttermilk. It helps keep them moist and tender as they bake. Add this recipe to your arsenal of Christmas cookies (red velvet–just like Santa's suit!). It's also a perfect Valentine's Day dessert, whether you need one batch to share or several to take to school or the office.
Can red velvet cookies be made ahead of time?
These cookies are a dream for when you need a few batches ready ahead of time. They can hang out at room temperature on a baking sheet while the first pans are in the oven. You can also place dough balls on a baking sheet and freeze, transfer to a resealable freezer bag, and freeze for a few weeks. Let thaw at room temperature for 30 minutes before baking.
Is red velvet the same as chocolate?
Though the ingredients are similar, red velvet is more than just chocolate batter with food coloring added. In a homemade cake, red velvet has a lot less cocoa powder than chocolate and more acidic ingredients like buttermilk or vinegar (what helps give the cake its velvety texture). These cookies mimic the classic red velvet cake, with a touch of cocoa, buttermilk, and (of course) red food coloring.
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Ingredients
- 1 cup
granulated sugar
- 1
stick salted butter, softened (1/2 cup)
- 1
large egg, room temperature
- 1 Tbsp.
buttermilk, room temperature
- 1 Tbsp.
red liquid food coloring
- 1 tsp.
vanilla extract
- 1 1/2 cups
all-purpose flour
- 2 Tbsp.
cocoa powder
- 3/4 tsp.
baking powder
- 1/2 tsp.
kosher salt
- 1/2 cup
white chocolate chips
- 1/2 cup
semisweet chocolate chips
- 2 Tbsp.
sparkling sugar
Directions
- Step1For the cookies: Preheat the oven to 350. Line 2 to 3 baking sheets with parchment paper.
- Step2Beat the granulated sugar and butter on medium speed in the bowl of a stand mixer until light and fluffy, 2 to 3 minutes. Reduce the mixer speed to low. Mix in the egg, then the buttermilk, food coloring, and vanilla.
- Step3Whisk the flour, cocoa powder, baking powder, and salt in a medium bowl. Mix the flour mixture into the butter mixture in two batches with the mixer on low speed. Scrape the bowl once and mix a final time until well combined. Fold in the white and semi-sweet chocolate chips.
- Step4Scoop dough using a 2 tablespoon scoop, and place cookies about 2 inches apart on the prepared pans.Grease the bottom of a glass and press cookies to be about ½ inch thick. Sprinkle with 1 tablespoon sparkling sugar. Bake until the cookies are puffy and set on the edges but centers remain slightly soft, about 10 minutes. Sprinkle with the remaining 1 tablespoon of sparkling sugar. Let cool 2 minutes on the pans, then remove the cookies to a rack to cool completely.
Tip:The cookies can be scooped and held at room temperature until ready to bake if your oven won't allow you to bake more than one baking sheet at a time.
Recipe byTorie Cox
Recipe Developer
Torie Cox is a food stylist and recipe developer with a passion for baking and all things sweet. She enjoys traveling for sporting events and going for walks with her BFF, a senior dog named Lacey.
