Red Velvet Cookies
Delightful red velvet cookies that blend the rich essence of classic red velvet cake with a fun cookie form, featuring a tender, chewy texture and a hint of cocoa.
Ingredients
Dry Ingredients
- 2 cups all-purpose flour
- 1 tablespoon cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
Wet Ingredients
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1/2 cup brown sugar, packed
- 1 large egg
- 1 tablespoon red food coloring
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract optional
Mix-ins
- 1 cup white chocolate chips or chocolate chips optional
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
- In a bowl, whisk together the flour, cocoa powder, baking soda, and salt. Set this mixture aside.
- In a large mixing bowl, beat the softened butter, granulated sugar, and brown sugar together until creamy and smooth.
- Add the egg, red food coloring, vanilla extract, and almond extract to the butter mixture. Mix well until combined.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- Stir in the white chocolate chips, if using.
Baking
- Scoop tablespoon-sized amounts of dough onto the prepared baking sheets, leaving space between each cookie.
- Bake in the preheated oven for 10-12 minutes, or until the edges are set but the centers are soft.
- Remove from the oven and let the cookies cool on the baking sheet for a few minutes before transferring to wire racks to cool completely.
Notes
Chill the cookie dough for at least 30 minutes before baking for best results. Consider adding a sprinkle of sea salt on top after baking for added flavor. Cookies can be decorated with cream cheese frosting for a special touch.