A Beautiful and Delicious Cookie for Any Occasion
Red Velvet Cookies are a captivating treat, combining the vibrant color and subtle chocolate flavor of red velvet cake with the chewy texture of a classic cookie. These cookies are visually striking, with their deep red hue and generous scattering of white chocolate chips. They’re a perfect choice for holidays like Valentine’s Day and Christmas, but they’re also delicious enough to enjoy year-round. This recipe will guide you through creating these beautiful and delicious cookies, ensuring a perfect result every time.
A Recipe That Turns Heads and Delights Taste Buds
I first baked these Red Velvet Cookies for a holiday party, and they were an instant hit. The vibrant red color drew everyone in, and the flavor kept them coming back for more. I was bombarded with compliments and requests for the recipe. Since then, these cookies have become one of my most requested treats. I love how they combine the elegance of red velvet with the simplicity of a cookie. They’re perfect for sharing with friends and family, and they always make a statement on any dessert table. I often make them for potlucks and bake sales because they are always a popular choice.
Ingredient Insights: Understanding the Key Components of Red Velvet
Let’s explore the ingredients that give these cookies their signature red velvet flavor and texture:
- Butter: Provides richness, flavor, and tenderness to the cookies. Using cold butter, cut into cubes, helps to create a flakier texture.
- Brown Sugar: Adds moisture, a subtle molasses flavor, and contributes to the chewiness of the cookies.
- Granulated Sugar: Provides sweetness and helps create a slightly crisp edge.
- Large Eggs: Bind the ingredients together, add richness, and contribute to the structure of the cookies.
- Vanilla Extract: Enhances the overall flavor profile and adds a warm, aromatic note.
- Red Food Coloring: Gives the cookies their distinctive red hue.
- Tip: Gel food coloring is recommended for a more vibrant color without adding excess liquid.
- Unsweetened Cocoa Powder: Provides a subtle chocolate flavor that’s characteristic of red velvet.
- Tip: A small amount of cocoa powder is used to enhance the flavor without making the cookies overly chocolatey.
- All-Purpose Flour: The main structural component of the cookies.
- Alternative: The recipe suggests a blend of 1 ½ cups cake flour and 1 ½ cups all-purpose flour. Cake flour, with its lower protein content, can contribute to a more tender crumb.
- Tip: The recipe author advises against packing down the flour when measuring.
- Cornstarch: Helps create a softer, more tender cookie.
- Baking Soda: The leavening agent that helps the cookies rise and spread slightly.
- Salt: Balances the sweetness and enhances the other flavors.
- White Chocolate Chips: Add a sweet, creamy contrast to the red velvet cookie base.
Essential Equipment: Tools for Cookie Baking Success
- Large Mixing Bowl: For creaming together the butter and sugars, and mixing the dough.
- Electric Mixer (Handheld or Stand): For efficiently creaming the butter and sugar and mixing the dough.
- Measuring Cups and Spoons: For accurate ingredient measurements.
- Rubber Spatula: For scraping down the sides of the bowl and folding in ingredients.
- Baking Sheets: You’ll need at least two large baking sheets.
- Parchment Paper or Silpat: Lining the baking sheets prevents sticking and promotes even browning.
- Cookie Scoop (Optional): A cookie scoop (approximately 3-4 ounces as suggested in the recipe) helps create uniformly sized cookies.
- Wire Rack: For cooling the baked cookies.
The Recipe: A Step-by-Step Guide to Red Velvet Cookie Perfection
Ingredients with Measurements
- 1 cup unsalted butter, cold and cubed
- 1 cup packed light brown sugar
- ¾ cup granulated sugar
- 2 large eggs, room temperature
- 2 teaspoons vanilla extract
- 2 teaspoons red food coloring gel
- 2 tablespoons unsweetened cocoa powder
- 3 cups all-purpose flour (or 1 ½ cups cake flour plus 1 ½ cups all-purpose flour)
- 1 teaspoon cornstarch
- ¾ teaspoon baking soda
- 1 teaspoon salt
- 1 ½ cups white chocolate chips
Detailed Instructions
1. Prepare for Baking: Setting the Stage for Success
- Preheat Oven: Preheat your oven to 400°F (200°C).
- Line Baking Sheets: Line two light-colored baking sheets with parchment paper or Silpats (silicone baking mats).
2. Cream Together Butter and Sugars: The Foundation of Flavor and Texture
- Combine Butter and Sugars: In a large mixing bowl, combine the cold, cubed butter, brown sugar, and granulated sugar.
- Cream: Using an electric mixer (handheld or stand mixer), cream the butter and sugars together on medium-high speed for about 4 minutes. The mixture should become light, fluffy, and pale in color. This process incorporates air into the mixture, which is essential for achieving a tender cookie texture.
- Tip: Using cold butter, contrary to most cookie recipes, is intentional here, as it helps to prevent excessive spreading during baking.
3. Incorporate Eggs, Vanilla, and Food Coloring: Adding Moisture and Color
- Add Eggs: Add the eggs one at a time, beating well after each addition. Scrape down the sides of the bowl with a rubber spatula to ensure everything is well combined.
- Add Vanilla and Food Coloring: Add the vanilla extract and red food coloring gel. Beat until the color is evenly distributed throughout the dough, creating the signature red velvet hue.
4. Combine Dry Ingredients: Ensuring Even Distribution
- Whisk Together: In a separate bowl, whisk together the flour, cocoa powder, cornstarch, baking soda, and salt.
- Tip: Whisking helps to aerate the dry ingredients and ensures the leavening agents are evenly distributed.
5. Gradually Add Dry Ingredients to Wet Ingredients: Bringing the Dough Together
- Combine: Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix.
- Tip: Overmixing can develop the gluten in the flour, resulting in a tough cookie.
6. Fold in White Chocolate Chips: Adding Sweetness and Creaminess
- Add Chips: Add the white chocolate chips to the dough.
- Fold: Using a rubber spatula, gently fold in the white chocolate chips until they are evenly distributed throughout the dough.
7. Shape and Bake the Cookies: Achieving the Perfect Size and Texture
- Scoop Dough: Use a large cookie scoop (approximately 3-4 ounces) to portion out the dough onto the prepared baking sheets. Alternatively, you can use a spoon and your hands to shape the dough into balls.
- Tip: The recipe author recommends 3-4 ounce cookies, which are quite large. You can adjust the size to your preference, but keep in mind that smaller cookies will require a shorter baking time.
- Space Apart: Place the dough balls about 2 inches apart on the baking sheets to allow for spreading.
- Bake: Bake for 8-10 minutes.
- Check for Doneness: The cookies are done when the edges are set and lightly golden brown, but the centers are still slightly soft. They will firm up as they cool.
8. Cool and Enjoy: Allowing the Cookies to Set
- Cool on Baking Sheet: Let the cookies cool on the baking sheet for about 10 minutes. This allows them to set and firm up, making them easier to transfer.
- Transfer to Wire Rack: Carefully transfer the cookies to a wire rack to cool completely.
Troubleshooting Common Problems: Tips for Cookie Success
- Cookies Too Flat:
- Problem: The cookies spread too much during baking.
- Solutions: Using cold butter helps prevent excessive spreading. Also, chilling the dough before baking can help.
- Cookies Too Dry:
- Problem: The cookies are dry and crumbly.
- Solutions: Don’t overbake. Make sure you’re using the correct amount of flour – too much flour can make cookies dry.
- Color Not Vibrant:
- Problem: The red color isn’t as vibrant as desired.
- Solutions: Use a good-quality gel food coloring. You can also add a little extra food coloring, but be careful not to add too much, as it can affect the texture of the dough.
Tips and Variations: Customize Your Red Velvet Cookies
- Chocolate Chips: Substitute semi-sweet or dark chocolate chips for the white chocolate chips.
- Nuts: Add ½ cup of chopped pecans or walnuts to the dough for added texture and flavor.
- Cream Cheese Frosting: Top the cooled cookies with a swirl of cream cheese frosting for an extra layer of flavor.
- Sandwich Cookies: Sandwich two cookies together with a layer of cream cheese frosting or vanilla buttercream.
- Add a Glaze: Drizzle a simple powdered sugar glaze over the top.
Serving Suggestions: Perfect for Any Sweet Occasion
- Holiday Cookie Platters: These cookies are a beautiful and delicious addition to any holiday cookie platter, especially for Christmas and Valentine’s Day.
- Parties: Their vibrant color and delicious flavor make them a perfect treat for parties and gatherings.
- Dessert: Enjoy with a glass of milk, a cup of coffee, or a scoop of ice cream for a decadent dessert.
- Gifts: Package these cookies in a decorative tin or box for a thoughtful homemade gift.
Pairing Recommendations: Delicious Complements
- Drinks:
- Milk: A classic pairing for cookies.
- Coffee or Tea: The warmth of these beverages complements the sweetness of the cookies.
- Hot Chocolate: A perfect pairing for a cozy winter treat.
- Ice Cream: Serve alongside a scoop of vanilla, chocolate, or cream cheese ice cream.
Nutritional Information: A Treat to Enjoy in Moderation
Per serving (1 cookie, approximate, will vary based on size and specific ingredients): Calories: 250-300, Fat: 12-15g, Carbohydrates: 35-40g, Protein: 3-4g. (Note: This is an approximation and may vary based on the specific ingredients used).
Print
Red Velvet Cookies: A Decadent Twist on a Classic Flavor
Description
Discover how to make rich and chewy Red Velvet Cookies! These delicious treats feature the signature red velvet flavor, a hint of cocoa, and plenty of white chocolate chips.
Ingredients
Scale
Ingredients with Measurements
- 1 cup unsalted butter, cold and cubed
- 1 cup packed light brown sugar
- ¾ cup granulated sugar
- 2 large eggs, room temperature
- 2 teaspoons vanilla extract
- 2 teaspoons red food coloring gel
- 2 tablespoons unsweetened cocoa powder
- 3 cups all-purpose flour (or 1 ½ cups cake flour plus 1 ½ cups all-purpose flour)
- 1 teaspoon cornstarch
- ¾ teaspoon baking soda
- 1 teaspoon salt
- 1 ½ cups white chocolate chips
Instructions
1. Prepare for Baking: Setting the Stage for Success
- Preheat Oven: Preheat your oven to 400°F (200°C).
- Line Baking Sheets: Line two light-colored baking sheets with parchment paper or Silpats (silicone baking mats).
2. Cream Together Butter and Sugars: The Foundation of Flavor and Texture
- Combine Butter and Sugars: In a large mixing bowl, combine the cold, cubed butter, brown sugar, and granulated sugar.
- Cream: Using an electric mixer (handheld or stand mixer), cream the butter and sugars together on medium-high speed for about 4 minutes. The mixture should become light, fluffy, and pale in color. This process incorporates air into the mixture, which is essential for achieving a tender cookie texture.
- Tip: Using cold butter, contrary to most cookie recipes, is intentional here, as it helps to prevent excessive spreading during baking.
3. Incorporate Eggs, Vanilla, and Food Coloring: Adding Moisture and Color
- Add Eggs: Add the eggs one at a time, beating well after each addition. Scrape down the sides of the bowl with a rubber spatula to ensure everything is well combined.
- Add Vanilla and Food Coloring: Add the vanilla extract and red food coloring gel. Beat until the color is evenly distributed throughout the dough, creating the signature red velvet hue.
4. Combine Dry Ingredients: Ensuring Even Distribution
- Whisk Together: In a separate bowl, whisk together the flour, cocoa powder, cornstarch, baking soda, and salt.
- Tip: Whisking helps to aerate the dry ingredients and ensures the leavening agents are evenly distributed.
5. Gradually Add Dry Ingredients to Wet Ingredients: Bringing the Dough Together
- Combine: Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix.
- Tip: Overmixing can develop the gluten in the flour, resulting in a tough cookie.
6. Fold in White Chocolate Chips: Adding Sweetness and Creaminess
- Add Chips: Add the white chocolate chips to the dough.
- Fold: Using a rubber spatula, gently fold in the white chocolate chips until they are evenly distributed throughout the dough.
7. Shape and Bake the Cookies: Achieving the Perfect Size and Texture
- Scoop Dough: Use a large cookie scoop (approximately 3-4 ounces) to portion out the dough onto the prepared baking sheets. Alternatively, you can use a spoon and your hands to shape the dough into balls.
- Tip: The recipe author recommends 3-4 ounce cookies, which are quite large. You can adjust the size to your preference, but keep in mind that smaller cookies will require a shorter baking time.
- Space Apart: Place the dough balls about 2 inches apart on the baking sheets to allow for spreading.
- Bake: Bake for 8-10 minutes.
- Check for Doneness: The cookies are done when the edges are set and lightly golden brown, but the centers are still slightly soft. They will firm up as they cool.
8. Cool and Enjoy: Allowing the Cookies to Set
- Cool on Baking Sheet: Let the cookies cool on the baking sheet for about 10 minutes. This allows them to set and firm up, making them easier to transfer.
- Transfer to Wire Rack: Carefully transfer the cookies to a wire rack to cool completely.
Comprehensive FAQ: Your Red Velvet Cookie Questions Answered
- Q: Can I make these cookies ahead of time?
- A: Yes, you can bake the cookies ahead of time and store them in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week. The dough can also be made ahead and stored in the refrigerator for a couple of days.
- Q: How do I store leftover cookies?
- A: Store leftover cookies in an airtight container at room temperature.
- Q: Can I freeze these cookies?
- A: Yes, you can freeze the baked cookies. Place them in a freezer bag or airtight container, with layers separated by parchment paper. Freeze for up to 3 months. Thaw at room temperature before serving. You can also freeze the cookie dough balls and bake them later.
- Q: Can I use a different type of food coloring?
- A: Gel food coloring is highly recommended for its concentrated color. Liquid food coloring may require more, which could affect the dough’s consistency.
- Q: Can I use a different type of chocolate chip?
- A: Absolutely! Feel free to use semi-sweet, dark chocolate, or even milk chocolate chips.
- Q: Why is my butter cold in this recipe?
- A: Using cold butter helps to prevent the cookies from spreading too much during baking, resulting in a thicker, chewier cookie.
- Q: What if I don’t have cake flour?
- A: If you don’t have cake flour, you can use the all-purpose flour as listed in the recipe.
- Q: Can I add nuts to these cookies?
- A: Yes, chopped pecans or walnuts would be a delicious addition to these cookies.
- Q: How do I make the cookies more red?
- A: Use a high-quality red gel food coloring and add it gradually until you achieve the desired color intensity.
- Q: Why do you use both baking soda and baking powder?
- A: Baking soda helps with the spread and browning, while baking powder contributes to the lift and texture of the cookies.
- Q: My cookies turned out dry. What did I do wrong?
- A: Overbaking is a common cause of dry cookies. Make sure to bake them just until the edges are set and the centers are still slightly soft. Also, be sure not to overmix the dough after adding the dry ingredients.