Indulge in the delightful fusion of a classic cake flavor and the charm of cookies with these red velvet cookies! Infused with both white and semisweet chocolate chips, and adorned with a touch of sparkling sugar for an added dazzle, these cookies are a treat for the senses. Beyond the vibrant red hue, they retain a red velvet signature ingredient – buttermilk – ensuring a moist and tender texture during baking. Consider adding this recipe to your repertoire of Christmas cookies; the iconic red hue is reminiscent of Santa’s suit, making it a festive addition. Furthermore, these cookies make for a perfect Valentine’s Day dessert, whether you’re sharing a batch or bringing several to school or the office.
| Servings | Total | CALORIES |
| 30 | 30mins | 160 per serving |
Can Red Velvet Cookies Be Made Ahead Of Time?
Absolutely! These cookies are a time-saving solution when you need multiple batches prepared in advance. Allow them to rest at room temperature on a baking sheet while the initial pans are in the oven. Alternatively, shape the dough into balls, freeze them on a baking sheet, transfer them to a resealable freezer bag, and store them for a few weeks. When ready to bake, simply thaw at room temperature for 30 minutes.
Is Red Velvet The Same As Chocolate?
While the ingredients share similarities, red velvet transcends being merely chocolate batter with added food coloring. In a homemade cake, red velvet incorporates less cocoa powder than chocolate and features acidic elements like buttermilk or vinegar, contributing to its velvety texture. These cookies faithfully capture the essence of classic red velvet cake with a hint of cocoa, buttermilk, and, of course, the distinctive red food coloring.
Ingredients:
- 1 cup granulated sugar
- 1 stick salted butter, softened (1/2 cup)
- 1 large egg, at room temperature
- 1 1/2 tablespoons buttermilk, at room temperature
- 1 tablespoon red liquid food coloring
- 1 teaspoon vanilla extract
- 1 1/4 cups + 2 tablespoons all-purpose flour
- 2 tablespoons cocoa powder
- 3/4 teaspoon baking powder
- 1/2 teaspoon kosher salt
- 1/2 cup white chocolate chips
- 1/2 cup semisweet chocolate chips
- 2 tablespoons sparkling sugar
Directions:
- Preheat the oven to 350°F. Line 2 to 3 baking sheets with parchment paper.
- In the bowl of a stand mixer, beat granulated sugar and butter on medium speed until light and fluffy (2-3 minutes). Reduce speed to low and mix in the egg, followed by buttermilk, food coloring, and vanilla.
- In a separate medium bowl, whisk together flour, cocoa powder, baking powder, and salt. Add the flour mixture to the butter mixture in two batches, mixing on low speed. Scrape the bowl and mix a final time until well combined. Fold in white and semisweet chocolate chips.
- Scoop dough using a 2-tablespoon scoop, placing cookies about 2 inches apart on prepared pans. Grease the bottom of a glass and press cookies to be about ½ inch thick. Sprinkle with 1 tablespoon of sparkling sugar. Bake until puffy and set on the edges but with slightly soft centers (about 10 minutes). Sprinkle with the remaining 1 tablespoon of sparkling sugar. Allow cooling for 2 minutes on the pans before transferring the cookies to a rack to cool completely.
Tip:
If your oven limits baking to one sheet at a time, the cookie dough can be scooped and kept at room temperature until ready to bake.
Christmas Red Velvet Cookies
Ingredients
- 1 cup granulated sugar
- 1 stick salted butter, softened (1/2 cup)
- 1 large egg, at room temperature
- 1 1/2 tablespoons buttermilk, at room temperature
- 1 tablespoon red liquid food coloring
- 1 teaspoon vanilla extract
- 1 1/4 cups + 2 tablespoons all-purpose flour
- 2 tablespoons cocoa powder
- 3/4 teaspoon baking powder
- 1/2 teaspoon kosher salt
- 1/2 cup white chocolate chips
- 1/2 cup semisweet chocolate chips
- 2 tablespoons sparkling sugar
Instructions
- Preheat the oven to 350°F. Line 2 to 3 baking sheets with parchment paper.
- In the bowl of a stand mixer, beat granulated sugar and butter on medium speed until light and fluffy (2-3 minutes). Reduce speed to low and mix in the egg, followed by buttermilk, food coloring, and vanilla.
- In a separate medium bowl, whisk together flour, cocoa powder, baking powder, and salt. Add the flour mixture to the butter mixture in two batches, mixing on low speed. Scrape the bowl and mix a final time until well combined. Fold in white and semisweet chocolate chips.
- Scoop dough using a 2-tablespoon scoop, placing cookies about 2 inches apart on prepared pans. Grease the bottom of a glass and press cookies to be about ½ inch thick. Sprinkle with 1 tablespoon of sparkling sugar. Bake until puffy and set on the edges but with slightly soft centers (about 10 minutes). Sprinkle with the remaining 1 tablespoon of sparkling sugar. Allow cooling for 2 minutes on the pans before transferring the cookies to a rack to cool completely.
I hope you find this Recipe informative. If you have any further questions or need any adjustments, please feel free to let me know!