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Soft and Chewy Red Velvet Cookies with White Chocolate

A stack of three soft red velvet cookies, one broken open to show white chocolate chips inside.
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Make soft, chewy red velvet cookies featuring a rich cocoa flavor and studded with white chocolate chips. This recipe yields classic, bakery-style treats perfect for holidays.

Ingredients

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  • 1 cup unsalted butter, softened
  • 1 1/2 cups granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 tablespoon red food coloring (gel preferred)
  • 1 teaspoon white vinegar
  • 1 teaspoon baking soda
  • 2 1/2 cups all-purpose flour
  • 1/2 cup unsweetened cocoa powder
  • 1/2 teaspoon salt
  • 1 cup white chocolate chips

Instructions

  1. Preheat your oven to 350 degrees F (175 degrees C). Line baking sheets with parchment paper.
  2. In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
  3. Beat in the eggs one at a time, mixing well after each addition.
  4. Stir in the vanilla extract, red food coloring, and white vinegar until the color is uniform.
  5. In a separate bowl, whisk together the flour, cocoa powder, baking soda, and salt.
  6. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix.
  7. Fold in the white chocolate chips.
  8. Drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart.
  9. Bake for 10 to 12 minutes, or until the edges are set but the centers still look slightly soft.
  10. Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.

Notes

  • For a crinkle effect, roll the chilled dough balls in powdered sugar before baking.
  • Use gel food coloring for the most intense red color without adding too much liquid.
  • If you prefer a tangier flavor, substitute 1/4 cup of the butter with cream cheese.

Nutrition

Find it online: https://recipesfleet.com/red-velvet-cookies/