Red Velvet Cookies

Red velvet cookies might just be my new favourite! These cookies are soft and chewy with a gorgeously delicate crust and a delicious chocolate and vanilla flavour. Beautiful. Stunning. Pure heaven.

I actually tried these in the run-up to Valentine’s Day. Because what better way to share the love than with baking for those dearest to you, right? 😇

Regardless, these (not so!) little beauties are fabulous always!

Whenever I think of red velvet cake, I always think of it accompanied by a beautifully smooth cream cheese icing. I knew I didn’t want to put any icing on these cookies but was still keen to set off the vibrant red against something. So I decided to include a generous amount of white chocolate chips instead to be the contrast as the cream cheese icing would have been. Yum!

These red velvet cookies are really quick to put together too. In just an hour you can have your cookies mixed, chilled, baked and cooling. You can, if you’re anything like me, eat them soon after they’re out of the oven (yes I’m impatient!). But, when I have been patient, the resulting chewy cookie with a delicate crust has truly been worth the wait!

And just in case you hadn’t noticed, these cookies require a little longer in cooling time. This is a really important step, as it allows the cookies to continue to cook slowly on the baking sheet as they cool and set. So you get cooked (not raw!) cookies with a perfect chew every time. Trust me on this one, friends, you don’t want to skip this bit!!

If cookies are your heaven, you NEED to try these. Along with my lemon drizzle, these are my hubby’s favourites!

Thanks for stopping by, as always. Happy baking! 😊

Recommended equipment and ingredients I used *

Red Velvet Cookies

Recipe by movers and bakers

4.5 from 10 votes

Course: DessertCuisine: AmericanDifficulty: Easy

Servings

6-7

servings

Prep+chill time

30

minutes

Baking time

15

minutes

Total time

45

minutes

Beautiful decadent, you’ll love these delicious chewy cookies!

Cook Mode

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Ingredients

• 115 g (½ cup) unsalted butter, at room temp

• 100 g (½ cup) soft light brown sugar

• 50 g (¼ cup) caster sugar

• 1 tsp vanilla extract

• 1 large egg, at room temp

• 0.5 tsp red food colouring

• 180 g (1 cup + 2 tbsp) plain (all purpose) flour

• 15 g (2 tbsp) cocoa powder

• 2 tsp cornflour (cornstarch)

• 0.5 tsp baking powder

• 0.5 tsp bicarbonate of soda (baking soda)

• 0.5 tsp salt

• 200 g (1 cup + 2 tbsp) white chocolate chips

Directions

• Line a baking sheet with parchment and set aside. Place your butter in a large bowl and beat to soften. Tip in both sugars, then beat again just to combine thoroughly, 1-2 minutes. Add in the vanilla, egg and food colouring and mix again until completely combined.
• Add in your dry ingredients: sift in the flour, cocoa, cornflour, baking powder and bicarb, along with the salt. Mix until everything is well incorporated. Your mixture will be quite stiff. Tip in about 170g (¾ cup + 3 tbsp) of your chocolate chips, reserving the remaining handful for the top of your cookies. Gently push into your cookie to until evenly distributed.
• Using a large cookie scoop or a couple of tablespoons, divide your dough into 6-7 balls. Each ball will weigh about 80-100g (I make mine larger, naturally!). Roll between your hands to smooth out, then place on your prepared baking sheet, studding with leftover chocolate chips. Pop the cookie dough balls, on the baking sheet, in the freezer for about 30 minutes to chill.
• About 10 minutes before you’re ready to bake, preheat your oven to 180C/350F and line another baking sheet with parchment. When your oven is hot, place cookie dough balls on the tray, being sure to leave room for them to spread (see note below). Stud the cookie dough balls with the extra white chocolate drops you set aside earlier, then bake for 13-15 minutes (see my note below). Put the tray on a cooling rack and leave on the tray to cool for AT LEAST 30 minutes before moving them. The warmth of the tray will continue to cook them, so this is important!

Recipe Video

https://youtu.be/DLcZckV-wNE

Notes

• You’re not looking for a fluffy butter/sugar mixture, just beat until they are combined is all you need.
• When placing cookie balls on your tray to bake, I leave at least 5″ between my cookie balls. You want to allow for 2″-2.5″ spreading room all around them for when they bake.
• Your cookies are ready to come out of the oven when the top of them is just getting to be flatter (so you can’t see the top of the dome of the ball any longer). They won’t look like they’ve baked through when you take them out, and they haven’t! But they will continue to cook through once out of the oven, especially as you’ll be leaving them on the baking sheet to cool.