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Red Velvet Cookies

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These easy, fudgy red velvet cookies are a showstopping treat with a classic cocoa flavor, tangy cream cheese, and a vibrant red hue. Perfect for bake sales, parties, or whenever you crave a decadent, snackable version of red velvet cake.

Ingredients

Scale
  • 1/2 cup (113g) unsalted butter, softened
  • 2 oz (56g) cream cheese, softened
  • 3/4 cup (150g) granulated sugar
  • 1/4 cup (50g) light brown sugar, packed
  • 1 large egg, room temperature
  • 1 teaspoon (5ml) vanilla extract
  • 1 tablespoon (15ml) red food coloring (liquid or gel)
  • 1 1/2 cups (190g) all-purpose flour
  • 1/4 cup (25g) unsweetened cocoa powder (natural or Dutch-process)
  • 1/2 teaspoon (2.5g) baking soda
  • 1/4 teaspoon (1g) salt
  • 3/4 cup (135g) white chocolate chips (optional)

Instructions

  1. Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or a silicone baking mat.
  2. In a large mixing bowl, beat the unsalted butter and cream cheese until smooth and creamy, about 1-2 minutes.
  3. Add the granulated sugar and brown sugar. Beat for another 1-2 minutes until the mixture is fluffy and pale.
  4. Beat in the egg and vanilla extract until well combined.
  5. Add the red food coloring and mix until the color is uniform.
  6. In a separate bowl, whisk together the flour, cocoa powder, baking soda, and salt.
  7. Gradually add the dry ingredients to the wet ingredients, mixing on low just until no streaks of flour remain. Do not overmix.
  8. Fold in the white chocolate chips (if using), reserving a few to press into the tops of the cookies if desired.
  9. Using a 1.5-tablespoon cookie scoop or spoon, drop dough mounds onto the prepared baking sheets, spacing them about 2 inches apart.
  10. Bake for 9-11 minutes, until the edges are set and centers look slightly underbaked.
  11. Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Notes

For best results, use gel food coloring for a vibrant red color. Do not overbake—the centers should look slightly underdone for a fudgy texture. Dough can be chilled for thicker cookies or if it’s too sticky. Cookies can be made gluten-free with a 1:1 gluten-free flour blend. Store in an airtight container for up to 4 days or freeze for up to 2 months.

Nutrition

Keywords: red velvet cookies, bake sale cookies, fudgy cookies, easy red velvet, cream cheese cookies, white chocolate chip cookies, holiday cookies, valentine's day cookies

Find it online: https://atomicbite.com/red-velvet-cookies-recipe-easy-fudgy-treats-for-bake-sales/