Are you ready to plunge into the delicious world of red velvet cookies? These treats are not just your average cookies; they're soft, chewy, and bursting with that signature cocoa flavor. Whether you're a fan of classic recipes or looking to try something new, there's a cookie for everyone. From creamy frosting to fun crinkles, these recipes will have you craving more. So, which one will you bake first? Let's find out!
Classic Red Velvet Cookies
Classic Red Velvet Cookies are a delightful twist on the traditional red velvet cake, combining the rich cocoa flavor with a hint of vanilla and a soft, chewy texture.
These cookies are perfect for special occasions or simply to satisfy your sweet tooth. With their vibrant color and delicious cream cheese frosting, they're sure to impress family and friends alike.
Ingredients:
- 2 1/4 cups all-purpose flour
- 1/4 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup unsalted butter, softened
- 1 1/2 cups granulated sugar
- 1 large egg
- 1 tablespoon red food coloring
- 1 teaspoon vanilla extract
- 1/2 cup chocolate chips (optional)
Instructions:
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt.
In a large mixing bowl, beat the softened butter and sugar together until light and fluffy.
Add in the egg, red food coloring, and vanilla extract, mixing until well combined.
Gradually incorporate the dry ingredients into the wet mixture until just combined. If desired, fold in the chocolate chips.
Scoop tablespoon-sized portions of dough onto the prepared baking sheet, spacing them about 2 inches apart.
Bake for 10-12 minutes or until the edges are set and the tops look slightly cracked.
Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Extra Tips:
For an added touch of flavor, consider topping your classic red velvet cookies with a cream cheese frosting or a dusting of powdered sugar once cooled.
Confirm your butter is at room temperature for the best texture, and don't overmix the dough to keep the cookies soft and chewy.
If you want to achieve a deeper red color, you can adjust the amount of red food coloring according to your preference.
Store any leftover cookies in an airtight container at room temperature for up to a week.
Red Velvet White Chocolate Chip Cookies
Red Velvet White Chocolate Chip Cookies are a delightful twist on the classic red velvet cake, combining the rich flavor of cocoa with the sweetness of white chocolate.
These cookies aren't only visually stunning with their vibrant red color, but they also offer a chewy texture that melts in your mouth. Perfect for special occasions or just a treat for yourself, these cookies are sure to impress friends and family alike.
Let's plunge into making these delicious cookies!
Ingredients:
- 2 1/4 cups all-purpose flour
- 1 tablespoon cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup unsalted butter, softened
- 1 1/2 cups granulated sugar
- 1 large egg
- 1 tablespoon vanilla extract
- 1 tablespoon red food coloring
- 1 cup white chocolate chips
Instructions:
In a large bowl, whisk together the flour, cocoa powder, baking soda, and salt.
In a separate bowl, cream the softened butter and granulated sugar until light and fluffy.
Beat in the egg, vanilla extract, and red food coloring until well combined.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
Fold in the white chocolate chips.
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
Scoop tablespoon-sized portions of the dough onto the prepared baking sheet, spacing them about 2 inches apart.
Bake for 10-12 minutes, or until the edges are set but the centers are still soft.
Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Extra Tips:
For the best results, use gel food coloring for a more vibrant red hue.
Make sure to measure your flour correctly by spooning it into the measuring cup and leveling it off, as too much flour can lead to dry cookies.
If you prefer a softer cookie, take them out of the oven when they're slightly underbaked—they will continue to firm up while cooling.
Ultimately, these cookies can be stored in an airtight container for up to a week, or you can freeze the dough for later use!
Red Velvet Crinkle Cookies
Red Velvet Crinkle Cookies are a delightful twist on the classic red velvet cake, combining the rich flavor of cocoa with a vibrant red hue to create a visually stunning treat.
These cookies are soft and chewy on the inside, with a slightly crisp exterior that's dusted with powdered sugar, giving them their signature crinkle effect. Perfect for any occasion, these cookies are sure to impress your guests and satisfy your sweet tooth.
Ingredients:
- 2 cups all-purpose flour
- 1 tablespoon cocoa powder
- 1 teaspoon baking powder
- ½ teaspoon salt
- ½ cup unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg
- 1 tablespoon red food coloring
- 1 teaspoon vanilla extract
- Powdered sugar for dusting
Instructions:
In a large bowl, whisk together the flour, cocoa powder, baking powder, and salt.
In another bowl, cream the softened butter and granulated sugar until light and fluffy.
Beat in the egg, red food coloring, and vanilla extract until fully combined.
Gradually add the dry ingredients to the wet ingredients, mixing until a dough forms.
Cover the dough and chill in the refrigerator for at least 2 hours.
Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
Scoop tablespoon-sized balls of the chilled dough and roll them in powdered sugar before placing them on the prepared baking sheet.
Bake for 10-12 minutes, or until the edges are set and the tops are cracked.
Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Extra Tips:
For the best results, verify that your butter is softened to room temperature to achieve a creamy texture when creaming with sugar.
If you want an even deeper red color, feel free to add a bit more red food coloring, but be cautious not to alter the liquid ratio too much.
You can also try substituting some of the all-purpose flour with cake flour for a lighter, more tender cookie.
Store your cookies in an airtight container to keep them fresh, and they can also be frozen for up to three months for a quick treat later on!
Red Velvet Cookies With Cream Cheese Frosting
Red velvet cookies with cream cheese frosting are a delightful twist on the classic red velvet cake, perfect for any occasion or just for a tasty treat.
These cookies are soft, chewy, and bursting with the rich flavor of cocoa, complemented by the tangy sweetness of cream cheese frosting. They're easy to make and sure to impress your family and friends with their vibrant color and delicious taste.
Ingredients:
- 2 1/4 cups all-purpose flour
- 1 tablespoon cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg
- 1 tablespoon red food coloring
- 1 teaspoon vanilla extract
- 1/2 cup cream cheese, softened
- 2 cups powdered sugar
- 1 teaspoon milk (optional)
- Sprinkles (optional, for garnish)
Instructions:
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt.
In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
Beat in the egg, red food coloring, and vanilla extract until well combined.
Gradually add the dry ingredients to the wet mixture, stirring until just combined.
Drop tablespoon-sized balls of dough onto the prepared baking sheet, spacing them about 2 inches apart.
Bake for 10-12 minutes, or until the edges are set but the centers are still slightly soft.
Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Meanwhile, in a medium bowl, beat the softened cream cheese until smooth, then gradually add the powdered sugar, mixing until combined.
If the frosting is too thick, add a teaspoon of milk to reach your desired consistency.
Once the cookies are completely cooled, spread the cream cheese frosting on top and add sprinkles if desired.
Extra Tips:
For the best results, make sure your butter and cream cheese are at room temperature for easy mixing.
When measuring flour, spoon it into the measuring cup and level it off with a knife to avoid dense cookies.
If you want a stronger red color, feel free to add a little more food coloring, but be careful not to overpower the flavor.
These cookies can be stored in an airtight container for up to a week, and they freeze well if you want to make a batch in advance.
Enjoy your delicious red velvet cookies!
Gluten-Free Red Velvet Cookies
Gluten-free red velvet cookies are a delicious twist on the classic dessert, perfect for those with dietary restrictions or anyone looking to try a new variation.
These cookies are rich in flavor, with a beautiful red hue and a soft, chewy texture that will satisfy your sweet tooth. With the addition of cocoa powder and cream cheese frosting, these cookies capture the essence of traditional red velvet cake, making them a delightful treat for any occasion.
Ingredients:
- 1 ½ cups gluten-free all-purpose flour
- 1 tablespoon cocoa powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg
- 1 tablespoon red food coloring
- 1 teaspoon vanilla extract
- ½ cup white chocolate chips (optional)
Instructions:
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a medium bowl, whisk together the gluten-free flour, cocoa powder, baking soda, and salt.
In a large mixing bowl, cream the softened butter and granulated sugar together until light and fluffy.
Add the egg, red food coloring, and vanilla extract, mixing until well combined.
Gradually add the dry ingredients to the wet ingredients, stirring just until incorporated.
If using, fold in the white chocolate chips.
Scoop tablespoon-sized portions of dough onto the prepared baking sheet, spacing them about 2 inches apart.
Bake for 10-12 minutes, or until the edges are set but the centers are still soft.
Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Extra Tips:
For the best results, make sure to accurately measure your gluten-free flour, as different blends can yield varying results.
You can also substitute the white chocolate chips with dark chocolate chips or nuts for added flavor and texture.
If you prefer a cream cheese frosting, blend together softened cream cheese, butter, powdered sugar, and a splash of vanilla to create a delicious topping for your cookies.
Store any leftovers in an airtight container to keep them fresh for several days. Enjoy your baking!