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–+ servings
Red Velvet Cookies

Red Velvet Cookies

Angela Milnes
Treat yourself to the rich, decadent flavor of Red Velvet Cookies! These soft and chewy cookies are bursting with the classic red velvet taste.
5 from 4 votes
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Prep Time 28 minutes
Cook Time 13 minutes
Total Time 41 minutes
Course Desserts
Cuisine American
Servings 14 Servings
Calories 863 kcal

Ingredients
  

Cookie Mixture

  • 1 cup Unsalted Butter cubed
  • 2 cups Granulated Sugar
  • 2 Eggs room temp
  • 1 teaspoon Vanilla Extract
  • 2 teaspoon Red Liquid Food Coloring
  • ½ cup Cocoa Powder Unsweetened
  • 1 teaspoon Baking Soda
  • 1 teaspoon Cornstarch
  • ½ teaspoon Salt
  • 1 ½ cups Cake Flour
  • 2 cups All Purpose Flour
  • 2 cups white Chocolate Chips
  • 1 cup Semi Sweet Chocolate Chips
  • 9 oz Bittersweet Chocolate roughly chopped
  • 1 cup Heavy Cream

Cream Cheese Frosting

  • 3 tablespoon Butter Unsalted
  • 3 oz Cream Cheese Softened
  • 1 ½ cups Powdered Sugar
  • ½ teaspoon Vanilla Extract
  • ½ tablespoon Heavy Cream

Garnish

  • ½ cup White Chocolate Shavings garnish

Instructions
 

  • Prepare the Chocolate Ganache: To make the chocolate ganache, place the chocolate in a medium mixing bowl. In a small saucepan add the cream, and heat over medium heat. Bring the cream to a boil. Once you reach a boil reduce the heat to low, and stir the cream.
  • Let Cool in the Refrigerator: Pour the cream over the chocolate and whisk until the chocolate has melted and the mixture is smooth. Place in the refrigerator for 1 hour.
  • Prep the Baking Sheets: Preheat oven to 410° degrees F. Line 2 baking sheets with parchment paper or silicone liners and set aside.
  • Cream Butter and Sugar: In the bowl of a stand mixer, cream together the cubed cold butter and the sugar, on low speed for 1-2 minutes. Increase speed to medium to high and continue beating for another 2-3 minutes until the mixture is light and fluffy, Scrape down the sides of the bowl with a spatula.
  • Add Eggs and Food Coloring: Add in the eggs, one at a time, and vanilla, mixing well after each addition. Beat in the red food coloring, and mix on low until incorporated.
  • Combine Dry Ingredients and Chocolate Chips: In a large bowl add the baking soda, cornstarch, salt, cocoa powder, cake flour and all-purpose our, whisk to combine. Add the flour mixture to the butter mixture 1 cup at a time. Mix until incorporated. Add both types of chocolate chips on low speed and using a stand mixer, mix until incorporated.
  • Refrigerate and Make Red Velvet Cookie Dough Balls: Refrigerate uncovered for 20 minutes to chill. Using a digital cooking scale or a large cookie scoop measure out 4 ounces of dough, forming it into a ball. Place the cookie dough balls on a parchment-lined baking sheet.
  • Add Chocolate Ganache to the Dough Balls: Use the palm of your hand to press down on the cookie slightly, so that the cookie dough ball creates a thin disk. Using a small cookie scoop, scoop out the chocolate ganache and place it on half of the cookie dough.
  • Place Cookie Dough Balls on the Baking Sheet: Take the second dough ball and place it on top of the dough ball with the ganache. Roll the dough together to form a ball. Place the dough ball on the baking sheet.
  • Bake and Cool Completely: Bake in the center rack of the oven for 8-11 minutes. Remove from the oven and let cool for at LEAST 30 minutes on the baking sheets
  • For the frosting: Cream the butter and cream cheese until light and fluffy, about 2 minutes on medium speed. Add the powdered sugar a little at a time until fully combined. Add the vanilla and heavy cream, if needed.
  • Drizzle Over the Cooled Cookies: Place the frosting in a Ziploc bag and snip the corner of the bag. Drizzle the frosting on top of the itchy cookie and garnish with white chocolate shavings

Notes

Quality Ingredients: Make sure you use the best quality cocoa powder and food coloring to make these cookies. Natural cocoa powder is the best choice, because it really makes all the difference, and lends the cookies that classic red velvet cake flavor.
Sugar: To lend these cookies some extra flavor, you can use light brown sugar instead of white sugar that the recipe calls for. The caramel-like flavor of the brown sugar complements the creaminess of the white chocolate beautifully.
Use A Wire Rack: The best way to let the cookies cool is to transfer them to a wire rack a few minutes after they're out of the oven. You can also choose to let them stay on the prepared baking sheet if you want to, but that'll cause the cookies to become dry and crumbly.
Cold Butter: Remember to use cold butter, and not melted butter to make these cookies. You can choose to use salted butter or unsalted butter- it all depends on your personal preference.
Baking Mat: If you don't fancy prepping the cookie sheets, you can also choose to use silicone baking mats. This will cut down your need of placing the parchment paper on your baking sheets too.

Nutrition

Calories: 863kcalCarbohydrates: 103gProtein: 10gFat: 48gSaturated Fat: 29gPolyunsaturated Fat: 2gMonounsaturated Fat: 13gTrans Fat: 1gCholesterol: 99mgSodium: 249mgPotassium: 387mgFiber: 4gSugar: 72gVitamin A: 879IUVitamin C: 0.3mgCalcium: 118mgIron: 4mg
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