Description
These soft, chewy Red Velvet Cookies are a festive and delicious treat for Valentine’s Day. Packed with the rich flavor of red velvet cake and a vibrant red color, these cookies are perfect for sharing or gifting to loved ones.
Ingredients
Units
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- 2 1/2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsalted butter (softened)
- 2 large eggs
- 2 tbsp cocoa powder
- 1 tsp baking soda
- 1 cup buttermilk (or buttermilk substitute)
- 2–3 tbsp red food coloring (adjust for desired shade)
- 1 tsp vanilla extract
- 1/4 tsp salt
- 1/2 cup white chocolate chips (optional)
Instructions
- Preheat oven to 350°F (175°C) and line two baking sheets with parchment paper.
- In a large bowl, cream together softened butter and sugar until light and fluffy.
- Beat in eggs, one at a time, then add vanilla extract and buttermilk.
- In a separate bowl, whisk together flour, cocoa powder, baking soda, and salt.
- Gradually add dry ingredients to wet ingredients and mix until fully combined.
- Add red food coloring, stirring until dough reaches desired color.
- Chill dough in the fridge for at least 30 minutes.
- Scoop tablespoon-sized portions of dough and roll into balls. Place them on the baking sheets about 2 inches apart. Optionally, press white chocolate chips into the top.
- Bake for 8-10 minutes or until edges are set and tops are slightly cracked. Do not overbake.
- Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
- Serve and enjoy!
Notes
- Chill the dough: Chilling helps the cookies hold their shape and ensures they are soft and chewy.
- Red coloring: Adjust the amount of food coloring based on how vibrant you want the cookies to be.
- Optional add-ins: For extra sweetness and texture, fold in white or dark chocolate chips.
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 14g
- Sodium: 75mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 25mg