Red Velvet Cookies with White Chocolate Chips
These soft and chewy Red Velvet Cookies have all the deliciousness of red velvet cake except in cookie form. Plus, they are chock full of white chocolate chips!
These festive Red Velvet Chocolate Chip Cookies and their vibrant color make these perfect for holidays like Valentine’s Day or for the red velvet fans you know. This recipe is much easier than baking up a layer cake!
Why You’ll Love this Red Velvet Cookies Recipe
- Even my youngest, who is not a fan of red velvet desserts or white chocolate, enjoyed these cookies!
- They’re chewy and delicious.
- Of all the red velvet desserts I make, this is the easiest!
Frequently Asked Questions
What Flavor is Red Velvet?
Despite the cocoa powder in red velvet desserts, there isn’t much chocolate flavor. Instead, the combination of butter and vanilla is more pronounced. If you have a sensitive palate, you may pick up a bit of the cocoa taste in these red velvet cookies.
How Do You Make Professional Looking Cookies?
Use a cookie disher to scoop out the dough so the cookie size is consistent. When the cookies come out of the oven, hold the tray with a hot pad, and use a spatula to tap the cookies into nice rounds if they’re misshapen.
Also, reserve some of the white chocolate chips (or add more) and carefully press a few into each hot cookie for a beautiful finishing touch.
How to Store Red Velvet Cookies?
They will stay fresh for about 3 days at room temperature in an airtight container. Any longer, consider freezing for up to 3 months if kept airtight.
If you’d like to keep them at room temperature a day or two longer, you can add a slice of bread to the container. This will add some moisture to the air which the cookies will absorb.
Tips for Making Red Velvet Cookies
- Have your butter and eggs at room temperature so they incorporate easily. Set them out on the counter an hour or two before you plan to make your cookies
- If you forget to do this step you can warm the eggs in a bowl of hot, not boiling water. Sticks of butter can be gently warmed in the microwave, but only for 5 seconds as you don’t want the butter to melt. Do this only if the butter is in a paper wrapper, never if it’s in foil.
- Since baking uses chemistry, make sure you measure everything carefully.
- You can cream the butter and sugar and mix in the eggs with a mixer. I prefer to mix in the dry ingredients by hand to prevent excess gluten formation. If you use a mixer, mix on low just until the dry ingredients are combined.
- Line your baking sheets with parchment paper. This will prevent sticking and make for easy cleanup. I will reuse the parchment for a second and third batch.
- Make sure your baking sheets are cool before adding more cookie dough.
- Use a cookie disher to scoop out evenly sized dough balls. Consistent-sized dough balls mean they’ll all finish baking at the same time.
You May Also Like:
- Red Velvet Checkerboard Cake
- Favorite Red Velvet Recipes
- Red Velvet Marble Cake Recipe from Grandbaby Cakes
- Red Velvet Snack Cake from Melissa’s Southern Style Kitchen
- Red Velvet Pancakes from Tidy Mom
- 2 1/4 cups flour
- 2 1/2 tablespoons cocoa powder
- 1 1/2 teaspoons cornstarch
- 3/4 teaspoon baking soda
- 1/2 teaspoons salt
- 8 tablespoons butter, at room temperature
- 5 tablespoons shortening
- 1 1/2 cups sugar
- 1 egg
- 1 egg yolk
- 1 1/2 tablespoons white vinegar
- 1 1/2 teaspoons vanilla
- 1 tablespoons red food coloring
- 3/4 cup white chocolate chips, plus more for garnishing
- Preheat oven to 350º. Line cookie sheets with parchment paper and set them aside.
- In a mixing bowl, whisk together flour, cocoa powder, cornstarch, baking soda, and salt, and set aside.
- In another bowl, beat butter, shortening, and sugar till very pale and fluffy.
- Add egg and egg yolk and mix until combined.
- Add vinegar, vanilla, and food coloring and mix until well blended.
- Slowly add in dry ingredients and mix just until combined.
- Carefully mix in ¾ cup white chocolate chips.
- Chill the dough for about an hour or even overnight.
- Scoop dough out with 2 tablespoon capacity cookie disher and roll into balls and place about 2 inches apart on prepared cookie sheets.
- Bake for 14-16 minutes.
- Remove from the oven and gently press a few of the remaining chocolate chips onto the top of each cookie. Allow cookies to cool for several minutes before removing to a wire rack to cool completely.
Amount Per Serving: Calories: 149Total Fat: 7gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 23mgSodium: 98mgCarbohydrates: 20gFiber: 0gSugar: 13gProtein: 2g