Red Velvet Cookies
These vibrant Red Velvet Cookies are a delightful treat with a rich, buttery flavor balanced by a hint of cocoa and sweetness from white chocolate chips. Perfect for gatherings and cozy evenings!
Ingredients
Dry Ingredients
- 2 cups all-purpose flour
- 1 tablespoon cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
Wet Ingredients
- 3/4 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 tablespoon red food coloring
Mix-ins
- 1/2 cup white chocolate chips Can be substituted with dark chocolate chips or nuts.
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- In a medium bowl, whisk together the all-purpose flour, cocoa powder, baking soda, and salt. Set aside.
- In a large mixing bowl, cream the softened butter and granulated sugar together until light and fluffy—about 2-3 minutes.
- Mix in the egg, vanilla extract, and red food coloring until combined.
- Gradually add the dry mixture into the wet mixture, stirring until just combined. Be careful not to overmix.
- Gently fold in the white chocolate chips.
- Use a tablespoon to scoop out dough onto a parchment-lined baking sheet, leaving enough space between each scoop.
Baking
- Bake in the preheated oven for about 10-12 minutes, or until the edges are set but the centers still look soft.
- Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Notes
Ensure ingredients are Halal-friendly. Store cookies in an airtight container for up to one week or freeze for up to three months.