Red velvet cookies are a luxurious and visually stunning treat that combines the rich flavor of cocoa with the vibrant color of red velvet. These cookies are not only delicious but also beautiful, making them perfect for special occasions or just as a delightful indulgence. With a crisp outer layer and a soft, chewy center, red velvet cookies are a must-try for any baking enthusiast.
Why You’ll Love These Red Velvet Cookies
- Rich and Decadent Flavor: The combination of cocoa and red velvet creates a unique and indulgent taste.
- Beautiful Presentation: The vibrant red color makes these cookies look as good as they taste.
- Crisp and Chewy Texture: A perfect balance between a crisp exterior and a chewy center.
- Easy to Make: With straightforward ingredients and steps, these cookies are simple to prepare.
- Crowd-Pleaser: Loved by both kids and adults, they are sure to impress at any gathering.
Red Velvet Cookies
Ingredients
Cookies
- 1 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 1 large egg
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
- 1/3 cup cocoa powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- Pinch of salt
- 1 1/2 tablespoon hot brewed coffee
- 1 tablespoon liquid red food coloring
- 1 cup chopped semisweet chocolate chips
Cream Cheese Frosting
- 12 ounces cream cheese, softened
- 3/4 cup powdered sugar, sifted
- 2 1/2 tablespoons milk or heavy cream
- 1 1/3 cup white chocolate chips
Optional Add-Ons
- Chopped nuts like pecans or walnuts for added texture
- A teaspoon of almond extract for a nutty flavor
- A sprinkle of red sanding sugar for extra sparkle
- Dark chocolate chips for a richer flavor
- A dash of cinnamon for a warm, spicy note
Preparing the Dough
- Preheat the Oven and Prepare the Baking Sheet:
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. This ensures even baking and prevents the cookies from sticking. If you don’t have parchment paper, you can use silicone baking mats as an alternative.
- Cream the Butter and Sugar:
- In a large bowl, beat 1 cup of softened unsalted butter and 1 cup of granulated sugar until light and fluffy. This step is crucial for creating a tender and airy texture. Creaming the butter and sugar usually takes about 3-5 minutes with an electric mixer on medium speed. Ensure to scrape down the sides of the bowl periodically to incorporate all the butter and sugar evenly.
- Add the Egg and Vanilla:
- Add 1 large egg and 2 teaspoons of vanilla extract to the creamed mixture. Beat until well combined. The egg helps to bind the ingredients together and adds moisture to the dough. Make sure the egg is at room temperature to prevent curdling the butter mixture.
- Mix in the Cocoa and Dry Ingredients:
- In a separate bowl, whisk together 2 cups of all-purpose flour, 1/2 cup of cocoa powder, 1/2 teaspoon of baking soda, 1/2 teaspoon of baking powder, and a pinch of salt. This step ensures the baking soda, baking powder, and salt are evenly distributed throughout the flour. Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Avoid overmixing to keep the cookies tender. Overmixing can develop the gluten in the flour, leading to tougher cookies.
- Add the Coffee and Food Coloring:
- Stir in 1 tablespoon of hot brewed coffee and 1 tablespoon of liquid red food coloring until the dough is evenly colored. The coffee enhances the cocoa flavor, giving the cookies a richer taste, and the food coloring provides the iconic red hue. If you don’t have liquid food coloring, you can use gel or paste food coloring.
- Fold in the Chocolate Chips:
- Fold in 1 cup of chopped semisweet chocolate chips until evenly distributed throughout the dough. Use a spatula or wooden spoon to gently incorporate the chips without overmixing the dough. This ensures each cookie has a generous amount of chocolate chips.
Shaping and Baking the Cookies
- Form the Dough Balls:
- Using a cookie scoop or tablespoon, scoop the dough and form it into balls about the size of a walnut (roughly 1 inch in diameter). Place the dough balls on the prepared baking sheet, spacing them about 2 inches apart to allow room for spreading. If the dough is too soft, you can chill it in the refrigerator for about 30 minutes before shaping.
- Flatten the Dough Balls (Optional):
- For a more uniform shape, you can slightly flatten each dough ball with the bottom of a glass or the palm of your hand. This step is optional and depends on your preferred cookie texture and appearance.
- Bake the Cookies:
- Bake in the preheated oven for 12 – 15 minutes, or until the edges are lightly golden. The centers may appear slightly undercooked, but they will continue to set as they cool. Baking time can vary slightly depending on your oven, so keep an eye on the cookies to avoid overbaking.
- Check for Doneness:
- Look for cookies with lightly golden edges and a set center. If you prefer a chewier texture, remove them from the oven when the centers are still slightly soft.
Cool on Wire Rack:
- Allow the cookies to cool on the baking sheet for about 5 minutes to firm up, then transfer them to a wire rack to cool completely. Cooling the cookies on a wire rack ensures air circulates around them, which helps achieve the perfect texture and prevents sogginess.
Shaping and Baking the Cookies
- Form the Dough Balls:
- Using a cookie scoop or tablespoon, scoop the dough and form it into balls about the size of a walnut (roughly 1 inch in diameter). Place the dough balls on the prepared baking sheet, spacing them about 2 inches apart to allow room for spreading.
- Bake:
- Bake the cookies in the preheated oven for 10-12 minutes, or until the edges are lightly golden. The centers may appear slightly undercooked, but they will set as they cool. Baking time may vary slightly depending on your oven, so keep an eye on them.
- Cool on Wire Rack:
- Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. This helps them firm up and achieve the perfect texture.
Preparing the Cream Cheese Frosting
- Beat the Cream Cheese:
- In a medium bowl, beat 12 ounces of softened cream cheese until smooth and creamy. This makes it easier to blend with the other ingredients and ensures a smooth frosting.
- Add the Powdered Sugar:
- Gradually add 3/4 cup of sifted powdered sugar, beating until well combined. Sifting the powdered sugar helps eliminate any lumps and results in a smoother frosting.
- Mix in the Milk or Cream:
- Add 2 1/2 tablespoons of milk or heavy cream, and beat until the frosting is light and fluffy. Adjust the consistency by adding more milk or cream if needed.
- Fold in the White Chocolate Chips:
- Gently fold in 1 cup of white chocolate chips for added texture and a touch of sweetness.
Assembling the Cookies
- Frost the Cookies:
- Once the cookies are completely cooled, spread a generous layer of cream cheese frosting on each cookie. Use a spatula or piping bag for an even layer.
- Decorate (Optional):
- For an extra special touch, sprinkle red sanding sugar or additional white chocolate chips on top of the frosting.
Storage and Serving
- Storage: Store the red velvet cookies in an airtight container in the refrigerator for up to a week. For longer storage, freeze the cookies in an airtight container for up to 3 months. Ensure the frosting is set before stacking the cookies to prevent sticking.
- Serving: These cookies are best served chilled or at room temperature. They pair wonderfully with a cup of tea, or a glass of milk. Perfect for any celebration or as a delightful treat to brighten your day.
Tips for Success
- Use Room Temperature Ingredients: Ensure all ingredients, including butter, eggs, and cream cheese, are at room temperature for easier mixing and better texture.
- Measure Ingredients Accurately: Proper measurement of ingredients is key to achieving the perfect dough consistency. Use a kitchen scale for the most accurate results.
- Chill the Dough: Chilling the dough for about 30 minutes before baking helps control spreading and produces thicker cookies.
- Don’t Overbake: Keep an eye on the cookies while they bake and remove them from the oven when the edges are just set. They will continue to cook slightly as they cool.
- Adjust the Frosting Consistency: If the frosting is too thick, add a little more milk or cream to reach the desired consistency. If it’s too thin, add more powdered sugar.
Variations
- Nutty Red Velvet Cookies: Add 1/2 cup of chopped nuts like pecans or walnuts to the dough for extra crunch.
- Red Velvet Sandwich Cookies: Use the cream cheese frosting to sandwich two cookies together for a decadent treat.
- Double Chocolate Red Velvet Cookies: Add dark chocolate chips along with the semisweet chocolate for an even richer flavor.
- Spiced Red Velvet Cookies: Add a dash of cinnamon or nutmeg to the dough for a warm, spicy note.
- Red Velvet Brownie Cookies: Mix the dough with brownie mix for an incredibly fudgy and chocolatey variation.
Red velvet cookies are an indulgent treat that wonderfully marries the deep flavors of cocoa with the distinctive charm of red velvet. Topped with a luscious cream cheese frosting, these cookies are not only easy to make but also visually striking, making them perfect for any celebration or simply to brighten up your day. They offer a great balance of flavor and elegance, ensuring every bite is a delight. Enjoy your baking adventure and treat yourself to these vibrant cookies.