Description

These Red Velvet Cookies are soft, chewy, and packed with rich white chocolate chunks. Featuring a vibrant red hue thanks to gel dye and a mix of cocoa powder for that signature red velvet flavor, these cookies are perfectly sweetened with both brown and granulated sugars. Rolled in red decorating sugar for a festive touch and baked to perfection, they make a delightful treat for holidays or any occasion.

Ingredients

Dry Ingredients

2 1/2 cups All-purpose flour
1/4 cup Unsweetened cocoa powder
1 tsp Baking soda
1 tsp Salt

Wet Ingredients

1 cup Unsalted butter (melted and cooled)
3/4 cup Brown sugar (packed, light or dark)
3/4 cup White granulated sugar
2 Large eggs (room temperature)
1 tsp Pure vanilla extract
1 tsp Red velvet gel dye (Americolor super red recommended)

Add-ins and Toppings

1 1/2 cups Chopped white chocolate (or white chocolate chips)
Red decorating sugar (for rolling the cookies)

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Instructions

Mix Dry Ingredients: In a medium bowl, sift together the all-purpose flour, unsweetened cocoa powder, baking soda, and salt. Set aside. Chop the white chocolate into medium chunks if not using chips.
Beat Sugars with Butter: Using a mixer, beat the melted and cooled unsalted butter with brown sugar and white granulated sugar on high speed for 2 minutes until the mixture lightens in color.
Add Wet Ingredients: Mix in the eggs, pure vanilla extract, and red velvet gel dye until fully combined.
Combine Dry and Wet: Slowly pour in the sifted dry ingredients and mix on low speed until just incorporated. Remove the bowl from the mixer and gently fold in the chopped white chocolate.
Preheat Oven and Rest Dough: Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper. Let the cookie dough rest for 10-15 minutes while the oven heats to help reduce spreading.
Scoop and Roll: Pour red decorating sugar into a shallow bowl. Using a large cookie scoop (about 3 tablespoons or 2 ounces), scoop dough balls, then roll each ball in the red sugar. Place 6 dough balls on each cookie sheet.
Bake: Bake one cookie sheet at a time in the preheated oven for 13-15 minutes until the edges are set but the centers remain soft.
Add Topping: Optionally, immediately after baking, place a few white chocolate chips on top of each cookie to melt slightly.
Cool Cookies: Let the cookies rest on the baking sheet for 5 minutes to firm up, then transfer them to a wire cooling rack until completely cool.

Notes

Allowing the dough to rest before baking helps prevent excessive spreading and maintains the cookie’s shape.
Using gel food coloring ensures a vibrant, rich red color without altering the dough consistency.
For best texture, use room temperature eggs so they incorporate evenly.
White chocolate chunks add an indulgent creaminess; substitute with chips if desired.
Cookies can be stored in an airtight container at room temperature for up to 5 days.