Red Velvet Cookies
Red Velvet Cookies are the perfect blend of vibrant colour, rich white chocolate, crisp cookie outer and a soft, chewy texture inside. These biscuits have the elements of classic red velvet cake, while providing the convenience and familiarity of a chocolate chip cookie.
One of the defining features of red velvet cookies is their deep red colour, achieved with a combination of cocoa powder and red food colouring. The subtle cocoa undertones, balanced by a hint of vanilla and rich white chocolate, create a distinctive taste that sets these cookies apart from traditional chocolate chip or sugar cookies.
Are Red Velvet Cookies Easy to Make?
Yes. Red Velvet Cookies are super easy to make. Blend the ingredients, shape the cookies, refrigerate and bake… it couldn’t be much easier than that!
- Cream the butter and sugar in a stand mixer on medium speed for one minute, scraping the sides as needed.
- Add the vanilla, egg, and food colouring. Mix on low until combined, scraping the sides again. For more vibrant red cookies, add an extra half teaspoon of colouring. Although be careful not to add too much as it does change the texture and flavour of the biscuits.
- Sift in the flour, cocoa, baking powder, bicarbonate of soda, and salt. Mix on low or fold with a spatula until fully combined.
- Fold in the chocolate pieces.
- Line two large trays with baking paper.
- Scoop two tablespoons of dough into your hand, gently press to neaten, and place on the trays.
- Chill the dough in the fridge for 30 minutes.
- While the cookies are still chilling, preheat the oven to 180°C | 160°C fan-forced.
- Bake the Red Velvet Cookies for 10 minutes for a gooey centre or 12 minutes for firmer biscuits. Keep an eye on them, as baking times may vary.
Red Velvet Cookies are great for afternoon snacks or a lunch box treat and their eye-catching colour also makes them ideal for Valentine’s Day, Christmas, or even birthdays.
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Red Velvet Cookies
Crisp on the outside, a soft centre and vibrant colour, these Red Velvet Cookies are perfect for any occasion and so easy to make!
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Ingredients
125 grams unsalted butter, softened
150 grams brown sugar
50 grams white granulated sugar
2 tsp vanilla extract
1 egg
1 1/2 tsp red food colouring
250 grams plain (all purpose) flour
15 grams cocoa powder
1 tsp baking powder
3/4 tsp bicarb soda
1/2 tsp sea salt flakes
250 grams white chocolate chips (or chopped white chocolate)
Directions
- In a stand mixer, cream the butter and sugar on medium speed for 1 minute, scraping down the sides if necessary. Add the vanilla, egg and food colouring and mix on low until combined – again, scrape the sides.
- Sift in the flour, cocoa, baking powder, bicarb and salt. Beat again on the lowest speed, or fold with a spatula until all the ingredients are incorporated.
- Fold the chocolate through.
- Line two large trays (that fit in the fridge) with baking paper. Scoop dough with a spoon (two tablespoons worth) into your hand and gently press to make a little neater – they do not need to be perfectly smooth and will look more rustic if they’re not. 😊
- Place the trays in the fridge for 30 minutes. While the cookies are setting, preheat the oven to 180°C | 160°C fan forced.
- Bake the cookies for 10 minutes for a slightly gooey centre, or 12 minutes for firmer (timing will vary depending on your oven and the size of the cookies – so keep an eye on them).
For another alternative to the classic chocolate chip biscuit, try Peanut Choc Chip Cookies!
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