Nothing says “I love you” more than a batch of these freshly baked Red Velvet Cookies!
Reasons to love these Red Velvet Cookies
- Ease. This one-bowl cookie dough recipe couldn’t be easier. Be sure to read my recipe success tips below for extra help 🙂
- Texture. Chewy on the outside but soft and gooey in the middle. Just how a cookie should be.
- Flavour. The perfect blend of chocolate and vanilla, but with the added flavour of creamy white chocolate. I also decorated the cookies with cream cheese frosting which pairs beautifully with the cookie flavour.
Recipe success tips for baking Red Velvet Cookies
Here’s my top tips for baking my Red Velvet Cookies:
- Use gel food colouring. To get bright red cookies, you will need to use a concentrated gel food colouring, not the liquid type. I highly recommend using Sugarflair Red Extra.
- Chill the dough. For at least 4 hours or overnight for best results. This will develop the flavours and improve the texture.
- Roll the cooke dough into balls. Use 2 tablespoons per cookie ball, roll in the palm of your hand and place on the baking tray. Do not flatten!
- Leave space between the cookies. Leave 5-8cm space between each cookie ball on the baking tray. They will need this room to spread out.
- (Under)Bake. 10-12 mins at 180°C is all these cookies need. You want the middle to be soft and under-baked but the outside edge to be set and firm to the touch.
Red Velvet Cookies with White Chocolate Chunks
Nothing says "I love you" more than a batch of these freshly baked Red Velvet Cookies!These red velvet cookies are flavoured with cocoa, vanilla and melted white chocolate chunks. They're chewy on the outside with a super soft and gooey middle.
For the red velvet cookie dough
- 160 g Unsalted butter
- 100 g Caster sugar
- 150 g Light brown sugar
- 2 teaspoons Vanilla extract
- 1 medium Whole egg
- 1 medium Egg yolk
- 245 g Self-raising flour
- 20 g Cocoa powder
- 120 g White chocolate chopped into chunks
- Red gel food colouring I highly recommend using Sugarflair Red Extra.
For the cream cheese frosting
- 60 g Unsalted butter soft at room temperature
- 120 g Icing sugar
- 60 g Full-fat cream cheese cold from the fridge
Make the red velvet cookie dough.
- Stir the flour and cocoa powder together in a bowl. Set aside.
- In a separate bowl melt the butter in the microwave until liquid. Now add the two sugars and mix together.
- Mix in the whole egg, egg yolk, vanilla extract and red gel food colouring (just enough until the mixture is bright red).
- Add the flour, cocoa powder and the white chocolate chunks, and fold together until the mixture comes together into a cookie dough.
- Cover the bowl with clingfilm and refrigerate for at least 4 hours or overnight for best results.
Bake the cookies.
- Take the cookie dough out of the fridge and leave to soften at room temp for 30 minutes.
- Meawhile preheat your oven to 180°C / 350°F / Gas Mark 4 and line two large, flat baking trays with greaseproof paper.
- Take two heaped tablespoons of cookie dough and use your hands to roll it into a ball. Place on the baking tray and do not flatten. Repeat for all 10 cookies.
- Leave space between each cookie ball on the baking trays so they have enough room to spread out.
- Bake for 10-12 minutes. The middle of the cookie should be super soft and underbaked, but the outside edge of the cookie should be firm and set.
- Leave to cool and firm up on the baking tray for at least 15 minutes.
Make the cream cheese frosting.
- Beat the butter until soft and smooth. Sieve in the icing sugar and beat together until smooth.
- Take the cream cheese out of the fridge and add to the bowl. Gently fold together until fully combined. Be careful not to overmix otherwise the frosting will become too loose.
- Spread or pipe the frosting on top of the cookies.
- Serve and enjoy!