Crispy Red Velvet Cookies: A Sweet Treat You Can’t Resist
Okay, let’s talk about these Crispy Red Velvet Cookies—they’re basically love at first bite! If you’re like me and obsessed with red velvet anything, then these cookies are about to become your new favorite. They’ve got that perfect combo of crispy edges and soft, chewy centers that just makes you want to grab one (or five).
The rich cocoa flavor and that signature red velvet tang make these little beauties stand out, and the color? Absolutely gorgeous. They’re perfect for when you want to impress at a party, or just need a sweet treat to brighten your day. And trust me, they’re even better when dunked in a glass of milk or paired with your favorite coffee. These cookies are everything!
Crispy Red Velvet Cookies
Ingredients
- 1 ⅔ cups all-purpose flour
- ¼ cup unsweetened cocoa powder natural
- 1 tsp baking soda
- ½ tsp salt
- ½ cup unsalted butter softened
- ⅔ cup packed light brown sugar
- ¼ cup granulated sugar
- 1 large egg
- 1 tbsp milk 2% or whole milk preferred, but any type works
- 1 tsp vanilla extract
- 3 tsp red liquid food coloring adjust to your liking
- 1 cup white chocolate chips or substitute with milk or semi-sweet chocolate chips
Instructions
- In a large mixing bowl, whisk together the flour, cocoa powder, baking soda, and salt until everything is well combined. Set the bowl aside.
- In the bowl of a stand mixer fitted with the paddle attachment (or in a large bowl with a handheld mixer), cream the butter on high speed for about 1 minute until it becomes soft and creamy. Pause to scrape down the sides as needed.
- Add both sugars to the butter and continue beating for another minute, until the mixture is light and fluffy.
- Add the egg, milk, and vanilla extract, then beat on medium speed for 1-2 minutes until everything is smooth and fully mixed. Again, scrape down the sides of the bowl to ensure even mixing.
- Gradually incorporate the dry ingredients into the wet mixture, adding a little at a time while beating slowly until a smooth dough forms. Be careful not to overmix.
- Add the food coloring, carefully mixing until it’s fully blended in. I use liquid food coloring, but gel works as well—you’ll just need less since it’s more concentrated. Watch out, though—red food coloring can stain!
- Tip: For a vibrant red, I use around 4 teaspoons of liquid food coloring. For an even brighter red, you can increase to 5-6 teaspoons. If you want a bold "fire engine red," you may need 2-3 tablespoons of liquid food coloring, or about ¾ to 1 tablespoon of gel food coloring.
- Gently fold in the white chocolate chips until evenly distributed throughout the dough.
- Cover the dough with plastic wrap and chill in the fridge for at least 1 hour.
- Alternative Tip: You can shape the dough into balls before chilling if preferred. The dough can chill in the fridge for up to 48 hours. If you leave it in the bowl for more than an hour, it can become too firm, so shaping the dough beforehand can make it easier.
- Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats.
- Using a medium-sized cookie scoop, shape about 20 dough balls (roughly 2 tablespoons each) and arrange them evenly on the baking sheets. Leave enough space between each ball as they will spread out during baking.
- Bake the cookies for about 12 to 13 minutes. The edges should start to set while the centers may still look soft—don’t worry, they’ll firm up as they cool. Let the cookies rest on the baking sheets for about 10 minutes before transferring them to a wire rack to cool completely.
- Tip: For an extra pop of color and flavor, you can press a few more white chocolate chips onto the tops of the freshly baked cookies.
