Description
Soft, chewy red velvet cookies with sweet white chocolate chips. Perfect for holidays, parties, or a special treat!
Ingredients
Scale
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup (2 sticks) unsalted butter, softened
- 1 1/2 cups granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 ounce (2 tablespoons) red food coloring
- 1 tablespoon unsweetened cocoa powder
- 1 teaspoon white vinegar
- 1 cup buttermilk
- 1 cup white chocolate chips
Instructions
- Combine Dry Ingredients: In a medium bowl, whisk together the flour, baking soda, baking powder, and salt. Set aside.
- Cream Butter and Sugar: In a large bowl, cream together the softened butter and granulated sugar until light and fluffy (3-5 minutes).
- Add Eggs and Vanilla: Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
- Make the Red Velvet Mixture: In a small bowl, whisk together the red food coloring, cocoa powder, and white vinegar.
- Add Red Velvet Mixture to Butter Mixture: Add the red velvet mixture to the creamed butter and sugar, and beat until well combined.
- Alternate Adding Dry and Wet Ingredients: Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk. Begin and end with the dry ingredients. Mix until just combined.
- Stir in White Chocolate Chips: Gently fold in the white chocolate chips.
- Chill the Dough: Cover and chill the dough in the refrigerator for at least 1 hour (preferably 2-3 hours).
- Preheat Oven: Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
- Scoop Dough: Use a cookie scoop or spoon to drop rounded tablespoons of dough onto the prepared baking sheets, leaving about 2 inches between each cookie.
- Bake: Bake for 9-11 minutes, or until the edges are set and the centers are still slightly soft.
- Cool: Remove from oven and let cool on baking sheets for a few minutes before transferring to a wire rack to cool completely.
Notes
- Use room temperature ingredients for best results.
- Don’t overmix the dough.
- Chilling the dough is essential to prevent spreading.
- Use high-quality gel food coloring for a vibrant red color.
- Store cookies in an airtight container at room temperature for up to 3 days.
- Freeze cookie dough or baked cookies for up to 2 months.
- For an extra decadent treat, frost the cookies with cream cheese frosting.
- Add chopped pecans or walnuts to the dough for a nutty flavor and texture.
- Substitute some of the white chocolate chips with dark chocolate chunks for a richer flavor.
- Before baking, roll the dough balls in powdered sugar for a classic crinkle cookie look.
- Prep Time: 20 minutes
- Cook Time: 9 minutes