Description
Soft and chewy red velvet cookies loaded with white chocolate chips. These festive cookies are easy to make and perfect for any occasion!
Ingredients
Scale
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup (2 sticks) unsalted butter, softened
- 1 1/2 cups granulated sugar
- 1/2 cup packed light brown 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, and salt. Set aside.
- Cream Butter and Sugars: In a large bowl (or stand mixer), cream together the softened butter, granulated sugar, and brown sugar until light and fluffy (3-5 minutes). Scrape down the sides of the bowl.
- Add Eggs and Vanilla: Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
- Prepare Red Velvet Mixture: In a small bowl, whisk together the red food coloring, cocoa powder, and white vinegar.
- Add Red Velvet Mixture to Batter: Add the red velvet mixture to the creamed butter and sugar mixture and beat until well combined.
- Alternate Dry and Wet Ingredients: Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk, beginning and ending with the dry ingredients. Mix until just combined. (1/3 dry, 1/2 buttermilk, 1/3 dry, remaining buttermilk, 1/3 dry).
- Stir in White Chocolate Chips: Gently fold in the white chocolate chips.
- Chill the Dough: Cover the bowl with plastic wrap and chill the dough in the refrigerator for at least 30 minutes, or up to 2 hours.
- Preheat Oven: Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper or silicone baking mats.
- Scoop the 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 the Cookies: Bake for 9-11 minutes, or until the edges are set and the centers are still slightly soft.
- Cool the Cookies: Remove the baking sheets from the oven and let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
Notes
- Use high-quality gel food coloring for a vibrant red color.
- Don’t overbake the cookies. They should be slightly soft in the center.
- Chill the dough to prevent excessive spreading.
- For a richer flavor, use Dutch-processed cocoa powder.
- If you don’t have buttermilk, substitute with 1 tablespoon of white vinegar or lemon juice to 1 cup of milk. Let it sit for 5 minutes before using.
- To ensure even baking, rotate the baking sheets halfway through the baking time.
- Store cooled cookies in an airtight container at room temperature for up to 3 days.
- Freeze cookie dough for up to 2 months. Scoop onto a baking sheet and freeze until solid, then transfer to a freezer bag. Bake from frozen, adding a few extra minutes to the baking time. You can also freeze the baked cookies for up to 2 months.
- Prep Time: 20 minutes
- Cook Time: 9 minutes