Soft Red Velvet Cookies
Tender red velvet cookies with cocoa and vanilla, chilled and baked until the edges are set.
Equipment
- Mixing bowl
- Electric mixer
- Baking sheet
- Parchment paper
Ingredients
Main Ingredients
- 1 cup unsalted butter softened
- 300 g granulated sugar
- ½ cup brown sugar packed
- 2 large eggs
- 300 g all purpose flour
- 1 tbsp red gel food coloring
- 2 tbsp cocoa powder
- 1 tsp baking soda
- ½ tsp salt
- 1 tsp vanilla extract
Instructions
Cooking
- Cream. Beat the butter and both sugars for three minutes until pale.
- Mix. Add the eggs, vanilla, and red coloring and mix until even.
- Combine. Stir in the flour, cocoa, baking soda, and salt until just combined.
- Chill. Refrigerate the dough for thirty minutes.
- Scoop. Roll the dough into balls and place them on a lined baking sheet.
- Bake. Bake at 350 degrees F for ten to twelve minutes, then cool on a rack.
Notes
Substitutions: Use red liquid coloring with a little extra flour, or add white chocolate chips for a sweeter cookie.
Tips: Chill the dough so the cookies stay thick, and pull them when the edges are set.
Storage: Keep airtight at room temperature for five days or freeze for up to three months.
Nutrition is calculated per cookie.