Red Velvet Cookies

5 from 6 votes

These red velvet cookies are chewy red velvet cookies. They are rolled in red sugar and filled with white chocolate.

Prep Time20

Cook Time14

Total Time34

Servings: large cookies

Calories: 288kcal

2 ½ cups All-purpose flour
¼ cup Unsweetened cocoa powder
1 teaspoon Baking soda
1 teaspoon Salt
1 cup Unsalted butter melted and cooled
¾ cup Brown sugar packed light or dark
¾ cup White granulated sugar
2 Large eggs room temperature
1 teaspoon Pure vanilla extract
1 teaspoon Red velvet dye. Use a gel dye. I love Americolor super red for best results.
1 ½ cups Chopped white chocolate I used Lindt white chocolate bars. You can use white chocolate chips.
Red decorating sugar for rolling the cookies.

In a medium bowl, sift the flour, cocoa powder, baking soda, and salt. Set aside. Chop the white chocolate into medium pieces.
2 ½ cups All-purpose flour, ¼ cup Unsweetened cocoa powder, 1 teaspoon Baking soda, 1 teaspoon Salt, 1 ½ cups Chopped white chocolate
Using a mixer, beat the melted butter (make sure it is cooled to room temperature before using), sugar, and brown sugar. Beat on high for 2 minutes. The color will lighten significantly.
1 cup Unsalted butter, ¾ cup Brown sugar, ¾ cup White granulated sugar
Add the eggs, vanilla, and red food dye. Mix until combined. Pour in the dry ingredients and mix on low speed until just combined. Take off the mixer and fold in the white chocolate.
2 Large eggs, 1 teaspoon Pure vanilla extract, 1 teaspoon Red velvet dye.
Preheat the oven to 350°F. Line two cookie sheets with parchment paper. While the oven is preheating let the cookie dough rest. Usually it needs 10-15 minutes while your oven preheats. This helps to prevent too much spread.
Pour the red sugar into a bowl. Use a large cookie scoop (3 tablespoon or 2oz) to scoop cookie dough balls. Roll into the red sugar. Place 6 cookie dough balls per cookie sheet.
Red decorating sugar
Bake for 13-15 minutes. Bake one cookie sheet at a time. Top with white chocolate chips as soon they come out of the oven. *optional.
Let the cookies sit for 5 minutes before transferring to a cooling rack.

Flour- Make sure flour is spooned and leveled or use a kitchen scale. Compacted flour can dry out the cookies and cause them not to spread

High altitude baking- Add an extra 2 tablespoon of flour.

Pull out dairy ingredients 2 hours before baking.