Red Velvet Cookies are usually popular twice in a year, which would be on Valentine Day and Christmas season. As it’s the beginning of the Christmas season, I decided to prepare these Red Velvet Cookies. These cookies are soft-baked adorned with white chocolate chips to give it that festive color. Cookies maintain their soft and chewy texture if this cookie dough chills for at least 1 hour. The cookie dough is too sticky to bake right after mixing. So don’t skip that essential step!

Cookies stay fresh covered at room temperature for up to 1 week. You can make the cookie dough and chill it in the refrigerator for up to 3 – 5 days. Just remember to bring the cookie dough out about 45 minutes to an hour before baking.

 

Ingredients:

½ cup softened unsalted butter

1/3 cup white sugar

½ cup packed brown sugar

1 egg

1 tbsp. milk

1 tsp. vanilla extract

1 tbsp. of red food gel coloring

1 ½ cup of All Purpose flour

¼ cup unsweetened cocoa powder

1 tsp of baking soda

Pinch of salt

¾ cup white chocolate chip

¼ cup white chocolate chips for topping

 

Method:

Whisk the flour, cocoa powder, baking soda, and salt together in a large bowl. Set aside.

Beat the butter on high speed until creamy, about 1 minute. Beat in the brown sugar and granulated sugar until combined and creamy, about 1 minute.

Beat in the egg, milk, and vanilla extract, and red food coloring and beat until combined.

Tip: You can also do this mixture by hand using a whisk 

Pour the dry ingredients into the wet ingredients.

Mix until a very soft dough is formed. (If you are doing it by hand then switch to a wooden spoon or a silicon spatula.)

Add the chocolate chips and mix in for about 30 seconds or till the chips get evenly distributed. The dough will be sticky.

Cover the dough tightly with plastic wrap or aluminum foil and chill for at least 1 hour.

Tip: Unbaked cookie dough balls freeze well for up to 3 months. You can bake frozen cookie dough balls for an extra minute, and do no need to be thawed.

Preheat oven to 180°C.

Line baking sheets with parchment paper or silicone baking mats. Set aside.

Make about 1 tbsp. sized dough balls and place them spaciously on  the baking sheet.

Bake for about 10 minutes.

While the cookies are still warm, stick a few chocolate chips into the tops of the cookies as shown in the picture.

Allow the cookies to cool on the cookie sheet for 5 minutes before transferring to a wire rack to cool completely.

Voila!! You have your Red Velvet Cookies for this festive season.