Easy Red Velvet Cookies Recipe

EASY Red Velvet Cookies: The Only Recipe You’ll Ever Need

Imagine transforming a simple baking session into a delightful treat that impresses family and friends— that’s the magic of EASY Red Velvet Cookies. As the founder of CookinWithLalyta.com, I’ve perfected this recipe to be straightforward and accessible, using everyday ingredients to create cookies that are irresistibly soft and chewy with a white chocolate twist. Whether you’re a novice baker or a seasoned pro, this EASY Red Velvet Cookies guide will make you feel like a kitchen expert in no time. The rich red hue and creamy chocolate notes make it a standout for holidays or casual snacking, proving that delicious desserts don’t require complex steps.

Now, picture the sensory joy of these EASY Red Velvet Cookies fresh from the oven. Each bite delivers a perfect balance of velvety cocoa flavor, infused with a hint of vanilla that dances on your tongue. The texture is dreamily soft and chewy, with just the right amount of gooey white chocolate chips that melt slightly, creating pockets of sweetness. The aroma fills your kitchen with warm, buttery notes and a subtle chocolatey essence, evoking memories of classic American desserts. It’s not just a cookie; it’s an experience that combines the classic red velvet taste with an added layer of indulgence, making every moment memorable.

What sets this EASY Red Velvet Cookies recipe apart on CookinWithLalyta.com is the expertise of Chef Lalybeth, whose years of testing and refining ensure foolproof results every time. You’ll discover insider tips, like the Chef’s Secret for achieving that ultimate chewy texture, along with practical advice to avoid common pitfalls. By the end of this post, you’ll not only master making EASY Red Velvet Cookies from scratch but also learn creative ways to serve and store them, turning you into a confident home baker ready to wow anyone.

Why This EASY Red Velvet Cookies Recipe is a Game-Changer

The Chef’s Secret lies in the balance of ingredients and a simple resting technique that enhances the soft and chewy texture with a white chocolate twist, making these EASY Red Velvet Cookies stand out from standard recipes. By letting the dough rest for just a few minutes after mixing, the flavors meld perfectly, allowing the cocoa and vanilla to intensify while the red food coloring distributes evenly. This step, often overlooked, is what elevates the cookies to melt-in-your-mouth perfection, setting this recipe apart as the ultimate choice for home bakers.

Unbeatable Texture: The science behind the chewy consistency comes from the combination of softened butter and granulated sugar, which creates air pockets during creaming. This high-fat butter base helps retain moisture, ensuring the cookies remain soft even after cooling, unlike drier versions that use alternative fats. The addition of eggs provides structure and elasticity, resulting in that signature bounce that makes each bite satisfyingly tender.

Foolproof for a Reason: This recipe has been tested multiple times in my kitchen to guarantee success, with precise measurements and straightforward instructions that account for common baking variables. Whether you’re baking at high altitude or in humid conditions, the reliable method ensures consistent results, making EASY Red Velvet Cookies accessible and stress-free for everyone.

Ingredient Spotlight: Quality Makes the Difference

All-Purpose Flour (2 1/4 cups): This staple provides the structure and base for these EASY Red Velvet Cookies, giving them a tender crumb without being too dense. Using high-quality, unbleached flour ensures better gluten development for that perfect chewy texture. If you’re out of all-purpose flour, substitute with an equal amount of cake flour for a lighter result, but avoid bread flour as it can make the cookies too tough.

Cocoa Powder (1/4 cup): Unsweetened cocoa powder adds the signature deep chocolate flavor and rich color to EASY Red Velvet Cookies, enhancing the overall taste without overpowering the sweetness. Opt for Dutch-processed cocoa for a smoother, less acidic profile. A good substitution is carob powder for a caffeine-free option, though it will slightly alter the classic red velvet taste.

Unsalted Butter (1 cup, softened): This ingredient is key to the soft and chewy texture with a white chocolate twist in these EASY Red Velvet Cookies, as it creamifies with sugar to create a light dough. Always use high-fat, European-style butter for richer flavor; if substituting, try margarine, but note it may affect the texture slightly due to lower fat content.

Granulated Sugar (1 1/2 cups): Sugar not only sweetens these EASY Red Velvet Cookies but also contributes to their moisture and crisp edges. Choose pure cane sugar for the best results; if needed, swap with coconut sugar for a subtle caramel note, though it might make the cookies a tad darker.

Eggs (2 large): Eggs act as a binding agent, adding richness and helping achieve the soft consistency in EASY Red Velvet Cookies. Fresh, room-temperature eggs blend seamlessly; for an egg-free version, use flax eggs (1 tablespoon ground flaxseed mixed with 3 tablespoons water per egg) to maintain the structure.

Vanilla Extract (2 teaspoons): This enhances the flavor profile of EASY Red Velvet Cookies, complementing the cocoa and white chocolate chips. Always go for pure vanilla extract for authentic taste; artificial vanilla can be substituted, but it lacks the depth that makes these cookies irresistible.

Red Food Coloring (1 tablespoon): It gives EASY Red Velvet Cookies their vibrant hue, tying into the classic aesthetic. For a natural alternative, use beet juice powder to avoid synthetic dyes, though it may subtly change the flavor.

White Chocolate Chips (1 cup): These add a creamy, sweet twist to the soft and chewy texture of EASY Red Velvet Cookies, providing bursts of melt-in-your-mouth goodness. Choose high-quality chips with real cocoa butter; substitute with chopped white chocolate bars if chips aren’t available, ensuring they melt evenly.

Step-by-Step Instructions

Step 1: Preheat the Oven

Start by preheating your oven to 375 degrees F (190 degrees C) and lining your baking sheets with parchment paper to prevent sticking and ensure even baking. This step is crucial for achieving the perfect soft and chewy texture in your EASY Red Velvet Cookies.

Pro Tip: Use a reliable oven thermometer to verify the temperature, as an inaccurate oven can lead to uneven cooking.

Step 2: Mix the Dry Ingredients

In a medium bowl, whisk together 2 1/4 cups all-purpose flour, 1/4 cup cocoa powder, 1 teaspoon baking soda, and 1/2 teaspoon salt until fully combined. This creates a uniform base that will give your EASY Red Velvet Cookies their structure and flavor depth.

Common Mistake to Avoid: Don’t over-whisk the dry ingredients, as this can activate the gluten prematurely and result in tough cookies; mix just until blended to keep them soft and chewy.

Step 3: Cream the Butter and Sugar

In a large bowl, beat 1 cup of softened unsalted butter and 1 1/2 cups granulated sugar until the mixture is light and fluffy, which usually takes about 2-3 minutes with an electric mixer. Then, add 2 large eggs one at a time, followed by 2 teaspoons vanilla extract and 1 tablespoon red food coloring, mixing until everything is incorporated.

Pro Tip: Ensure the butter is at room temperature for easier creaming; this step is key to the white chocolate twist and soft texture in your EASY Red Velvet Cookies.

Step 4: Combine Wet and Dry Mixtures

Gradually add the dry ingredients from Step 2 to the wet mixture in Step 3, mixing on low speed until just combined to avoid overworking the dough. Once blended, gently fold in 1 cup of white chocolate chips using a spatula for even distribution.

Common Mistake to Avoid: Overmixing at this stage can make the dough tough; stop as soon as the ingredients are incorporated to preserve the chewy consistency of your EASY Red Velvet Cookies.

Step 5: Shape and Place the Dough

Drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart to allow for spreading. This ensures each cookie bakes evenly and achieves that signature soft and chewy finish.

Pro Tip: Chill the dough for 5-10 minutes before baking if your kitchen is warm, which helps maintain the shape and enhances the texture of your EASY Red Velvet Cookies.

Step 6: Bake and Cool the Cookies

Bake the cookies for 8-10 minutes, or until the edges are set but the centers remain slightly soft. After baking, let them cool on the baking sheets for 5 minutes before transferring to a wire rack.

Common Mistake to Avoid: Overbaking can dry out the cookies; check them at the 8-minute mark to keep that soft and chewy with a white chocolate twist perfect for EASY Red Velvet Cookies.

Serving & Presentation

Elevate your EASY Red Velvet Cookies by presenting them on a rustic wooden platter with a light dusting of powdered sugar for a elegant touch. Pair them with fresh berries or a scoop of vanilla ice cream to complement the rich cocoa and white chocolate flavors, making them ideal for dessert tables or afternoon tea. For special occasions, stack them in a clear jar with ribbons for a visually appealing gift, or serve alongside coffee to balance their sweetness.

Make-Ahead & Storage Solutions

Make-Ahead Strategy: Prepare the dough up to 3 days in advance by mixing all ingredients except the white chocolate chips, then refrigerate it in an airtight container. When ready to bake, fold in the chips and proceed with shaping and baking for fresh EASY Red Velvet Cookies.

Storing Leftovers: Store cooled cookies in an airtight container at room temperature for up to 5 days to maintain their soft and chewy texture. For longer storage, freeze them in a single layer on a baking sheet first, then transfer to a freezer-safe bag for up to 2 months.

The Best Way to Reheat: To restore the original soft and chewy consistency, reheat frozen or stored cookies in a 300 degrees F oven for 5 minutes or microwave them for 10-15 seconds, ensuring they don’t become overly crisp.

Frequently Asked Questions (FAQ)

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EASY Red Velvet Cookies

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• Author: Chef Lalybeth
• Total Time: 25 minutes
• Yield: 24 cookies 1x

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Description

Soft and chewy red velvet cookies made with simple ingredients, perfect for a quick dessert.

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Ingredients

Scale 1x2x3x

• 2 1/4 cups all-purpose flour
• 1/4 cup cocoa powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup unsalted butter, softened
• 1 1/2 cups granulated sugar
• 2 large eggs
• 2 teaspoons vanilla extract
• 1 tablespoon red food coloring
• 1 cup white chocolate chips

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Instructions

1. Preheat oven to 375 degrees F (190 degrees C). Line baking sheets with parchment paper.
2. In a medium bowl, whisk together flour, cocoa powder, baking soda, and salt.
3. In a large bowl, beat butter and sugar until light and fluffy. Add eggs one at a time, then stir in vanilla and food coloring.
4. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Fold in white chocolate chips.
5. Drop rounded tablespoons of dough onto prepared baking sheets, about 2 inches apart.
6. Bake for 8-10 minutes, or until edges are set. Let cool on baking sheets for 5 minutes before transferring to a wire rack.

Notes

For a cream cheese twist, add a cream cheese filling before baking.

• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Method: Dessert
• Cuisine: American

Nutrition

• Calories: 150
• Sugar: 12g
• Fat: 7g
• Carbohydrates: 20g
• Protein: 2g