Red Velvet Cookies

But there’s more – these crimson-hued marvels don’t stop at a plain red velvet chocolate chip cookie. They envelop a zesty-sweet cream cheese frosting and are topped with an optional elegant drizzle of creamy white chocolate. Simply put, these red velvet sandwich cookies aren’t just desserts; they’re showstoppers, primed to captivate the spotlight at any event! For more cookie recipes, check out my peanut butter chocolate chip cookies recipe, easy cake mix cookies, or thumbprint cookie recipe next!

What You Need To Make This Recipe

Cocoa powder — I typically prefer using Dutch-process cocoa powder for a more intense chocolate flavor without the bitterness. That said, natural unsweetened cocoa powder, black cocoa powder, or even raw cacao powder can also be used. Baking soda & baking powder — you’ll need both raising agents to achieve the perfect fluffy cake-like texture. Hot brewed coffee — adding coffee to any chocolate desserts magically helps to make them taste more chocolatey. Using hot coffee helps “bloom” the cocoa powder, intensifying the chocolate flavor even further. Red food coloring — for that classic red velvet cake appearance! You can use gel food coloring if possible. Semisweet chocolate chips — I wanted an added boost of chocolatey goodness, so a smattering of chocolate chunks throughout these stuffed red velvet cookies seemed like a no-brainer. Feel free to swap in dark, milk, or white chocolate chips if you prefer! Cream cheese — one of my favorite parts of red velvet treats is the tangy cream cheese frosting. Skip the low-fat or non-fat cream cheeses, which are loaded with artificial stabilizers. Powdered sugar — this ingredient is essential for a perfectly smooth and luscious frosting filling. If you’re fresh out, blitz granulated white sugar in a food processor with cornstarch or potato starch in a ratio of 1 cup to 1 tablespoon. White chocolate chips — while the white chocolate drizzle is an optional finishing touch, it definitely adds pizazz.

How To Make Red Velvet Cookies

1. Sift the all-purpose flour, cocoa powder, salt, baking soda, and baking powder into a bowl then whisk together and set aside.
2. Beat the unsalted butter and sugar in a large bowl until light and fluffy, then mix in the egg and vanilla extract. Scrape down the bowl then mix once more.
3. Add the dry ingredients to the butter mixture on low speed and mix until almost combined. Add the coffee and food coloring and mix until distributed.
4. Scrape the bowl down one last time and then fold in the chocolate chips. Chill dough for 30 minutes of more.
5. Roll approximately 2 tablespoon-sized portions of dough into balls. Place the dough balls about 2 inches apart on a parchment paper or silicon-lined baking sheet. Bake at 350F for 10-12 minutes.
6. While the cookies are baking make some cream cheese frosting! Cream the room temperature butter and cream cheese together then beat in the powdered sugar. You can add milk or cream a tablespoon at a time to thin the consistency out if needed.
7. Once the cookies have cooled you can pipe the cream cheese frosting on and sandwich them together, with the cookie bottoms facing inwards.
8. Microwave white chocolate in a small bowl in 30-second intervals until smooth (about 3 times). Spoon melted white chocolate into a ziploc plastic bag. Snip the corner off the bag, and drizzle cookies as desired. Freeze cookies for about 15 minutes to let chocolate set.

Pro Tips For Making This Recipe

Use quality ingredients. Invest in high-quality cocoa powder and chocolate chips. The better the quality, the richer the flavor you’ll get out of this red velvet cookie recipe. Opt for gel-based food coloring over liquid food coloring. It’s more concentrated, meaning you’ll get that vibrant red without adding too much liquid to your dough. To avoid cookies that spread too much, chill your dough for at least 30 minutes before baking. This solidifies the fat, resulting in a thicker, softer cookie. Room temperature ingredients are essential for perfectly creamy frosting. When making the cream cheese frosting, ensure the cream cheese and butter are well softened. This ensures a silky, lump-free texture. Use parchment paper or a silicone baking mat on your sheets to prevent the cookies from sticking and ensure even baking. Don’t overbake! Red velvet cookies should be soft, so keep a close eye towards the end of baking. They may look slightly underbaked when they come out, but they’ll firm up as they cool. Cool completely. Before sandwiching them with the cream cheese frosting, let the cookies cool completely on a wire rack. This prevents the frosting from melting into the cookie.

If you’ve tried this Red Velvet Cookie recipe, then don’t forget to rate the recipe and let me know how you got on in the comments below, I love hearing from you!