Tag Archives: red velvet cookies

Red Velvet White Chocolate Chip Cookies

This was the perfect weekend for baking, since it was so cold outside. Cold and icy, too–not a good weather combination. I’d much rather be inside than out during weather like this! And there’s nothing like baking to help make things warm and cozy. I had thought about making some Red Velvet cookies at Christmastime but since I didn’t have a chance to then, I thought these would be great for Valentines Day.

These Red Velvet White Chocolate Chip Cookies are a little crispy, but also little chewy. They’re more chewy if you eat them slightly warm or when they just cool. After they cool and sit a bit they get crispier, but still have a little chewiness to them. They also have a deep rich red color, thanks to the unsweetened cocoa powder in the dough. I like the deep red color myself, but if you like your Red Velvet cookies a little brighter, use a little less cocoa powder–try 1/2 Tablespoon less.

RED VELVET WHITE CHOCOLATE CHIP COOKIES by NancyC

Makes about 2 1/2 dozen cookies

  • 1 2/3 cups all-purpose unbleached flour
  • 1 teaspoon cornstarch
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 3 1/2 Tablespoons unsweetened cocoa powder (or just use 3 Tablespoons if you want a brighter red cookie color–the cocoa darkens the batter)
  • 1/2 cup (1 stick)  butter, softened
  • 1 cup granulated sugar
  • 1 large egg
  • 1 1/2 Tablespoons milk
  • 2  teaspoons pure vanilla extract
  • 1 Tablespoon red food coloring (liquid or gel)
  • 1 1/2 cups white chocolate chips, plus a few more chips for the top of each cookie

Preheat oven to 350˚F. Line several cookie sheets with parchment paper; set aside.

In medium-size bowl blend flour, cornstarch, baking soda, baking powder, salt, and cocoa powder.

In large bowl, cream softened butter with the sugar. Add in the egg, milk, and vanilla extract, mixing well, then add the red food coloring and blend well.

Gradually stir the flour mixture into the butter/egg mixture, mixing well. Fold in the white chocolate chips, incorporating them evenly into the cookie dough–dough will be thick. Refrigerate for 20 to 30 minutes.

When dough has been chilled, remove from refrigerator and roll into 1 1/2-inch balls. Place on prepared baking sheets a few inches apart and press 3 extra white chocolate chips into the top of each cookie. Bake at 350˚F for 11 to 12 minutes. Let cookies cool for 5 minutes on the baking sheet, then transfer to a wire rack to cool completely.

Note: the cookies will look a little puffy when you take them out of the oven, but then they’ll settle as they’re cooling.

I was going to make another type of Red Velvet cookie, but I ran out of red food coloring! So I’ll have to make that another time. Have you made any Red Velvet cookies or desserts lately?

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Bite-Size Red Velvet Crinkle Cookies

bitesize-red-velvet-crinkle-cookies-nancycI never have enough time to make all the holiday cookies I’m wanting to. Because making those pretty, festive cookies does take up quite a bit of time. That’s where this recipe comes in handy. It’s easy, because cake mix makes up part of the dough, but these cookies still look pretty and festive with the crinkly, powdered sugar coating.

These Bite-Size Red Velvet Crinkle Cookies are a cute rounded shape. They’re slightly crunchy on the outside and have a soft cake-like texture on the inside. I was a little surprised that these cookies didn’t spread out more–I was fully expecting them too. They spread out a little, but for the most part kept their rounded shape. So if you want to make some bite-sized cookies for your holiday cookie tray, keep these in mind!

BITE-SIZE RED VELVET CRINKLE COOKIES by NancyC, adapted from AllRecipes

Makes 44 to 48 cookies

  • 1 cup powdered sugar
  • 1 Tablespoon cornstarch (optional)
  • 1 (16.5-ounce) Red Velvet Cake Mix (I used Duncan Hines®)
  • 6 Tablespoons canola oil or light olive oil
  • 2 large eggs
  • 1/2 teaspoon vanilla (optional)
  • Parchment paper for lining cookie sheets

Preheat oven to 375˚F. Line 2 cookie sheets with parchment paper; set aside.

Place powdered sugar and cornstarch in a shallow dish and blend with a fork; set aside (if you don’t have any cornstarch, you can just use the powdered sugar).

In large mixing bowl, mix red velvet cake mix, oil, and eggs (and vanilla, if using) until well blended and dough forms. Form dough into 1-inch balls and roll in powdered sugar mixture. Place on cool, parchment-lined cookie sheets, 1 1/2 to 2 inches apart.

Bake 1 cookie sheet at a time, placed in the center of the oven, at 375˚F for 8 to 9 minutes or until set (be careful not to overbake or cookies will be dry). Cool cookies for 1 minute on pan, then transfer to a wire rack to cool completely.

The only bad thing about these bite-size crinkle cookies is that it’s so tempting to pop a few in your mouth as you’re taking them off the baking sheet! Maybe you have more will power than I do. 🙂

Have you made any kind of red velvet cookies this holiday season?

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