Description
These Red Velvet Cookies are soft, moist, and packed with the distinctive rich flavor and vibrant color of classic red velvet cake in a convenient cookie form. Perfectly balanced with a hint of cocoa and a touch of buttermilk, these treats make for a delightful dessert or snack.
Ingredients
Scale
Dry Ingredients
- 2 cups all-purpose flour
- 2 tablespoons unsweetened cocoa powder
- Pinch of salt
Wet Ingredients
- ½ cup unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg
- ¼ cup buttermilk
- 2 tablespoons red food coloring
- 1 teaspoon vanilla extract
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper to prevent sticking and ensure even baking.
- Cream Butter and Sugar: In a large bowl, cream together the softened butter and granulated sugar using a hand mixer or stand mixer until the mixture is light and fluffy, which usually takes about 2-3 minutes. This step incorporates air into the dough and contributes to the cookies’ soft texture.
- Add Wet Ingredients: Beat in the egg, buttermilk, vanilla extract, and red food coloring to the butter-sugar mixture until everything is well combined and the batter is smooth and vibrant red.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, unsweetened cocoa powder, and pinch of salt. This ensures that the cocoa and salt are evenly distributed throughout the flour.
- Mix Wet and Dry Ingredients: Gradually fold the dry ingredients into the wet mixture using a spatula or wooden spoon. Stir just until combined to avoid overmixing, which can make the cookies tough.
- Shape and Bake: Drop spoonfuls of dough onto the prepared baking sheets, spacing them apart to allow spreading during baking. Bake in the preheated oven for 10-12 minutes, or until the cookie edges are set but the centers remain soft.
- Cool: Remove the baking sheets from the oven and allow the cookies to cool on the sheets for a few minutes before transferring them to a wire rack to cool completely. This helps the cookies set properly and prevents them from breaking.
Notes
- For softer cookies, slightly underbake by removing them when edges are set but centers still look slightly underdone.
- Use gel food coloring for more vibrant color with less liquid added to the dough.
- Store cookies in an airtight container at room temperature for up to 5 days.
- Adding 1/2 teaspoon baking soda or baking powder can give the cookies a lighter texture if desired.
