Red Velvet Cookies
These soft, slightly cakey red velvet cookies are perfect for celebrations and are a crowd-pleasing treat that looks special without complicated techniques.
Ingredients
Dry Ingredients
- 3 cups all-purpose flour
- 2 tablespoons unsweetened cocoa powder Provides a subtle chocolate note.
- 1 teaspoon baking soda
- 1/2 teaspoon salt
Wet Ingredients
- 1 1/2 cups granulated sugar
- 1 cup unsalted butter, softened Should be at room temperature.
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup buttermilk Can substitute with milk + lemon juice or yogurt thinned with milk.
- 2 tablespoons red food coloring Gel recommended for best color.
Instructions
Preparation
- Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper.
- In a large bowl, cream the softened butter and granulated sugar together until light and fluffy for about 2-3 minutes.
- Beat in the eggs one at a time, scraping the bowl after each addition, then stir in the vanilla extract.
- In a separate bowl, whisk together the all-purpose flour, cocoa powder, baking soda, and salt until combined.
- Add the dry ingredients to the wet mixture in three additions, alternating with the buttermilk. Begin and end with the dry ingredients. Mix on low speed until just combined.
- Stir in the red food coloring until the dough is a vibrant red and evenly mixed.
- Cover the dough and chill for at least 30 minutes for improved texture.
Baking
- Roll the chilled dough into 1-inch balls and place them about 2 inches apart on the prepared baking sheets.
- Bake for 8-10 minutes or until the edges are set but the centers remain slightly soft.
- Let the cookies cool on the baking sheet for 3-5 minutes, then transfer them to a wire rack to cool completely.
Serving
- Decorate as desired with cream cheese frosting, sprinkles, or a dusting of powdered sugar.
Notes
Cookies can be stored at room temperature in an airtight container for up to 3 days or in the refrigerator for up to 1 week. Freeze baked cookies for up to 3 months.