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Make a batch of these tasty red velvet white chocolate chip cookies this holiday season! We love red velvet crinkle cookies because they have just the right combination of chocolate and white chocolate. This recipe makes 2 dozen red velvet cookies but you can easily double the batch and freeze the extras for another occasion.
I love making several batches of cookies during the holiday season to drop off to friends and family as a special gift on their porch. Of course, with 4 kiddos, cookies don’t last long at my house, either!
This holiday season may look a little different this year, but it doesn’t mean we can’t enjoy holiday baking! We baked up these treats with ingredients from our local Safeway store. They carry many quality baking ingredients, including their OWN Brands Products that are exclusively available at Safeway, including Signature SELECT™, Open Nature®, O Organics®, and Lucerne®.
I shopped at Safeway in my local area, but you can also find Signature Select baking products and Lucerne butter at the Albertson’s Companies family of stores, including Albertsons, ACME Markets, Jewel-Osco, Vons, Randalls, Shaw’s Supermarket, Star Market and Tom Thumb.
Safeway also offers Grocery Delivery and DriveUp & Go™ for convenient ways to shop! As a busy mom (who doesn’t necessarily want to bring her kiddos in the store), this is a huge lifesaver for me!
Freezing Red Velvet Cookies
You can freeze red velvet cookies after baking and fully cooling the cookies. Just place them in a freezer safe container or freezer bag with the air sucked out (I just use a straw). You can also store them in FoodSaver bags, which will make them stay fresh much longer in the freezer.
Another option for these cookies is to freeze them in cookie dough form. You can read my whole tutorial on how to freeze cookie dough in this tutorial.
What flavor is red velvet?
Red velvet is traditionally a lightly flavored chocolate made with buttermilk and vinegar. These cookies are a spinoff from traditional red velvet cake.
Red Velvet Crinkle Cookies
These cookies are fun because they have the fun crinkles that add an extra texture to the cookie. Although they come out slightly crinkled, the trick is to press down on the freshly baked cookies with the bottom of a glass as soon as they come out of the oven. This gives them just the right shape and texture! It also spreads a bit of the melted white chocolate chips throughout the cookies before the chocolate cools and sets.
It’s also fun to get your kids in on the baking! I had my 4 year old help me bake these cookies. We actually made them right before I had her baby sister, and it was the perfect bonding time before she gave up her spot as “the baby”. If you want to bake with your kiddos, but aren’t sure where to start, make sure you read my post on cooking with kids and check out my post on kid-friendly recipes.
More Cookie Recipes
- One Bowl Salted Chocolate Chip Cookies
- Chewy Chocolate Butterscotch Chip Cookies
- Salted Caramel Cookies Recipe
- Ranger Cookies
- Snickerdoodle Bars
Red Velvet Cookie Recipe
- 1 1/2 cups Signature Select all purpose flour
- 1/4 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup Lucerne unsalted butter softened
- 3/4 cup packed Signature Select light brown sugar
- 1/4 cup Signature Select granulated sugar
- 1 large egg room temperature
- 1 tablespoon milk
- 2 teaspoons Signature Select pure vanilla extract
- 1 tablespoon red gel food coloring
- 2 cups Signature Select white chocolate chips
- In a medium bowl, mix flour, cocoa powder, baking soda, and salt.
- Cream the butter in the bowl of a stand mixer or with a handheld electric mixer. About 2 minutes on medium speed.
- Add the egg, sugars, milk, and vanilla to the creamed butter.
- Mix on medium until creamy, about 2 minutes.
- Pour in the dry ingredients, 1/3 of the bowl at at time, mixing after each addition until fully combined.
- Add in food coloring and mix until dough is evenly red.
- Fold in the white chocolate chips.
- Cover the bowl of cookie dough with plastic and refrigerate for at least 1 hour.
- Preheat oven to 350°F.
- Line a cookie sheet with foil or a silpat mat.
- Roll heaping tablespoons of cookie dough into balls.
- Arrange cookie dough balls on the prepared cookie sheet, 2 inches apart.
- Bake red velvet cookies for 11 minutes.
- Remove cookies from the oven and gently press down on the tops of the cookies with the bottom of a glass, until crinkles form.
- Let cookies cool for 10 minutes on the cookie sheet and then transfer to a cooling rack to fully cool.
- Serve and enjoy!