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5 from 1 vote

Red Velvet Cookie Recipe

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. 
Prep Time20 minutes
Cook Time11 minutes
Additional Time1 hour 10 minutes
Total Time1 hour 41 minutes
Course: Dessert Recipes
Cuisine: American
Servings: 2 dozen
Calories: 351kcal
Author: Aileen Clark

Ingredients

  • 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

Instructions

  • 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.
    Red velvet cookie dough in a metal mixing bowl and covered in plastic wrap.
  • Preheat oven to 350°F.
  • Line a cookie sheet with foil or a silpat mat.
  • Roll heaping tablespoons of cookie dough into balls.
    Red Velvet cookie dough balls on a cookie sheet.
  • 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.
    Red Velvet cookies being pressed into crinkle cookies with the bottom of a glass.
  • Let cookies cool for 10 minutes on the cookie sheet and then transfer to a cooling rack to fully cool.
    Red velvet cookies cooling on a metal cooling rack over a red and white striped towel.
  • Serve and enjoy!
    A plate of red velvet cookies in front of a cooling rack filled with cookies.

Nutrition

Serving: 2cookies | Calories: 351kcal | Carbohydrates: 45g | Protein: 4g | Fat: 17g | Saturated Fat: 10g | Polyunsaturated Fat: 6g | Cholesterol: 42mg | Sodium: 185mg | Fiber: 1g | Sugar: 32g