Indulge in the delightful duo of Red Velvet Cookies and White Velvet Cookies, a captivating combination that offers a symphony of flavors and textures. These scrumptious treats are perfect for any occasion, whether you're celebrating a special event or simply craving something sweet. With their vibrant red and snowy white hues, these cookies are sure to make a statement on your dessert table. Dive into the velvety softness of the red velvet cookies, bursting with cocoa and tangy buttermilk, while the white velvet cookies offer a delicate balance of sweetness and vanilla. These recipes are easy to follow, ensuring that bakers of all skill levels can create these delectable delights. Get ready to tantalize your taste buds with this irresistible duo of Red Velvet Cookies and White Velvet Cookies.
Here are our top 6 tried and tested recipes!
RED VELVET COOKIES WITH WHITE CHOCOLATE CHUNKS
As easy to make as your favorite chocolate chip recipe, these cookies pack the fun and flavor of red velvet cake into a simple, and much faster, cookie. Super sweet and tender with a slightly fudgy center, they contain creamy white chocolate chunks that nod to the snowy frosting on the cake version. For particularly pristine cookies, reserve some of the white chocolate chunks to arrange on top of the cookie, as they tend to get tinted pink when mixed into the batter.
Provided by Erin Jeanne McDowell
Categories cookies and bars, dessert
Time 40m
Yield 24 cookies
Number Of Ingredients 11
Steps:
- Move racks to the center of the oven, and heat the oven to 350 degrees. Line 2 baking sheets with parchment paper.
- In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugar on medium speed until light and fluffy, 4 to 5 minutes. Add the egg and mix until fully incorporated, about 1 minute more. Scrape down the sides of the bowl.
- Add 1 tablespoon red food coloring (and up to 1 1/2 tablespoons for really red cookies) and vanilla extract and mix on medium speed to combine. Scrape down the sides of the bowl.
- In a small bowl, whisk the flour, cocoa powder, baking soda, and salt to combine. Add to the mixer and mix on low speed until fully incorporated, 1 to 2 minutes. Add the buttermilk (or milk) and mix on low speed to combine, then scrape down the sides of the bowl.
- Add about 3/4 of the white chocolate and mix on low speed to combine. Scoop 2 tablespoon-sized balls of dough onto the prepared baking sheets, leaving at least 1 1/2 inches between each piece. Use your palm to flatten the balls slightly.
- Press the remaining white chocolate chunks into the surface of each piece of dough. Bake for 12 minutes, until the cookies appear set on the outside and puffed in the center, rotating the baking sheets halfway through. Cool completely on the baking sheet.
Nutrition Facts : @context http, Calories 122, UnsaturatedFat 2 grams, Carbohydrate 16 grams, Fat 6 grams, Fiber 0 grams, Protein 2 grams, SaturatedFat 4 grams, Sodium 69 milligrams, Sugar 10 grams, TransFat 0 grams
RED VELVET WHITE CHOCOLATE CHIP COOKIES
Red velvet goodness topped with white chocolate can be yours in just 25 minutes.
Provided by Tieghan Gerard
Categories Dessert
Time 25m
Yield 20
Number Of Ingredients 8
Steps:
- Heat oven to 350°F. Line 2 cookie sheets with silicone baking mats or cooking parchment paper.
- In large bowl, beat butter and brown sugar with electric mixer on medium speed until light and fluffy. Beat in vanilla, egg and food color. Add Bisquick mix and baking cocoa; beat on low speed until combined. Stir in chips.
- Drop dough by rounded tablespoonfuls about 2 inches apart on cookie sheets.
- Bake 8 to 10 minutes, but no longer than 10 minutes (mine were perfect at 8 minutes). The cookies will look underdone, but this is what you want. Cool on cookie sheets 5 minutes. Remove from cookie sheets to cooling racks.
Nutrition Facts : Calories 180, Carbohydrate 23 g, Cholesterol 20 mg, Fat 1 1/2, Fiber 0 g, Protein 2 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 190 mg, Sugar 16 g, TransFat 0 g
RED VELVET WHITE CHIP COOKIES
These cookies are soft, chewy and taste as good as they sound. The first time I baked them, I took them to an aunt's yard sale. Now they're my go-to for any special event. -Samantha Gstalder, Montoursville, Pennsylvania
Provided by Taste of Home
Categories Desserts
Time 35m
Yield about 3-1/2 dozen.
Number Of Ingredients 12
Steps:
- Preheat oven to 375°. In a large bowl, cream butter and sugars until light and fluffy. Beat in egg, milk, food coloring and vanilla. In another bowl, whisk flour, cocoa, baking soda and salt; gradually beat into creamed mixture. Stir in baking chips., Drop dough by tablespoonfuls 2 in. apart onto parchment-lined baking sheets. Bake until set, 6-8 minutes. Cool on pans 2 minutes. Remove to wire racks to cool. , Freeze option: Freeze cookies in freezer containers. To use, thaw before serving.
Nutrition Facts : Calories 75 calories, Fat 3g fat (2g saturated fat), Cholesterol 11mg cholesterol, Sodium 67mg sodium, Carbohydrate 11g carbohydrate (7g sugars, Fiber 0 fiber), Protein 1g protein.
RED VELVET COOKIES
These cookies are just as good as the cake, only on a smaller scale. They melt in your mouth!
Provided by K.c. Maxwell
Categories Desserts Cookies Drop Cookie Recipes
Time 40m
Yield 36
Number Of Ingredients 15
Steps:
- Preheat oven to 375 degrees F (190 degrees C) with the rack in the middle position. Grease baking sheets or line with parchment paper. Sift together the flour, baking soda, and salt.
- Break the chocolate squares into chunks, place in a microwave-safe bowl and microwave on High until the chocolate melts, about 90 seconds. Stir the chocolate until smooth and set aside to cool.
- In a large bowl, beat 1/2 cup butter, brown sugar, and white sugar until light and fluffy; pour in the egg and beat until smooth. Mix in the red food coloring and chocolate, scraping the bowl down regularly, until evenly blended, about 30 seconds. Add half of the sifted dry ingredients, stirring until well incorporated. Beat in the sour cream and mix in the remaining dry ingredients. Fold in the chocolate chips. Drop spoonfuls of the dough 2 inches apart onto prepared baking sheets.
- Bake one sheet at a time in the preheated oven until they spring back when pressed, about 9 minutes. Cool in the pans for 5 minutes before removing to cool completely on a wire rack.
- For the cream cheese frosting, whip 1/4 cup butter, cream cheese, and vanilla until smooth. Blend in the powdered sugar in half cup portions until the frosting reaches the desired consistency.
Nutrition Facts : Calories 162.5 calories, Carbohydrate 21.8 g, Cholesterol 20.9 mg, Fat 8.4 g, Fiber 0.7 g, Protein 1.7 g, SaturatedFat 5.1 g, Sodium 66.4 mg, Sugar 15.2 g
RED WHITE AND BLUE RED VELVET COOKIES
Cookies made with an instant pudding and filled with m&m's are perfect for the 4th of July! Red white and blue red velvet cookies in less than 30 minutes!
Provided by Sweet Basil
Categories America's Best 4th of July Desserts, Recipes and Sides
Time 13m
Number Of Ingredients 11
Steps:
- Heat the oven to 375.
- In a large mixing bowl, combine the butter and sugars. Mix until completely smooth, about 30 seconds. Add the eggs and almond extract and mix again.
- In a small bowl, add the flour, pudding, salt, baking soda, and corn starch. Whisk to combine. Add to the wet ingredients and mix until smooth.
- Stir in the M&Ms and scoop out into balls on a cookie sheet. Bake for 8-10 minutes.
Nutrition Facts : ServingSize 1 g, Calories 158 kcal, Carbohydrate 20 g, Protein 2 g, Fat 8 g, SaturatedFat 5 g, Cholesterol 34 mg, Sodium 217 mg, Sugar 11 g, Fiber 1 g
RED VELVET-WHITE CHOCOLATE COOKIES
Provided by Food Network Kitchen
Categories dessert
Time 2h
Yield about 36 cookies
Number Of Ingredients 13
Steps:
- Whisk the flour, cocoa powder, baking soda, baking powder and salt in a medium bowl. Beat the butter, granulated sugar and brown sugar in a large bowl with a mixer on medium-high speed until pale and fluffy, about 3 minutes. Beat in the eggs, one at a time, then the vanilla. Reduce the mixer speed to low; beat in half of the flour mixture until just combined. Stir the food coloring into the sour cream, then beat the sour cream mixture into the dough, followed by the remaining flour mixture. Stir in the white chocolate chips. Refrigerate the dough until firm, 30 minutes to 1 hour.
- Preheat the oven to 375˚ F. Line 2 baking sheets with parchment paper. Drop heaping tablespoonfuls of dough 2 inches apart onto the baking sheets. Bake, one pan at a time, until the cookies are puffed and the edges are set, 8 to 12 minutes. Let cool 5 minutes on the pan, then transfer to a rack to cool completely.
Tips:
Essential Ingredients and Substitutes
- All-purpose flour: This is the base of the cookies, so make sure to use a good quality flour.
- Baking soda: This helps the cookies rise and become fluffy.
- Salt: This balances out the sweetness of the cookies.
- Unsalted butter: This adds richness and flavor to the cookies. If you only have salted butter, omit the additional salt in the recipe.
- Granulated sugar: This sweetens the cookies.
- Brown sugar: This adds a molasses flavor and chewiness to the cookies.
- Eggs: These bind the ingredients together and help the cookies rise.
- Vanilla extract: This adds flavor to the cookies.
- Red food coloring: This gives the red velvet cookies their signature color.
- White chocolate chips: These add a sweet and creamy flavor to the cookies.
Mixing and Baking Instructions
- Cream the butter and sugars together until light and fluffy: This will help the cookies be chewy and tender.
- Add the eggs one at a time, beating well after each addition: This will help the cookies rise and become fluffy.
- Stir in the dry ingredients until just combined: Overmixing the dough will make the cookies tough.
- Fold in the white chocolate chips: Be gentle so you don't break the chips.
- Divide the dough in half: One half will be used for the red velvet cookies and the other half will be used for the white velvet cookies.
- Tint one half of the dough red with food coloring: Be sure to mix the food coloring in well so that the color is even.
- Shape the dough into balls and place them on a baking sheet: Leave some space between the cookies so that they don't spread too much.
- Bake the cookies at 375 degrees Fahrenheit for 10-12 minutes, or until they are just set: Do not overbake the cookies, or they will be dry and crumbly.
Serving and Storing
- Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely: This will help the cookies hold their shape.
- Serve the cookies warm or at room temperature: They are best enjoyed the day they are made, but can be stored in an airtight container at room temperature for up to 3 days.
Conclusion:
Red and white velvet cookies are a delicious and festive treat that are perfect for any occasion. They are easy to make and can be enjoyed by people of all ages. With their chewy texture and sweet flavor, these cookies are sure to be a hit at your next party or gathering.
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