Red Velvet Cookies
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Christmas cookies that are just right to tempt Santa. Today I’m sharing my friend Deb’s Red Velvet Cookies with White Chocolate Chips from her new Red Velvet Lover’s Cookbook!
If there ever was a cookie better fit for setting out with milk on Christmas Eve, I can’t imagine what it would be. When I found these Red Velvet Cookies, I knew exactly what I would be serving Santa this year!
Red Velvet Lover’s Cookbook is filled to the brim with decadent red velvet recipes. From cakes to crepes, Deb had created over 50 marvelous recipes you have to try.
I added many of Deb’s red velvet recipes to my holiday baking list this year, but these Red Velvet Cookies were at the top of my list!
Deb’s Red Velvet Cookies with White Chocolate Chips are soft and chewy with that distinct red velvet flavor we love, and kisses of white chocolate throughout.
They are vibrant in color and easy to make. In fact, this is a cookie recipe my kids could whip up on their own.
I knew Santa would be all over these red velvet cookies. After all, they not only taste like Christmas, they match his suit.
Red Velvet Cookies last for several days in an airtight container, but you could make the dough ahead and freeze or refrigerate it, for quick baking on Christmas Eve.
Make sure to check out Red Velvet Lover’s Cookbook for more fantastic red velvet recipes.
Merry Christmas to all!!
Red Velvet Cookies
- 2 1/4 cups all-purpose flour
- 2 tablespoons unsweetened cocoa powder
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup unsalted butter softened
- 1 cup granulated sugar
- 1/2 cup brown sugar
- 2 large eggs
- 1 1/2 tablespoons red liquid food coloring
- 1 teaspoon white vinegar
- 1 teaspoon vanilla extract
- 1 1/2 cups white chocolate chips
- Whisk the flour, cocoa, baking powder, and salt together in a bowl.
- Beat the butter and both sugars in a separate bowl with an electric mixer until light and fluffy. Then beat in the eggs. Scrape the sides of the bowl with a spatula, then beat in the dry ingredients, food coloring, vinegar, and vanilla until smooth. Mix in the white chocolate chips, cover, and chill for one hour.
- Preheat the oven to 350 degrees F. Line several baking sheets with parchment paper.
- Roll the dough into 2-tablespoon balls and place on the baking sheets at least 3 inches apart. Bake for 10-12 minutes until the edges are set, them cool on the baking sheets for at least 2 minutes before moving. Store in an airtight container.
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