Easy Red Velvet Cookies

Instructions

1. Prepare the Dry Ingredients – Start by sifting together the flour, cocoa powder, salt, baking soda, and baking powder in a medium bowl. Make sure to work the cocoa powder through the sifter properly since it tends to clump up due to its fat content. If you notice any lumps after sifting, give it a good whisk to break them up. Set this mixture aside while you prepare the wet ingredients.
2. Cream the Butter and Sugar – In the bowl of a stand mixer fitted with a paddle attachment (or using a large bowl with electric beaters), add the room temperature butter and granulated sugar. Beat on medium-high speed for about 2 minutes until the mixture becomes light and fluffy. This step is crucial for creating the perfect cookie texture, so don’t rush it!
3. Add the Wet Ingredients – Beat in the vanilla extract and room temperature egg until well combined. Scrape down the sides of the bowl to ensure everything is properly mixed. If you’re using coffee (which really enhances the chocolate flavor), add the tablespoon of freshly brewed coffee now. The coffee is optional, so feel free to skip it if you prefer or if you’re making these for kids.
4. Add the Food Coloring – This is where the magic happens! Add your red food coloring gradually – start with a small drizzle and mix to see the color. Remember, the cocoa powder will darken the final result, so you’ll want to add a bit more coloring than you think you need to achieve that beautiful red velvet color. If you prefer to skip artificial coloring, you can use beet powder as a natural alternative.
5. Incorporate the Dry Ingredients – Add the sifted flour mixture to the wet ingredients. Mix by hand briefly to get started, then use your mixer on low speed until the ingredients are almost combined. Don’t overmix – you want to stop just as the flour disappears into the dough.
6. Fold in the Chocolate – Add the chopped chocolate (or chocolate chips) and mix on low speed just until incorporated. I love using chopped chocolate because you get a nice variety of chunk sizes – some big pieces and some tiny shards that create an amazing chocolate experience in every bite.
7. Chill the Dough – Transfer the cookie dough to the refrigerator and chill for at least 30 minutes. This step is essential – it firms up the dough, makes it easier to handle, and helps the flavors meld together beautifully. You can even make this dough a day ahead if you want to plan ahead!
8. Shape and Bake the Cookies – Preheat your oven to 350°F (175°C). Using a cookie scoop or tablespoon, portion out heaping tablespoons of dough onto lined baking sheets. Give each portion a quick roll between your palms to ensure they’re uniform in size – this is important since these will become sandwiches and you want them to match up nicely. Bake for 10-12 minutes, until the edges are set and the centers look almost done.
9. Make the Cream Cheese Frosting – While the cookies cool, prepare your frosting. Beat the room temperature cream cheese until smooth and creamy. Gradually add the powdered sugar and beat until well combined. Add the vanilla extract for extra flavor. Transfer this to a piping bag (or you can simply use a knife to spread it later).
10. Prepare the White Chocolate Drizzle – Melt the white chocolate chips in the microwave in 30-second intervals, stirring between each interval. Be very careful not to overheat white chocolate as it burns easily. Stop heating when most of the chocolate is melted and let the residual heat finish the job.
11. Assemble the Cookie Sandwiches – Once the cookies are completely cool, match up similar-sized cookies to create pairs. Pipe or spread the cream cheese frosting on the flat side of one cookie, then gently sandwich with its mate. Don’t press too hard – these cookies are delicate and you don’t want the frosting to squeeze out the sides.
12. Add the White Chocolate Drizzle – Place the assembled cookie sandwiches on a parchment-lined surface. Using a spoon or piping bag, drizzle the melted white chocolate over the tops in one direction, then change your angle about 30 degrees and drizzle again to create a beautiful crosshatch pattern.

 

Nutrition Information (Per Cookie Sandwich)