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Bready or Not Original: Red Velvet Cookies

These Red Velvet Cookies are stunning to behold and delicious to eat! Note that the dough is quite sticky and needs at least a couple hours to chill before baking.
Author: Beth Cato

Equipment

  • plastic wrap
  • parchment paper
  • cookie scoop or spoon
  • waxed paper

Ingredients

  • 2 cups all-purpose flour
  • 2 Tablespoons unsweetened cocoa powder sifted
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter (1 stick) room temperature
  • 1/2 cup white sugar
  • 1/2 cup brown sugar packed
  • 2 large eggs room temperature
  • 1 teaspoon vanilla extract
  • 1/4 cup vanilla yogurt or plain yogurt or sour cream
  • red gel food coloring
  • 1 bag white chocolate chips

Instructions

  • Combine flour, cocoa powder, baking soda, baking powder, and salt in a medium bowl. Set aside.
  • In a mixing bowl, beat together the butter and two sugars until they are pale and fluffy. Add the eggs one at a time followed by the vanilla. Gradually mix in the dry ingredients followed by the yogurt or sour cream. Add a few squirts of red gel food coloring, mixing in until the entirety of the dough is colored and reaches the desired depth of color. Measure out 1 1/2 cups white chocolate chips. Fold them into the dough. Reserve the rest of the bag for topping later.
  • Wrap dough in plastic wrap and chill for at least 2 hours, or overnight.
  • Preheat oven at 375 degrees. Line a baking sheet with parchment paper.
  • Use a small cookie scoop or teaspoon to dole out round of dough spaced out on the sheet. Add a couple of the reserved white chocolate chips atop each round.
  • Bake 10 to 12 minutes, until cookies are set, then let them rest on the sheet 5 to 10 minutes before transferring to a cooling rack.
  • If stacking the cookies in a container, place waxed paper between the layers to prevent the cookies from slumping together. Cookies will keep well for at least 3 days stored in a sealed container at room temperature.

OM NOM NOM!