Red Velvet Crinkle Cookies with White Chocolate Chips
These cookies offer a sweet contrast with a rich red velvet base and white chocolate chips. They are simple to make and look appealing when finished.
Equipment
- Mixing Bowls
- Electric mixer
- Baking sheets
Ingredients
For the Red Velvet Cookie Dough
- 2.25 cups all-purpose flour
- 2 tbsp unsweetened cocoa powder
- 1 tsp baking powder
- 0.25 tsp salt
- 0.75 cup unsalted butter, softened
- 0.75 cup granulated sugar
- 1 large egg, room temperature
- 1 tsp vanilla extract
- Red food coloring Use enough for a deep red color
- 0.75 cup white chocolate chips
For Rolling
- 0.5 cup powdered sugar For coating
Instructions
- Whisk the flour, cocoa powder, baking powder, and salt together in one bowl.
- Beat the butter and granulated sugar in a large bowl until the mixture is light and fluffy.
- Add the egg and vanilla extract to the butter mixture and mix well.
- Add red food coloring gradually until you achieve a deep red color.
- Gradually mix the dry ingredients into the wet ingredients until a soft dough forms.
- Fold in the white chocolate chips evenly throughout the dough.
- Cover the dough and refrigerate it for 30 minutes.
- Preheat your oven to 350°F (175°C) and line your baking sheets.
- Roll the dough into balls and coat them generously in powdered sugar.
- Place the coated dough balls on the baking sheet and bake for 11 to 13 minutes, or until the tops crack.
- Cool the cookies on the baking sheet for 5 minutes before transferring them to a wire rack to finish cooling.
Notes
The white chocolate chips add sweetness without overpowering the red velvet flavor base.
By Emily Mitchell, Efficiency & Testing Coordinator at Recipes by Betty.