Description
These Red Velvet Cookies are a delightful twist on classic red velvet cake, offering a soft and tender texture with a rich cocoa flavor and a vibrant red color. Perfectly sweetened and dusted with powdered sugar, these cookies deliver a festive treat ideal for any occasion.
Ingredients
Units
Scale
Wet Ingredients
- 1 1/4 cup (250 grams) granulated sugar
- 4 tablespoon (1/2 stick or 57 grams) unsalted butter, room temperature
- 3 tablespoon extra-virgin olive oil
- 1 large egg
- 1 tablespoon red food coloring
- 1 tablespoon vinegar (any kind will do, like red, white, rice, and apple cider; just not balsamic)
- 1 teaspoon pure vanilla extract
- 1 teaspoon kosher salt
Dry Ingredients
- 1 3/4 cup (219 grams) all-purpose flour
- 1/4 cup (21 grams) unsweetened cocoa powder
- 1/2 teaspoon baking soda
For Finishing
- Powdered sugar, for dusting
Instructions
- Preheat Oven: Heat the oven to 350°F (180°C) to prepare for baking the cookies.
- Cream Wet Ingredients: In a large bowl or stand mixer fitted with paddle attachment, cream together the sugar, room temperature butter, olive oil, egg, and kosher salt until the mixture is fluffy and pale yellow. Add the red food coloring, vinegar, and vanilla extract, mixing well to combine all the wet ingredients thoroughly.
- Mix Dry Ingredients: In a separate medium bowl, whisk together the all-purpose flour, unsweetened cocoa powder, and baking soda to ensure even distribution. Gently fold the dry mixture into the wet ingredients until just incorporated, avoiding overmixing to keep the dough tender.
- Shape & Chill Dough: Using a medium ice cream scoop, portion out the cookie dough onto a plate (expecting about 8 cookies). Freeze the scooped dough for 10 minutes to help it firm up. After chilling, roll each dough scoop into a ball with your hands, then toss each ball thoroughly in powdered sugar to coat the exterior.
- Bake Cookies: Arrange the sugared dough balls on a half sheet pan, spaced evenly. Bake for 20 minutes in the preheated oven. Once done, allow the cookies to cool before transferring to a container or enjoying them fresh off the pan.
Notes
- The vinegar can be any type except balsamic; apple cider works well for added flavor.
- Freezing the dough before baking helps maintain the shape and texture of the cookies.
- Rolling the cookies in powdered sugar adds a lovely sweet crust and festive appearance.
- Do not overmix the dough to keep the cookies soft and tender.
- Make sure butter is at room temperature for easier creaming and smooth dough consistency.
Nutrition
- Serving Size: 1 cookie
- Calories: 210 kcal
- Sugar: 18 g
- Sodium: 170 mg
- Fat: 12 g
- Saturated Fat: 5 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 26 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 28 mg
