Description
These Red Velvet Valentine’s Day Bear Cookies are irresistibly cute and deliciously chewy treats perfect for celebrating love and affection. Made with a classic red velvet dough, enhanced with cocoa and vibrant red food coloring, and decorated with whimsical melted chocolate faces, these cookies are sure to delight kids and adults alike. Easy to make with simple ingredients and adorable in presentation, they’re the perfect homemade gift or party favor for Valentine’s Day.
Ingredients
Scale
Dry ingredients:
- 1 ½ cup (180 g) all-purpose flour, spooned and leveled
- 2 tbsp (14 g) cocoa powder, sifted
- ½ tsp (2 g) baking soda
- ½ tsp (2 g) baking powder
- ½ tsp (3 g) salt
Wet ingredients:
- ½ cup (113.5 g) unsalted butter, melted and cooled
- ¼ cup (50 g) granulated sugar
- ¼ cup (55 g) light or dark brown sugar, packed
- 1 tsp (4 g) vanilla extract
- 1 tsp (5 g) white vinegar
- 1 egg
- Red food coloring, as needed
Decoration for face:
- 1 tbsp (15 g) melted milk or dark chocolate
- 3 tbsp (44.36 g) melted white chocolate
- Oil-based food coloring (pink/red) for tinting white chocolate
Instructions
- Mix dry ingredients: In a medium bowl, whisk together the all-purpose flour, cocoa powder, baking soda, baking powder, and salt until fully combined to create the dry base for the cookie dough.
- Combine wet ingredients and sugars: Using a stand mixer fitted with the paddle attachment (or a hand mixer), beat the melted and cooled unsalted butter with granulated and brown sugars on medium speed until the mixture is well combined. Scrape the bottom of the bowl as needed to incorporate all ingredients evenly.
- Add flavorings and egg: Mix in the vanilla extract, white vinegar, egg, and red food coloring until the batter becomes smooth and vibrantly colored. Adjust the amount of red food coloring based on desired intensity.
- Incorporate dry ingredients: Gradually add the dry ingredient mixture to the wet ingredients and stir until just combined, forming the cookie dough. Add a bit more red food coloring if needed for a richer hue.
- Chill the dough: Cover the dough and place it in the refrigerator for 20-30 minutes to let the flour hydrate and the butter firm up. This resting period yields chewier cookies and makes the dough easier to handle.
- Prepare for baking: Preheat your oven to 325°F (163°C). Line two baking trays with parchment paper or silicone mats to prevent sticking and ensure even baking.
- Shape the cookies: Using a small cookie scoop (approximately 1 ½ tablespoons), scoop out dough balls and shape them into smooth spheres. Arrange about 15-16 on the lined trays, spacing them roughly 3 inches apart. For the bear ears, divide about 1 teaspoon of dough into two equal smaller balls and place them atop each larger cookie dough ball, pressing gently to adhere.
- Bake: Bake the cookies for 9-11 minutes or until the edges are set and centers remain slightly puffy. Slight underbaking will create a softer, chewier texture.
- Cool the cookies: Allow the cookies to cool on the baking trays for 5-10 minutes before transferring them to a wire rack to cool completely.
- Decorate the faces: Melt white chocolate and use a piping bag, toothpick, or cookie scribe to draw snouts and ears on the cooled cookies. Tint leftover white chocolate with oil-based pink or red food coloring for blush accents; if chocolate seizes, stir in a teaspoon of neutral oil to restore smoothness. Use melted milk or dark chocolate to pipe the eyes and noses for a charming bear expression.
- Serve and enjoy: Once decorated, the cookies are ready to be enjoyed or wrapped as thoughtful Valentine’s Day gifts.
Notes
- Store cookies in an airtight container at room temperature for up to one week to maintain freshness and texture.
- To make these cookies vegan, replace unsalted butter with a high-quality vegan butter and omit the egg. If dough seems crumbly after adding dry ingredients, gradually add 1-4 tablespoons of dairy-free milk until dough is thick but scoopable.
- Use vegan chocolate brands like Pascha Chocolate for the decoration when making a vegan version.
- Oil-based food coloring is necessary for tinting melted chocolate without seizing; if unavailable, add neutral oil slowly to regain smoothness.
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 10g
- Sodium: 100mg
- Fat: 6g
- Saturated Fat: 3.5g
- Unsaturated Fat: 2.5g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 1.5g
- Cholesterol: 22mg
