Description
Delightfully soft and tender Red Velvet Cookies with a rich cocoa flavor and a subtle tang from vinegar, coated generously in powdered sugar for a sweet finish. Perfect for a festive treat or anytime you crave a classic red velvet twist in cookie form.
Ingredients
Units
Scale
Cookie Dough
- 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 teaspoon kosher salt
- 1 tablespoon red food coloring
- 1 tablespoon vinegar (any kind except balsamic, such as red, white, rice, or apple cider)
- 1 teaspoon pure vanilla extract
- 1 3/4 cup (219 grams) all-purpose flour
- 1/4 cup (21 grams) unsweetened cocoa powder
- 1/2 teaspoon baking soda
Coating
- Powdered sugar, for dusting
Instructions
- Preheat the Oven: Heat your oven to 350°F (180°C) to get it ready for baking the cookies evenly.
- Cream Wet Ingredients: In a large bowl or stand mixer bowl fitted with a paddle attachment, cream together the granulated sugar, room temperature unsalted butter, extra-virgin olive oil, egg, and kosher salt until the mixture becomes fluffy and pale yellow in color.
- Add Color and Flavor: Mix in the red food coloring, vinegar of choice, and pure vanilla extract until the mixture is combined thoroughly, ensuring the red hue is even throughout the batter.
- Combine Dry Ingredients: In a separate medium bowl, whisk together the all-purpose flour, unsweetened cocoa powder, and baking soda to evenly distribute the leavening agent and cocoa flavor.
- Mix Dry into Wet: Gently stir the dry ingredients into the wet mixture just until incorporated, being careful not to overmix to keep the cookies tender.
- Scoop and Chill: Using a medium ice cream scoop, portion the cookie dough onto a plate (yielding about 8 cookies). Freeze the scooped dough for 10 minutes to help the cookies hold their shape while baking.
- Form and Coat: Once chilled, roll each scoop into a ball by hand and toss thoroughly in a bowl of powdered sugar, coating each cookie evenly on all sides.
- Bake the Cookies: Arrange the sugar-coated cookies on a half sheet pan lined with parchment paper or a silicone baking mat. Bake in the preheated oven for 20 minutes until set. Allow cookies to cool on the pan before transferring or serving.
Notes
- Freezing the cookie dough before baking helps maintain shape and improves texture.
- Using extra-virgin olive oil adds moisture and subtle flavor but can be substituted with a neutral oil if preferred.
- Red food coloring is essential for the iconic red velvet color; gel or liquid both work.
- Any mild vinegar can be used, but avoid balsamic vinegar as it can alter flavor.
- Store cookies in an airtight container at room temperature for up to 3 days for best freshness.
Nutrition
- Serving Size: 1 cookie
- Calories: 210
- Sugar: 18g
- Sodium: 160mg
- Fat: 11g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 25mg
