Velvety Crimson Cookies are a delightful twist on the classic red velvet, bringing the same rich, vibrant color and buttery texture to cookie form. With the added decadence of white chocolate chips, these cookies are perfect for both festive occasions and cozy afternoons at home.
The all-purpose flour serves as the base, providing structure to the cookies. A touch of unsweetened cocoa powder gives them their signature red velvet flavor without overpowering sweetness. Baking soda acts as a leavening agent, helping the cookies rise perfectly. A pinch of salt balances the sweetness and enhances the other flavors.
Unsalted butter, when softened, creams beautifully with the sugar, creating a fluffy base that sets the tone for the cookie's texture. Granulated sugar sweetens the cookies, while a single large egg adds richness and binds everything together. Red food coloring is the key to achieving that dramatic crimson hue, while vanilla extract adds warmth and depth to the flavor profile.
The addition of buttermilk not only moistens the dough but also contributes to the cookies' tender crumb. Finally, white chocolate chips provide creamy, sweet bursts in every bite, contrasting beautifully with the cocoa base.
These cookies are wonderful on their own, but for a truly indulgent dessert, serve them slightly warm with a scoop of vanilla ice cream. They also pair beautifully with a glass of cold milk or a cup of hot cocoa during the colder months.
First things first, preheat your oven to 350°F to ensure it's ready when you are. Line a baking sheet with parchment paper — this prevents sticking and makes cleanup a breeze.
Grab a medium bowl and whisk together the flour, cocoa powder, baking soda, and salt. This step combines the dry ingredients evenly, making sure every bite is balanced in flavor.
In a larger bowl, cream the butter and sugar together until the mixture is light and fluffy. This should take about 3 minutes with an electric mixer. Once you have a pale yellow, airy mixture, beat in the egg, red food coloring, and vanilla extract until they're fully incorporated.
Now, it's time to bring the dry and wet ingredients together. Gradually add the flour mixture to the creamed butter, alternating with buttermilk. Begin and end with the flour mixture. This technique helps to incorporate the ingredients evenly without overmixing, ensuring tender cookies. Finally, fold in the white chocolate chips gently with a spatula.
Using a tablespoon, drop rounded scoops of dough onto the prepared baking sheet, spacing them about 2 inches apart to allow for spreading. Slide them into the oven and bake for 10-12 minutes. You'll know they're ready when the edges are set but the centers still look soft.
Let the cookies cool on the baking sheet for about 5 minutes before transferring them to a wire rack. This brief cooling period allows them to firm up without sticking.
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