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If you’re a fan of both sugar cookies and the smooth, velvety allure of red velvet cake, these soft, decadent treats are going to be your new go-to. Subtly sweet with a hint of cocoa, they’re crowned by a luscious white chocolate drizzle, making each bite a dreamy delight. Perfect as a festive dessert for special gatherings or a simple indulgence on a cozy weekend, these cookies promise to become an instant favorite.
Ingredients
- 2 cups all-purpose flour
- 2 tablespoons unsweetened cocoa powder
- 1 teaspoon baking powder
- ¼ teaspoon salt
- ¾ cup unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 tablespoon red food coloring (gel or liquid)
- ¾ cup white chocolate chips (for drizzling)
- 1 teaspoon vegetable oil (optional, to thin out the chocolate)
Instructions
Begin by combining the dry ingredients in one bowl. Whisk together the flour, cocoa powder, baking powder, and salt, ensuring everything is evenly mixed. This step helps avoid any lumps of cocoa and preps the batter for a smooth, uniform flavor.
Next, in a separate large bowl, cream the softened butter and sugar together—this should take a minute or two with a hand mixer or stand mixer on medium speed. Once the mixture is light and fluffy, beat in the egg, vanilla extract, and red food coloring. Be sure to scrape down the sides of the bowl periodically to incorporate every bit of that vibrant color.
Gradually add your dry ingredients to the wet ingredients, stirring just until the dough comes together. Avoid overmixing; it ensures that your cookies remain tender. If the dough seems sticky, refrigerate it for 15 to 20 minutes to make it easier to handle.
Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper. Roll the dough into tablespoon-sized balls and space them about two inches apart on the prepared sheet. Gently press them down with your fingertips or the bottom of a glass to create a slightly flattened surface.
Bake for roughly 8 to 10 minutes. The cookies should appear set around the edges, though they may look a touch soft in the center. This helps them retain that irresistible, melt-in-your-mouth chewiness. Allow them to cool on the baking sheet for 2 minutes, then transfer to a wire rack.
While the cookies cool, melt the white chocolate chips in a microwave-safe bowl in 10-second increments, stirring after each interval. If needed, stir in a teaspoon of vegetable oil to thin the chocolate for drizzling. Once smooth, use a fork or a small piping bag to drizzle a delicate cascade of chocolate over each cookie. Let them rest until the drizzle sets, or place them briefly in the refrigerator to speed things along.
Finally, gather your finished cookies on a lovely platter and serve to family, friends, or keep them all to yourself—they’re that tempting.
These Soft and Delicious Red Velvet Sugar Cookies shine for their playful color, gentle cocoa note, and signature sweet drizzle. They’re a treat everyone will savor, whether you’re baking for a holiday party, a midnight craving, or simply because you adore that classic “red velvet” flavor. If you need a gluten-free version, try substituting with your favorite 1-to-1 gluten-free flour blend. You can also experiment by adding chopped nuts, swapping the white chocolate for dark, or even topping them with a swirl of cream cheese frosting. Whatever your preferences, these cookies offer a fun, scrumptious way to satisfy your sweet tooth without any fuss.
