Description
These Red Velvet Cookies are a delightful twist on the classic red velvet cake, featuring a rich cocoa flavor with a hint of vinegar and a vibrant red hue. Soft and chewy with a dusting of powdered sugar, they make a perfect treat for any occasion.
Ingredients
Scale
Wet Ingredients
- 1 1/4 cup (250 grams) granulated sugar
- 4 tablespoon (½ 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 like red, white, rice, or apple cider; not balsamic)
- 1 teaspoon pure vanilla extract
Dry Ingredients
- 1 3/4 cup (219 grams) all-purpose flour
- 1/4 cup (21 grams) unsweetened cocoa powder
- 1/2 teaspoon baking soda
Topping
- 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 with paddle attachment, beat together sugar, softened butter, olive oil, egg, and kosher salt until the mixture is fluffy and pale yellow. Then add red food coloring, vinegar, and vanilla extract; mix until well combined.
- Combine Dry Ingredients: In a separate medium bowl, whisk together all-purpose flour, unsweetened cocoa powder, and baking soda until fully blended.
- Mix Wet and Dry: Gently stir the dry ingredients into the wet mixture until just combined to avoid overmixing, ensuring a tender cookie.
- Scoop and Chill Dough: Using a medium ice cream scoop, portion the dough onto a plate to create about 8 cookie dough balls. Freeze the dough balls for 10 minutes to firm them up.
- Form and Coat Cookies: After chilling, roll each dough ball with your hands into a smooth ball, then toss thoroughly in powdered sugar to coat completely.
- Bake Cookies: Place the powdered sugar-coated cookie balls on a half sheet pan spaced evenly and bake for 20 minutes at 350°F (180°C).
- Cool and Serve: Allow the cookies to cool on the pan before transferring to a container or enjoying directly warm from the baking sheet.
Notes
- Freezing the cookie dough balls helps maintain shape and achieves the classic crackled powdered sugar appearance.
- Any vinegar type except balsamic can be used; it activates the baking soda adding to the classic red velvet tang.
- Using extra-virgin olive oil adds moisture and a subtle flavor twist compared to traditional vegetable oil.
- Red food coloring is essential for achieving the signature red velvet color.
- Store cookies in an airtight container at room temperature for up to 3 days, or freeze for longer storage.
Nutrition
- Serving Size: 1 cookie
- Calories: 230
- Sugar: 18g
- Sodium: 170mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 25mg
