Description
These Red Velvet Cookies offer a delicious twist on the classic red velvet cake flavors, featuring a soft, moist texture with the perfect balance of cocoa and a hint of tang from vinegar. Coated generously in powdered sugar, these cookies are festive, visually striking, and perfect for any occasion or holiday treat.
Ingredients
Scale
Main 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: red, white, rice, or apple cider; avoid balsamic)
- 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
For Coating
- Powdered sugar, for dusting
Instructions
- Preheat Oven: Heat the oven to 350°F (180°C) to prepare for baking the cookies evenly.
- Cream Wet Ingredients: In a large bowl or stand mixer fitted with a paddle attachment, cream together the granulated sugar, unsalted butter, extra-virgin olive oil, egg, and kosher salt until the mixture is fluffy and pale yellow. Then add the red food coloring, vinegar, and vanilla extract, mixing until everything is well combined.
- Combine Dry Ingredients: In a separate medium bowl, mix the all-purpose flour, unsweetened cocoa powder, and baking soda until evenly distributed. Gradually add this dry mixture to the wet ingredients and gently stir until just incorporated to avoid overmixing.
- Chill and Shape Dough: Using a medium ice cream scoop, portion the cookie dough onto a plate (should yield approximately 8 cookies). Freeze the dough balls for 10 minutes to make them easier to handle. Once chilled, roll each dough scoop into a ball with your hands, then roll the balls in powdered sugar to fully coat the outsides.
- Bake: Arrange the coated cookie balls on a half sheet pan and bake in the preheated oven for 20 minutes. After baking, allow the cookies to cool before transferring to a container or enjoying immediately straight from the pan.
Notes
- Freezing the dough before rolling makes it easier to handle and helps maintain the cookie shape during baking.
- Any type of vinegar can be used except balsamic, which would alter the flavor profile.
- Rolling cookies in powdered sugar after chilling gives them a classic red velvet look and adds a sweet crust.
- Ensure not to overmix the dough to keep the cookies tender and soft.
- The olive oil adds moisture and richness, complementing the butter perfectly.
Nutrition
- Serving Size: 1 cookie
- Calories: 230
- Sugar: 18g
- Sodium: 210mg
- Fat: 11g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg
