Super easy, super soft Red Velvet Cookies. Made from scratch and the perfect quick cookie to make when you have a red velvet craving!
Admittedly, I don’t have that big of a sweet tooth. For desserts, give me a cheese plate over anything sweet or chocolaty. With that said, when I do want something sweet, I really want it. And since we have a rule in our house that if we want something sweet we have to make it ourselves, when I have the rare sweet tooth craving, it has to be easy.
Which is exactly what these cookies are. Aside from a little chilling time, these guys are not only easy, but also fast. It’s a pretty standard cookie dough with a cream of some butter and sugars,
and then the addition of the mixed dry ingredients. Once it’s all mixed together into a soft but sticky dough, it’s chilled for at least an hour, but can also be chilled for up to 4 days if you’re some super human who can keep raw cookie dough in your fridge for 4 days without eating it or baking it.Then whenever you’re ready, just shape the dough out into little balls onto parchment paper lined baking sheets. Baked for 10-11 minutes and you’re done. So stinkin’ easy.I love a super soft, moist, deliciously red velvety cookie that’s uber easy.
These little guys were the perfect treat for us to celebrate finding out our little one on the way is going to be all things sugar and spice and everything nice! 😉
Super Easy Red Velvet Cookies
- 1 1/2 + 1 tablespoon of all purpose flour
- 1/4 cup of unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/4 teaspoon of salt
- 1/2 cup unsalted butter - softened
- 3/4 cup of packed light brown sugar
- 1/4 cup granulated sugar
- 1 egg - room temperature
- 1 tablespoon milk
- 2 teaspoons of vanilla extract*
- 1 1/2 tablespoons of red food coloring
- Mix together flour, cocoa powder, baking soda, and salt together in a bowl.
- In the bowl of stand mixer (or in a large bowl with a hand held mixer), use the paddle attachment and beat the butter on high until creamy. Scrape down the sides as needed. On medium speed, beat in the sugars until combined. Then add the egg, milk, and vanilla extract and and continue to beat until combined. Scrape down sides as needed. Once combined, add food coloring and mix again.
- Turn off mixer and add the dry ingredients. Mix on low until a soft dough forms. The dough will be very sticky.
- Cover the dough tightly with plastic wrap and chill for at least 1 hour or up to 4-5 days. You must chill the dough.
- When ready to bake, pre-heat oven to 350 degrees. If you've chilled the dough longer than 1 day, let dough sit at room temperature for 45 minutes before baking.
- Line baking sheets with parchment paper and scoop out 1.5 tablespoons of dough. Shape into a ball and place on baking sheet, approximately 1 inch apart.
- Bake for 10-11 minutes. Cookies may not spread much, so while they are still warm, lightly press down on them to create crinkles in the top.
- Let cookies cool on baking sheet for 5 minutes before transferring to wire rack.
- Store in an airtight container at room temperature for up to 7 days. Otherwise, store them in freezer for up to 2 months. Enjoy!