La Lalala…Oh my gosh. Red Velvet Cake Cookies Heaven. If you love the delicious creamy taste of red velvet cake, you will agree, these are THE BEST RED VELVET CAKE COOKIES ON THE WEB. I have to credit their deliciousness to using amazing white chocolate pieces. It really makes such a difference. The nice part is this look very gourmet but are quite simple to make! I promise. XO
- ¼ cocoa powder
- 3 cups of flour
- 2 ¼ tsp baking powder
- ¾ tsp salt
- ¾ cup unsalted butter
- 1 1/3 cups sugar
- 3 eggs
- 1 Tbsp milk
- 1 ½ tsp vanilla
- 2 tsp fresh lemon juice
- 1 ½ tsp vanilla
- Entire squirt bottle of red food coloring
- 2 cups of Ghirardelli chocolate chips or chunks
- 1 ½ cups of powdered sugar (1/2 cup reserved for dipping cookies in after baking)
Step 2: Next you need to cream together your butter and sugar. This is an important step and you need to make sure it is nice and ‘fluffy’!
Step 3: It’s time to start adding in your wet ingredients. Add in one egg at a time while mixing and make sure to watch out for egg shells. When you have the mixer going there is no way to retrieve your egg shell! Mix in the milk, lemon juice and vanilla. If you want bright red cookies add in the entire red food coloring dropper. Yep. I said it. If you want that gorgeous bakery-quality red velvet look DO IT! Whoo!
Tip: Use fresh lemons. Squeeze the lemons into a bowl and measure your amount from the bowl rather than directly into all of the ingredients. You eliminate the seeds this way. Step 4: Measure in your dry ingredients about ½ to 1 cup at a time. You don’t want any spillage. Add the Secret Ingredient 2 whole cups of Ghirardelli white chocolate chips. You will need to be able to form these gorgeous cookies into balls so cover your bowl and refrigerate for about 1 hour or until firm.
BAKE: Step 5: Line your baking sheet with parchment paper or on a Non-Stick Silicone Baking Mat. Take your hand and form balls as you would when making peanut butter cookies. Make them rather large about 3 full tablespoons worth of dough. Dip them in your powdered sugar and smash them onto your paper or mat. Leave enough room in between them so they do not mesh together when they bake. Bake for 12 minutes and let cook. Once entirely cooled dip the cookies once more in your bowl of powdered sugar for a beautiful snowball look.