This easy Pioneer Woman Red Velvet Cookies recipe is a fun and delicious treat perfect for any occasion. With a soft, chewy texture and bursts of white and semisweet chocolate chips, these vibrant cookies are simple to make using common ingredients you likely have on hand. A true crowd-pleaser!
Ingredients Needed
- 1 cup granulated sugar
- 1 stick salted butter (1/2 cup), softened
- 1 large egg, room temperature
- 1 Tbsp buttermilk, room temperature
- 1 Tbsp red liquid food coloring
- 1 tsp vanilla extract
- 1 1/2 cups all-purpose flour
- 2 Tbsp cocoa powder
- 3/4 tsp baking powder
- 1/2 tsp kosher salt
- 1/2 cup white chocolate chips
- 1/2 cup semisweet chocolate chips
- 2 Tbsp sparkling sugar
How To Make Red Velvet Cookies Recipe
- Preheat and Prepare: Preheat the oven to 350°F (175°C). Line 2 to 3 baking sheets with parchment paper.
- Cream Butter and Sugar: In a stand mixer, beat the granulated sugar and softened butter on medium speed for 2-3 minutes until light and fluffy.
- Add Wet Ingredients: Reduce the mixer speed to low. Add the egg, then the buttermilk, red food coloring, and vanilla extract. Mix until fully combined.
- Combine Dry Ingredients: In a separate bowl, whisk together the flour, cocoa powder, baking powder, and salt. Gradually add this dry mixture to the wet ingredients, mixing on low speed. Scrape the bowl once and mix again until well combined.
- Add Chocolate Chips: Gently fold in the white and semisweet chocolate chips until evenly distributed.
- Shape Cookies: Use a 2-tablespoon scoop to drop dough onto the prepared baking sheets, spacing cookies about 2 inches apart. Grease the bottom of a glass and press the cookies to about ½ inch thick. Sprinkle with 1 tablespoon of sparkling sugar.
- Bake: Bake the cookies for 10 minutes, until puffy and the edges are set, but the centers are still soft. After baking, sprinkle the remaining sparkling sugar on top of the cookies.
- Cool: Allow the cookies to cool for 2 minutes on the baking sheets before transferring them to a cooling rack to cool completely.
Recipe Tips
- Use Room Temperature Ingredients: Make sure your butter, egg, and buttermilk are at room temperature. This helps the dough come together more smoothly and results in a better texture for your cookies.
- Don’t Overmix the Dough: Once you add the dry ingredients, mix only until combined. Overmixing can lead to tough cookies, so stop mixing once everything is well incorporated.
- Press the Cookies Flat: Before baking, use a glass to gently press the cookie dough to about ½ inch thick. This ensures they bake evenly and gives them the perfect texture.
- Use Fresh Baking Powder: Old baking powder can make your cookies flat and dense. Always check the expiration date and use fresh baking powder for the best results.
- Cool on a Rack: After baking, let the cookies cool on the baking sheet for a couple of minutes, then transfer them to a cooling rack. This helps them hold their shape and prevents them from becoming soggy.
How To Store Leftovers
- Refrigerate: Store leftovers red velvet cookies in an airtight container at room temperature for up to 5 days.
- Freeze: Put leftovers red velvet cookies in a freezer bag or airtight container. Freeze for up to 3 months. To thaw, leave them out for 1 hour before eating.
Nutrition Facts
Serving Size: 1 cookie (out of 18)
- Calories: 180
- Total Fat: 9g
- Saturated Fat: 5g
- Cholesterol: 25mg
- Sodium: 50mg
- Potassium: 50mg
- Total Carbohydrate: 24g
- Dietary Fiber: 1g
- Sugars: 15g
- Protein: 2g
More Pioneer Woman Recipes:
Pioneer Woman Red Velvet Cookies Recipe
Description
This easy Pioneer Woman Red Velvet Cookies recipe is a fun and delicious treat perfect for any occasion. With a soft, chewy texture and bursts of white and semisweet chocolate chips, these vibrant cookies are simple to make using common ingredients you likely have on hand. A true crowd-pleaser!
Ingredients
Instructions
- Preheat and Prepare: Preheat the oven to 350°F (175°C). Line 2 to 3 baking sheets with parchment paper.
- Cream Butter and Sugar: In a stand mixer, beat the granulated sugar and softened butter on medium speed for 2-3 minutes until light and fluffy.
- Add Wet Ingredients: Reduce the mixer speed to low. Add the egg, then the buttermilk, red food coloring, and vanilla extract. Mix until fully combined.
- Combine Dry Ingredients: In a separate bowl, whisk together the flour, cocoa powder, baking powder, and salt. Gradually add this dry mixture to the wet ingredients, mixing on low speed. Scrape the bowl once and mix again until well combined.
- Add Chocolate Chips: Gently fold in the white and semisweet chocolate chips until evenly distributed.
- Shape Cookies: Use a 2-tablespoon scoop to drop dough onto the prepared baking sheets, spacing cookies about 2 inches apart. Grease the bottom of a glass and press the cookies to about ½ inch thick. Sprinkle with 1 tablespoon of sparkling sugar.
- Bake: Bake the cookies for 10 minutes, until puffy and the edges are set, but the centers are still soft. After baking, sprinkle the remaining sparkling sugar on top of the cookies.
- Cool: Allow the cookies to cool for 2 minutes on the baking sheets before transferring them to a cooling rack to cool completely.
Notes
- Use Room Temperature Ingredients: Make sure your butter, egg, and buttermilk are at room temperature. This helps the dough come together more smoothly and results in a better texture for your cookies.
- Don’t Overmix the Dough: Once you add the dry ingredients, mix only until combined. Overmixing can lead to tough cookies, so stop mixing once everything is well incorporated.
- Press the Cookies Flat: Before baking, use a glass to gently press the cookie dough to about ½ inch thick. This ensures they bake evenly and gives them the perfect texture.
- Use Fresh Baking Powder: Old baking powder can make your cookies flat and dense. Always check the expiration date and use fresh baking powder for the best results.
- Cool on a Rack: After baking, let the cookies cool on the baking sheet for a couple of minutes, then transfer them to a cooling rack. This helps them hold their shape and prevents them from becoming soggy.
Pioneer Woman Red Velvet Cookies Recipe