Red Velvet Cookies
These aren’t just cookies—they’re an experience. Soft, rich, and vibrant, our red velvet cookies are packed with the cozy warmth of nutmeg and the perfect balance of cocoa and sweetness. They’re a celebration of color, flavor, and texture that’ll leave you reaching for “just one more.” Perfect for sharing—or keeping all to yourself.
Ingredients
- 1 cup Flour
- 1/2 cup Unsalted butter
- 1/4 cup Granulated sugar
- 1/8 cup Brown sugar 2 tablespoon
- 1 Large Egg
- 1/4 tsp Salt use less if using sea salt
- 1/2 tsp Baking Soda
- 2 tbsp Cocoa Powder
- 1/2 tsp Red food coloring - Gel
- 1/2 tsp Vanilla Extract
- 1/2 tsp Nutmeg Freshly grated
Instructions
- Preheat your oven to 350°F (175°C)
- Line baking sheet with parchment paper and set to the side
- In a large mixing bowl, cream the butter, brown sugar, and granulated sugar together for 3-4 minutes, until light and fluffy.
- Add the eggs (whisked with ¼ tsp lemon juice), nutmeg, and vanilla extract, followed by the red food coloring. (Adding it now helps you better control the color.)
- Sift in the dry ingredients: flour, cocoa powder, baking soda, salt, and nutmeg.
- Mix until just combined—don’t overmix!
- Using a cookie scoop or tablespoon, drop dough onto the prepared baking sheet, spacing each cookie about 2 inches apart.
- You should fit about 6 cookies per baking sheet.
- Bake for 15–20 minutes, or until the edges are set and slightly golden.
- Don’t worry if the centers look a little soft—they’ll finish baking as they cool.
- Let the cookies cool on the baking sheet for 5–10 minutes, then transfer to a wire rack (if you have one).
- Serve warm—or let cool completely.
- Enjoy! Yum!