Red Velvet Sugar Cookie With White Chocolate Drizzle

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These Red Velvet Sugar Cookies With White Chocolate Drizzle have a soft chewy interior while keeping a crunchy exterior. They have the great flavor of a classic Red Velvet Cake, with the perfect texture of a sugar cookie.

What Is Red Velvet

Some may think that it is just a basic batter with the addition of red food coloring, but it actually is a term used to describe the combination of cocoa and vanilla flavors. Due to the fact that cocoa powder is used rather than chocolate, it tends to have a more subtle chocolate flavor. The addition of red food coloring gives Red Velvet desserts their deep rich brick red color.

Ingredients You Need To Make These Cookies

  • All Purpose Flour
  • Unsweetened Cocoa Powder
  • Baking Soda
  • Salt
  • Cream Of Tartar
  • Unsalted Butter
  • Granulated Sugar
  • Egg
  • Pure Vanilla Extract
  • Red Gel Food Coloring
  • White Chocolate
  • Coconut Oil

Why You Will Want To Make These Cookies

  • They have great texture. Soft and chewy on the inside with a crispy exterior
  • They are visually appealing. There deep brick red color makes them unusual and eye catching.
  • They are really easy to make. You can have a batch ready in under 40 minutes.
Red Velvet Sugar Cookie With White Chocolate Drizzle
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Red Velvet Sugar Cookie With White Chocolate Drizzle

Recipe by BrendaCourse: DessertDifficulty: Easy

This cookie is soft and chewy on the inside while crispy on the outside.

Ingredients

  • 2 Cups all purpose flour

  • 2 Tablespoons unsweetened double dark cocoa

  • 1 Teaspoon baking soda

  • 1/2 Cream of Tartar

  • 1/2 Teaspoon salt

  • 1 Cup (2 sticks) unsalted butter, at room temperature

  • 1 1/4 Cup granulated sugar

  • 1 Egg

  • 2 Teaspoons pure vanilla extract

  • 1 Tablespoon red gel food coloring

  • For The White Chocolate Drizzle

  • 1 Cup white chocolate chips

  • 1 Teaspoon coconut oil

Directions

  • Preheat oven to 350. Line a baking sheet with parchment paper and set to the side.
  • To a large mixing bowl, whisk together the all purpose flour, cocoa powder, baking soda, cream of tartar and salt until well combined. Set to the side.
  • To the bowl of a stand mixer fitted with a paddle attachment, cream the butter and sugar until light and fluffy. Add the egg, vanilla extract and red food coloring and mix until completely combined.
  • Add the flour mixture into the butter mixture and continue mixing until just combined.
  • Scoop out dough using a small ice cream scoop. Place balls of dough 2” apart on the prepared baking sheet, these cookies will spread. Place in the preheated oven and bake 8 to 10 minutes or until the edges are crispy and the centers are puffed. Remove from oven and gently tap the baking tray on the counter, this will help to spread the cookies even more. Allow to cool slightly before removing them from the tray. Once slightly cooled, remove the cookies from the baking tray and place on a wire rack to cool completely.
  • Meanwhile for the chocolate drizzle, place the chocolate chips in a microwave safe bowl along with the coconut oil. Microwave on medium for 30 second intervals stirring occasionally until melted and of drizzle consistency.
  • Drizzle all but one of the completely cooled cookies with the chocolate drizzle. Crumble up the one remaining cookie into fine crumbs. sprinkle the crumbs over the drizzled cookies then set to the side until chocolate is set. Then serve.
  • Enjoy.