Red Velvet Cookies
These easy super-thick delicious Red Velvet Cookies have the perfect balance of red velvet flavor, with a touch of cocoa and are made from scratch. These are a little crisp on the edges, a little chewy, and gooey, soft in the centers and soooo addictive.
Servings: 10 Cookies
Calories:
Ingredients
Red Velvet Levain Cookies
- 1 ¼ cups all purpose flour
- ⅓ cup unsweetened cocoa powder like Hershey’s
- ½ teaspoon baking soda
- 2 teaspoons cornstarch
- ¼ cup unsalted butter cool, not softened
- ½ cup brown sugar
- ½ cup granulated sugar
- 1 large egg
- 2 tablespoons red food coloring
- 2 teaspoons vanilla extract
- 1 cup white chocolate chips or any add-ins you wish
Easy Marshmallow Frosting
- ½ cup salted butter softened
- 1 to 1 ½ cups powdered sugar
- 7 ounce jar marshmallow creme
- 1 teaspoon vanilla extract
Instructions
Red Velvet Levain Cookies
- Preheat oven to 350°F and line 2 large baking sheets with a silicone mat or parchment paper.
- Whisk flour, cocoa powder, baking soda, and cornstarch in a medium bowl; set aside.
- Using a mixer, beat butter and sugars for 1–2 minutes until well combined. Add eggs, red food coloring, and vanilla, and mix on medium-low speed.
- Gradually mix in the dry ingredients until just combined. Fold in chocolate chips, if using.
- Scoop 1/4-cup portions of dough onto the prepared baking sheets, spacing 2 inches apart (makes 10–12 jumbo cookies).
- Bake for 17 minutes, or until soft to the touch. Cool on the baking sheet for 3–5 minutes, then transfer to a wire rack.
Easy Marshmallow Frosting
- Beat butter, powdered sugar, marshmallow creme, and vanilla in a large bowl until smooth and creamy (add a pinch of salt if using unsalted butter).
- Adjust consistency with powdered sugar or milk as needed.
- Chill until ready to use, then frost cookies with a spatula or piping bag.