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 degrees.
- Line 2 large baking sheets with a silicon mat or parchment paper. Set aside.
- In a medium bowl, whisk together the flour, cocoa powder, baking soda and cornstarch, set aside.
- Using mixer, mix together the butter and sugars together for 1-2 minutes, or until sugar dissolves into the butter.
- Lower the speed to medium-low and mix in the eggs, red food coloring and vanilla.
- Gradually add in the flour mixture, beating until a flour remains.
- If adding chocolate chips, fold in chocolate chips with rubber spatula.
- Using a ¼ cup, large cookie scoop or ice cream scoop, scoop dough and place on prepared baking sheet, spacing 2 inches apart. You should get jumbo 10-12 cookies. Cookies will bake thick.
- Bake cookies for 17 minutes, or until cookies are soft to the touch. When in doubt, take cookies out early, as they will continue to cook as they cool.
- Remove from baking sheet after 3-5 minutes and continue to cool on wire rack, then serve as is or with Marshmallow Frosting!
Easy Marshmallow Frosting
- Combine the butter, powdered sugar, marshmallow creme and vanilla in a large bowl. (If using unsalted butter, add ⅛ to ¼ teaspoon salt)
- Using mixer, beat until smooth and creamy. Add more powdered sugar if needed to thicken, or a tablespoon of milk if needed to thin it out.
- Store in the refrigerator until ready to use.
- Frost on cookies or add to a piping bag and frost.