Mini Small Batch Red Velvet Cookies
These Mini Small Batch Red Velvet Cookies are soft, chewy, and have that signature red velvet flavor. Perfect for a cozy night in or as a sweet surprise for someone special!
Ingredients
Dry Ingredients
- 1 cup all-purpose flour
- ¼ cup cocoa powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
Wet Ingredients
- ½ cup unsalted butter, softened Ensure butter is at room temperature.
- ½ cup granulated sugar
- ¼ cup brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 tablespoon red food coloring Can substitute with raspberry or beet juice.
Optional Add-ins
- ½ cup white chocolate chips Can be substituted with dark chocolate chips or chopped nuts.
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a bowl, whisk together the flour, cocoa powder, baking soda, and salt.
- In another bowl, cream the softened butter, granulated sugar, and brown sugar until light and fluffy.
- Beat in the egg, vanilla extract, and red food coloring until well combined.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Fold in white chocolate chips if using.
- Scoop tablespoon-sized amounts of dough onto the prepared baking sheet, spacing them a couple of inches apart.
Baking
- Bake for 8-10 minutes, or until the edges are set.
- Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Notes
These cookies can be enjoyed warm or at room temperature. They are perfect on their own or paired with a glass of cold milk. For an extra treat, warm them up and serve with a scoop of vanilla ice cream. Store in an airtight container at room temperature for up to a week or freeze for up to three months.