Eggless Red Velvet Cookies
These eggless red velvet cookies are wonderfully soft, chewy, and visually stunning. They make a fantastic crowd-pleasing treat for any occasion.
Equipment
- electric mixer
Ingredients
- 1/2 cup Unsalted Butter, Softened
- 2 oz Cream Cheese, Softened
- 1/2 cup Granulated Sugar
- 1/2 cup Brown Sugar, Packed
- 1 tbsp Milk
- 1 1/2 tsp Vanilla Extract
- 2 tsp Red Gel Food Coloring
- 1 1/2 cups All-Purpose Flour
- 2 tbsp Unsweetened Cocoa Powder
- 1 tsp Cornstarch
- 1/2 tsp Baking Soda
- 1/4 tsp Salt
- 1 cup White Chocolate Chips, Divided
Instructions
- In a large bowl, beat the butter and cream cheese with a mixer on medium speed for 1 minute, until smooth. Add the granulated sugar and brown sugar and beat for 2 minutes more, until light and fluffy.
- Beat in the milk, vanilla and red food coloring until the dough is evenly colored. Add a little more coloring if you want a deeper red.
- In a separate bowl, whisk together the flour, cocoa powder, cornstarch, baking soda and salt. Add to the butter mixture and mix on low just until combined. Fold in 3/4 cup of the white chocolate chips with a spatula.
- Cover and chill the dough for 1 hour. The cream cheese makes the dough very soft, so chilling is what gives you thick, chewy cookies instead of flat ones.
- Preheat the oven to 350°F and line two baking sheets with parchment paper. Scoop the dough into 2 tbsp balls, place them 2 inches apart and press the remaining white chocolate chips onto the tops.
- Bake for 10-11 minutes, until the edges are set and the tops look matte but the centers are still soft. Pull them before they brown so the red color stays bright.
- Cool on the baking sheet for 10 minutes, then transfer to a wire rack. Makes about 18 cookies.
Nutrition
Serving: 1servingCalories: 193kcalCarbohydrates: 26gProtein: 2gFat: 9g
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