Description
Soft and chewy Red Velvet Sugar Cookies with a sweet white chocolate center. This recipe yields a vibrant, small-batch cookie with a hint of cocoa.
Ingredients
- 4 tablespoons unsalted butter, melted
- 1/3 cup granulated sugar
- 2 tablespoons granulated sugar for rolling
- 1 large egg yolk
- 1 teaspoon red gel food coloring
- 1/2 cup plus 1 tablespoon all-purpose flour
- 2 tablespoons unsweetened cocoa powder
- 1/4 teaspoon baking soda
- 1/8 teaspoon fine sea salt
- 6 white chocolate peanut butter hearts
Instructions
- Preheat your oven to 350°F. Line a small baking sheet with parchment paper.
- Whisk the melted butter and 1/3 cup sugar in a medium bowl until combined.
- Stir in the egg yolk and red gel food coloring until the mixture achieves a uniform bright red color.
- Sift the flour, cocoa powder, baking soda, and salt directly into the wet ingredients.
- Mix the dough gently with a spatula until no dry streaks of flour remain.
- Divide the dough into 6 equal portions and roll each into a smooth ball.
- Roll each dough ball in the extra 2 tablespoons of granulated sugar to coat the exterior completely.
- Place the cookies 2 inches apart on the prepared baking sheet.
- Bake for 10 to 12 minutes until the edges are set and the tops look slightly dry and crackled.
- Cool the cookies on the pan for 10 minutes to let the structure firm up.
- Press one white chocolate heart firmly into the center of each warm cookie.
- Transfer the cookies to the refrigerator for 30 minutes to set the chocolate hearts before you serve them.
Notes
- Use gel food coloring for the most intense red color.
- Cooling time is important to keep the chocolate center firm.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American