I know everyone is gearing up for the Super Bowl today so I’m keeping this short and sweet.. just like these cookies! Okay.. that was a really bad joke. Anyway, red velvet cupcakes are one of my favorites, so I decided to adapt my recipe into cookie form for Valentine’s Day!
1 ½ cups all-purpose flour
2 ½ Tbs unsweetened cocoa powder
1 tsp cornstarch
¾ tsp baking powder
¼ tsp salt
½ cup unsalted butter, softened
1 cup sugar
1 tsp distilled white vinegar
1 ½ tsp vanilla extract
2 tsp red food coloring
½ cup white chocolate chips
Heart candy sprinkles (optional)
Preheat oven to 375 degrees F (190 degrees C) and line a large baking sheet with parchment paper.
(1.) In a large bowl, whisk together flour, cocoa, cornstarch, baking powder, and salt. Set aside. (2.) In a separate bowl, cream together butter and sugar until fluffy. (3.) Beat in vinegar, egg, vanilla extract, and red food coloring until smooth. (4.) Fold in white chocolate chips.
Scoop out a heaping tablespoon of dough and roll into a ball. Place onto the prepared baking sheet and repeat with remaining dough mix, placing dough balls 2 inches from one another. Press a few extra chocolate chips and/or candy heart sprinkles into the dough balls. Bake for 8-10 minutes or until cookies are set up.
Set pan on a cooling rack for 5 minutes. Transfer cookies to the cooling rack to finishing cooling. Serve right away or make the night before and store in a sealing container at room temperature.