Two Red Velvet Cookies- Yes Just TWO soft and crisp Red Velvet Cookies! These cookies have that classic red velvet flavor but all in the form of a cookie.
If you’ve been looking for a recipe that creates just two red velvet cookies, you’ve come to the right place. Sometimes I don’t want a big batch of cookies. I don’t want the mess of cleaning my kitchen aid or taking out my hand mixer just because I wanted one cookie. And sometimes one cookie is just enough because I don’t want the guilty pleasure of eating more than two or three in a sitting. For this reason, I was inspired to create a cookie recipe that created just two cookies.
The festive red color makes these TWO red velvet cookies the perfect Valentine’s Day cookie and Christmas cookies. These cookies are great for gifting a box of cookies with various flavors to a friend or loved one. With it being this time of year and Valentine’s Day around the corner you can bake your significant other, a great friend or yourself a beautiful cookie box.
This is part four of my Just Two Cookies Series. Follow along as I share some more TWO cookie recipes!
Part One: Just Two sugar cookies
Part Two: Just Two Double Chocolate Cookies
Part three: Just Two M&M Cookies
Why should you make this recipe?
This is an easy red velvet cookie recipe.
One bowl! No stand mixer or even hand mixer. Only a whisk and bowl are needed.
No time to soften butter? No worries! Melted butter is used in this recipe. No need to use room temperature butter here.
Just Two Red Velvet Cookies Ingredients:
- Flour: All-purpose flour, make sure to fluff, scoop, and level off with a knife. Putting in too much flour will result in a thicker cookie.
- Light Brown Sugar: Brown Sugar gives you a chewy cookie, brown sugar is just white sugar with molasses mixed in. Light brown or dark brown sugar can be used in this recipe.
- Sugar: Gives the cookies the perfect amount of sweetness without making the cookies too overly sweet.
- Unsweetened cocoa powder: Use a natural cocoa powder for these cookies. If you use a Dutch process cocoa powder you may need more red food coloring.
- Vanilla extract: Don’t skip out on the vanilla. Always measure with your heart!
- Baking soda: Helps spread the cookie.
- Salt: Enhances the flavor of the cookie, just a pinch goes a long way. Sea Salt, table salt, and kosher salt can be used in this recipe.
- Butter: Unsalted Butter
- Egg: One large egg, whisked! The recipe only calls for 1 tbsp but there are 4 tbsp of whisked egg in a large egg.
- Add-ins: White Chocolate chips or even cream cheese chips would go well with these cookies.
- Red Food Coloring: Red gel food coloring is preferred over liquid ones you find in local grocery stores. Gel food color provides a beautiful red color without adding too much liquid when using liquid food coloring.
How to Make Two Red Velvet Cookies
Preheat oven to 350F.
Line a cookie sheet with parchment paper and set to the side.
In a medium bowl add the butter and melt. Add sugar, brown sugar, and vanilla extract and mix until well combined. Crack the large egg in a small bowl and whisk until all combined and then measure out one tablespoon and add to the wet ingredients.
To the mixture add 3 to 4 drops of the red gel food coloring and blend until the butter mixture is red. If the butter mixture is not a vibrant red color add more food coloring and mix before adding the dry ingredients to reduce overmixing the dough.
Mix the dry ingredients (flour, cocoa powder, baking soda, salt) and mix until it begins to form a dough. Add in the white chocolate chips and then divide and roll the cookie dough balls.
Bake the cookies on the prepared baking sheet for 8 to 10 minutes. Allow the cookies to cool on the baking pan for 5 to 10 minutes before enjoying.
If there are leftovers store them in an airtight container for up to 3 days.
Tips to Making Two Red Velvet Cookies:
Improper measuring: Don’t overpack the flour, fluff, scoop, and level off excess flour, You want to make sure you have just enough flour to create the right texture of the cookie.
Overmixing the cookie dough: Since it’s such a small batch just hand-mix everything to reduce overmixing. Overmixing can create tough cookies.
Oven Temperature: Your oven may run hotter. Having an oven thermometer if your oven is a little older will help understand your oven more. These cookies are baked were baked in my toaster oven (convection) at 350F for 8 minutes. But I know my regular electric oven would take 10-12 minutes. So, just adjust the bake time according to your oven. And if you don’t know start at 8 minutes and then add one or two minutes until it’s done.
Underbake: The best way to achieve gooey, soft centers is underbaking. A simple and free tip! The cookies may look undercooked when taken out of the oven but wait and see what the cooled cookies will look like once they have fully cooled.
Use Parchment paper or Silpat: Easier cleanup for one and it ensures the cookies will bake evenly. DO NOT EVER bake on aluminum foil or a greased cookie sheet.
Round Cookies: Cookie Scooting is what it’s called. Right when the cookies come out of the oven, take a small bowl, cup, or cookie cutter that is just slightly larger than your cookies and place it over one of the cookies. Gently swirl the bowl around the cookie to make the cookie perfectly round. You can also use the back of a spoon and push the edges of the cookie in to create round edges.
FAQS
Double the recipe?
Yes! Easily!
Can this be made ahead?
Yes, but this would result in thick cookies. For the best results take the cookie dough out of the fridge and allow it to come to almost room temperature. Flatten the cookies into a disc and this will help the cookies spread. If you prefer thicker cookies just bake the cookies straight from the freezer.
Just Two Red Velvet Cookies Recipe
Ingredients
- 2 Tbsp Butter melted
- 2 Tbsp Brown Sugar
- 1 Tbsp Sugar
- 1 Tbsp Large Egg Whisked
- 1/4 Tsp Vanilla Extract
- 5 Tbsp All Purpose Flour
- 1.5 tsp Cocoa Powder Natural
- 1/4 tsp Baking Soda
- Pinch of Salt
- 3 tbsp White Chocolate chips
- 3 drops red food gel coloring
Instructions
- Preheat oven to 350F.
- Line a cookie sheet with parchment paper and set to the side.
- In a medium bowl add the butter and melt. Add sugar, brown sugar, and vanilla extract and mix until well combined. Crack the large egg in a small bowl and whisk until all combined and then measure out one tablespoon and add to the wet ingredients. To the mixture add 3 to 4 drops of the red gel food coloring and blend until the butter mixture is red.
- Mix the dry ingredients (flour, cocoa powder, baking soda, salt) and mix until it begins to form a dough. Add in the white chocolate chips and then divide and roll the cookie dough balls.
- Bake the cookies on the prepared baking sheet for 8 to 10 minutes. Allow the cookies to cool on the baking pan for 5 to 10 minutes before enjoying.
- If there are leftovers store them in an airtight container for up to 3 days.
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