Move over, chocolate chip! These red velvet cake cookies look like a new classic.
You can skip the painstaking efforts of decorating sugar cookies or making the perfect gingerbread men this holiday season. The Pioneer Woman, aka Ree Drummond, unveiled a beautiful cookie that looks festive and tastes like an iconic chocolate bite. Plus, these cookies are fairly simple to make. A twist on a favorite cake flavor, Ree Drummond’s red velvet cake cookies feature that gorgeous red hue. She’s even upgraded the bites with buttermilk to keep them moist and delicious.
How to Make Ree Drummond’s Red Velvet Cake Cookies
These red velvet cake cookies are similar to other red velvet recipes but feature a Pioneer Woman twist. The top of the cookies has a generous coating of white confectioner’s sugar. When they bake, the top appears crackled, and the white sugar looks like snow. And, of course, they include one of Drummond’s go-to ingredients—buttermilk.
The Food Network shared a video of Ree making these cookies on Instagram on Dec. 5, where you can see just how gorgeous these sweet bites look.
Once you try these red velvet cake cookies for yourself, they may be a seasonal, or even perennial, favorite. While baking, you may also want to check out Ree Drummond’s favorite Christmas cookies, too!
The ingredients for these red velvet cake cookies include a few options you can leave out if you don’t have them. Red velvet cake is simply chocolate cake with red food coloring, so if you don’t have any of the dye on hand, don’t sweat it. They’ll still taste just as delicious as their red counterparts.
You can also leave out the white chocolate chunks in your cookies if you wish or replace them with milk chocolate chips. Ree’s recipe makes 48 cookies (aka four dozen), so you’ll want to be prepared! Of course, you can always cut the recipe in half if you want to make a smaller batch, but the following measurements are for the original yield. The best cookie recipes take a little time, but don’t give up! They’re worth it.
- 4 ounces baking chocolate
- 2 cups granulated sugar
- 1 cup of salted butter, softened
- 2 large eggs
- 3 tablespoons buttermilk
- 5 teaspoons red food coloring
- 1 tablespoon vanilla extract
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon kosher salt
- 4 ounces good white chocolate, chopped into chunks
- 2 cups confectioners’ sugar
Step 1: Preheat
Preheat the oven to 350 degrees and line two baking sheets with parchment paper.
Step 2: Melt the baking chocolate
Take the baking chocolate and put it into a microwave-safe bowl. Microwave it until melted, then stir and cool.
Step 3: Mix the dough base
Using an electric mixer, combine the butter and the granulated sugar until it’s creamed. Then, put the mixer on low speed and drizzle in the baking chocolate.
Scrape the bowl once that’s done and mix again. This time, you’ll add in the eggs (one at a time), then the buttermilk, vanilla and food coloring. Make sure everything is well-incorporated by scraping the bowl again and mixing.
Step 4: Add the dry ingredients
In a separate bowl, combine the baking powder, salt and flour and stir them together. Next, add the dry mixture in 2 batches into the mixing bowl, keeping the mixer on low. Scrape the sides of the bowl again and mix until everything is well combined. Then, fold in the white chocolate chunks.
Step 5: Prepare and bake
Scoop out tablespoon-sized balls of the dough and roll them in some confectioners’ sugar. Once they’re coated, put them on your prepared baking sheets. At 350 degrees, bake for about 12 minutes or until the cookies are fluffy and set.
Let them stand for another 1 to 2 minutes, then remove them from the baking sheets and transfer them to a wire rack to cool. Repeat the process with the dough until you’ve baked all the cookies.
Make sure to let your cookies cool for about 30 minutes. Then, if you want an extra dusting of confectioners’ sugar, sprinkle it on the cookies and enjoy!
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