Red Velvet Love Cookies have a certain magic to them, and when you add a touch of love, they become absolutely irresistible! These cookies are everything you want in a sweet treat—soft, chewy, and rich with cocoa flavor. Plus, they get their gorgeous red hue naturally from beet powder, making them both beautiful and delicious.
But what truly sets them apart? The dreamy white chocolate hearts! Melted white chocolate is piped onto each cookie, creating a stunning, love-filled design that’s perfect for Valentine’s Day, anniversaries, or any time you want to bake from the heart. And the best part? They’re incredibly easy to make with simple ingredients you probably already have in your pantry.
Whether you’re baking for someone special or treating yourself (because you deserve it!), these cookies are the ultimate way to share a little love. So, preheat your oven, grab a mixing bowl, and let’s make a batch of Red Velvet Love Cookies—because every bite should taste like a celebration! ❤️
Recipe Yield: About 18 cookies
INGREDIENTS
2 1/2 cups all-purpose flour
1/4 cup unsweetened cocoa powder
1 tbsp beet powder (for natural red color)
1 tsp baking soda
1/2 tsp salt
3/4 cup unsalted butter, softened
1/4 cup granulated sugar
1 large egg + 1 egg yolk
3/4 cup brown sugar, packed
1 1/2 tsp vanilla extract
1 tsp white vinegar (enhances color & tenderness)
2 tbsp milk (for extra moisture)
3/4 cup white chocolate chips (for the hearts)
INSTRUCTIONS
1. Preheat & Prep: Set your oven to 350°F. Line a baking sheet with parchment paper.
2. Mix Dry Ingredients: In a medium bowl, whisk together flour, cocoa powder, beet powder, baking soda, and salt. Set aside.
3. Cream Butter & Sugars: In a large bowl, beat butter, brown sugar, and granulated sugar until light and fluffy (about 2 minutes).
4. Add Wet Ingredients: Mix in the egg, egg yolk, vanilla, vinegar, and milk, blending until smooth.
5. Combine: Gradually add the dry ingredients into the wet mixture, stirring just until a dough forms. The beet powder will deepen in color as it mixes.
6. Scoop & Bake: Roll the dough into 1 ½-inch balls and place them 2 inches apart on the baking sheet. Bake for 9-11 minutes, until just set but still soft in the center.
7. Cool: Let cookies cool for 5 minutes on the baking sheet, then transfer to a wire rack.
8. Melt White Chocolate: In a microwave-safe bowl, melt the white chocolate chips in 20-second intervals, stirring between each until smooth.
9. Decorate: Transfer melted chocolate to a piping bag (or a ziplock bag with the tip cut off). Draw large white hearts on each cooled cookie. Let the chocolate set before serving.
HELPFUL TIPS TO PERFECT THIS RECIPE
- Enhance the Red Velvet Color: Beet powder creates a natural red hue, but it develops even better when the dough rests for 5-10 minutes before baking. This allows the color to deepen, giving your cookies that rich, classic red velvet look.
- Keep Cookies Soft and Chewy: The key to achieving the perfect texture is using just the right amount of moisture. The added milk and brown sugar help lock in softness, while removing the cookies from the oven when slightly underbaked ensures they stay chewy.
- Perfect White Chocolate Hearts: To make the prettiest, most precise hearts, use melted white chocolate in a piping bag or a ziplock with the tip cut off. If freehanding is tricky, trace a heart shape on parchment paper, place wax paper over it, and practice before decorating the cookies.
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