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red velvet cookies recipe White Chocolate Drizzle and Ruby Crystals
- Total Time: 94 minutes
- Yield: 2 dozen cookies 1x
- Diet: General
Description
These red velvet cookies with white chocolate drizzle and ruby crystals are an effortless and visually stunning treat. Their vivid crimson hue, creamy white chocolate, and sparkling crystals make them a perfect family-friendly dessert for any occasion.
Ingredients
- 1.5 cups all-purpose flour
- 1 cup granulated sugar
- 0.5 cup unsalted butter, softened
- 1 large egg
- 2 tbsp unsweetened cocoa powder
- 1 tsp vanilla extract
- 1 tsp baking soda
- 1 tsp white vinegar
- 1–2 oz red food coloring (gel for best color)
- 4 oz white chocolate chips or baking bar
- 1 tsp coconut oil (optional)
- 2–3 tbsp edible ruby or red sugar crystals
Instructions
- Prepare Cookie Dough: In a large bowl, cream together softened butter and granulated sugar until light and fluffy (about 2-3 minutes). Beat in the egg and vanilla extract until just combined. In a separate small bowl, whisk cocoa powder and red food coloring until a thick paste forms, then add to the wet ingredients and mix until fully combined and a vibrant red color appears.
- Combine Dry Ingredients: In another bowl, whisk flour and baking soda together. Gradually add the dry ingredients to the wet, mixing until just combined and no streaks of flour remain. Stir in white vinegar until fully incorporated (the dough will be soft and slightly sticky).
- Chill the Dough: Cover the bowl with plastic wrap and chill the red velvet cookie dough in the refrigerator for at least 30-60 minutes. This step helps prevent the cookies from spreading too much, ensuring a chewy texture.
- Bake Cookies: Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper. Scoop rounded tablespoons of dough onto prepared sheets, spacing them about 2 inches apart. Bake for 10-12 minutes, until edges are set but centers still look soft and slightly puffy.
- Cool Cookies and Melt Chocolate: Let the baked cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely (about 15-20 minutes). Once cool, melt white chocolate chips with coconut oil (if using) in a microwave-safe bowl in 30-second intervals, stirring until smooth and glossy.
- Decorate Cookies: Drizzle the melted white chocolate over the cooled cookies using a spoon or piping bag in a decorative pattern. Immediately sprinkle with the ruby crystals before the chocolate sets, giving them a beautiful, festive sparkle.
Notes
For easier handling of sticky dough, chill for an additional 15-30 minutes. Ensure butter is not overly soft to prevent excessive spreading. Use gel food coloring for the most vibrant red. For dietary adaptations, consider dairy-free butter, flax eggs, plant-based white chocolate for vegan options, and a 1:1 gluten-free flour blend for gluten-sensitive diets.
- Prep Time: 45 minutes
- Cook Time: 24 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 180 calories
- Sugar: 18 g
- Sodium: 120 mg
- Fat: 10 g
- Saturated Fat: 6 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 25 mg