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Red Velvet Cookie Dough

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  • Author: Mia
  • Total Time: 1 hour 15 minutes (including chilling time)
  • Yield: Makes about 24 cookies or slightly less if eating raw
  • Diet: Vegetarian

Description

This Red Velvet Cookie Dough combines the tangy, creamy flavor of red velvet with the soft, chewy texture of cookie dough. Whether you eat it raw or bake it into cookies, it’s a fun and easy treat to enjoy.

Ingredients

2 1/2 cups all-purpose flour

1/2 cup unsalted butter, softened

1/2 cup brown sugar, packed

1/2 cup granulated sugar

1/2 cup sour cream

1 tablespoon red food coloring

1 teaspoon vanilla extract

1/2 teaspoon baking soda

1/4 teaspoon salt

1 cup mini chocolate chips

Instructions

  1. In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
  2. In a large mixing bowl, beat the softened butter, brown sugar, and granulated sugar together until creamy and smooth.
  3. Add the sour cream, red food coloring, and vanilla extract to the butter-sugar mixture and mix until well combined.
  4. Gradually add the dry flour mixture to the wet ingredients, mixing until a dough forms. Be sure to scrape the sides of the bowl to incorporate all ingredients.
  5. Fold in the mini chocolate chips until evenly distributed throughout the dough.
  6. If you’re eating the dough raw, you can enjoy it immediately! Otherwise, cover the dough and refrigerate for at least 1 hour before baking.
  7. For baking, preheat your oven to 350°F (175°C). Scoop tablespoon-sized portions of dough and roll into balls. Place on a parchment-lined baking sheet and bake for 10-12 minutes or until the edges are golden brown. Let cool on the sheet for a few minutes before transferring to a wire rack to cool completely.

Notes

  1. Raw Dough: Store uncooked dough in an airtight container in the refrigerator for up to 5 days.
  2. Baked Cookies: Store baked cookies in an airtight container at room temperature for up to 4 days. Freeze for up to 3 months for longer storage.
  3. Freezing Raw Dough: Freeze tablespoon-sized dough balls on a baking sheet until firm, then transfer to a freezer-safe container for up to 3 months. Bake directly from frozen.
  4. No-Chill Option: If you’re short on time, skip the chilling step and enjoy the dough raw.
  5. Vegan Version: Replace the butter with a plant-based alternative and sour cream with a dairy-free option.
  6. Gluten-Free: Use a gluten-free flour blend in place of the all-purpose flour.
  7. Sugar-Free: Use sugar alternatives like stevia or monk fruit.
  • Prep Time: 15 minutes
  • Cook Time: 10-12 minutes
  • Category: Dessert
  • Method: Mixing, Baking
  • Cuisine: American

Nutrition

  • Serving Size: 1 cookie
  • Calories: 150
  • Sugar: 12g
  • Sodium: 50mg
  • Fat: 7g
  • Saturated Fat: 4g
  • Unsaturated Fat: 3g
  • Trans Fat: 0g
  • Carbohydrates: 21g
  • Fiber: 1g
  • Protein: 1g
  • Cholesterol: 20mg

Find it online: https://homecooksimple.com/red-velvet-cookie-dough/