Prep: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
Dry Ingredients: In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt.
1 ½ cups all-purpose flour, ¼ cup unsweetened cocoa powder, ½ teaspoon baking soda, ¼ teaspoon salt
Wet Ingredients: In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
½ cup unsalted butter, softened, ¾ cup granulated sugar, ¼ cup packed light brown sugar
Combine: Beat in the egg and vanilla extract. Gradually add the vinegar and red food coloring.
1 large egg, 1 teaspoon vanilla extract, 1 teaspoon distilled white vinegar, 1 ounce red food coloring
Combine: Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
1 ½ cups all-purpose flour, ¼ cup unsweetened cocoa powder, ½ teaspoon baking soda, ¼ teaspoon salt
Fold: Gently fold in the white chocolate chips.
1 cup white chocolate chips
Drop: Drop rounded tablespoons of dough onto the prepared baking sheet.
Bake: Bake for 9-11 minutes, or until the edges are set and the centers are slightly soft.
Cool: Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Frost (optional): While the cookies are cooling, make the cream cheese frosting. Beat together the softened cream cheese and butter until smooth. Gradually add the powdered sugar and vanilla extract, mixing until light and fluffy.
4 ounces cream cheese, softened, ¼ cup unsalted butter, softened, 2 cups powdered sugar, 1 teaspoon vanilla extract
Serve: Once the cookies are completely cool, frost them with the cream cheese frosting, if desired. Enjoy your delightful Red Velvet Cookies!
4 ounces cream cheese, softened, ¼ cup unsalted butter, softened, 2 cups powdered sugar, 1 teaspoon vanilla extract
