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Red White Blue Red Velvet Cookies

red velvet cookies
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Ingredients

Scale
  • 1 cup (2 sticks) unsalted butter, softened
  • 1 cup granulated sugar
  • 1/2 cup brown sugar, packed
  • 1 large egg, room temperature
  • 1 teaspoon vanilla extract
  • 2 1/2 cups all-purpose flour
  • 2 tablespoons unsweetened cocoa powder (natural, not Dutch-processed)
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 tablespoons red food coloring (preferably gel)
  • 1 tablespoon blue food coloring (preferably gel)
  • 1 cup white chocolate chips
  • Optional Cream Cheese Frosting:
  • 4 ounces cream cheese, softened
  • 1/4 cup unsalted butter, softened
  • 1 1/2 cups powdered sugar
  • 1/2 teaspoon vanilla extract
  • Patriotic sprinkles for decoration (optional)

Instructions

  1. Preheat oven to 350°F (175°C) and line two baking sheets with parchment paper.
  2. In a large bowl, cream together butter, granulated sugar, and brown sugar until light and fluffy, about 3-4 minutes.
  3. Add egg and vanilla extract; mix until fully incorporated and smooth.
  4. In a separate bowl, whisk together flour, cocoa powder, baking soda, and salt until well combined.
  5. Gradually add dry ingredients to wet mixture, mixing on low speed just until incorporated. Do not overmix.
  6. Divide dough into three equal portions in separate bowls.
  7. Add red food coloring to one portion and mix thoroughly until the color is uniform.
  8. Add blue food coloring to another portion and mix thoroughly.
  9. Leave the third portion natural (white) and fold in 1/2 cup of white chocolate chips.
  10. Using a medium cookie scoop (about 1 1/2 tablespoons), place one scoop each of red, white, and blue dough close together on the prepared baking sheet, spacing cookies 2 inches apart.
  11. Use a butter knife or small offset spatula to gently swirl the doughs together with just 1-2 strokes to create a marbled effect. Don’t overmix.
  12. Bake for 10-12 minutes, until edges are just set but centers still appear slightly underdone.
  13. Allow cookies to rest on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
  14. If desired, once cookies are completely cool, top with cream cheese frosting and patriotic sprinkles.
  15. For optional cream cheese frosting:
  16. Beat together softened cream cheese and butter until smooth and creamy.
  17. Gradually add powdered sugar and vanilla, beating until light and fluffy.
  18. Spread or pipe onto completely cooled cookies and add sprinkles if desired.

Notes

  • For the most vibrant colors, use gel food coloring rather than liquid.
  • Slightly underbake the cookies for a softer, chewier texture.
  • Store unfrosted cookies in an airtight container at room temperature for up to 5 days.
  • If using cream cheese frosting, cookies must be refrigerated.
  • For make-ahead convenience, you can freeze the cookie dough for up to 3 months.
  • Nutrition facts are estimates and may vary based on ingredients used, portion sizes, and preparation methods.

Nutrition

Keywords: red white blue red velvet cookies, patriotic cookies, holiday cookies, festive dessert, 4th of july cookies, memorial day dessert, red velvet cookies

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