Can I make these cookies smaller?

Absolutely! If you prefer standard-sized cookies, use a smaller cookie scoop (about 2 tablespoons of dough) and reduce the baking time to 8-10 minutes. Keep a close eye on them to prevent overbaking.

Why is my red velvet color not vibrant enough?

The key to a deep, vibrant red is using gel food coloring. Liquid food coloring often requires a much larger quantity to achieve the same intensity, which can sometimes affect the dough consistency. For best results, always opt for gel!

Can I make the dough ahead of time?

Yes, you can! The cookie dough can be prepared up to 2-3 days in advance and stored, covered, in the refrigerator. In fact, chilling the dough for a longer period can often enhance the flavors and texture of the baked cookies.

Do I have to use white chocolate chips?

Not at all! While white chocolate chips complement the red velvet flavor beautifully, you can certainly omit them for a pure red velvet experience, or substitute them with dark chocolate chips, milk chocolate chips, or even chopped nuts for a different twist.

My cream cheese frosting is too runny. How can I fix it?

This usually happens if the cream cheese and butter aren't cold enough or if too much liquid (milk/cream) was added. To fix it, try adding more sifted powdered sugar, a tablespoon at a time, until it thickens. If it's still too soft, chill the frosting in the refrigerator for 15-20 minutes, then beat it again.

Giant Red Velvet Cookies | Nora's Best Recipe

Description

Indulge in these magnificent Giant Red Velvet Cookies, featuring a soft, chewy, and vibrantly red cookie base with a hint of cocoa, generously topped with a rich, tangy cream cheese frosting. They are a true showstopper!

Ingredients

Scale

2 ½ cups (300g) all-purpose flour
¼ cup (25g) unsweetened cocoa powder
1 teaspoon baking soda
½ teaspoon salt
1 cup (226g) unsalted butter, softened
1 ½ cups (300g) granulated sugar
2 large eggs
1 tablespoon vanilla extract
2 tablespoons red food coloring (gel preferred)
1 tablespoon white vinegar
½ cup (120ml) buttermilk
1 cup (170g) white chocolate chips
8 ounces (226g) cream cheese, softened
½ cup (113g) unsalted butter, softened
4 cups (480g) powdered sugar, sifted
1 teaspoon vanilla extract
1–2 tablespoons milk or heavy cream

Instructions

In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt. Set aside.
In a large bowl, using an electric mixer, cream together the softened butter and granulated sugar until light and fluffy, about 2-3 minutes.
Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract, red food coloring, and white vinegar until fully combined and vibrant.
Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk, beginning and ending with the dry ingredients. Mix until just combined. Be careful not to overmix!
Gently fold in the white chocolate chips. Cover the dough and chill it in the refrigerator for at least 30 minutes.
Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper.
Scoop about ¼ cup of dough per cookie, rolling it into a ball. Place the dough balls onto the prepared baking sheets, leaving plenty of space between them.
Bake for 12-15 minutes, or until the edges are set and lightly golden, but the centers still look soft.
Remove the baking sheets from the oven and let the cookies cool on the sheets for 5 minutes before transferring them to a wire rack to cool completely.
For the frosting: In a large bowl, beat the softened cream cheese and butter until smooth and creamy, about 2 minutes.
Gradually add the sifted powdered sugar, one cup at a time, mixing on low speed until combined, then increasing to medium until fluffy. Beat in the vanilla extract.
If the frosting is too thick, add milk or heavy cream one tablespoon at a time until you reach your desired piping or spreading consistency.
Once the cookies are completely cool, spread or pipe a generous dollop of cream cheese frosting onto each cookie.
Serve immediately.

Notes

Chilling the Dough: Don’t skip chilling the dough for at least 30 minutes; it’s essential for thick, chewy cookies and prevents spreading.
Gel Food Coloring: For the most vibrant red color, I highly recommend using gel food coloring over liquid.
Buttermilk Substitute: If you don’t have buttermilk, you can make your own by adding 1 tablespoon of white vinegar or lemon juice to a measuring cup, then filling the rest with regular milk to ½ cup. Let it sit for 5 minutes before using.
Storage: Store frosted cookies in an airtight container in the refrigerator for up to 3-4 days. Unfrosted cookies can be stored at room temperature for up to 3 days or frozen.
Freezing Frosted Cookies: Freeze frosted cookies on a baking sheet until firm, then transfer to an airtight container with parchment between layers. Thaw in the refrigerator.

Nutrition

Serving Size: 1 cookie
Calories: 520 kcal
Sugar: 55g
Sodium: 280mg
Fat: 30g
Saturated Fat: 18g
Unsaturated Fat: 12g
Trans Fat: 0g
Carbohydrates: 65g
Fiber: 1g
Protein: 5g
Cholesterol: 90mg

Keywords: Giant Red Velvet Cookies, Red Velvet Cookie Recipe, Cream Cheese Frosting, Homemade Cookies, Dessert Recipe, Baking, Chewy Cookies, Red Velvet Dessert