Description
These soft and chewy red velvet cookies are a festive treat for the 4th of July! Loaded with white chocolate chips and red, white, and blue sprinkles, they bring rich cocoa flavor and patriotic flair to your dessert table. Easy to make and crowd-pleasing, they’re perfect for picnics, BBQs, and fireworks celebrations.
Ingredients
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1/2 cup (1 stick) unsalted butter, softened
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3/4 cup granulated sugar
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1/4 cup brown sugar, packed
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1 large egg
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1 tsp vanilla extract
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1 tbsp red food coloring
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1 1/3 cups all-purpose flour
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1 tbsp unsweetened cocoa powder
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1/2 tsp baking soda
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1/4 tsp salt
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3/4 cup white chocolate chips
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2 tbsp red, white, and blue sprinkles (plus more for topping)
Instructions
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Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
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In a large bowl, cream together the butter, granulated sugar, and brown sugar until light and fluffy.
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Add the egg, vanilla, and red food coloring. Mix until fully combined.
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In a separate bowl, whisk together the flour, cocoa powder, baking soda, and salt.
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Slowly mix the dry ingredients into the wet ingredients until just combined.
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Fold in the white chocolate chips and sprinkles.
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Scoop tablespoon-sized portions of dough onto the baking sheet, spacing them 2 inches apart.
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Gently press a few extra sprinkles and white chocolate chips on top for decoration.
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Bake for 10–12 minutes, until the edges are set and the centers are slightly soft.
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Cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Notes
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Use gel food coloring for a more vibrant red.
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Chill the dough for 20–30 minutes if you want puffier cookies.
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These cookies store well in an airtight container for up to 5 days.