Marbled Red Velvet Cookie Recipe
This marbled red velvet cookie recipe is a delicious blend of sugar cookie and red velvet that will satisfy any sweet tooth!
Servings: 18 Cookies
Ingredients
Red Velvet
- 1 cup unsalted sweet cream butter sliced
- 1 ½ cups sugar
- 2 large eggs room temp
- 1 tsp pure vanilla extract
- 2 tsp super red food coloring
- ¼ cup unsweetened cocoa powder
- 1 tsp baking soda
- 1 tsp cornstarch
- ½ tsp kosher salt
- 1 cup cake flour
- 1 ¾ cups all-purpose flour
- 1 ½ cups white chocolate chips
Sugar Cookie Dough:
- 1 cup unsalted sweet cream butter cold sliced
- 1 ½ cups sugar
- 2 large eggs room temp
- 2 tsp Vanilla extract
- 1 tsp baking soda
- 1 tsp cornstarch
- ½ tsp kosher salt
- 1 cup cake flour
- 1 ¾ cups all-purpose flour
- 2 cups Butterscotch baking chips
Instructions
Red Velvet:
- In the bowl of a stand mixer add the butter and sugar.
- Using a paddle attachment, cream the butter and sugar on medium for 3 minutes.
- The butter/sugar mixture will appear light in color and fluffy.
- Add one egg at a time, beating directly after adding.
- After adding each egg, add the peppermint extract, and vanilla in the mixture.
- Mix on low speed until combined.
- Add in the red food coloring, on low speed until combined.
- In a large bowl add both types of flour, cocoa, baking soda, cornstarch, and salt, whisk to combine.
- Slowly add the flour mixture to the butter mixture while the mixer is on low speed.
- Continue beating the mixture until a soft dough is made.
- With the mixer on low beat in the white chocolate chips, mix on low until combined. Set to the side
Sugar cookie:
- In the bowl of a stand mixer add the butter and sugar.
- Using a paddle attachment, cream the butter and sugar on medium for 3 minutes.
- The butter/sugar mixture will appear light in color and fluffy.
- Add one egg at a time, beating directly after adding.
- After adding each egg, and vanilla in the mixture.
- Mix on low speed until combined.
- In a large bowl add both types of flour, baking soda, cornstarch, and salt, whisk to combine.
- Slowly add the flour mixture to the butter mixture while the mixer is on low speed.
- Continue beating the mixture until a soft dough is made.
- With the mixer on low beat in the butterscotch baking chips, mix on low until combined.
- Using an ice cream scoop, scoop out a red velvet dough ball and place on a baking sheet.
- Repeat till all dough is used. Set to the side.
Creating the cookie:
- Using an ice cream scoop, scoop out a sugar dough ball and place on a baking sheet. Repeat till all dough is used.
- Cut each dough ball in half for both the red velvet and sugar dough.
- Take 1 ½ of the red velvet and 1 ½ of the sugar dough.
- Combine both dough halves and roll it into a ball with your hands.
- In a small bowl add your holiday sprinkles.
- Place the dough ball in the sprinkle bowl and lightly press down.
- Roll the dough ball back into a perfectly round ball again if needed.
- Place on a baking sheet, no more than 5 dough balls per baking sheet.
- Repeat until ALL dough balls are created.
- Place the baking sheets in the refrigerator for 30 minutes.
- Preheat the oven to 410 degrees.
- Bake the cookies for 11-12 minutes.
- Remove from the oven and allow to cool for 30 minutes