Thick, chewy, and packed with the rich flavors of red velvet, NYC-style red velvet cookies are a decadent treat perfect for satisfying your sweet tooth. These bakery-style cookies are known for their crisp edges, soft centers, and signature cream cheese filling or drizzle.
Why You’ll Love This Recipe
- Bakery-quality results: Recreate the thick, luxurious cookies you’d find in a New York bakery.
- Rich flavor: Classic red velvet taste with hints of cocoa and vanilla.
- Perfectly soft and chewy: A delicious texture combination in every bite.
- Versatile: Customize with cream cheese frosting, white chocolate chips, or festive sprinkles.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the Cookies:
- Unsalted butter, softened
- Granulated sugar
- Brown sugar
- Egg
- Vanilla extract
- Red food coloring
- All-purpose flour
- Cocoa powder
- Baking soda
- Cornstarch
- Salt
For the Cream Cheese Filling (Optional):
- Cream cheese, softened
- Powdered sugar
- Vanilla extract
Add-ins (Optional):
- White chocolate chips
- Dark chocolate chunks
Directions
Make the Cookie Dough:
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
- Mix in the egg, vanilla extract, and red food coloring until fully combined.
- In a separate bowl, whisk together the flour, cocoa powder, baking soda, cornstarch, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing just until combined. If using, fold in white chocolate chips or dark chocolate chunks.
- Scoop large balls of dough (about 3 tablespoons each) and place them on the prepared baking sheet, leaving space between each cookie.
Make the Cream Cheese Filling (Optional):
- In a small bowl, beat the softened cream cheese, powdered sugar, and vanilla extract until smooth.
- Flatten a ball of cookie dough, place a teaspoon of cream cheese filling in the center, and wrap the dough around it, sealing the edges completely.
Bake the Cookies:
- Bake the cookies for 12-14 minutes, or until the edges are set but the centers are slightly soft.
- Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack.
Servings and Timing
- Servings: Makes about 8-10 large cookies.
- Prep Time: 15 minutes
- Cook Time: 14 minutes
- Total Time: 29 minutes
Variations
- White chocolate drizzle: Drizzle melted white chocolate over the cooled cookies for an elegant touch.
- Festive twist: Add sprinkles to the dough for a holiday-themed cookie.
- Stuffed version: Add a cream cheese or Nutella center for extra indulgence.
- Gluten-free: Use a gluten-free all-purpose flour blend for a gluten-free option.
Storage/Reheating
- Storage: Store the cookies in an airtight container at room temperature for 3 days or in the refrigerator for up to 5 days.
- Reheating: Warm the cookies in the microwave for 10-15 seconds to restore their gooey center.
FAQs
1. What makes NYC-style cookies unique?
These cookies are larger, thicker, and chewier than standard cookies, with a bakery-style texture and indulgent flavor.
2. Do I have to use red food coloring?
No, you can skip the food coloring for a more natural cocoa-colored cookie.
3. Can I use cream cheese frosting instead of a filling?
Absolutely! Spread or pipe cream cheese frosting on top of the cooled cookies for a bakery-inspired look.
4. Can I make the dough ahead of time?
Yes, the dough can be refrigerated for up to 48 hours or frozen for up to 3 months.
5. What type of cocoa powder is best for red velvet cookies?
Use natural unsweetened cocoa powder for the best red velvet flavor.
6. Can I make these cookies smaller?
Yes, reduce the dough ball size and adjust the baking time to 9-11 minutes.
7. Why is cornstarch included in the recipe?
Cornstarch helps create a soft and tender texture in the cookies.
8. Can I freeze baked cookies?
Yes, store baked cookies in an airtight container and freeze for up to 3 months.
9. What’s the best way to measure flour for cookies?
Spoon the flour into your measuring cup and level it with a knife for accurate measurement.
10. Can I make these cookies dairy-free?
Yes, use plant-based butter and omit the cream cheese filling, or use a dairy-free alternative.
Conclusion
NYC red velvet cookies are the ultimate indulgence for cookie lovers. With their bold red color, rich cocoa flavor, and soft, chewy texture, they’re a bakery-style treat that’s easy to make at home. Customize them with your favorite add-ins or fillings for a truly special dessert. Bake a batch today and enjoy these decadent cookies fresh from your oven!
PrintNYC Red Velvet Cookies
These NYC-style red velvet cookies are bakery-style, oversized, and packed with a soft, chewy texture and a rich red velvet flavor. They’re loaded with white chocolate chips and perfect for indulging in a luxurious treat or sharing with someone special.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
- Yield: 8 large cookies 1x
- Category: Dessert, Cookies
- Method: Baking
- Cuisine: American
Ingredients
For the Cookies:
- ¾ cup (170g) unsalted butter, softened
- 1 cup (200g) granulated sugar
- ½ cup (100g) brown sugar, packed
- 1 large egg + 1 egg yolk, room temperature
- 1 tsp vanilla extract
- 1 tsp red food coloring (gel recommended)
- 2 cups (250g) all-purpose flour
- ¼ cup (20g) unsweetened cocoa powder
- 1 tsp cornstarch
- ½ tsp baking soda
- ½ tsp salt
- 1 ½ cups (225g) white chocolate chips
Instructions
- Prepare the Oven and Baking Sheet:
- Preheat your oven to 375°F (190°C). Line two large baking sheets with parchment paper or silicone baking mats.
- Cream the Butter and Sugars:
- In a large mixing bowl, beat the softened butter, granulated sugar, and brown sugar until light and fluffy (about 2-3 minutes).
- Add the Wet Ingredients:
- Mix in the egg, egg yolk, vanilla extract, and red food coloring until well combined.
- Combine the Dry Ingredients:
- In a separate bowl, whisk together the flour, cocoa powder, cornstarch, baking soda, and salt. Gradually add the dry ingredients to the wet mixture, mixing just until combined.
- Add the White Chocolate Chips:
- Fold in the white chocolate chips, ensuring they are evenly distributed throughout the dough.
- Shape the Cookies:
- Divide the dough into 8 large portions (approximately â…“ cup each). Roll each portion into a ball and place them on the prepared baking sheets, spacing them about 3 inches apart. Gently flatten the tops slightly with your hand.
- Bake the Cookies:
- Bake for 10-12 minutes, or until the edges are set but the centers still appear slightly soft. The cookies will continue to cook as they cool.
- Cool and Serve:
- Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. Serve warm or at room temperature.
Notes
- For vibrant color, use gel food coloring instead of liquid to avoid thinning the dough.
- Add a sprinkle of flaky sea salt on top of the cookies before baking for a salty-sweet twist.
- These cookies can be stored in an airtight container at room temperature for up to 4 days or frozen for up to 2 months.