Ingredients
Equipment
Method
- In a large bowl, cream together the softened unsalted butter and granulated sugar until light and fluffy. This usually takes about 2-3 minutes with an electric mixer.1/2 cup unsalted butter, softened, 1 cup granulated sugar
- Beat in the large egg and vanilla extract until well combined. Next, add the red food coloring and cocoa powder. Mix until the batter is a uniform, vibrant red color, scraping down the sides of the bowl as needed.1 large egg, 1 teaspoon vanilla extract, 2 tablespoons unsweetened cocoa powder, 1 tablespoon red food coloring (gel or liquid)
- In a separate medium bowl, whisk together the all-purpose flour, baking soda, and salt.1 1/4 cups all-purpose flour, 1/2 teaspoon baking soda, 1/4 teaspoon salt
- Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix the dough.1 1/4 cups all-purpose flour, 1/2 teaspoon baking soda, 1/4 teaspoon salt
- Gently fold in the white chocolate chips. If you don't have white chocolate chips, you can omit them, or chill the dough and then pipe or spread with a cream cheese frosting after baking.1/2 cup white chocolate chips
- For easier handling and to prevent excessive spreading, cover the bowl with plastic wrap and chill the dough in the refrigerator for at least 30 minutes.
- Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
- Drop rounded tablespoons of dough onto the prepared baking sheets, leaving about 2 inches between each cookie.
- Bake for 9-12 minutes, or until the edges are set and the centers look slightly underdone. The cookies will continue to cook as they cool on the baking sheet.
- Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
- Once completely cooled, you can drizzle them with melted white chocolate or a simple cream cheese glaze for an extra touch of festivity.
Notes
These cookies can be stored at room temperature for up to 3-4 days in an airtight container. For longer storage, freeze baked and cooled cookies up to 2-3 months.
