Red Velvet White Chocolate Chip Cookies


Some may save red velvet for a special occasion, I say any day is a great day for red velvet! No special occasion needed. I made some Red Velvet Cupcakes last week for a friend who was hosting a birthday party and it inspired me to create another red velvet dessert. These cookies are a combination of two of my all time favorite desserts, those Red Velvet Cupcakes and Chocolate Chip Cookies.

These lightly chocolaty, deliciously chewy, gorgeously red cookies are simply fantastic!  In my opinion red velvet isn’t chocolate, if I wanted a chocolate dessert I’d make a chocolate dessert. Red velvet to me is a combination of vanilla and chocolate, one shouldn’t really overpower the other. That’s why when I make red velvet recipes they are somewhat mild on the cocoa. Plus when you use too much cocoa it depletes that beautiful red color, it turns it more of a brownish auburn shade rather than a velvety red. I also tried making these cookies with half brown sugar and half granulated sugar and that even hid the red color due to the deep brown shade of the molasses in the brown sugar, so the brown sugar was out.
These cookies would also be delicious if you were to omit the white chips and instead frost them with Cream Cheese frosting. If you personally prefer a really chocolaty red velvet, I would say rather than adding more cocoa to the dough just add milk chocolate or semi sweet chocolate chips in place of the white chocolate chips.
And to all you early holiday Pinners out there (I’m definitely not talking about myself =), these would go great on the Christmas or Valentines Day list. Enjoy!


{My Original} Red Velvet White Chocolate Chip Cookies

5 from 1 vote


  • 1 1/2 cups all-purpose flour
  • 2 1/2 Tbsp cocoa powder
  • 1 tsp cornstarch
  • 3/4 tsp baking powder
  • 1/4 tsp salt
  • 1/2 cup butter , softened
  • 1 cup granulated sugar
  • 1 tsp distilled white vinegar
  • 1 large egg
  • 1 1/2 tsp vanilla extract
  • 1 1/2 tsp red food coloring
  • 3/4 cup white chocolate chips , divided


  1. Preheat oven to 375 degrees. In a mixing bowl whisk together flour, cocoa powder, cornstarch, baking powder and salt, set aside.
  2. In the bowl of an electric stand mixer fitted with paddle attachment, whip together butter, sugar and vinegar until pale and fluffy, about 3 - 4 minutes. Mix in egg. Add in vanilla and red food coloring and mix until blended. With mixer set on low speed, slowly add in dry ingredients and mix just until combine. Mix in white chocolate chips (note: I mixed in half of the white chocolate chips then set aside the other half to press into the tops of the rolled dough balls so more of them show through when baking...but I just noticed over at Gonna Want Seconds that she just pressed some extra white chocolate chips into the tops of cookies AFTER baking, genius!). Scoop dough out by the heaping tablespoonfuls and shape into balls. Transfer to Silpat or parchment paper lined baking sheets and bake in preheated oven 9 - 11 minutes. Allow to cool on cookie sheet before transferring to a wire rack to cool. Store cookies in an airtight container.

{Updated} Red Velvet White Chocolate Chip Cookies

5 from 1 vote

Yield: 3 dozen


  • 2 1/4 cups all-purpose flour
  • 2 1/2 Tbsp cocoa powder*
  • 1 1/2 tsp cornstarch
  • 3/4 tsp baking soda
  • 1/2 tsp salt
  • 8 Tbsp butter , at room temperature
  • 6 Tbsp all vegetable shortening , at room temperature
  • 1 1/2 cups granulated sugar
  • 1 large egg
  • 1 large egg yolk
  • 1 1/2 tsp white vinegar
  • 1 1/2 tsp vanilla extract
  • 1 Tbsp red food coloring
  • 1 1/3 cups white chocolate chips , divided


  1. Preheat oven to 375 degrees. In a mixing bowl, whisk together flour, cocoa powder, cornstarch, baking soda and salt, set aside. Add butter, shortening and sugar to the bowl of an electric stand mixer and mix on medium speed until very pale and fluffy about 4 minutes. Add egg and egg yolk and mix until combine. Add vinegar, vanilla and food coloring and mix until well blended. Slowly add in dry ingredients and mix just until combine. Mix in 1/2 cup white chocolate chips. Scoop dough out by the heaping tablespoonfuls (about 1 1/2 Tbsp) and roll into balls and place on buttered or Silpat lined cookie sheets. Gently press about 6 white chocolate chips into the top of each cookie, being careful not to flatten the cookies (if you do flatten them a bit just reshape them to the height they had before adding the chips) and bake in preheated oven 8 - 9 minutes. Allow to cool several minutes on baking sheet before transferring to a wire rack to cool. Store cookies in an airtight container.
  2. *If you want a more chocolaty cookie you could replace 1 - 2 Tbsp flour with an additional 1 -2 Tbsp cocoa, the red just won't be quite as vibrant. Or, you could replace the white chocolate chips with chocolate chips.
  3. Recipe Source: Cooking Classy


  • Chloe: I saw this post and instantly started freaking out. These look amazing! August 29, 2012 at 9:27pm Reply

  • Edith: They have to be some of the prettiest cookies I have ever seen!!! August 30, 2012 at 12:29am Reply

  • sally @ sallys baking addiction: Cooking Classy: never ceases to amaze me. I love white chocolate chips in cookies, but red velvet cookies would NEVER have come on my radar when thinking of a good cookie base. These are going to BLOW up on FG Jaclyn. You’re amazinggggggggggggg August 30, 2012 at 7:02am Reply

  • Bailey Schmidt: Hi there! I just stumbled across your blog in Google’s search results. You have some great recipes here!! I LOVE red velvet anything, but I haven’t had red velvet cookies before. These look delish!! August 30, 2012 at 8:25am Reply

  • Chung-Ah | Damn Delicious: Best. cookies. ever.

    Enough said :) August 30, 2012 at 12:33pm Reply

  • Sharilyne Gibbons: Thanks jaclyn…my grown up sons love Red Velvet Cake…gona make these for the BYU game and surprise them! August 30, 2012 at 2:19pm Reply

  • Sharilyne Gibbons: Thanks Jaclyn…My grown up boys love Red Velvet Cake…these will be fun to surprise them for the BYU game xoxo August 30, 2012 at 2:21pm Reply

  • Nicole, RD: I have made red velvet cookies with a boxed mix. So not the same. These will be made! August 31, 2012 at 7:44am Reply

  • pigsmightfly: Yummo these sound so good :o) August 31, 2012 at 1:51pm Reply

  • Anonymous: I made these and of course they don’t look as pretty and turned out a little flat but they are very yummy! September 2, 2012 at 12:18pm Reply

  • Anonymous: We were house bound due to Hurricane Isaac so I had nothing else to do but cook. I was glad when your newsletter hit my inbox with this simple and delicious recipe. We love red velvet, but never had it the cookie form. These were terrific and did not last long. September 2, 2012 at 12:57pm Reply

  • BetterTogether: Great, easy recipe-even for me who is not much of a baker. I left out cornstarch on accident, not sure how that changed the taste/texture. Also, mine were more brown than red, but tasted very good! September 3, 2012 at 5:24pm Reply

  • Jaclyn: Yeah the cornstarch is more of an optional ingredient it just gives it a lightly chewier texture but really not a big difference. Also, if you want a more red cookie you could reduce it to 1 1/2 Tbsp cocoa and even increase the amount of red food coloring. If you do reduce the amount of cocoa though replace it with 1 Tbsp flour. These cookies were slightly more flat than I’d like them to be but I think its because of the use of the liquids such as the vinegar and food coloring that you don’t find in your traditional chocolate chip cookie, I thought of adding in more flour but I was worried that might make them too dry. The taste is perfect but this thickness could use a little working on =). September 3, 2012 at 6:47pm Reply

    • Cindy: Try using Wilton Gel food coloring. Won’t water down your recipes. November 24, 2014 at 9:17pm Reply

  • Anonymous: These cookies tasted great but came out dark brown and flat! How did you get yours so round and red? September 6, 2012 at 5:25am Reply

  • Brittany: Ooh. I want to try these too! P.s. I love how many of your recipes don’t use very many eggs. It makes it sooo much easier to replace– (my son has a severe egg allergy–) September 6, 2012 at 3:54pm Reply

  • lovingthegoodlife: These cookies look lovely! And I actually have half a bag of white chocolate chips in my pantry. I know what I’m making tomorrow! September 6, 2012 at 4:49pm Reply

  • Jaclyn: Everyone – please see the new and improved recipe listed above. I completely revised the recipe because I made a new batch of them today that turned out perfect. They were vibrantly red, thick, chewy, and everything a red velvet cookie should be =). Sorry the previous recipe was too flat and some comments stated not red enough. Hope you love this one! September 7, 2012 at 10:06am Reply

  • Jaclyn: Brittnay – you should try the cinnamon roll mug cake I have posted, no eggs and so quick and easy =). September 7, 2012 at 10:35am Reply

  • Jaclyn: …or the 15 minute donuts from scratch. I also love the indian fry bread with honey butter. All have no eggs. There’s probably many more I have posted too like the sweet popcorns, rice krispies and so forth. September 7, 2012 at 10:37am Reply

  • Anonymous: Just made these and there delicious! who doesnt love red velvet? Only problem was my first batch i pushed my chips on top tip-side up, which caused the tips to be a little brown. And my bottoms were a tad bit browner without the use of parchment paper.
    SO A TIP for whos making them- Tip side of them DOWN and use your parchement :) Thank you for this amazing recipe!
    Imagine stuffing them with an oreo.. oh gosh September 9, 2012 at 3:09pm Reply

  • Lisa: Those look red hot! September 9, 2012 at 4:27pm Reply

  • Anonymous: I do my baking with PASTE food coloring…how much would I use? September 10, 2012 at 8:05am Reply

  • Jaclyn: Anonymous – I regards to your question, I would recommend viewing this link here: September 10, 2012 at 9:48am Reply

  • Anonymous: I love red velvet cookies! An even easier option is to use a red velvet cake mix, 2 eggs and 1/2 cup oil. I have mixed in the white chocolate chip and left them plain and used cream cheese frosting. Everyone loves them prepared both ways! September 10, 2012 at 1:08pm Reply

  • Anonymous: How far in advance can you make these? I am making them for my sons birthday party and I’d like to also put cream cheese frosting on them. I really would love to make them a few days ahead so I don’t have to worry about cleaning up a red kitchen right before the party. What do you think? September 13, 2012 at 5:55pm Reply

  • Jaclyn: Anonymous – in my opinion most baked goods are best the day they are made, I think these are best the day they are made but they are also really good one day following. So, with that said I wouldn’t make them anymore then one day in advance. Hope that helps =)! September 14, 2012 at 8:20am Reply

  • Anonymous: I made these cookies for Dessert Wednesdays at my job. Everyone thinks they are amazing. I even made up the mix along to send to my daughter in college. She can’t wait to fix them. October 3, 2012 at 6:01pm Reply

  • Anonymous: First batch crumbles second batch better but flat third batch added more flour rised better put the chips on top of cookie when they came out brown but still good I think it should still be adjusted…. October 11, 2012 at 8:52pm Reply

  • L L: Any chance of getting the original recipe? My daughter ruined our copy by getting dough on it. We loved the original and thought it was perfect! October 18, 2012 at 5:31am Reply

  • Jaclyn: LL – as soon as I posted the new version I was worried someone may ask for the old one, sorry I don’t know that I have it! I will have to look through my giant stack of recipes and see if I can find it, if not I’m really sorry. If anyone else has it feel free to post, thanks! October 19, 2012 at 1:42pm Reply

  • Anonymous: Can I substitute margarine or butter for the shortening? November 12, 2012 at 7:04pm Reply

    • Jaclyn: I would say the butter would substitute fine but I wouldn’t recommend margarine. Hope you enjoy! November 12, 2012 at 11:13pm Reply

  • Anonymous: How would you store these if you had to? November 20, 2012 at 1:05pm Reply

    • Jaclyn: I would just store them in an airtight container at room temperature. I hope you love them =)! November 21, 2012 at 7:29pm Reply

  • DeeTee: These look incredible and I am getting ready to make them … NOW! November 27, 2012 at 9:33am Reply

  • andrea: Made these, and they were perfect!!! December 1, 2012 at 2:31pm Reply

  • Melissa Coleman: These cookies are great I did a little modification of the recipe because I wanted a different look and also hate it when cookies get all hard after they have cooled off. So I made them with my super secret stay soft formula and made them with holiday chips with Dark Chocolate chips in the batter and mint chips on the top. They took 2nd place at our cookie bake off and were amazing. I didn’t follow this recipe completly but it was a great inspiration Thanks Jaclyn December 2, 2012 at 5:28am Reply

    • Anonymous: Hi Melissa, would you mind sharing your recipe? I am going to my cookie exchange this Thursday. I was looking for a recipe like the one you did:). Thank you December 9, 2012 at 2:50am Reply

  • Annie: Found these on pinterest and made these for a Christmas party. They were WONDERFUL! Thanks for a great recipe :) December 8, 2012 at 6:27am Reply

  • Airo: what does 1 large egg and 1 large egg yolk? is that a whole egg and an egg yolk? or one egg? December 11, 2012 at 4:21pm Reply

  • Anonymous: Hi, I was wondering if you used salted butter or unsalted butter for these? Thanks, looks delicious, I can’t wait to try them! December 12, 2012 at 7:43am Reply

    • Jaclyn: I rarely ever bake with unsalted butter anymore. I like the flavors of a little more salt it balances out all the sweet. I don’t know what the big hype of unsalted butter in baking is for it just doesn’t make sense to me. They say that each manufacturer adds varying amounts of salt in salted butter, but when I checked at the grocery store they really weren’t different enough that I’d ever notice the difference, basically they didn’t even have an 1/8 tsp difference per cube in salt amount. I don’t like to buy two kinds of butter all the time to keep on hand its just easier =). Sorry for the long explanation =). December 12, 2012 at 9:56pm Reply

    • Anonymous: Thanks for the response. I don’t have any unsalted right now so that makes it easier for me too lol! December 13, 2012 at 12:13pm Reply

  • Jillian Yang: Just made these tonight… they are great!! I added in milk chocolate chips for more chocolate flavor and used a lot less food coloring so the red isn’t as pretty but it works! As for the comment above about butter, I used unsalted and it came out fine. Thanks for the recipe!!!! December 13, 2012 at 6:44pm Reply

  • Anonymous: I made these last night. I followed your recipe to a T. They’re dry, gritty, and didn’t flatten really at all. What ingredients did you eliminate? December 17, 2012 at 7:39am Reply

    • Jaclyn: Sorry to hear that, I personally liked the first recipe better but I had complaints that they were flat and not red enough, so I reduced the cocoa (therefor reducing the brownish tint), reduced the butter to flour ratio (which is why you may be thinking they are dry but you may also want to bake them for a shorter amount of time) and increased the red coloring. December 17, 2012 at 5:14pm Reply

  • Jaclyn: LL – I finally found it after a google search I did today because I wanted the old one too =). Someone posted the original on their blog (thank you thank you). Not sure why I deleted it without saving it! Anyway you can see it posted above. Thanks for your comment =). December 17, 2012 at 8:50pm Reply

  • Leticia Cruz: I made 9 dozen of these. It was my very first time making homemade cookies and they were a hit! Great recipe! December 19, 2012 at 3:45pm Reply

    • Jaclyn: Glad you enjoyed them Leticia! If you don’t mind me asking, which recipe is it that you tried of the two? December 20, 2012 at 8:35am Reply

  • Sheila: What a gorgeous recipe! I used your adjusted recipe, and they turned out beautifully. Slightly crispy on the outside, chewy and soft on the inside – I’ve never been able to get my cookies to turn out like that before! Mine didn’t turn out as red as yours, but unmistakably red velvet nonetheless. Thanks! December 20, 2012 at 5:19pm Reply

    • Jaclyn: Thanks Sheila! I’m so glad to hear you enjoyed these and that they turned out so well for you! Thanks for returning to leave a comment! Happy Holidays! December 21, 2012 at 12:37am Reply

  • Kati: I have tried both recipes, most resent i made the original recipe and they look nothing like your picture….they did not spread like expected and are really puffy….i was hoping for a flatter chewier cookie. I have been baking for years so i am rather baffled with what i did wrong….any suggestions? i have thought about cutting back on the baking powder but I really dont have the time to experiment with recipes December 21, 2012 at 7:11am Reply

    • Jaclyn: Kati – I personally prefer a thicker cookie so most of the cookies I make I seem to lean toward the thicker cookie side. Although with the original recipe of these I got a few comments stating they were too thin and flat so it’s hard for me to tell what’s going on with the different outcomes people are getting =). If you want a flatter/chewier cookie I would recommend adding in more moisture (such as a little more butter, possibly an egg yolk) and for chewier you could use brown sugar but that will alter the color slightly you could even up the cornstarch a bit. Hopefully that helps! December 21, 2012 at 2:17pm Reply

  • Courtney: Did anyone else have trouble making 3 dozen. I only got about a dozen and a half. I followed the old recipe. December 22, 2012 at 7:34am Reply

  • Lisa: I followed the original recipe at first and the result was absolute failure! The dough was the consistency of dirt and the cookies were brown, not red at all. I threw them away and started fresh with the Revised Recipe. Perfection! I suggest removing the original recipe from the site and stick with the revised. Thanks! Impressive results with the revised recipe. December 22, 2012 at 1:52pm Reply

    • Jaclyn: It’s hard to keep everyone happy =), that’s why I’ve posted both of them and will leave both just because I’m getting comments both ways. Some love the revised others love the original. Glad you liked the revised recipe though. December 22, 2012 at 2:50pm Reply

  • Cords: Utterly horrible I have no idea how you got those cookies to come out like that. I followed the recipe to a Tee. The dough was far too wet, the cookies turned into a sheet of cookie mess. Will be HEAVILY editing this recipe to get the consistency I need. I have no idea how anyones turned out right. December 22, 2012 at 2:14pm Reply

    • Jaclyn: You may want to check your measurements. Sorry they didn’t turn out for you. December 22, 2012 at 2:47pm Reply

  • December baking: Successes and failures. « A little ray of Sunshine…with occasional cloud cover: […] found the recipe for these here and thought they were so pretty and Christmasy. It took me a few hundred batches (9 actually) to […] December 28, 2012 at 11:37am Reply

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  • Sarah: Hi Jaclyn,

    I baked these two days ago and they were incredibly good! But I’m having a few problems, the cookie had a “cakey” texture instead of chewy and they didn’t spread as much as like yours did!

    I did a little changes to the measurements:

    2 cup of flour
    1 1/2 tablespoons of cocoa powder
    1 teaspoon of baking powder
    1/2 cup + 2 tablespoons of butter
    3/4 cup of sugar (brown + white)
    1 egg + egg yolk
    2 teaspoons of vanilla
    2 teaspoons of red coloring

    Baked @ 350 for 20 mins.

    (measurements for the rest of the ingredients remained the same)

    I used your original recipe as I did not have shortening on hand. January 25, 2013 at 9:22am Reply

    • Jaclyn: More fat (butter) added to your measurement adjustments should solve the spreading issue, as far as the cakey texture, you’d likely want to increase the sugar amount in your adj. as it will make them more chewy and tender (more butter will also help this too, and a bit of cornstarch helps as well). Hope these suggestions help you! If you are ever interested in learning about the sciences of baking and what each ingredient does I’d highly recommend Bakewise, I love that book! January 26, 2013 at 8:22pm Reply

  • Patricia: Why is there white vinegar in the recipe? I don’t have any vinegar in my pantry at the moment and I’m planning on baking these but I’m not sure how they will turn out if I don’t add the vinegar. Help! January 28, 2013 at 7:10pm Reply

    • Jaclyn: I would recommend lemon juice if you don’t have vinegar. I just added it because to me it’s a classic in red velvet cake, but you could probably be fine just to replace it with another acid like lemon juice. Hope that helps! January 28, 2013 at 8:59pm Reply

  • Red Velvet White Chocolate Chip Cookies | Can't Stay Out of the Kitchen: […] found this recipe at Cooking Classy although I’ve made a number of changes to her second version of this cookie. As I’ve […] January 30, 2013 at 9:59pm Reply

  • Sasha: Thank you !!! for such a awesome and stunning looking cookie ! I followed the second recipe and it was a hit … I wish I could post a pic here … but I put a link to my site .. so you could see how pretty these cookies were …. Fantastic recipe , finally found a new cookie to add to my arsenal lol …… now I have to figure out how much pecans to add to this cookie dough …. someone requested nuts ! lol January 31, 2013 at 11:43am Reply

    • Jaclyn: Awesome Sasha! I’m so glad you enjoyed them! Thanks so much for your comment! February 1, 2013 at 1:48pm Reply

  • DiY: Valentine’s Day for Cheap | The Gamine: […] is a quick solution for those lacking culinary skills. The more adventurous baker will enjoy making red velvet cookies for their […] February 8, 2013 at 2:05am Reply

  • Becky: How many cookies does your original recipe make? February 12, 2013 at 9:59am Reply

    • Jaclyn: I think about 18 February 13, 2013 at 12:00am Reply

  • Cristina: I’m an experienced home baker, and have made these several times now using your “updated” recipe. Every time they have absolutely blown everyone away. I wouldn’t make any more changes to that recipe – it’s easy, quick, DELICIOUS and visually stunning. For Valentine’s Day I baked as is, but for the “extra chips” on top I used Nestle’s red and dark chocolate chips. It looked incredible and added more of a chocolate taste. This one is a real winner and will impress everyone! Thank you!!! February 13, 2013 at 12:02pm Reply

    • Jaclyn: Cristina – I’m so glad you’ve enjoyed these! Thanks so much for leaving a comment! February 14, 2013 at 9:13am Reply

  • Tehya: I’m out of flour and I saw that i can use pancake mix as a substitute! How would the measurements play out? February 13, 2013 at 12:40pm Reply

    • Jaclyn: You’re best bet would likely be to wait until you get flour, the sub might work but you’d have to play around with the recipe a bit. February 14, 2013 at 9:12am Reply

  • Geosomin: I was looking fro a quick valentine cookie. These are simple and yummy. Thanks :) February 13, 2013 at 9:43pm Reply

  • Red velvet cookies | Going Forward: […] says lovin’ like something from the oven, or so I’ve heard, so today I made a batch of Red Velvet White Chocolate Chip Cookies to distribute judiciously for Valentine’s Day. They use two ingredients with which I never […] February 13, 2013 at 11:32pm Reply

  • Francesca: Could you substitute the white chocolate chips for just milk chocolate chocolate chips? Thanks. February 14, 2013 at 9:33pm Reply

    • Jaclyn: Francesca – yes of course! That would also be delicious, I hope you enjoy! February 14, 2013 at 10:18pm Reply

  • Emma: Hey, thanks for the great recipe! I would love to try it, but I don’t have any shortening on hand. If I were to replace it with salted butter would the cookies turn out too salty? That will be 14 tbsp of salted butter that I’d be using in all D: February 14, 2013 at 9:51pm Reply

    • Jaclyn: Emma – I think you’d be fine, you can just reduce the salt amount slightly if you are using salted butter in place of the shortening. I hope you love them! February 14, 2013 at 10:17pm Reply

  • Keeana: I literally just made these, just sitting down from cleaning up my mess. I’m almost 18 years old and I made these because my mom had a bag of white chocolate chips she wasn’t using and I was craving cookies. I found this on Pinterest and they looked scrumptious. I used the updated recipe and when I was done with the batter I tried it and it tasted different, and I was hesitate but I didn’t want to mess anything up so I just baked them anyways and they came out fine. I would like to show you a picture of them, but I’m not too sure how to do that. Thank you! :) March 3, 2013 at 9:54am Reply

    • Jaclyn: Keeana – I’m glad you enjoyed these cookies and they turned out for you. I would love to see a picture if you wanted to email one to or if you have a blog you can simply post a link or pingback in these comments. March 4, 2013 at 12:37pm Reply

  • Natalie: I think I’m going to attempt this recipe, but I’m not very experienced in baking so I was wonderng how important it is to have 1 egg + 1 yolk versus 2 eggs? I’d like to avoid the inevitable disaster of me trying to separate an egg, if possible, lol March 7, 2013 at 2:41pm Reply

    • Jaclyn: Your dough will be too sticky and the cookie may turn out dry if you add in the extra egg white. It’s quite easy to separate the egg yolk and white. You probably already know how but just in case here is a helpful video tutorial: March 7, 2013 at 7:18pm Reply

  • anna: made these today and it was delish!
    thank you for sharing! March 9, 2013 at 12:06pm Reply

    • Jaclyn: I’m so glad you enjoyed these cookies Anna, thanks so much for your comment! March 9, 2013 at 11:23pm Reply

  • Nora: Hi,

    I would like to make red velvet crisp cookies, any tips to make it crisp? March 14, 2013 at 8:16pm Reply

    • Jaclyn: More butter, and a longer period of baking and you could even add in more egg white. March 16, 2013 at 10:00pm Reply

  • Tara: Hi, I am about to make these cookies and I’m super excited. Is it ok that I just have an electric hand mixer with regular attachments, or is absolutely necessary to have an electric stand mixer with paddle attachments? Thx!! March 23, 2013 at 8:42pm Reply

    • Jaclyn: I recommend to people that don’t have a stand mixer that you use your hand mixer until it can’t handle anymore, don’t burn the motor out on you mixer =). When it seems to be getting to heavy for the hand mixer just continue mixing the rest by hand. So basically when you get to adding the dry ingredients you will probably have to mix halfway through by hand. Hope that helps! March 23, 2013 at 11:40pm Reply

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  • diana: oh they look so good! unfortunately i dont have shortening. what can i use as substitute and how much? thanks! April 28, 2013 at 11:35pm Reply

    • Jaclyn: equal amounts of butter would be okay to substitute. It will only slightly change the texture but not much. April 29, 2013 at 12:02am Reply

  • Tara Henry: Hi I don’t know if this was asked but is that solid shortening or oil because everyone calls it something different. Thank you
    Tara May 9, 2013 at 12:05pm Reply

    • Jaclyn: This is calling for solid vegetable shortening, sorry should have added that in the label :). May 9, 2013 at 7:30pm Reply

  • telitubbys: Are they supposed to be grey in the middle mine were May 12, 2013 at 8:10am Reply

    • Jaclyn: No they should be red and maybe somewhat brownish in the middle but not grey. What kind/brand of food coloring did you use. I like the McCormick Red (liquid) best for these. May 12, 2013 at 9:42am Reply

  • telitubbys: I used red liquid dunno what kind May 12, 2013 at 9:58am Reply

    • Jaclyn: Sorry yours turned out that way! Not exactly sure why? Wish I had all the answers :). May 16, 2013 at 10:09pm Reply

  • Red Velvet Cookies for Mother’s Day! | Hungry Hannah: […] onto the cookies. This recipe were inspired by these Red Velvet White Chocolate Chip Cookies on Cooking Classy. I found this recipe through foodgawker last year and saved it because it looked […] May 12, 2013 at 1:04pm Reply

  • lily: your cookie looks great i dont know why i’ve just found it,, im new to baking and i cannot wait to try this!

    i was thinking of doing this cookies early before an event soon, may i know how long will this cookies stay ? will it last 2weeks? or so? pls help me thank you so much May 15, 2013 at 10:45am Reply

    • Jaclyn: definitely not 2 weeks, maybe you meant 2 days? I think 1 day before or the day of is best. May 15, 2013 at 1:06pm Reply

  • Kelz: why does the second recipe use baking soda and the first one is baking powder? can i use either one? May 25, 2013 at 12:39pm Reply

    • Jaclyn: just different recipe testing :). I wouldn’t replace one with the other because baking soda is stronger than baking powder basically (it has 4x the strength of baking powder). I didn’t know a whole lot about cookies when I made these recipes it was more trial and error. The first cookie recipe could probably use more leavening (since it uses baking powder. the general rule is 1 tsp baking powder per cup of flour/cocoa), rather I’d probably add 1/4 tsp baking soda though since this recipe has vinegar. I haven’t tried it yet so I haven’t changed the recipe but that’s probably what I’d do now. The second one is fine, over-leavened but not a big deal with cookies. May 25, 2013 at 1:50pm Reply

      • kelz: so would it be fine to use baking powder?i kinda ran out of baking soda :/ May 25, 2013 at 3:22pm Reply

        • Jaclyn: Yes that would be fine. I hate when I run out of stuff :). May 25, 2013 at 9:04pm Reply

  • kelz: could you please reply to me asap? i kinda have to know now… :$ May 25, 2013 at 3:34pm Reply

  • Red Velvet White Chocolate Chip Cookies | thenotsocreativecook: […] I saw this recipe on Cooking Classy, I had no second thought of trying it. They look so […] May 27, 2013 at 3:20am Reply

  • need to know: it seems like everyone is not getting the same results. I just saw the recipe and fell in love. However,altitude makes a huge difference in a recipe. I would please like the original “poster” please give the state they live in so the rest of us can adjust to it. I used to love making cookies for my mom and her staff when I was unger, ans they were so good. but when I moved to a higher elevation…..such a different story May 30, 2013 at 7:41pm Reply

    • Jaclyn: I live in Utah about 4,200 feet above sea level. June 2, 2013 at 11:08pm Reply

  • Camie: So I’m actually really stuck on which recipe to use right now… Which one do you think is the best to use? Which recipe would come out softer and more chewy? June 1, 2013 at 9:08pm Reply

    • Jaclyn: I liked the first one better but my husband liked them the same. Everyone vseems to be torn between the two so I’ve just left both of them up. I think the second were a bit softer. June 1, 2013 at 11:10pm Reply

  • Nad: Made this today. And thank God it was awesome. My daughters love it! Thank you! :)) June 29, 2013 at 1:29am Reply

    • Jaclyn: You’re welcome Nad, I’m so happy to hear you and your daughter liked it! Thanks for leaving a comment! June 29, 2013 at 9:36pm Reply

  • liz: Hi, i find the dough is a little too sweet for my liking. How much sugar can i reduce further? Ty! July 21, 2013 at 8:24am Reply

    • Jaclyn: You can reduce the sugar a bit but keep in mind that sugar makes cookies soft and tender so while you can reduce it it will just alter their texture so I wouldn’t leave out much. July 22, 2013 at 11:37am Reply

  • dayang nor asikin: hi…i want to make red velvet cookies but i find a bit difficult to find all purposes flour can i use a wheat flour to replace it… July 29, 2013 at 2:05am Reply

    • Jaclyn: please see previous comment above July 31, 2013 at 6:36pm Reply

  • dayang nor asikin: can i replace the all purposes flour to wheat flour July 29, 2013 at 2:08am Reply

    • Jaclyn: That should be okay – you won’t get quite as tender of a cookie so I would probably only replace half of it. Also I’d recommend using wheat pastry flour. August 6, 2013 at 9:47am Reply

  • dayang nor asikin: can i replace all puposes flour to wheat flour July 29, 2013 at 10:14pm Reply

    • Jaclyn: The cookies won’t be as tender but you could probably replace some of it with wheat flour (I’d recommend using wheat pastry flour which is a finer grind). July 31, 2013 at 5:54pm Reply

  • Valentina: Hello, I baked these cookies today and was utterly disappointed with myself. My cookies dont flatten and dont crack like yours does. They look so round and only flatten abit like how i placed them before baking. Im from Malaysia. Does that make any difference? 0s I used the old recipe. July 30, 2013 at 12:45am Reply

    • Jaclyn: It may be the altitude difference, humidity levels, or the amount of protein in the flour you’ve used, but what I’d recommend is next time adding a little less flour or more butter and you should get more spread that way. Hopefully that helps!! July 31, 2013 at 5:53pm Reply

  • nurrul: Hi there, i made this rvc white choc cookies last night. however it didn’t turn up as red as it was suppose to be. Any suggestion? Is it advisable to used food color or food gel to get the vibrant red. Thanks :) July 30, 2013 at 9:34pm Reply

    • Jaclyn: I used liquid drops – mccormick. Another thing you can try is to reduce the amount of cocoa slightly and replace that amount with flour. Hopefully that helps! July 30, 2013 at 11:04pm Reply

  • Sara: I have a Question can i mix every thing together an leave it for the next day to bake it September 1, 2013 at 12:12pm Reply

    • Jaclyn: Yes in the refrigerator that should be fine, you may want to let the dough rest a little while at room temperature before baking so they’ll spread out. September 1, 2013 at 12:19pm Reply

  • Red Velvet Cookies-REMIXED | Food and Reads: […] magic calorie free oven, they’re not easy to come by these days.) I got this recipe from, , a very good cooking blog, with lots of good cooking recipes. I don’t take any credit for […] September 7, 2013 at 6:14pm Reply

  • Nicole: Hello! I am going to try this recipe for our baking activity at school but I don’t have veg. shortening. Will this still turn out good without it? thanks September 22, 2013 at 3:33pm Reply

    • Jaclyn: They should be okay, they might spread a bit more but they should still taste good if you sub butter. October 1, 2013 at 5:25pm Reply

  • Chris: Hi may i ask why do i need to add cornstarch and white vinegar to it.. will the cookie turn out fine without it? thank you November 8, 2013 at 2:47am Reply

    • Jaclyn: Vinegar is for flavor (to sort of imitate the tang buttermilk gives to red velvet) and cornstarch is for texture, so yes you could probably omit them but you’ll have a slightly different outcome. November 8, 2013 at 9:46am Reply

  • Orm: my cookies didn’t develop any cracks and also flat, pls help!

    Sorry my english not good :( November 19, 2013 at 8:49am Reply

    • Jaclyn: You may want to try refrigerating the dough for an hour or two and see if that helps them spread less. November 24, 2013 at 1:54pm Reply

  • Danie: Hello! These cookies looks DELICIOUS and I’m definitely going to bake them this coming weekend! I have a few questions though. Do the cookies end up having a nice red color just like the picture? Because from my previous experiences, the red velvet cookies I’ve baked always ended up looking brownish and I could never get the right color. And also, what recipe do you recommend? Your original or updated recipe? Thank you! :-) November 27, 2013 at 7:48pm Reply

    • Jaclyn: Mine came out this red but I think there was someone that mentioned in the comments theirs didn’t, maybe it’s in the brand of food coloring (I used mccormick). That is one reason I did the updated recipe though for a more red cookie. I personal liked the original recipe better :). November 28, 2013 at 7:57pm Reply

  • Anne: what can i use if i cant find vegetable shortening or lard??? can i put butter in instead? if yes, how much? November 28, 2013 at 6:49am Reply

    • Jaclyn: An equal amount of butter should work fine. If the dough seems sticky or if the cookies spread and flatten you may want to refrigerate it for maybe an hour first. November 28, 2013 at 7:05am Reply

  • Stacey: Hi Jaclyn,

    I don’t have any cocoa powder but I do have a block of semi-sweet baking chocolate. Can I use melted chocolate instead of the cocoa powder for this recipe? What are your thoughts? November 30, 2013 at 1:56am Reply

    • Jaclyn: Hi Stacy, I wouldn’t recommend it for this recipe. December 6, 2013 at 11:24pm Reply

  • Resa: Im new to baking and found your originAl recipe. Made it today, and it turned out too sweet? If i use brown sugar instead of white, will the measurement change and the color be the same? I want mine to be as vibrant as yours. Also, my cookies didnt spread enough so it looked like a semi dome. Any suggestion? Thank you so much! November 30, 2013 at 3:22am Reply

    • Jaclyn: As far as getting them to spread more, you can either add a little more butter or a little less flour and you can add more food coloring for a more vibrant color. You can reduce the sugar slightly but I wouldn’t recommend by much because the cookies won’t be as tender and the sugar also helps with spreading. Hope those suggestions help! December 7, 2013 at 10:05pm Reply

  • Jasper: Hi! This looks yummy. I’m getting all the ingredients in awhile but just a question.. That 375. That’s farenheit right? December 1, 2013 at 11:02am Reply

    • Jaclyn: Yes 375 farenheit. Hope you love them! December 1, 2013 at 2:06pm Reply

  • Kate: LOVED that your recipe was not from a box so first off let me say thank you! These did bake up nice and chewy thanks to the shortening and cornstarch. The centers were still gooey when I removed them from the oven but they set up nicely after 5 minutes on the pan and 10 minutes on a cooling rack. One thing I did notice was a slight aftertaste. It wasn’t from my red food dye – I use the Americolor gels and never have issue with them. And while my baking soda is always fresh I think maybe the measurement could be reduced just a tad. I also learned the hard way that I should have just followed your suggestion from “Gonna Want Seconds” and placed all the final chips into the cookie after baking. The ones placed on top before baking become very brown even on the second batch when I placed them “tip down”. These came together very easy and I’m determined to do another round later this week to remedy my issues. I’ll keep you posted :) December 4, 2013 at 10:36pm Reply

  • Kate: I made another batch tonight with a few changes… Reduced baking soda to 1/2 tsp and salt to a rounded 1/4 tsp. This helped remove the aftertaste I initially noticed. The cookies tasted better but still baked up exactly the same as before. I also added 1/2 cup of chips to the dough before scooping. But then reserved the rest for final placement after removing the cookies from the oven while still hot. No more burnt chips :) Looking forward to sharing these at my cookie swap. Thank you! December 5, 2013 at 8:53pm Reply

    • Jaclyn: Thanks for your input and tips Kate! December 5, 2013 at 9:40pm Reply

  • Christy: Tried making your Red Velvet Crinkle cookies last night. They are beautiful but was liking for a more chewy, crunchy cookie but those were a more cake-y cookie (as noted in the write-up and comments. This cookie sounds like it’s more the chewy sort. Would it work right to roll them in the powdered sugar to get the look of the Crinkle cookie out would that throw off the flavors? December 6, 2013 at 11:32am Reply

    • Jaclyn: I probably wouldn’t recommend rolling these in powdered sugar or they’d be too sweet. But yes these are definitely more chewy. December 7, 2013 at 9:54pm Reply

  • Cha: Hi, what’s the difference between those 2 recipes? :D I really want to try this one but I don’t know which recipe to try :) December 9, 2013 at 5:54am Reply

    • Jaclyn: One the updated version is a little more red and thicker the other has more of a chocolate flavor but a little less red color to it. I liked the first best. December 15, 2013 at 10:56am Reply

  • Anonymous: Hi, i wanted to know if it was necessary to add the white vinegar? December 12, 2013 at 7:12pm Reply

    • Jaclyn: I think you’d be okay to leave it out. You could replace it with lemon juice if you have that. December 12, 2013 at 10:39pm Reply

  • Alex: I have an xmas work event that I would like to make them for on Wednesday. Do you think they would taste good still if I made the dough and froze it tonight (sunday) and pulled them back out on Tuesday to bake? Thanks! :) December 15, 2013 at 3:42pm Reply

    • Jaclyn: It would probably be okay, I just cant say for sure since I haven’t tried. December 20, 2013 at 5:00pm Reply

  • White Chocolate Chip Red Velvet Cookies: Day 9 of The Kitchen Chicks’ 12 Days of Christmas Cookies | Kitchen Chicks: […] have Christmas at the henhouse without a little red sprinkled in and this recipe from Cooking Classy fills the bill, frill and still is rich, red and oh so soft.  She also gives the great tip of […] December 19, 2013 at 8:34pm Reply

  • Chaya: I made these yesterday. OMG so good!! I did the updated recipe. I used margarine instead of butter. I found the vinegar was a bit too strong, so I’m thinking of adding so lemon juice next time for a bit of a kick. For the vanilla chips, some I put on top before baking, and some I put right when they came out of the oven. They both came out great! December 25, 2013 at 7:24am Reply

    • Jaclyn: I’m glad you liked these Chaya! Thanks for leaving a comment! Happy Holidays! December 25, 2013 at 10:59pm Reply

  • Meigan: I made the revised cookies and they came out perfect. I put them on cool baking sheets. Last time I used cookie sheets that were still hot and they did not turn out quite so well. January 6, 2014 at 7:24pm Reply

  • Alyssa: Hello, I can’t wait to try this recipe! I do have a question though. How long do you think these cookies would stay. I am making a care package for someone and want to put these in it, however it will take two days for their package to get to them. Would that be ok? Thank you! January 12, 2014 at 9:41pm Reply

    • Jaclyn: Yes I think about 2 – 3 days is their max as with most baked goods (if it were summer I wouldn’t recommend it though). I hope you love them if you make them! January 22, 2014 at 9:22pm Reply

  • Red Velvet White Chocolate Chip Cookies | The Recipe Critic: […] Recipe Source Cooking Classy […] January 30, 2014 at 7:37pm Reply

  • Red Velvet White Chocolate Chip Cookies | […] Recipe Source Cooking Classy […] February 4, 2014 at 8:04am Reply

  • Judy Smith: I baked ten dozen cookies tonight for our hospital employee appreciation day on Valentines Day. They turned out great, with the exception of the tips of the chips being browned. It almost looked like the browned meringue on a pie! My oven is new and the temp is right on. I even used a second thermometer to verify the 375. Tried lowering the temp, but had to cook longer and they turned brown again. Did not affect the taste at all. Also used Hershey’s white chips and Ghiarardelli white chips…same browning on both. Any suggestions on how to prevent this? February 11, 2014 at 7:21pm Reply

    • Jaclyn: You can make sure the chocolate chips are pressed into the dough and covered entirely before baking then gently press some into the top after baking while they are still warm. That should help. February 18, 2014 at 10:36pm Reply

  • Kevin: Thanks for the recipe, I made some for my family and girlfriend. I used a lot of red but couldn’t get them as vibrant as yours. I altered the red in the photo to match yours ;) February 12, 2014 at 8:05pm Reply

    • Jaclyn: I’m glad you liked them Kevin! February 12, 2014 at 8:06pm Reply

  • CeeCee: I baked these for my boyfriend for Valentines Day. I made the dough the day before and chilled it in the fridge to save time. All I had to do was leave the dough out (to come back to almost room temp) and bake them the day of. They were sooooo yummy! My only modification was reducing the amount of white chocolate chips and not putting extras on top. I didnt want them to be too sweet. They were perfect! Thank you for the recipe!!! February 15, 2014 at 9:54am Reply

    • CeeCee: Oh yeah- I also made the Revised recipe, for anyone wondering. :) February 15, 2014 at 9:56am Reply

    • Jaclyn: I’m so glad you liked them CeeCee! February 15, 2014 at 10:08am Reply

  • Christine: I just baked this last weekend and my friends love it!! It is so good and addictive!
    However, I was thinking to bake green tea cookies with this recipe? By substitute the red food colouring with green tea powder.
    Thank you! February 25, 2014 at 6:55pm Reply

    • Jaclyn: It could work, I can’t say for sure as I haven’t yet baked with green tea powder? February 25, 2014 at 10:59pm Reply

  • samantha: Hi, i was just wondering if it was required to use an electric mixer to mix? for the “pale fluffy” mixture your looking for, is it suppose to be like meringue? or is it okay to just hand whisk it ? February 28, 2014 at 9:04pm Reply

    • Jaclyn: You might be able to get away with hand mixing it, I’d say it’s worth a try if you don’t have a mixer. March 11, 2014 at 8:05pm Reply

  • Samantha: for beating the butter and shortening?? is it suppose to be like meringue? or is it ok to hand beat it? March 1, 2014 at 5:41pm Reply

    • Jaclyn: No, not like a meringue. You should be okay to do it by hand. March 18, 2014 at 8:46pm Reply

  • Two&1/2Tablespoons: I layered these on top of a white brownie and another layer of oreo-truffle in little heart shaped deserts for valentines day (you can see it here: used all brown sugar and omitted corn starch to make the cookies healthier and used neon red food colouring to ensure they didn’t emerge brown) cookies baked perfectly and had a wornderfully delicious chewy texture – thank you for posting a recipe that didn’t use a boxed mix! March 8, 2014 at 1:13pm Reply

  • Red Velvet White Chocolate Chip Cookies | The Chen Kitchen: […] by a couple more tablespoons. This will also darken the bright red tone. I found this recipe on CookingClassy. Oven Temperature: 375˚F Baking Time: 8-9 minutes Makes: 24 cookies Ingredients: 1 1/2 […] April 7, 2014 at 6:00pm Reply

  • I Can Cook! Red Velvet Cookies |: […] The cookies were really good! Mike liked it too. It was crunchy on the outside but soft and chewy inside. It wasn’t very sweet and tasted like, well, red velvet. I cannot not share it with you so here’s the recipe from Cooking Classy. […] April 20, 2014 at 4:00am Reply

  • Allison: Is their anyway I could make the cookie dough in advance then store them in the freezer, then let them thaw to finally bake them? April 25, 2014 at 2:22pm Reply

    • Jaclyn: I think that should work fine, I’d thaw them overnight in the refrigerator probably. April 25, 2014 at 3:12pm Reply

  • Red Velvet Biscuits [Recipe] | What I've Baked: […] Last week I made these Red Velvet Biscuits with White Chocolate Chips for my friend’s birthday present. Recipe adapted from here […] June 18, 2014 at 9:11pm Reply

  • We stumbled over here by a different web page and thought I may as well check things out.
    I like what I see so i am just following you. Look forward
    to looking at your web page again. June 22, 2014 at 6:39am Reply

  • Red Velvet White Chocolate Chip Cookies: […] Recipe adapted from: Cooking Classy […] June 24, 2014 at 10:35am Reply

  • Lyka: Hi! I tried your Red velvet Crinkles and I find it to cakey. I want a chewy, soft crinkle cookie. You said that this recipe is chewy, can I just use this recipe instead and cover it with powdered sugar so it would turn out as crinkle cookies? Thanks :) July 10, 2014 at 2:12am Reply

    • Jaclyn: The powdered sugar probably wouldn’t get the same crinkle effect with the chewy recipe but they are delish :)! August 2, 2014 at 9:53pm Reply

  • Red Velvet White Chocolate Chip Cookies | Bake with Christina: […] Adapted from Cooking Classy […] July 29, 2014 at 6:15am Reply

  • Maureen: Hi there.

    I would like to ask if how I will make the cookies more crispy?

    Thank you October 22, 2014 at 9:34pm Reply

    • Jaclyn: You can bake them longer and add another tbsp of butter. October 22, 2014 at 11:56pm Reply

  • anonymous: These look amazing! which recipe is the one everyone is raving about? Which recipe is the one in the pictures? Thanks! November 18, 2014 at 1:36pm Reply

    • Jaclyn: The original red velvet cookies are the ones pictured, they were my personal favorite but some were saying they weren’t red enough and so forth. November 18, 2014 at 4:23pm Reply

  • Courtney G: I just made your “updated” recipe. They are delicious. I cant wait to share them tonight at our nativity festivities at church. December 21, 2014 at 11:54am Reply

  • Rachel: Thanks for the recipe, have to try that out for my daughter, Red Velvet is her very favorite… February 18, 2015 at 7:38pm Reply

  • Yuura: I tried making them two times. The first time it just expends and didnt bake really and then I realized I was using self-rising flour so I tried it again but the same result… T__T The dough melts in the heat and doesn’t ‘crack’ at all.

    I followed the new recipe. Maybe it’s the food colouring that made it too soggy?;; February 20, 2015 at 4:38pm Reply

  • Hanna: How many cookies will the first recipe yield? thnks :) March 13, 2015 at 4:12am Reply

  • Julia: I’ve made these so many times, thanks for the amazing recipe! This is the only one I’ve found that was actually tasty and not just chemical-tasting. I’m making them right now and can’t get to the store for a while but I ran out of sugar… is there any way I could use brown sugar instead? September 9, 2015 at 9:04pm Reply

    • Jaclyn: The brown sugar may offer just a light butterscotch/caramel-like flavor and the cookies might not spread as much but I’d try it instead of going to get the white :), as long as it’s light brown sugar. September 9, 2015 at 10:49pm Reply

  • Shan: Hi, i was following the updated recipe. The outcome was good but i left out the vinegar because i didn’t have them in the pantry but still turned out good. I just have a size and crunchiness issue.. My friends told me it would be nice if it is smaller and crunchier. What do you think And how do i make it small and crunchy like the famous amos. Thank you for the recipe December 7, 2015 at 11:24pm Reply

  • Pie: Hi, I really love the taste of your original recipe so amazing. Thank you very much. But I have some question my cookies surface not break like you did in the picture what should I do? And the center of the cookies it not crisp, is that normal or what wrong? thanks for your help.

    P.S. Im not good in English, sorry. December 18, 2015 at 5:05am Reply

  • MeroMero: Hi, I really love your original recipe, great taste but my cookies, their surface didn’t break like you in the picture and my cookies doesn’t crispy what can I do for my next bake. Thanks December 18, 2015 at 6:17am Reply

  • Lucero: I made this and my friends LOVED them. Thanks a lot I make them every year for Valentine for them! February 1, 2016 at 9:44pm Reply

  • Romy Khanna: I thought about trying this recipe but it looked complicated so I just ordered it form restaurant. Result was a solid and tasted is like wow. February 5, 2016 at 3:30am Reply

  • rajes: can i keep the dough in the fridge overnigt and bake it the next day? will it change the texture? May 3, 2016 at 9:07am Reply

  • Brian: Just made these and they turned out great. I added sprinkles to the top to make them a bit more Holiday-ish. December 22, 2016 at 12:31pm Reply

    • Jaclyn: I’m glad you loved them Brian! Thanks for commenting! December 22, 2016 at 1:25pm Reply

  • Newbie: Hi I was wondering how can I get the cookies to be crunchy on the inside instead of chewy? Would really appreciate your help. Thank you in advance! January 26, 2017 at 10:49pm Reply

  • Tara: I highly recommend this recipe! I am happy to say that the cookies turned out looking exactly like the picture. I wish I had taken a picture, but it was very late at night when I finished baking the cookies and I didn’t think of it and then I left early in the morning for the function. A lot of the reviews and comments were helpful to me. For Example, I added one more teaspoon of red food coloring than stated because some of the comments stated that the cookies were not red enough. I also baked the cookies exactly 14 minutes and they were soft and cake like in the middle but crispy on the outside. The tip to roll in granulated sugar first was a great suggestion and I did that, then I rolled in a very HEAVY coating of the powdered sugar. I was careful to keep the cookies little and the yield was exact. I “gently” flattened the cookies only slightly (not heavy handed) and the end result was that the cookies cracked on top and the powdered sugar sat with snowy looking tops. Perfect! Everyone at the luncheon loved the cookies and I have added this recipe to my favorites. Thank you so much for posting this recipe. December 8, 2017 at 1:04pm Reply

    • Jaclyn: Thanks so much for the detailed review Tara! December 11, 2017 at 10:45am Reply

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