Red Velvet Swirl Cookies with White Chocolate
These Red Velvet Swirl Cookies combine rich cocoa and vibrant red hues with buttery vanilla dough for a soft, marbled cookie experience. Featuring pockets of melted white chocolate, they are simple to make without rolling or cutting, perfect for a visually stunning yet effortless treat.
Ingredients
Base ingredients
- 125 g unsalted butter softened
- 175 g granulated sugar
- 1 large egg
- 1 tsp vanilla extract optional
Vanilla dough dry ingredients
- 150 g all-purpose flour for vanilla dough
- 1 tsp baking powder for vanilla dough
Red velvet dough dry and coloring ingredients
- 130 g all-purpose flour for red velvet dough
- 1 tsp baking powder for red velvet dough
- 1 tbsp unsweetened cocoa powder for red velvet dough
- 0.5 tsp red gel food coloring adjust for intensity
Mix-in
- 65-100 g white chocolate roughly chopped
Instructions
Base dough preparation
- In a large bowl, cream together softened butter, granulated sugar, and vanilla extract until light and fluffy. Add the egg and mix briefly until just combined.
- Divide the dough evenly into two separate bowls.
Separate dough preparation
- To one bowl, add 150 g all-purpose flour and 1 tsp baking powder. Mix until just combined. If too dry, gently knead with hands until smooth.
- To the other bowl, add red gel food coloring, 130 g flour, 1 tsp baking powder, and 1 tbsp cocoa powder. Mix until combined and the dough takes on a deep red color.
Shaping and chilling
- Divide each dough into three equal parts. Alternate pieces of vanilla and red velvet dough, gently pressing together without overmixing to create a marbled swirl. Roll into balls.
- Chill the shaped dough balls in the refrigerator for at least 30 minutes to firm up.
Baking
- Preheat oven to 180°C (350°F) for conventional or 170°C (340°F) for fan ovens. Line a baking tray with parchment paper. Place chilled dough balls on the tray with space in between. Flatten gently with your palm to about ¾-inch thickness. Press chopped white chocolate onto the tops and lightly press in.
- Bake for 10 to 12 minutes until edges are set but centers remain soft.
Finishing
- Allow cookies to cool on the baking sheet for about 10 minutes before transferring to a wire rack to cool completely.
Notes
- Use gel food coloring for the best vibrant red without altering dough texture.
- Do not overmix dough when combining to maintain clear marbling.
- Chill dough before baking to prevent excessive spreading.
- Allow cookies to cool on the tray to firm up before handling.