Description
Easy Sourdough Red Velvet Cookies are soft, chewy cookies with a rich flavor and a hint of tartness from the sourdough. They are perfect for any occasion.
Ingredients
Scale
- 175 g (1¼ cups) all-purpose flour
- 30 g (¼ cup) unsweetened cocoa powder
- 3 g (½ tsp) baking soda
- 3 g (½ tsp) salt
- 113 g (½ cup) unsalted butter, room temperature
- 240 g (1¼ cups) light brown sugar
- 1 egg
- 140 g (½ cup) sourdough discard
- 6 g (1½ tsp) vanilla extract
- Red food coloring (optional)
- 255 g (1½ cups) white chocolate chips
Instructions
- Whisk together flour, cocoa powder, baking soda, and salt. Set aside.
- In a mixer, beat butter and brown sugar for about 2 minutes until light and fluffy.
- Add egg and mix 2–3 minutes, scraping the bowl as needed.
- Mix in sourdough discard, vanilla, and red food coloring until combined.
- Gradually add dry ingredients on low speed. Stop when just incorporated. Fold in white chocolate chips by hand.
- Cover and refrigerate dough for at least 30 minutes (or overnight).
- Preheat oven to 350°F (175°C) and line baking sheets with parchment. Scoop 45 g (about 2 Tbsp) per cookie, roll into balls, and place 2 inches apart. Bake 12–14 minutes until edges are set and centers soft.
- While warm, press extra white chocolate chips on top. Cool on sheet for 5 minutes, then transfer to a rack.
Notes
- Use 2 tsp beet powder or natural food dye for coloring, or omit it.
- Dough balls can be frozen and baked later (add 2–3 minutes to bake time).
- Store in an airtight container up to 5 days.
- Prep Time: 30 minutes
- Cook Time: 14 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 210
- Sugar: 18 g
- Sodium: 50 mg
- Fat: 10 g
- Saturated Fat: 6 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 30 mg
Keywords: Easy Sourdough Red Velvet Cookies