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Delectable red velvet macadamia cookies on a plate

Red Velvet Macadamia Cookies

Soft and slightly tangy cookies with a rich chocolate note and festive red color, perfect for holidays and gifts.
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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 150
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 cup Butter, softened Room temperature for easy creaming.
  • 1 cup Granulated sugar Gives structure and slight crispness.
  • 1 large Egg Binds the dough and aids in texture.
  • 1 tbsp Red food coloring Adds the classic red color.
  • 1 tsp Vanilla extract Adds warm, sweet flavor.
  • 2 cups All-purpose flour Provides the right chew and structure.
  • 1/4 cup Cocoa powder Provides the red velvet chocolate note.
  • 1 tsp Baking soda Helps with spread and rise.
  • 1/2 tsp Salt Balances sweetness and enhances flavors.
  • 1 cup Chopped macadamia nuts Adds crunch and should be chopped for even distribution.
  • 1/2 cup Optional white chocolate chips Adds extra sweetness and creaminess.

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper or a silicone mat.
  2. Cream the softened butter with granulated sugar until light and slightly fluffy.
  3. Mix in the egg, red food coloring, and vanilla extract until smooth, scraping the bowl as needed.
  4. In a separate bowl, whisk together the flour, cocoa powder, baking soda, and salt.
  5. Add the dry ingredients to the wet mixture and stir until just combined.
  6. Fold in the chopped macadamia nuts and optional white chocolate chips gently.
  7. Drop spoonfuls of dough onto the prepared baking sheet, leaving about 2 inches between each cookie.
  8. Bake for 10-12 minutes until the edges are set, then cool on the sheet for a few minutes before transferring to a wire rack.

Notes

Store cooled cookies in an airtight container for up to five days. Tips for success include using room temperature butter, correctly measuring flour, and not overmixing the dough.