Last month I shared a recipe for Red Velvet Brownies in Two Sizes. Today, I share a Red Velvet Cookie recipe.

These things are just so pretty. Use enough food gel to achieve a vivid red that contrasts with the white chocolate chips. The cocoa in the dough comes through in flavor, as do the chips. Really, these are fantastic for chocolate lovers.

Two notes of caution: first of all, the dough needs to chill prior to baking, as it is quite sticky, and two, if you stack the baked cookies, they might stick together, so use something like waxed paper between the layers.

PrintBready or Not Original: Red Velvet CookiesThese Red Velvet Cookies are stunning to behold and delicious to eat! Note that the dough is quite sticky and needs at least a couple hours to chill before baking.Author Beth CatoEquipmentplastic wrapparchment papercookie scoop or spoonwaxed paperIngredients2 cups all-purpose flour2 Tablespoons unsweetened cocoa powder sifted1/2 teaspoon baking soda1/2 teaspoon baking powder1/2 teaspoon salt1/2 cup unsalted butter (1 stick) room temperature1/2 cup white sugar1/2 cup brown sugar packed2 large eggs room temperature1 teaspoon vanilla extract1/4 cup vanilla yogurt or plain yogurt or sour creamred gel food coloring1 bag white chocolate chipsInstructionsCombine flour, cocoa powder, baking soda, baking powder, and salt in a medium bowl. Set aside.In a mixing bowl, beat together the butter and two sugars until they are pale and fluffy. Add the eggs one at a time followed by the vanilla. Gradually mix in the dry ingredients followed by the yogurt or sour cream. Add a few squirts of red gel food coloring, mixing in until the entirety of the dough is colored and reaches the desired depth of color. Measure out 1 1/2 cups white chocolate chips. Fold them into the dough. Reserve the rest of the bag for topping later.Wrap dough in plastic wrap and chill for at least 2 hours, or overnight.Preheat oven at 375 degrees. Line a baking sheet with parchment paper.Use a small cookie scoop or teaspoon to dole out round of dough spaced out on the sheet. Add a couple of the reserved white chocolate chips atop each round.Bake 10 to 12 minutes, until cookies are set, then let them rest on the sheet 5 to 10 minutes before transferring to a cooling rack.If stacking the cookies in a container, place waxed paper between the layers to prevent the cookies from slumping together. Cookies will keep well for at least 3 days stored in a sealed container at room temperature.OM NOM NOM!