Oh, these Levain Bakery-Style Red Velvet Cookies! If you’ve ever dreamt of biting into a cookie that’s perfectly chewy, wonderfully rich, and just a *little* bit decadent, you’re in for a treat. Red velvet has always felt so special, you know? It’s got that vibrant color and that subtle cocoa hint that just screams ‘celebration.’ I remember the first time I tried attempting them, hoping to capture that bakery magic at home. It took a few batches, but I finally landed on this recipe that gives you that satisfyingly dense, slightly gooey center with those gorgeous crackly edges. Trust me, these are going to be your new go-to for any occasion!
Why You’ll Love These Levain Bakery-Style Red Velvet Cookies
Seriously, what’s not to adore about these cookies? They’re:
- Incredibly Chewy: That perfect, slightly gooey center is seriously addictive.
- Rich Red Velvet Flavor: It’s that classic taste you love, with a hint of cocoa.
- Dreamy Cream Cheese Drizzle: Adds just the right amount of tangy sweetness.
- Bakery-Style Texture: Think thick, decadent, and satisfyingly dense.
- Surprisingly Easy to Make: You can whip up a batch without any fuss!
- Totally Irresistible: They disappear fast, so maybe make a double batch!
Gather Your Ingredients for Levain Bakery-Style Red Velvet Cookies
Okay, let’s get our baking station ready! To make these amazing Levain Bakery-style red velvet cookies, you’ll want to make sure you have everything on hand. Don’t worry, it’s mostly pantry staples, but a couple of things are key for that authentic red velvet flavor and texture.
- 2 1/4 cups all-purpose flour: Just your regular good old flour works perfectly here.
- 1 teaspoon baking soda: This is what helps give our cookies that nice lift and chew.
- 1/2 teaspoon salt: It might seem small, but salt really balances out all the sweetness.
- 1/2 cup unsalted butter, softened: Make sure it’s nicely softened, not melted! This is super important for creaming.
- 1 cup granulated sugar: For that classic cookie sweetness.
- 1/2 cup packed light brown sugar: Packing it ensures you get the right amount, and the brown sugar adds that yummy moisture and depth.
- 1 large egg: Just one, at room temperature if you can!
- 1 teaspoon vanilla extract: A little splash of vanilla always makes everything better.
- 1 tablespoon unsweetened cocoa powder: This gives our red velvet its subtle chocolatey undertones.
- 1 teaspoon red food coloring: You can use gel or liquid. Gel usually gives a more vibrant color, but liquid works too!
- 1/2 cup cream cheese, softened: For that dreamy frosting drizzle later! Make sure it’s softened too.
- 1/4 cup powdered sugar: To sweeten up that cream cheese frosting.
Having everything measured out before you start will make the whole process so much smoother. You’ve got this!
Essential Equipment for Baking Red Velvet Cookies
Alright, bakers! To whip up these amazing Levain Bakery-Style Red Velvet Cookies, you won’t need anything too fancy. Just a few trusty kitchen tools will do the trick. Make sure you have:
- A couple of mixing bowls (one big for creaming, one medium for dry stuff).
- A trusty hand mixer or stand mixer to get that butter and sugar perfectly fluffy.
- Measuring cups and spoons for accuracy – baking is a science, after all!
- Baking sheets (parchment paper is your best friend here!).
- A cookie scoop or a couple of spoons for portioning the dough.
- A wire rack for cooling.
That’s pretty much it! Ready to get started?
Step-by-Step Guide to Making Levain Bakery-Style Red Velvet Cookies
Alright, let’s get these gorgeous Levain Bakery-Style Red Velvet Cookies made! It’s a pretty simple process, and honestly, the part where you get to see that beautiful red color come to life is so fun. First things first, get your oven preheating to 350°F (175°C). While that’s warming up, line a couple of baking sheets with parchment paper. Trust me, parchment paper is a lifesaver here – it stops those sticky cookies from clinging on for dear life! If you’re looking for other cookie adventures, you might enjoy our classic chocolate chip cookie recipe or perhaps something a bit richer like our double chocolate delights.
Preparing the Red Velvet Cookie Dough
In a medium bowl, just give your flour, baking soda, and salt a quick whisk. This makes sure everything is nicely distributed, so you don’t get any surprise salty bites! Now, grab your biggest bowl. Cream together that softened butter with both the granulated and light brown sugar until it’s nice and fluffy. This takes a minute, but it’s crucial for that bakery texture, kind of like how we make sure our gooey chocolate cookies have that perfect base. Then, beat in your egg and that lovely vanilla extract. And here’s the fun part: take your cocoa powder, red food coloring, and a tablespoon of that flour mixture (this helps thicken the paste) and mix them into a smooth, vibrant paste. Add this to your butter mixture and mix until you have this stunning, even red color. Finally, gradually add in your dry ingredients, mixing until *just* combined. Seriously, don’t overmix – a little streaky is totally fine and actually what we want for chewy cookies!
Shaping and Baking Your Red Velvet Cookies
Now for the fun part for these Levain Bakery-Style Red Velvet Cookies! Drop rounded tablespoons of the dough onto your prepared baking sheets. Give them a good amount of space – about 2 inches apart – because they will spread out. Bake these little beauties for about 10-12 minutes. You want the edges to look set, but the centers should still seem a *tiny* bit soft. That’s the secret to that chewy, gooey center! Let them hang out on the hot baking sheet for a few minutes after they come out of the oven; they’ll continue to set up. Then, carefully transfer them to a wire rack to cool completely. Patience is key here!
Crafting the Cream Cheese Frosting Drizzle
While those cookies are cooling, let’s whip up that quick cream cheese drizzle! In a small bowl, just beat together your softened cream cheese and powdered sugar until it’s perfectly smooth. You don’t want any lumps! If it seems a bit too thick for drizzling, you can add just a tiny splash of milk or a little more powdered sugar if it’s too thin. Once the cookies are totally cool (this is important, or the frosting will melt right off!), grab a spoon or a piping bag and drizzle this yummy frosting over the top. It adds just that perfect tangy finish to your Levain Bakery-Style Red Velvet Cookies.
Tips for Perfect Levain Bakery-Style Red Velvet Cookies
Okay, let’s chat about getting these Levain Bakery-Style Red Velvet Cookies *just right*. It’s all about a few little tricks! First off, ingredient temperature is huge. Make sure that butter and cream cheese are properly softened – not melted, but pliable. This makes a world of difference when you’re creaming them. Another thing? Don’t overmix the dough once you add the flour! Seriously, stop as soon as it comes together. Overmixing develops the gluten too much, and you’ll end up with tough cookies instead of chewy ones. If you’re looking for that signature chunky, bakery look, don’t shy away from making your dough balls a bit on the larger side. They spread out beautifully. And remember, the centers should look a little underdone when they come out of the oven; they’ll firm up as they cool, giving you that perfect chewy texture. For anyone who loves a good cookie, you should totally check out my absolute best chocolate chip cookie recipe too!
Ingredient Notes and Substitutions
Let’s talk ingredients for these Levain Bakery-Style Red Velvet Cookies! A couple of things are really key. For the butter and cream cheese, softened is a *must*. If you forget to take them out of the fridge ahead of time, you can always microwave them gently for just a few seconds – be super careful not to melt them into liquid! For the red food coloring, I find a good quality gel coloring gives you the most vibrant red without needing too much. If you’re avoiding artificial colors, you can try a natural red food coloring made from beet powder, but you might need a bit more, and the shade might be a little softer. As for the eggs, a large one is standard, but if you’re ever out, one flax egg (1 tablespoon flaxseed meal + 3 tablespoons water, let sit for 5 minutes) can work in a pinch, though the texture might be a tad different.
Storage and Reheating Instructions
These Levain Bakery-Style Red Velvet Cookies are truly at their best enjoyed fresh, but life happens, right? To keep them tasting amazing, pop any leftovers into an airtight container at room temperature. They should stay nice and chewy for about 2-3 days. Reheating is optional, but if you want that fresh-from-the-oven vibe, just pop a cookie in the microwave for about 5-10 seconds. It’ll bring back that wonderful gooeyness!
Frequently Asked Questions About Red Velvet Cookies
Got some questions about making these amazing Levain Bakery-Style Red Velvet Cookies? I’ve got you covered!
Why are my red velvet cookies flat?
Usually, flat red velvet cookies happen because your butter was too soft or even melted when you started creaming. Also, overmixing the dough after adding the flour can cause them to spread too much. Make sure your butter is just softened, and mix the dry ingredients in *just* until combined. If you’re looking for a flatter, crisper style, try chilling the dough before baking, as it can sometimes help with spread!
Can I make red velvet cookies without food coloring?
You sure can! If you’re aiming for a more natural look or just don’t have food coloring on hand, you can skip it. Your cookies will still have that delicious flavor from the cocoa powder and other ingredients, but they won’t have the signature vibrant red hue. They’ll be more like a delicate chocolate cookie with that lovely cream cheese drizzle. For a natural red tint, you could experiment with a bit of beet powder, though the color might be softer.
How do I get that perfect chewy texture?
Ah, the secret to chewy cookies! It’s a combination of things. First, using brown sugar along with granulated sugar really helps them stay moist and chewy. Second, don’t overbake them! Pulling them out when the edges are set but the centers still look a little soft is key. They continue to bake on the hot pan, giving you that perfect chewy center. Also, ensuring your butter is properly creamed with the sugars creates tiny air pockets that contribute to that wonderful texture.
Can I make these without the cream cheese drizzle?
Absolutely! While the cream cheese drizzle is delicious and adds that classic red velvet touch, these cookies are still fantastic on their own. If you prefer not to make the drizzle, you could also try a simple dusting of powdered sugar or even a thin chocolate ganache. Or, just enjoy them plain – they’re stars all by themselves! For other red velvet ideas, check out these red velvet crinkle cookies.
Estimated Nutritional Information
Just a friendly heads-up, these numbers are estimates! The exact nutritional values for your Levain Bakery-Style Red Velvet Cookies can vary a bit depending on the specific brands of ingredients you use and how you measure them out. But, as a general idea, one cookie typically comes in around 200 calories, with about 10g of fat and 28g of carbohydrates. Enjoy them guilt-free!
Print
Levain Bakery-Style Red Velvet Cookies
- Total Time: 32 min
- Yield: 24 cookies 1x
- Diet: Vegetarian
Description
Chewy red velvet cookies with a cream cheese frosting drizzle.
Ingredients
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 1/2 cup packed light brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 tablespoon unsweetened cocoa powder
- 1 teaspoon red food coloring
- 1/2 cup cream cheese, softened
- 1/4 cup powdered sugar
Instructions
- Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
- In a medium bowl, whisk together the flour, baking soda, and salt.
- In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
- Beat in the egg and vanilla extract until well combined.
- In a small bowl, mix the cocoa powder, red food coloring, and 1 tablespoon of the flour mixture to form a paste. Add this paste to the wet ingredients and mix until evenly colored.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- Drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart.
- Bake for 10-12 minutes, or until the edges are set and the centers are still slightly soft.
- Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
- While the cookies cool, prepare the frosting. In a small bowl, beat together the softened cream cheese and powdered sugar until smooth.
- Drizzle the cream cheese frosting over the cooled cookies.
Notes
- For a more intense red color, you can add an extra drop of red food coloring.
- If you prefer a thicker frosting, add a little more powdered sugar.
- These cookies are best enjoyed fresh.
- Prep Time: 20 min
- Cook Time: 12 min
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 200
- Sugar: 25g
- Sodium: 100mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg
Keywords: red velvet cookies, bakery style cookies, chewy cookies, cream cheese frosting, chocolate cookies, dessert recipe