Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt. Set aside.
1 1/2 cups all-purpose flour, 1/4 cup unsweetened cocoa powder, 1 teaspoon baking soda, 1/2 teaspoon salt
In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
1/2 cup unsalted butter, softened, 3/4 cup granulated sugar, 1/4 cup packed brown sugar
Beat in the egg and vanilla extract until well combined.
1 large egg, 1 teaspoon vanilla extract
Stir in the red food coloring and white vinegar. It will bubble slightly.
1 tablespoon red food coloring, 1 teaspoon white vinegar
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
1 1/2 cups all-purpose flour, 1/4 cup unsweetened cocoa powder, 1 teaspoon baking soda, 1/2 teaspoon salt, 1/2 cup unsalted butter, softened, 3/4 cup granulated sugar, 1/4 cup packed brown sugar, 1 large egg, 1 teaspoon vanilla extract, 1 tablespoon red food coloring, 1 teaspoon white vinegar
If using, gently fold in the white chocolate chips.
1/2 cup white chocolate chips
Drop by rounded tablespoons onto the prepared baking sheets, leaving some space between each cookie.
Bake for 9-11 minutes, or until the edges are set and the centers are slightly soft.
Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
If desired, frost the Red Velvet Cookies with cream cheese frosting once completely cooled.
Enjoy your homemade Red Velvet Cookies!
