My fondest childhood memories are the ones I spent with my mom in the kitchen. She always made cookies for every holiday. Most of the time, she broke out her holiday cookie cutters for sugar cookies and then we spent the afternoon baking and decorating our creations. It was important for me as a mom to also have traditions with my kids. My oldest two, Matthew and Cami, absolutely love helping me in the kitchen, but on weeknights I am usually under a time crunch to get dinner on the table at 6pm and they don’t really get to assist. So it’s game on once the weekend hits!
On Fridays, we alternate pizza and burgers, and they are the masters at topping pizzas. It never fails for them to ask me to help with pizza. I think they may enjoy making pizza as much as they do eating it. But they really like to help me bake too. They actually helped me with the Frito Snack Mix I shared a few weeks ago. Unless Mason (my youngest) takes a really long nap during the week, the weekends are reserved for making cookies, cake, brownies, etc. These days are when I gain two sets of helping hands, so I don’t mind having to wait until the weekend to bake. They each have favorite tasks. Matthew loves to measure out the ingredients and stir them. Cami likes to gather the ingredients and put on the finishing touches – like adding more M&Ms or sprinkles. They both love taste testing. I almost always let them split a cookie hot out of the oven.
Unlike my mom, I tend to do different desserts for each holiday. We always do sugar cookies and a gingerbread house for Christmas, but we switch it up for other holidays. For this Valentine’s Day, we decided to do red velvet cookies. We did them a weekend early because next weekend we are celebrating Cami’s birthday with family.
These beautiful little cookies are the perfect treat to make with your kids during the Valentine’s Day weekend. I personally think that cookies are the best kind of dessert. They keep better than cake and pie. They can be packed in a lunchbox without making a mess like fudgy brownies. You can freeze some cookie dough to make cookies later. Plus you can eat a cookie or two and not feel as guilty if you were to eat a slice or two of cake. Am I right?!
As per our usual tradition, we tested out a cookie fresh out of the oven. Nick shared half of mine and even though he claims he isn’t big on sweets, he devoured his half and immediately grabbed a whole one. He said the way the white chocolate chips on top browned makes them taste a little like toasted marshmallows. In this recipe, you build the scoops of dough taller than they are wide which helps them stay nice and soft while they bake. They were a lovely red velvet treat – I absolutely adore soft and chewy cookies. Cami and Matthew also prefer soft and chewy cookies, so these got two thumbs up from them!
Red Velvet White Chocolate Chip Cookies
- 2 1/4 cups all-purpose flour
- 2 1/2 Tbsp. cocoa powder
- 1 1/2 tsp. cornstarch
- 3/4 tsp. baking soda
- 1/2 tsp. salt
- 7 Tbsp. unsalted butter, room temperature
- 6 Tbsp. vegetable shortening
- 1 1/2 cups granulated sugar
- 1 large egg, room temperature
- 1 large egg yolk, room temperature
- 1 tsp. white vinegar
- 1 1/2 tsp. vanilla extract
- 1 Tbsp. red food coloring
- 1/2 cup white chocolate chips, plus about a cup more reserved for topping
- In a medium bowl, stir together flour, cocoa powder, cornstarch, baking soda, and salt.
- In a stand mixer bowl, beat together butter, shortening, and sugar on medium speed for about 3 minutes, until fluffy.
- Add egg and yolk and mix until just combined.
- Add vinegar, vanilla, and food coloring. Mix until combined.
- Slowly add in the dry ingredients and mix until just combined. Do not overmix! Stir in 1/2 cup white chocolate chips.
- Scoop dough with a cookie scooper and roll into balls (about golf ball-sized) that are built taller than they are wide. Place onto a parchment paper or silicone mat lined baking sheet.
- Press about 4 or 5 more white chocolate chips on top of each ball of dough, but do not flatten them.
- Bake cookies in a preheated 375F degree oven for about 8 to 9 minutes. Cool for 5 minutes on the baking sheet before removing to a wire rack to cool completely.
Recipe from Life in the Lofthouse
And can we just talk about the adorable table runner and serving platter I got at Target? Seriously?! How cute are they!! “Eat your heart out” – don’t mind if I do!