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Stacks of sourdough red velvet cookies on a decorative wooden board.

Sourdough Red Velvet Cookies

Soft in the centre, crackly on top and unapologetically indulgent, these Sourdough Red Velvet Cookies are my idea of the perfect Valentine’s Day bake. They take everything we love about classic red velvet cake — cocoa warmth, dramatic colour, and that subtle tang — and turn it into rich, chewy red velvet sourdough cookies that feel special without being fussy. Whether you’re baking for someone you love or just leaning into the time of year when pink food feels entirely justified, this recipe is a brilliant way to put sourdough discard to delicious use.
5 from 1 vote
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Prep Time 20 minutes
Cook Time 15 minutes
Chilling Time 4 hours
Total Time 4 hours 35 minutes
Course Dessert
Cuisine American, Sourdough
Servings 8 large cookies
Calories 287 kcal

Equipment

Ingredients
  

  • 75 g unsalted butter
  • 70 g granulated sugar
  • 70 g light brown sugar
  • 1 egg yolk large
  • red gel food colouring
  • 80 g sourdough discard 100% hydration
  • 115 g all-purpose flour plain flour
  • 10 g cocoa powder unsweetened
  • ¼ teaspoon baking soda bicarbonate of soda
  • ¼ teaspoon salt
  • 120 g white chocolate chips

Instructions
 

  • To make browned butter, place the butter in a small pan and heat it over medium heat. The butter should melt, then foam, and finally brown. Leave the butter to cool down slightly.
  • Add both brown and caster sugar to a large mixing bowl. Pour the browned butter over the sugar, and using a handheld electric mixer, beat the mixture for 2-3 minutes until the sugar starts dissolving (it will still be grainy, and it's ok).
  • Add an egg yolk and red food colouring and whisk again for approx 2 minutes. Add enough red gel food colouring to achieve a deep red dough — the cocoa will mute the colour slightly.
  • Add the sourdough discard and mix with a balloon whisk until combined (you don't wan to use an electric mixer here as it will promote gluten development). Adjust the amount of red food colouring if needed.
  • In a separate bowl, mix flour, cocoa powder baking soda and salt.
  • Add the dry ingredients to the wet ingredients and mix just enough to combine. Note that cocoa powder is difficult to combine, as it contains oils.
  • Finally, add the chocolate chips and mix to distribute them evenly throughout the sourdough cookie dough.
  • Cover the dough and place it in the fridge for 4 hours.
  • Preheat the oven to 180°C (350°F). Line two large baking sheets with parchment paper.
  • Divide the cookie dough into 8 even pieces and shape each into a ball.
  • Place the balls onto the prepared baking sheets, leaving plenty of space in between them
  • Bake the cookies for 14-15 minutes. The cookies should have browned crispy edges, but the centre should still be a little soft and puffy. As soon as you take the cookies out of the oven, drop the tray from 20cm height onto a kitchen worktop - this creates that signature cracked tops.
  • Leave them on the tray for 10 minutes to firm up. Then transfer the cookies onto a cooling rack.

Nutrition

Calories: 287kcalCarbohydrates: 40gProtein: 3gFat: 13gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.3gCholesterol: 48mgSodium: 126mgPotassium: 94mgFiber: 1gSugar: 26gVitamin A: 271IUVitamin C: 0.1mgCalcium: 46mgIron: 1mg
Keyword Red Velvet Sourdough Cookies, Sourdough Cookies, Sourdough Discard Cookies, Sourdough Red Velvet Cookies, Sourdough Valentines Cookies, White Chocolate Chip Sourdugh Cookies
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