Red Velvet Cookies

To the bowl of a stand mixer fitted with the paddle attachment (or large mixing bowl and handheld electric mixer), add the butter, and beat on high speed for 1 minute, or until soft and creamy; stop to scrape down the sides of the bowl.

Add the sugars and beat for 1 minute, or until light and creamy.

Add the egg, milk, vanilla, and beat for 1 to 2 minutes, or until creamy and combined; stop to scrape down the sides of the bowl.

Slowly add the dry ingredients, little by little, beating to incorporate them as you go, until you've added everything and a smooth dough forms; don't overmix.

Add the food color (I use 
liquid food color
, but 
gel food color
 may be used noting you'll need less because it's more concentrated) and beat carefully to incorporate, taking care that it doesn't splatter up on you because it stains everything in its presence. 
Food Coloring Tips
 - I used 4 teaspoons liquid food color but you can use up to about 5-6 teaspoons if you want a brighter and/or more prominent red color. If you want fire engine red cookies, you'll either need to use at least 2-3 tablespoons (not teaspoons) liquid food color, or perhaps about 3/4 to 1 tablespoon gel food color.

Add the white chocolate chips and mix to incorporate. 

Cover the bowl with plastic wrap and place in the fridge to chill for 1 hour. Tips - Alternatively, you can form dough balls and place them on a plate to chill for up to 48 hours. However, if you're going to keep the dough chilling in the bowl, after 1 hour, retrieve it and form the cookie dough balls, otherwise the dough simply gets too hard to chisel out of the bowl.

Preheat the oven to 350F and line two baking sheets with parchment or Silpat baking mats; set aside momentarily.

Using a medium cookie scoop, form approximately 20 mounds of dough, about 2 tablespoons each in size and evenly place them on the baking sheets. You'll want about 10 to 12 dough balls per baking sheet, but not more, because they'll spread and need room.

Bake for about 12 to 13 minutes, or just until the edges are beginning to set, even if the centers look undone because the cookies will firm up as they cool. Allow them to sit on the bakings sheets and firm. up for about 10 minutes, or until they're cool enough to transfer to a wire rack to cool completely (See More Baking Tips below). Tip - If desired, add a couple white chocolate chips to the top of each freshly baked cookie for visual appeal and a burst of additional chocolate flavor.

Storage - Cookies are best fresh but will keep airtight at room temp for up to 5 days. Unbaked cookie dough balls can remain airtight in the fridge for up to 48-72 hours before being baked. Unbaked cookie dough balls will keep airtight in the freezer for up to 3-4 months. You do not need to thaw them and can bake straight from frozen, simply add 1-2 minutes or as necessary to the baking time so they're done. You can also freeze baked cookies airtight for up to 3-4 months, although I prefer freezing the cookie dough balls so that I can always bake up a batch of fresh cookies.

Recipe adapted from Sally's Baking Addiction