Some recipes just feel like love in cookie form. These red velvet cookies do exactly that. They bake up with crisp edges, soft chewy centers, and that iconic red hue that instantly feels festive. Whether it’s Valentine’s Day or just a midweek craving, you’ll want these on your counter all year long.
Table of Contents
Why These Red Velvet Cookies Work
Signature Flavor and Texture
Red velvet cookies balance a light cocoa flavor with buttery sweetness. The white chocolate melts into creamy pockets, creating that perfect chewy-meets-crisp contrast in every bite.
Simple, No-Chill Dough
No waiting around here. This dough goes straight from the bowl to the oven. The butter and sugars cream together quickly, and the texture stays soft without needing a chill step.
Perfect for Holidays, Parties, or Gifting
Their deep red color and bakery-style look make them ideal for any celebration. Pack them in boxes or jars, and they stay picture-perfect for days.
Ingredients You’ll Need
Key Dry Ingredients and Their Roles
Use all-purpose flour for structure, cocoa powder for that hint of chocolate, and baking soda plus baking powder for lift. Salt ties the sweetness together.
Wet Ingredients for Flavor and Structure
Softened salted butter gives richness. Brown sugar keeps them chewy, while white sugar adds crispness. Two egg yolks add richness without making the dough too soft, and vanilla rounds out the flavor.
Choosing the Best Red Food Coloring
Gel food coloring works best because it gives strong color without adding liquid. Start with one teaspoon, then add more until you get that deep, true red.
White Chocolate Options (Chopped vs. Chips)
Chopped white chocolate melts more freely, giving creamy bursts. Chips hold shape better. Use whichever texture you like both taste amazing.
Step-by-Step: How to Make Red Velvet Cookies
Preparing Your Baking Sheets and Oven
Preheat the oven to 350°F (177°C). Line two baking sheets with parchment paper to keep cookies from sticking.
Mixing the Dry Ingredients
Whisk together flour, cocoa, baking soda, baking powder, and salt in a small bowl. This helps distribute everything evenly.
Creaming Butter and Sugars to Create Lift
Beat softened butter with both sugars for two minutes until light and fluffy. This adds air to the dough, which helps cookies puff slightly while baking.
Adding Egg Yolks, Vanilla, and Food Coloring
Mix in yolks, vanilla, and red coloring until smooth. The dough should look thick and vibrant.
Combining Wet and Dry for a Smooth Dough
Slowly add the dry mix into the wet. Stir only until you no longer see streaks of flour.
Folding in White Chocolate
Stir in chopped white chocolate or chips evenly. Save a few pieces to press on top of each cookie before baking.
Scooping, Shaping, and Baking to Perfection
Scoop 18 balls of dough and place them two inches apart. Bake for 10–12 minutes until edges are set but centers look soft.
Cooling for Best Texture
Let cookies rest on the baking sheet for 5 minutes, then move them to a rack to cool completely.
Tips for the Best Results
How to Measure Flour Correctly
Spoon flour into your measuring cup and level it off or weigh it (125 g per cup). Too much flour makes cookies dry.
Getting Vibrant Red Color
Use gel coloring and mix it in fully. If the dough looks dull, add another half teaspoon before baking.
Achieving Perfectly Round Cookies
While they’re still warm, place a round cookie cutter around each cookie and gently swirl it. They’ll tighten into perfect circles.
Adjusting Bake Time for Soft vs. Crisp
For chewier cookies, bake 10 minutes. For crisp edges, bake closer to 12.
Storage, Freezing, and Make-Ahead Guide
Room-Temperature Storage
Keep cookies in an airtight container for up to 3 days. They’ll stay soft and chewy.
Refrigerating or Freezing Dough
You can refrigerate dough for 3 days or freeze it for up to 2 weeks. Bring to room temperature before baking.
Refreshing Cookies After Storage
If they firm up, microwave one for 10 seconds. It’ll taste freshly baked again.
Substitutions and Variations
Vanilla Extract vs. Vanilla Bean Paste
Vanilla extract adds classic flavor, but vanilla bean paste gives a richer, aromatic note if you have it on hand.
Optional Mix-Ins or Topping Enhancements
Try adding mini chocolate chips, nuts, or a sprinkle of flaky salt on top for contrast.
Troubleshooting Common Issues
Why Cookies Spread Too Much
Warm butter can cause spreading. If your kitchen is warm, chill the dough for 10 minutes before baking.
How to Fix Dry or Crumbly Dough
Add 1 teaspoon milk and mix again. It should smooth out without overmixing.
Getting the Right Chewy-Crisp Balance
Bake just until edges set and centers look slightly underdone. They’ll firm up as they cool.
FAQs
Is red velvet basically chocolate?
It’s lightly chocolatey, thanks to cocoa powder, but the flavor is more buttery and tangy than classic chocolate.
Is red velvet a good cookie?
Yes! It combines the flavor of red velvet cake with the texture of chewy chocolate chip cookies.
What is red velvet made out of?
It’s a mix of flour, cocoa, butter, sugars, egg yolks, and red food coloring. White chocolate adds sweetness.
What is a fun fact about red velvet cookies?
The original red velvet color came from a reaction between cocoa and acid before food coloring even existed!
More Such Recipes
- chewy pumpkin cookies for fall
- soft pumpkin snickerdoodles
- chocolate chip pumpkin bread
- pumpkin cheesecake snickerdoodles
- caramel apple donut cake pops
- chocolate pumpkin cupcakes
- easy cherry pie bars
Conclusion
These red velvet cookies are soft, stunning, and simple to make. They’re ideal for parties or a quiet night with coffee. If you’re sharing them online, tag me on Pinterest or say hello on Facebook I’d love to see your batch cooling on the rack.
Print
Red Velvet Cookies – Simple, Chewy & Irresistible Treat
- Total Time: 25 minutes
- Yield: 18 cookies 1x
- Diet: Vegetarian
Description
Soft, chewy Red Velvet Cookies with crisp edges and white chocolate chunks. A no-chill, easy dessert that looks bakery-perfect and tastes buttery with a hint of cocoa.
Ingredients
1 1/2 cups + 2 tablespoons (204 g) all-purpose flour, spooned and leveled
2 tablespoons (10 g) Dutch process cocoa powder
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
3/4 cup (168 g) salted butter, softened
3/4 cup (165 g) light brown sugar
1/4 cup (50 g) granulated white sugar
2 egg yolks, at room temperature
1 tablespoon vanilla
1 to 1 1/2 teaspoons red gel food coloring
3/4 cup (150 g) chopped white chocolate or white chocolate chips
Instructions
1. Preheat oven to 350°F (177°C) and line two baking sheets with parchment paper.
2. In a small bowl, whisk together flour, cocoa powder, baking soda, baking powder, and salt.
3. In a large bowl, beat softened butter, brown sugar, and granulated sugar for two minutes until light and fluffy.
4. Add egg yolks, vanilla, and red food coloring; mix for another two minutes until fluffy.
5. Gradually add dry ingredients and mix until combined.
6. Stir in the white chocolate.
7. Scoop dough into 18 balls and place them two inches apart on the baking sheets.
8. Bake for 10–12 minutes, depending on desired texture.
9. Let cookies rest on the sheet for 5 minutes, then transfer to a cooling rack for 5 minutes.
Notes
Let the cookies cool slightly before handling.
Add extra white chocolate chunks on top after baking if desired.
Dough can be refrigerated for up to three days or frozen for up to two weeks.
Bring dough to room temperature before baking.
For round cookies, swirl a round cookie cutter around them right after baking.
Nutrition
- Serving Size: 1 cookie
- Calories: Not provided
- Sugar: Not provided
- Sodium: Not provided
- Fat: Not provided
- Saturated Fat: Not provided
- Unsaturated Fat: Not provided
- Trans Fat: Not provided
- Carbohydrates: Not provided
- Fiber: Not provided
- Protein: Not provided
- Cholesterol: Not provided