Red Velvet Cookies

December 8, 2020  ·  Published August 29, 2012

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Red Velvet Cookies – These are deliciously soft and chewy, gorgeously red along with a pretty white chocolate chip contrast, and they’re perfectly sweet with hints of vanilla and cocoa flavor. It’s a tempting treat that people of all ages will enjoy!

Red Velvet Cookies shown from overhead on a rectangular white platter on a marble surface.

Red Velvet White Chocolate Chip Cookies

Red velvet cookies would have to be one of the ultimate Christmas or Valentines Day cookies with their pretty and festive red color.

These are an easy to make cookie that uses basic ingredients and they’re sure to satisfy those red velvet cravings!

These cookies are a combination of two of the best desserts – red velvet cake and chocolate chip cookies.

Really you just can’t go wrong with these cookies! You just get simple classic flavors and a fun new take on cookies.

It’s a simple baking project that’s perfect for the weekend, just don’t wear your best attire with all that red. Also plan some time since cookie dough needs to chill (otherwise cookies will spread too much).

Image of ingredients used to make red velvet cookies. Includes flour, granulated sugar, brown sugar, cocoa powder, baking soda, red food coloring, vanilla extract, salt, vinegar, butter, egg and white chocolate chips.

Red Velvet Cookies Ingredients

  • All-purpose flour: Bleached or unbleached flour works here. Unbleached spreads just a little less and produces softer cookies while unbleached flour makes slightly chewier cookies.
  • Cocoa powder: Don’t use dutch process cocoa powder, it’s too dark here.
  • Baking soda: If you want cookies a little puffier include 1/4 tsp baking powder along with the baking soda.
  • Salt: Just use table salt.
  • Unsalted butter: If you only have salted butter on hand you can use that here. Just add 1/8 tsp salt to the recipe.
  • Granulated sugar and brown sugar: The combo makes the cookies perfectly sweet and the brown sugar helps make the cookies softer.
  • Egg: This helps bind the ingredients and also makes for a softer cookie.
  • Red food coloring: I have made these with both gel and liquid food coloring. Gel seems to work just a little better since it’s not as liquidy but it is harder to find at most grocery stores so I’ve included options for both. You can try beet powder or a natural gel color but keep in mind the color won’t be as vibrant.
  • Vanilla extract: Another option here is to use vanilla bean paste.
  • Vinegar: Just plain white vinegar is used here (similar to classic red velvet cake) but I’ve also used lemon juice and it works well too. It just boosts flavor a little.
  • White chocolate chips: I like the pretty contrast of the white chocolate chips but semi-sweet or even milk chocolate chips will work well too for richer chocolate flavor.

Collage of six images showing steps to making red velvet cookie dough in a stand mixer.

How to Make Red Velvet Cookies

  1. In a mixing bowl whisk together flour, cocoa powder, baking soda and salt, set aside.
  2. In the bowl of an electric stand mixer fitted with paddle attachment cream together butter, granulated sugar and brown sugar until combined.
  3. Mix in egg. Add in red food coloring, vanilla and vinegar.
  4. Add flour mixture and mix just until combined.
  5. Mix in 3/4 cup white or semi-sweet chocolate chips (set aside remaining 1/3 cup to use after baking).
  6. Cover bowl and chill dough 1 – 2 hours until dough is nearly firm. Near the end of chilling preheat oven to 350 degrees.
  7. Scoop dough out and shape into balls about 1 1/2 Tbsp each (or 28g). Transfer to parchment paper lined baking sheet spacing 2-inches apart.
  8. Bake one sheet at a time (keep remaining dough chilled and repeat process), until cookies appear set on the edges but slightly under-baked in the center, about 10 – 11 minutes.
  9. Remove cookies from oven and gently press some of the remaining white chocolate chips into tops.
  10. Let cool on baking sheet 5 minutes, then transfer to a wire rack to cool.

Collage of six images showing remaining steps of making red velvet cookie dough batter then shaping cookie dough into balls and placing on baking sheet.

Storage and Shelf Life

  • Store cookies in an airtight container (I even add them to the storage container before they are completely cool to trap in some of the steam and moisture.
  • To help keep cookies soft add a few slices of bread to the storage container or lay flour tortillas over tops.
  • These cookies are best enjoyed within 2 days of preparing.
  • I don’t recommend freezing as cookies will likely become dry.

Variations

  • Skip the white chocolate chips being mixed in and rather dip the one half of cookies in melted white chocolate or drizzle it over the top.
  • Add 1 tsp lemon zest for a light zip.
  • Use milk chocolate or dark chocolate chips.
  • Replace 1 Tbsp of the flour with an additional 3 tsp cocoa powder for a little more chocolate background flavor. Just keep in mind cookies won’t be quite as red.
  • Omit white chocolate chips and instead finish cookies with a cream cheese frosting.

Red Velvet Cookies layered together, shown from a side angle on a platter.

More Tempting Red Velvet Desserts to Try

Red Velvet Cookies shown from a side angle on a platter.
4.75 from 31 votes

Red Velvet White Chocolate Chip Cookies

These are deliciously soft and chewy, gorgeously red, they're dotted with creamy white chocolate chips that add a pretty contrast, and they're perfectly sweet. It's a tempting treat that's perfect for Christmas or Valentines.
Servings: 23
Prep15 minutes
Cook20 minutes
Chill1 hour
Ready in: 1 hour 35 minutes

Ingredients

  • 1 1/3 cups (189g) all-purpose flour (scoop and level to measure)
  • 4 tsp (6g) cocoa powder*
  • 1/2 tsp baking soda
  • 1/4 tsp (heaping) salt
  • 1/2 cup unsalted butter , softened
  • 1/2 cup (100g) granulated sugar
  • 1/4 cup (55g) packed light brown sugar
  • 1 large egg
  • 2 tsp liquid red food coloring, or 1 1/2 tsp gel red food coloring
  • 1 1/2 tsp vanilla extract
  • 1 tsp white vinegar or lemon juice
  • 1 cup white chocolate chips or semi-sweet chocolate chips, divided

Instructions

  • In a mixing bowl whisk together flour, cocoa powder, baking soda and salt, set aside.
  • In the bowl of an electric stand mixer fitted with paddle attachment cream together butter, granulated sugar and brown sugar until combined.
  • Mix in egg. Add in red food coloring, vanilla and vinegar.
  • Add flour mixture and mix just until combined. Mix in 3/4 cup white or semi-sweet chocolate chips (set aside remaining 1/3 cup to use after baking).
  • Cover bowl and chill dough 1 - 2 hours until dough is nearly firm. Preheat oven to 350 degrees near the end of dough chilling.
  • Scoop dough out and shape into balls about 1 1/2 Tbsp each (or 28g). Transfer to parchment paper lined baking sheet spacing 2-inches apart.
  • Bake one sheet at a time (keep remaining dough chilled and repeat process), until cookies appear set on the edges but slightly under-baked in the center, about 10 - 11 minutes.
  • Remove cookies from oven and gently press some of the remaining white chocolate chips into tops.
  • Let cool on baking sheet 5 minutes, then transfer to a wire rack to cool.
  • Store cookies in an airtight container. Keep a few bread slices or large flour tortillas in container with cookies to keep them soft.

Notes

  • *Sift cocoa powder into flour mixture if it's clumpy.
  • Recipe has been updated December 2020.

 

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291 Comments

  • Abigail

    hello! can these cookies be made ahead and refrigerated overnight before baking? do i need to make any alterations?

    • Jaclyn

      Jaclyn Bell

      Yes that would be fine. Then let dough rest a little while at room temp before baking, or just reduce flour by a few tablespoons. If they are colder they just spread less.

  • Hayley Laurenson

    I bake a decent bit and this cookie recipe worked really well for me!! I ended up leaving them in the fridge overnight because I didn’t feel like baking them so late at night lol still worked just fine. They were nice and chewy, but still baked through and held its shape !! Will definitely use this recipe again.

  • Amber

    Very good! I followed the recipe exactly and they turned out great. My fiancé likes when the middle is soft and slight under baked, so he commented that they were baked perfectly haha. Next time I’ll use just a tad bit less white chocolate chips (just personal taste) I’m one of those weird people that always picks the cookie with the least amount of chocolate chips and mix-ins lol. Thanks for sharing!

  • Nereyda Dominguez

    Con the dough be made ahead of time and just keep refrigerated until ready to bake?

    • Jaclyn

      Jaclyn Bell

      Yes. Reduce flour by a few tablespoon since dough will refrigerate longer then also if it’s hard to scoop let rest at room temp a little while.

    • Jaclyn

      Jaclyn Bell

      The flavor won’t be as good and cookies won’t spread out much so I highly recommend sticking with butter.

  • Juliet

    Made them and the batter only made 11 normal size cookies, so 48 is very far stretched from 11 cookies. Just be aware the amount is wrong. Flavor is good!

    • Jaclyn

      Jaclyn Bell

      Sorry to hear the trouble! I have listed 23 yield, wondering where you saw the 48? But if you use the size listed it should be close to 23 cookies.

      • Juliet

        Omg! I’m so sorry wrong recipe! I have been maki nvh cookies all night and got my recipies mixed up! these cookies were amazing!

          • Kristie Brennan

            Just made these cookies and they are delish!! I made a dent in 1/2 of the cookies just after I took them out of the oven and filled them in with cream cheese frosting. Yum! I will definitely be making again!!

          • Jaclyn

            Jaclyn Bell

            Great idea, thanks for the idea! Glad you enjoyed these Kristie!