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.
4.77 from 26 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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332 Comments

  • Cupcake lady

    Greetings,
    How long can the dough stay in refrigerator before making the cookies? Can you freeze the dough and for how long? Thank you

    • Jaclyn

      Jaclyn Bell

      The dough should keep in the fridge for about 3 days or frozen up to 3 months. You may need to flatten refrigerated dough slightly so it spreads.

  • Jolene

    Love this recipe, I have made it several times for my Christmas trays and it seems to be everyone’s favorite! Making another batch tomorrow as per husband and kids request haha

  • Karli Halverson

    I’ve made these a few times now and are definitely a favorite of our family! So good! Is there something I can add to the cookies so they last a little longer without drying out? I usually like to make cookies ahead of time and then freeze them, but these just aren’t as amazing as when they’re fresh. Any ideas?

  • Donald G Francis

    The reason for 3-stars is the fact that I had to make these for 40 kids gift baskets and when I doubled the recipe (which should have made 46 28g cookies), it only yielded 36 cookies. NOT HAPPY. Didn’t have time to make more. I do a lot of cookie making. I measure my ingredients by the gram as well as use a disher AND weigh each cookie dough ball. I’ve never had a recipe not yield what it said it would. They better at least taste good. Will have to figure out something else for the other 4 kids.

    • Jaclyn

      Jaclyn Bell

      Sorry about your issue with these but mathematically if you add up the weight of the ingredients listed (using a standard 60g egg and 170g for the chocolate chips) you should have 30g+ per cookies at 23 cookies. Not sure where the discrepancy came, maybe scale isn’t working properly?