Red Velvet Cookies are everything people love about red velvet cake but in soft, chewy cookie form: a light cocoa flavor, a subtle tang, and that signature bright red color. These cookies are loaded with white chocolate chips, which pair perfectly with the red velvet flavor and make every bite extra creamy and sweet.
What makes this recipe work so well is the texture: the edges bake up chewy, while the centers stay soft and slightly fudgy. The key technique is chilling the dough for 1 hour before baking, which helps prevent spreading and gives you thicker, better-looking cookies.
Why you’ll love these cookies
- They’re easy to make from scratch in one bowl/mixer setup.
- The flavor is “red velvet”: cocoa-y but not overly chocolatey, with a classic dessert vibe.
- Perfect for holidays and special occasions like Valentine’s Day and Christmas.
Ingredients you’ll need
This recipe uses simple pantry staples plus red food coloring and white chocolate chips. You’ll make a basic cookie dough with flour, cocoa powder, baking soda, salt, butter, brown sugar, granulated sugar, egg, milk, vanilla, and liquid red food coloring, then fold in white chocolate chips.
How to make Red Velvet Cookies
Start by whisking your dry ingredients (flour, cocoa powder, baking soda, and salt). Cream the butter, then beat in both sugars until light and creamy, followed by the egg, milk, and vanilla. Mix in the red food coloring, then gradually add the dry ingredients just until a smooth dough forms—don’t overmix. Fold in the white chocolate chips, cover the bowl, and chill the dough for 1 hour.
Preheat the oven to 350°F and line baking sheets with parchment paper or a silicone mat. Scoop the dough into portions about 2 tablespoons each (about 20 cookies total), leaving room for spreading. Bake for 12–13 minutes, until the edges are set and the centers are just barely set (they firm up as they cool). Let the cookies sit on the baking sheet for about 10 minutes, then move them to a wire rack to cool completely.
Tips for color, texture, and storage
If your cookies aren’t as red as you want, you can add more liquid red food coloring until you reach the shade you like, but don’t go overboard; gel food coloring can also be used and is more concentrated. Don’t skip the chill time without it, the cookies may spread too much. Store baked cookies airtight at room temperature for up to 5 days, or freeze dough balls and bake from frozen by adding 1–2 extra minutes.
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Article complet (Red Velvet Cookies)
- Total Time: 1 hour 28 minutes
- Yield: 20 cookies 1x
Description
Soft & chewy red velvet cookies with a light cocoa flavor and lots of white chocolate chips. Chill the dough for 1 hour so the cookies bake up thicker with chewy edges and a soft center—perfect for Valentine’s Day or Christmas.
Ingredients
Dry Ingredients
1 1/2 cups all-purpose flour
1/4 cup unsweetened natural cocoa powder
1 teaspoon baking soda
1/2 teaspoon salt
Wet Ingredients
1/2 cup unsalted butter, softened to room temperature
1/2 cup light brown sugar, packed
1/4 cup granulated sugar
1 large egg
1 tablespoon milk (2% or whole preferred)
1 teaspoon vanilla extract
3 teaspoons liquid red food coloring (add more as desired)
Mix-ins
1 cup white chocolate chips
Instructions
1. In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt. Set aside.
2. In a stand mixer (paddle) or a large bowl with a hand mixer, beat the softened butter for about 1 minute until creamy.
3. Add the brown sugar and granulated sugar; beat about 1 minute until light and creamy.
4. Add the egg, milk, and vanilla; beat 1–2 minutes until combined, scraping the bowl as needed.
5. Add the red food coloring and mix carefully until evenly colored.
6. Add the dry ingredients gradually and mix just until a smooth dough forms (do not overmix).
7. Fold in the white chocolate chips.
8. Cover and refrigerate the dough for 1 hour.
9. Preheat oven to 350°F (175°C). Line baking sheets with parchment paper or silicone mats.
10. Scoop dough into about 20 portions (about 2 tablespoons each) and place them on baking sheets with space to spread.
11. Bake for 12–13 minutes, until edges look set and centers are just barely set.
12. Cool on the baking sheet for 10 minutes, then transfer to a wire rack to cool completely.
Notes
Chilling matters: if you skip the 1-hour chill, cookies may spread too much.
Color tip: for a brighter red, you can increase liquid food coloring up to about 5–6 teaspoons total; gel coloring is more concentrated so you’ll need less.
Storage: airtight at room temperature up to 5 days.
Freezer: freeze dough balls up to 3–4 months; bake from frozen and add 1–2 minutes as needed.
- Prep Time: 15 minutes
- Cook Time: 13 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
